Toum

Salsat toum ma ọ bụ toumya (nkwupụta Arabic nke 'galik') bụ ngwongwo galik a na-ahụkarị na Levant. Dị ka Provençal aioli, enwere ọtụtụ ọdịiche, otu a na-ahụkarị nwere galik, nnu, mmanụ oliv ma ọ bụ mmanụ akwụkwọ nri, na mmiri lemon, nke a na etinye ọnụ site na iji ụrọ osisi na pestle. Enwekwara ọdịiche a ma ama n'ọtụtụ ebe, dị ka obodo Zgharta, na Lebanọn, ebe a na etinyekwa mint; a na-akpọ ya zeit wa toum ('mmanụ na galik').

A na-eji toum salsat (galik sauce) eme ihe dị ka dip, ọkachasị na fries, ọkụkọ na artichoke, na sandwiches Levantine, ọkachasị ndị nwere ọkụkọ. A na-ejikarị ya na nri ọkụkọ e siri esi.

 Hụkwa 

 Ndepụta nri ndị dị n'Etiti Ebe Ọwụwa Anyanwụ Ụwa
  Food portal
 Aioli – West Mediterranean sauce of garlic and oil
 Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
 Garlic sauce – Sauce with garlic as a main ingredient
 List of dips
 List of garlic dishes
 List of sauces
 Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
 Skordalia – Thick purée in Greek cuisine using crushed garlic with a bulky base and olive oil

 Ihe odide 

 Njikọ mpụga 

 Toum at the Wikibooks Cookbook subproject