Toum

Toum goes by many names in Arabic, including, in addition to the above: () and (). 19th-century Orientalist Reinhart Dozy described () as a "white sauce made from garlic and cheese" in his 1881 dictionary titled Supplément aux dictionnaires arabes. ==Preparation==

Toum is traditionally prepared with a mortar and pestle, but food processors are often used instead. In its most basic form, toum is made from 3 ingredients: fresh garlic, table salt, and a neutral oil. To make toum, the garlic is ground until it turns into paste and oil is slowly streamed into the mix. The mixture is pulsed until it emulsifies, with lemon juice or other ingredients often added to help with the emulsion. ==See also==