Toum

Toum literally translates to garlic in Arabic, it’s a Lebanese garlic sauce that I make from fresh garlic, lemon juice from local farms, non gmo Australian canola oil and pink lake salt from the Grampians.

It contains no added chemicals, preservatives or additives. 

Sold in a 300g jar, Sarafian Toum is vegan-friendly, gluten-free and dairy-free.

Toum has been the staple in my cooking for the last 10 years, something that I’ve always had on hand in every kitchen I have cooked Middle Eastern food in.

I first discovered toum working alongside Greg Malouf at Momo in 2011. It was love at first sight and I’ve been addicted to toum since

Toum plays a big part in seasoning my dishes

Toum should be used anywhere and everywhere you would use garlic

Every time I cook a bbq, before I even consider lighting the charcoal I make sure I have enough toum.

At home, it will take things like roast lamb, potatoes, carrots and greens to the next level.

Toum is great to cook with but also so delicious to use as a condiment to everything from bread, pickles, in sandwiches, to cold seafood platters and in salad dressings

One of my favourite ways to eat toum is the Lebanese style of shishtawook – with charcoal chicken, chips, pickles and pita bread

I have a real obsession with using and talking about toum, it’s life changing and I want everyone to be cooking with it!

In my kitchen I will always have toum on tap, whenever a recipe calls for garlic, I will add a tablespoon of toum instead of a clove of garlic

Just like my hummus, I make each jar of toum by hand, which means peeling a lot of garlic! 

I have teamed up with Farmer Incubator who grow organic garlic at Days Walk Farm. Farmer Incubator are a local based not-for-profit organisation whose mission is to grow conscious farmers, empowering them with knowledge, experience, community and connection so that they can contribute to the regeneration of land and a sovereign food future. 

This exciting partnership between Sarafian Melbourne and Farmer Incubator will help provide security for Victorian growers as well as reducing on farm waste, and directly supports Farmer Incubator to do the incredible work they do, growing future farmers.

RRP $18, with a shelf life of 35 days. Keep refrigerated 

Note: this is a seasonal product, when Australian garlic season finishes, Sarafian Toum will no longer be available until the following garlic season begins.