Fast Recipes

Toum with quick za’atar flatbread and haloumi

Not familiar with toum? Don't worry - one scoop of this dip and you won't be able to forget its luxurious texture and heady garlic notes.
Toum with quick za'atar flatbread and haloumi

Ben Dearnley

Ben Dearnley

Toum, the pungent, luxurious garlic emulsion, is often served with charcoal chicken, falafel or sharwama, but we’ve gone all out and served it as a dip with za’atar flatbread, haloumi and radishes.



1.Combine flour, 2 tsp olive oil, sumac, thyme, sesame seeds, 160ml water and 2 tsp sea salt in a bowl and mix to form a rough dough. Turn out onto a lightly floured surface and knead until smooth (3-4 minutes).
2.Process garlic, lemon juice and 30ml ice-cold water in a food processor until smooth, scraping down sides (1-2 minutes). Combine grapeseed oil with 80ml olive oil in a jug and, with motor running, slowly pour combined oils into food processor in a thin, steady stream to make an emulsified sauce. Season to taste with salt and lemon juice. Toum will keep refrigerated in an airtight container for 3 weeks.
3.Divide dough into 4 and roll out on a lightly floured surface to 2-3mm thick. Heat a large frying pan over high heat, add 2 tsp olive oil and cook one flatbread, turning once, until cooked and slightly charred (2-3 minutes). Keep warm and repeat with remaining oil and flatbread.
4.Heat extra olive oil in a large frying pan or char-grill pan, add haloumi and fry, turning once, until golden (3-4 minutes). Serve with warm flatbread, toum and radishes.

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