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Walnut Creek Magazine

Anne’s Toum Lebanese Garlic Sauce is our new obsession

No question about it, Katia Berberi and her husband Steve are on to something big. The Walnut Creek couple left behind their tech careers in 2020 to launch Anne’s Toum, an authentic Lebanese garlic sauce made with love in homage to Katia’s late mother, Anne.

Toum, a Lebanese garlic sauce, is consumed throughout the Middle East. It is fluffy, smooth,  flavorful, naturally vegan, and gluten-free. First launched at Bay Area farmers’ markets, Anne's Toum is now available online in three flavors at Williams Sonoma and Good Eggs, or locally at Diablo Foods.

A kitchen staple in the Middle East, the versatile sauce lends life to chicken, veggies, and even tacos. Here are a few recipes Katia shared for Walnut Creek Magazine readers. 

Carne Asada Tacos
Serves 5-6
1.5-1.75 pound skirt steak
4 Tablespoon Anne’s Toum Original
1 Tablespoon Cumin
1 Tablespoon Oregano
1 Tablespoon Chili Powder
1 Tablespoon Chipotle Chili Powder
Juice of 1 lime
Pinch of Salt & Pepper
Directions: Mix marinade ingredients together in a small bowl. Place steak in plastic bag or large bowl, add marinade and coat thoroughly. Marinate in the refrigerator for 4 – 24 hours. Grill at 425 - 450 degrees for 3 -5 minutes per side. Let rest for 5 minutes before slicing against the grain. Great for tacos, salads, or sandwiches Serve with tortillas, guac, onions, cilantro, salsa, and shredded jack cheese.

Fresh French or Sourdough Bread
Tomatoes (Early Girl)
Fresh Basil
Anne’s Toum sauce (any flavor)
Salt & pepper
Directions: Chop tomatoes and basil, place in bowl. Sprinkle with salt and pepper. Set aside. Slice bread. Grill or broil bread until brown and crispy. Spread a layer of Anne’s Toum on hot bread. Spoon tomato mixture on top while bread is warm. 




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