Toum
The Lebanese garlic sauce: a pure white, cloud-light emulsion of garlic, oil, lemon, and salt — not aioli, not mayonnaise, nothing else. Made with patience and a food processor, it is one of the most technically demanding condiments in Lebanese cuisine.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 100 g (about 1 full head) Garlic cloves, peeled
- 500 ml Neutral vegetable oil (NOT olive oil)
- 60 ml (from 2 lemons) Fresh lemon juice
- 2 tbsp Ice water
- 1½ tsp Salt
Instructions
- Peel the garlic and remove any green germs from the center of each clove — this step reduces bitterness.
- Place garlic and salt in a food processor. Process until the garlic is finely minced and beginning to paste, about 1 minute. Scrape down the sides.
- With the processor running continuously, add a scant tablespoon of lemon juice. Process 30 seconds.
- Now begin the oil: add oil in the most gradual stream possible — almost a drip — while the processor runs. After 2–3 tbsp of oil, add another small splash of lemon juice.
- Continue alternating: thin stream of oil (building in volume as the emulsion stabilizes) and splashes of lemon juice, then ice water. Never stop the processor.
- As the emulsion builds, you will hear a change in the processor sound and see the sauce thickening and whitening. This is success.
- Continue until all the oil and lemon juice are incorporated. The finished toum should be very thick, brilliantly white, and fluffy.
- Transfer to a glass jar. Refrigerate for 1 hour before serving — it thickens further when chilled.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Toum?
The Lebanese garlic sauce: a pure white, cloud-light emulsion of garlic, oil, lemon, and salt — not aioli, not mayonnaise, nothing else. Made with patience and a food processor, it is one of the most technically demanding condiments in Lebanese cuisine.
Where is Toum from?
Toum comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Toum vegetarian or vegan?
As written, Toum uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of garlic cloves, peeled in Toum?
The garlic cloves, peeled called for here is part of the traditional recipe and gives Toum its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Toum?
In a Lebanese condiments spread, Toum is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Toum ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.