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.[1] 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').[2]
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
[dezie | dezie ebe o si]- 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
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- List of garlic dishes
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- 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
[dezie | dezie ebe o si]- ↑ Sahaj108. Toum. Allrecipes.com. Retrieved on 1 March 2015.
- ↑ Saad Fayed. Toum Lebanese Dipping Sauce - Recipe. About.com Food. Retrieved on 1 March 2015.
Njikọ mpụga
[dezie | dezie ebe o si]- Toum at the Wikibooks Cookbook subproject