toum

Absolutely loved the TOUM on some chicken we marinated in tandoori spices and air fried. Wrapped it in some flat breads and kachumber. Garlicky goodness in every bite.

Took me back to my childhood in Lebanon! The only thing missing is what we called “mountain bread” - village women would spin and stretch it (like pizza dough) until it was paper-thin and about 1-meter across, then fling it onto a large iron dome that had a fire under it. The bread cooked quickly and then it was on to the next “loaf”. We’d rip off a piece, add some rotisserie chicken, and a generous slather of toum. So good!

My family now uses Toum on chicken, sandwich, vegetables… replacing Dukes mayo on a lot of dishes! That’s a lot said for a southern kitchen!