Tangy garlic spread (Toum) from Arabiyya: Recipes from the Life of an Arab in Diaspora (page 41) by Reem Assil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Al pastor-style red-spiced chicken (Shawarma Mexiciyya); Slow-cooked lamb shoulder (Mashawi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on January 16, 2026

    i’ve never made toum successfully without using egg whites, and this was not an exception. I couldnt make it fluff up which sucks. i salvaged it by using egg whites from 2 medium sized eggs. Pretty standard toum.

  • EmilyR on April 20, 2022

    I have attempted to make toum countless times and... it never quite works out. Even with a vitamix or the like, it never ends up being whipped or forming peaks of any kind. The flavor is good, but mine didn't look anything like the photo in the book or the other places I've had this.

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