Toum is the magic sauce that enhances soups, stews and anything on your holiday table.
The condiment shelf in my refrigerator is a chaotic place. I am no Marie Kondo, but I could argue that each jar, squeeze bottle and tube sparks real joy. My bottle of Kewpie shares real estate with a 64-ounce jar of Best Foods. There are about eight bottles of chili crisp at any given time, plus Fly by Jing’s chili crisp vinaigrette. Fancy mustards are crowded with not-so-fancy mustards and there’s a bottle of Son fish sauce because I read that it was one of author Andrea Nguyen’s favorites.
“It’s very difficult to pinpoint the origin of dishes in the Levant given that it was once part of the Ottoman Empire,” says chef and author Anissa Helou, who specializes in foods of the region. “What is for sure is that it’s more ubiquitous in Lebanon.” It’s typically served with shish tawook , chicken wings and chicken shawarma. At restaurants in the mountains of Lebanon, Helou says it’s common to find a dish of tomato adorned with sumac and toum.
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