An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Pound the garlic with the salt to a smooth paste in a mortar.
Work in the oil and lemon juice alternately, drop by drop, pounding constantly until a stiff white cream forms.
Chill the toum for 30 minutes to firm up.
Spread the toum generously over the warmed pita breads.
Top with tomato slices and mint, roll tightly, and serve as a street wrap.