The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Epazote, Garlic, Guajillo Chile, Lime, Mushroom, Olive Oil, Parsley, Salt
Description:
Discover a classic taste of Mexico with this incredibly simple and delicious starter. Perfect for garlic lovers, these sizzling mushrooms sautéed with guajillo chilies and a generous amount of garlic offer a smoky, savory, and mildly spicy kick. Serve them as a tapa, a side dish, or piled high on a crispy tostada for an authentic and satisfying bite.
The Secret Sauce of Lima’s Chicken Joints: Aji de Pollería
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat a splash of oil in a skillet over medium heat. Add the chopped onion, garlic cloves, and the de-seeded and roughly chopped ají amarillo peppers. Sauté for about 5 minutes, until the vegetables soften and become fragrant. Let it Cool: Remove the skillet from the heat and let the mixture cool down for a few minutes before blending.
2. Blend the Sauce
Transfer the sautéed vegetable mixture to a blender. Add the huacatay leaves, dried oregano, evaporated milk, and a splash of white vinegar. Blend on high speed until you have a smooth base.
3. Emulsify
With the blender still running on a low setting, slowly pour in the vegetable oil in a thin, steady stream. Continue adding oil until the sauce thickens and reaches a creamy, mayonnaise-like consistency. Season and Serve: Season generously with salt and pepper to taste. Blend one last time to fully incorporate. Your Ají de Pollería is now ready to be served! It's the classic accompaniment for Pollo a la Brasa (Peruvian Roasted Chicken), but it's also delicious with French fries, grilled meats, or as a general-purpose spicy dip. It can be stored in an airtight container in the refrigerator for up to 5 days.
Straight from the heart of Peru's famous 'pollerías,' this is the ultimate creamy and spicy garlic sauce. This no-cook recipe for Ají de Pollería is the essential, vibrant green condiment for everything from roasted chicken to fries.
A Pub Staple from the Slovak Pantry: Hearty Pork Crackling & Garlic Spread (Škvarková Nátierka)
Ingredients:
Instructions:
1. Prepare the Cracklings
If the pork cracklings are not already ground, pass them through a meat grinder on a medium setting. Alternatively, you can finely chop them with a sharp knife or pulse them in a food processor until they have a coarse, spreadable consistency.
2. Combine the Ingredients
In a medium bowl, combine the ground pork cracklings, finely chopped onion, minced garlic, chopped hard-boiled eggs, and chopped pickled cucumbers.
3. Mix the Spread
Add the full-fat mustard and Dijon mustard to the bowl. Mix everything together thoroughly until all the ingredients are evenly distributed.
4. Season and Rest
Season the spread with salt and freshly ground black pepper to your liking. For the best flavor, cover the bowl and let the spread rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve
Serve the pork crackling and garlic spread generously slathered on thick slices of fresh, crusty bread. It can be garnished with extra chopped onion or chives if desired.
Discover a true taste of Slovak comfort with this rich and flavorful pork crackling and garlic spread. Known as *Škvarková Nátierka*, this hearty delicacy is a pub food favorite and a staple at family gatherings. It’s a simple, no-cook recipe that transforms humble pork cracklings into a deliciously potent spread, perfect slathered on fresh, crusty bread.
Crispy Fried Garlic (Lasun Fry)
Ingredients:
Fried, Garlic, Gluten-Free, Indian, Maharashtrian, Snack, Spicy, Starter, Vegan
Instructions:
1. Prepare the Garlic
Take the peeled garlic cloves and gently crush each one using a pestle or the flat side of a knife. You just want to slightly break them open, not mash them. This crucial step prevents the cloves from bursting in the hot oil.
2. Fry the Garlic
Heat oil in a deep pan or kadhai over a low to medium flame. Once the oil is hot, carefully add the crushed garlic cloves.
3. Cook to Golden Brown
Fry the garlic for 2-3 minutes, stirring occasionally, until they turn a light golden brown. Be careful not to overcook or burn them, as they will become bitter.
4. Drain Excess Oil
Once golden and crispy, remove the garlic from the oil with a slotted spoon and place them on absorbent paper to drain any excess oil.
5. Season
In a bowl, combine the red chili powder, turmeric powder, chaat masala, asafoetida, and salt. While the fried garlic is still warm, toss it in the spice mixture until all the cloves are evenly coated.
6. Serve
Serve immediately while hot and crispy. Enjoy this zesty snack on its own or as a crunchy side dish.
Discover a Maharashtrian secret that will change how you see garlic forever! This simple recipe transforms whole garlic cloves into a crispy, golden, and flavour-packed snack. It's a crunchy, savoury delight, perfect as a standalone treat, a unique side dish, or a zesty topping that adds a garlicky punch to any meal.
South India’s Fragrant Gem: Toasted Garlic & Lentil Rice (Poondu Sadam)
Ingredients:
Instructions:
1. Make the Spice Powder
Heat 1 tablespoon of coconut oil in a small pan over medium heat. Add the chana dal, urad dal, coriander seeds, and dried red chilies. Sauté for a couple of minutes until the dals turn light golden and aromatic. Add about 5-6 garlic cloves and continue to fry for another minute. If using, add the grated coconut and roast for 30 seconds more until fragrant. Remove from heat and let the mixture cool completely. Once cool, grind it into a coarse powder using a spice grinder or blender. Set aside.
2. Fry the Garlic
In the same pan, add the remaining 1 tablespoon of oil. Add the rest of the garlic cloves (about 10-14) and fry until they are golden brown and crispy. Remove the fried garlic with a slotted spoon and set aside.
3. Temper the Spices
In the remaining oil in the pan, add the mustard seeds. Once they begin to pop, add the curry leaves and sauté for a few seconds until they are crisp.
4. Combine
Reduce the heat to low and add the cooked rice to the pan. Sprinkle the ground spice powder and salt over the rice. Gently toss everything together, ensuring the rice is evenly coated with the spice mix without breaking the grains.
5. Finish and Serve
Stir in the reserved fried garlic cloves, reserving a few for garnish if you like. Mix gently and cook for another minute. Serve the Poondu Sadam hot, garnished with the extra fried garlic, and paired with raita (yogurt dip) or papadams for a complete meal.
Discover a treasure from South India with this fragrant garlic and lentil rice. Cooked rice is tossed in a unique, freshly ground powder of roasted garlic, lentils, and spices, creating a dish that's crunchy, aromatic, and deeply satisfying. It's a quick and wholesome garlic-forward meal perfect for any day of the week.
From Gaziantep’s Spring Fields: A Hearty Lamb & Fresh Garlic Stew (Şiveydiz)
Ingredients:
Comfort Food, Garlic, Hearty, Lamb, Main Course, Regional, Spring, Stew, Turkish, Yogurt
Instructions:
1. Cook the Lamb
Place the lamb cubes in a large pot with 6 cups of water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, cover, and simmer for about 1 to 1.5 hours, or until the lamb is very tender.
2. Prepare the Aromatics
While the lamb is cooking, prepare the fresh garlic and green onions. Wash them thoroughly and chop them into 1-inch pieces.
3. Combine
Once the lamb is tender, add the chopped fresh garlic, green onions, and cooked chickpeas to the pot. Stir gently and continue to simmer for another 20-25 minutes, until the garlic and onions are soft. Season with salt.
4. Make the Yogurt Sauce
In a separate bowl, whisk together the yogurt, egg yolk, and flour until completely smooth. To temper the yogurt, slowly ladle a few spoonfuls of the hot broth from the stew into the yogurt mixture, whisking constantly to prevent curdling.
5. Finish the Stew
Gently pour the tempered yogurt sauce into the pot with the lamb and vegetables, stirring continuously. Continue to stir the stew over low heat until it comes to a gentle simmer. Do not let it boil rapidly.
6. Prepare the Topping & Serve
In a small skillet, melt the butter over medium heat. Stir in the dried mint and red pepper flakes (if using) and cook for about 30 seconds until fragrant. Ladle the hot Şiveydiz into bowls and drizzle the sizzling mint butter over the top before serving.
Discover a unique treasure from Gaziantep, Turkey, a city famed for its culinary prowess. Şiveydiz is a seasonal stew that celebrates the arrival of spring with tender lamb, vibrant fresh garlic, and green onions, all brought together in a surprisingly light, warm yogurt sauce. This dish offers a delightful and authentic taste of Turkish regional cooking, perfect for any garlic enthusiast looking to explore new horizons.
From Humble Leftovers to Culinary Star: Peru’s Garlicky Rice & Bean Pancake (Tacu Tacu)
Ingredients:
Instructions:
1. Prepare the Garlic Sofrito
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped red onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, ají amarillo paste, and dried oregano. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic.
2. Combine the Mixture
In a large bowl, lightly mash about half of the cooked beans with a fork or potato masher until they form a rough paste. Add the rest of the whole beans, the cooked rice, and the garlic sofrito from the skillet. Mix everything together thoroughly until it forms a cohesive, thick mixture. Season generously with salt and pepper to taste.
3. Shape and Fry the Tacu Tacu
Divide the rice and bean mixture into four equal portions. Heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat. Place one portion of the mixture into the hot pan and, using a spatula, shape it into a thick, oval-shaped patty.
4. Get it Crispy
Cook for 6-8 minutes on the first side, without moving it, until a deep golden-brown crust forms. Carefully flip the tacu tacu using a large spatula (or by sliding it onto a plate and inverting it back into the pan) and cook the other side until equally crispy. Repeat with the remaining portions.
5. Make the Salsa Criolla
While the tacu tacu is cooking, prepare the salsa criolla. In a small bowl, combine the thinly sliced red onion, ají, cilantro, lime juice, and a drizzle of olive oil. Season with salt and toss to combine.
6. Serve Immediately
Serve the hot, crispy tacu tacu immediately. It is traditionally "montado" (mounted) with a fried egg and served alongside a seared steak and fried plantains, with a generous spoonful of fresh salsa criolla on top or on the side.
Born from the ingenuity of Afro-Peruvian kitchens, Tacu Tacu transforms simple leftovers into a national treasure. This dish takes day-old rice and beans, binds them with a potent garlic and chili sofrito, and pan-fries the mixture into a golden, savory cake that's utterly irresistible. It's a hearty, soulful dish perfect for any meal of the day.
