The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Egg, Garlic, Mustard, Onion, Pepper, Pickled Cucumber, Pork Cracklings, Salt
Description:
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.
A Silky, Spicy Delight: Peruvian Tiradito in Creamy Garlic & Aji Amarillo Sauce
Ingredients:
Instructions:
1. Prepare the Fish
To make slicing easier, place the fish fillet in the freezer for about 15 minutes to firm up. Using a very sharp knife, cut the fish against the grain into thin, sashimi-style slices, about �� to ¼-inch thick. Arrange the slices in a single, slightly overlapping layer on a chilled serving platter. Return the platter to the refrigerator while you make the sauce.
2. Make the Creamy Garlic Sauce
In a blender, combine the fresh lime juice, aji amarillo paste, garlic cloves, ginger, cilantro, and a pinch of salt. If using, add the tablespoon of evaporated milk for a creamier consistency.
3. Blend
Blend the ingredients until the sauce is completely smooth. For an extra-silky texture, you can pass the sauce through a fine-mesh sieve.
4. Assemble and Serve
Remove the platter of fish from the refrigerator. Pour the creamy garlic sauce evenly over the fish slices, ensuring each piece is coated.
5. Garnish
Decorate the platter with slices of boiled sweet potato, cooked corn kernels, and slivers of ají limo for a touch of heat. Sprinkle with fresh cilantro leaves.
6. Serve Immediately
Tiradito should be served immediately to enjoy the fresh texture of the fish.
A Japanese-Peruvian fusion, where sashimi meets a zesty, creamy garlic sauce.
Aromatic Garlic & Celery Beef Stir-fry (Thịt Bò Xào Cần Tỏi)
Ingredients:
Instructions:
1. Marinate the Beef
In a medium bowl, combine the thinly sliced beef with all the marinade ingredients: oyster sauce, soy sauce, fish sauce, sugar, black pepper, and 1 tablespoon of oil. Mix thoroughly and set aside to marinate for at least 15-20 minutes.
2. Prepare the Vegetables
While the beef is marinating, prepare your vegetables. Wash the celery and slice it diagonally into bite-sized pieces. Peel and slice the onion. Mince the garlic and ginger.
3. Sear the Beef
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. When the oil is shimmering, add half of the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the marinated beef to the wok in a single layer. Sear quickly on high heat, stirring for 1-2 minutes until the beef is about 80% cooked. Immediately remove the beef from the wok and set it aside on a plate.
4. Stir-fry the Vegetables
Return the wok to the heat and add the remaining tablespoon of oil. Add the rest of the garlic and ginger, followed by the sliced onions. Stir-fry for about a minute until the onions start to soften. Add the celery and continue to stir-fry for another 2-3 minutes until the celery is vibrant green and crisp-tender.
5. Combine and Serve
Return the seared beef and any accumulated juices back to the wok with the vegetables. Toss everything together quickly for about 30 seconds to a minute to heat through. Season with a little extra salt or fish sauce if needed.
6. Garnish and Enjoy
Turn off the heat, sprinkle with a generous amount of black pepper, and give it one last toss. Garnish with fresh cilantro or parsley if desired, and serve immediately with hot jasmine rice.
Get ready for a lightning-fast flavor explosion straight from Vietnam. This classic garlic and celery beef stir-fry, a beloved everyday dish, combines tender, marinated beef with the crisp, aromatic crunch of celery and a heavy-hitting dose of garlic. It's a simple, satisfying, and deeply savory dish that comes together in minutes, making it the perfect hero for a weeknight meal.
