Toum is a condiment similar to mayonnaise, made with a lot more garlic and no egg. It is often thought to be Lebanese, but is in fact enjoyed throughout the Levant. It is incredibly tasty, highly medicinal, and unlike anything else I’ve ever tried. When I first sampled it at the farmer’s market, I found myself at a loss for words.

Something lit up within me as the flavor hit my tongue. Suddenly, I was all the way there, awake in a way I hadn't been before. It wasn't just delicious, it was exhilarating. I spent the rest of the morning feeling like I'd just discovered something that would forever change my relationship to food.

Fast forward to quarantine, and sunny Saturdays at the farmers market are but a distant memory. Unable to purchase toum, my meals quickly began to feel lackluster. So I decided to make my own at home. Much to my delight, it is relatively easy to prepare. All you'll need is a little patience and a lot of garlic.

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