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.

By Max Adey
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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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.


  • 300 gm (2 cups) plain flour, plus extra for dusting
  • 130 ml olive oil, plus extra for shallow-frying
  • 2 tsp sumac
  • 2 tsp finely chopped thyme leaves
  • 2 tsp roasted sesame seeds
  • 8 garlic cloves
  • 1½ tbsp lemon juice, or to taste
  • 175 ml grapeseed or other neutral-flavoured oil
  • 250 gm haloumi, thickly sliced
  • 4 radishes, halved


  • 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.
  • undefined: Max Adey