The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Chicken Offal, Cilantro, Coriander, Fenugreek, Garlic, Onion, Pomegranate, Pork Offal, Savory, Walnut
Description:
Discover Kuchmachi, a truly traditional and rustic dish from the heart of Western Georgia. This isn't your average stew; it's a rich and aromatic medley of chicken or pork offal, sautéed with onions, and brought to life with a generous amount of garlic, classic Georgian spices, and ground walnuts. Garnished with vibrant pomegranate seeds, it's a uniquely flavorful and hearty dish that showcases the resourceful, nose-to-tail spirit of Caucasian cooking.
A Rustic Georgian Delight: Spicy Mushroom & Garlic Stew (Sokos Chashushuli)
Ingredients:
Comfort Food, Garlic, Georgian, Gluten-Free, Main Course, Mushroom, One-Pot, Rustic, Spicy, Stew, Vegan, Vegetarian
Instructions:
1. Sauté the Mushrooms
In a large saucepan or pot over medium-high heat, heat one tablespoon of oil. Add the quartered mushrooms and cook, stirring occasionally, until they have released their moisture and browned nicely, which should take about 5-10 minutes. Once browned, remove the mushrooms from the pot with a slotted spoon and set them aside.
2. Cook the Aromatics
Reduce the heat to medium-low and add another tablespoon of oil to the same pot. Add the diced onion, finely chopped cilantro stems, and the minced chili. Cook for about 5-10 minutes, stirring occasionally, until the onion is soft and translucent.
3. Bloom the Spices
Add the minced garlic, tomato paste, adjika (or chili flake substitute), and dried savory (or thyme) to the pot. Stir constantly for about 30 seconds until everything is very fragrant.
4. Simmer the Stew
Return the browned mushrooms to the pot and stir to coat them in the aromatic mixture. Pour in the canned tomatoes and water (or broth), and add the bay leaves. Stir everything to combine, bring the stew to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-45 minutes, or until the sauce has thickened.
5. Finish and Serve
Remove and discard the bay leaves. Taste the stew and adjust for seasoning with salt and pepper if needed; the adjika can be quite salty, so it’s best to taste first. Stir in the chopped cilantro leaves. Serve the Chashushuli hot, ideally with fresh bread to soak up the delicious sauce.
Discover the soulful flavors of Georgia with Sokos Chashushuli, a robust and spicy mushroom stew that's a true taste of the Caucasus. Perfect for garlic lovers, this one-pot wonder combines earthy mushrooms, aromatic herbs, and a kick of chili, creating a deeply satisfying and comforting dish that happens to be vegan. It's rustic, easy to make, and brimming with flavor.
From the Silk Road: Kyrgyzstan’s Sizzling Laza Chili-Garlic Oil
Ingredients:
Instructions:
1. Prepare the Base
In a medium, heatproof bowl (glass or ceramic works best), combine the red chili flakes, minced garlic, ground coriander, and salt. If you are using sesame seeds, add them now. Stir everything together so it's evenly distributed.
2. Heat the Oil
Pour the vegetable oil into a small saucepan and place it over medium-high heat. Heat the oil until it's very hot and shimmering, but not yet smoking (around 325-350°F or 160-175°C). A good way to test for readiness is to drop in a single piece of garlic; if it sizzles vigorously on contact, the oil is ready.
3. Sizzle the Spices
Carefully and slowly pour the hot oil directly over the chili and garlic mixture in the bowl. The mixture will erupt in a satisfying sizzle, toasting the spices and flash-cooking the garlic, which releases an incredible aroma. Use caution as the oil is extremely hot.
4. Cool and Finish
Stir the mixture well with a long-handled metal spoon to ensure all the ingredients are fully incorporated into the oil. If using, stir in the rice vinegar after the initial sizzling has subsided. Allow the Laza to cool completely to room temperature.
5. Store and Serve
Once cooled, transfer the Laza to a clean, airtight jar. It can be used immediately, but the flavors will meld and deepen beautifully over the next few days. Store it in the refrigerator for longer shelf life. It is an essential, fiery accompaniment for Lagman (a regional noodle dish), dumplings, meats, and soups.
Discover Laza, Kyrgyzstan's legendary chili-garlic oil, where fiery chili flakes and pungent garlic are sizzled in hot oil to create an intensely aromatic and versatile condiment. Perfect for drizzling over noodles, meats, or anything needing a kick, this simple recipe is your gateway to the bold flavors of the Silk Road.
From Mexico’s Sunny Coasts: The Ultimate Whole Fried Fish with Garlic (Pescado al Mojo de Ajo)
Ingredients:
Instructions:
1. Prepare the Fish
Rinse the whole fish and pat them completely dry with paper towels. Using a sharp knife, make 2-3 deep diagonal cuts on both sides of each fish. This helps the seasoning penetrate and ensures even cooking. Season the fish generously inside and out with salt and pepper.
2. Fry the Garlic
In a large skillet, heat the olive oil and butter over medium-low heat. Add the sliced garlic and cook slowly, stirring frequently, until the slices are golden brown and fragrant. Be careful not to burn them, as this will make them bitter. Once golden, use a slotted spoon to remove the garlic from the pan and set it aside, leaving the infused butter and oil in the skillet.
3. Cook the Fish
If using, lightly dredge the seasoned fish in flour, shaking off any excess. Increase the heat under the skillet to medium-high. Carefully place the fish in the hot, garlic-infused oil. Fry for about 5-8 minutes on each side, depending on the thickness of the fish, until the skin is crispy and golden and the flesh is cooked through.
4. Combine and Serve
Once the fish is cooked, return the fried garlic slices to the pan. Squeeze the fresh lime juice over the fish. Cook for another minute, spooning the garlic butter sauce over the fish.
5. Garnish and Enjoy
Carefully transfer the fish to a serving platter. Pour the remaining mojo de ajo sauce from the pan over the top. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side, accompanied by white rice and a simple salad.
Take a trip to the Mexican coastline with this simple yet spectacular garlic-lover's dream. Pescado al Mojo de Ajo features a whole fried fish, typically snapper or tilapia, smothered in a rich, fragrant sauce of golden garlic, butter, and lime. It's a rustic and deeply satisfying dish.
A Zesty Island Pickle: Mauritian Fish Vindaye (Vindaye de Poisson)
Ingredients:
Instructions:
1. Prepare the Fish
Pat the fish cubes dry and season them generously with salt and pepper.
2. Fry the Fish
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Carefully fry the fish in batches until golden brown and cooked through. Remove the fish from the pan and set it aside, reserving the oil.
3. Sauté the Aromatics
In the same pan with the reserved oil, reduce the heat to medium. Add the ginger and garlic paste, crushed mustard seeds, thyme, and curry leaves. Fry gently for about 3-4 minutes until fragrant.
4. Make the Marinade
In a small bowl, mix the turmeric powder with the vinegar and optional sugar to form a paste. Add this paste to the pan and stir continuously for a minute.
5. Combine
Add the onion petals to the pan and cook for a few minutes until they are soft but still have a slight crunch. Turn off the heat. Gently add the fried fish to the pan, tossing to ensure everything is well-coated with the marinade. Stir in the sliced chilies if you’re using them.
6. Marinate and Serve
Transfer the vindaye to a glass container. You can serve it warm, but for the best flavour, allow it to cool, cover, and let it marinate in the refrigerator for at least a few hours, or ideally overnight. The dish is traditionally served at room temperature with fresh baguette slices to soak up the zesty, garlicky oil.
A treasured Mauritian classic, this pickled fish is a flavour explosion in every bite. This dish is a fantastic introduction to Mauritian cuisine, showcasing the island's love for tangy, spicy, and aromatic flavours. Firm fish is first fried until golden, then submerged in a vibrant marinade of garlic, onion, turmeric, and mustard seeds, all brought together with a sharp vinegar kick. Traditionally served as a "gajak" (snack or appetizer) with crusty bread, it's a staple at parties and celebrations. The best part? Its flavours deepen over time, making it a perfect make-ahead dish.
A Slovakian Snack Attack: Quick Garlic & Cheese Drop Biscuits (Cesnakové Pagáčiky)
Ingredients:
Instructions:
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cayenne pepper, and salt.
3. Mix Wet Ingredients
In a separate bowl, combine the buttermilk, 7 tablespoons of melted butter, and the 3-4 crushed garlic cloves.
4. Combine and Add Cheese
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated cheddar cheese.
5. Form the Biscuits
Using your hands or a spoon, drop portions of the dough onto the prepared baking sheet to make 10-12 rustic, slightly flattened biscuits. Ensure there is some space between them as they will expand while baking.
6. Bake
Place the baking sheet in the preheated oven and bake for about 20 minutes, or until golden brown and cooked through.
7. Prepare the Topping
While the biscuits are baking, mix the 3 tablespoons of melted butter, chopped celery leaves, and the final crushed garlic clove in a small bowl.
8. Serve
As soon as the biscuits come out of the oven, brush them generously with the garlic butter topping. Serve warm and enjoy the cheesy, garlicky goodness!
Forget complex baking! This is your new go-to recipe for a savory snack straight from Slovakia, perfect for pairing with a cold beer or a hearty soup. These quick and easy drop biscuits, known as *pagáčiky*, are loaded with sharp cheddar and a generous kick of garlic, making them irresistibly flavorful. Ready in about 40 minutes, they're the ultimate comfort food solution for any garlic lover.
From the Heart of the Andes: Savory Peruvian Corn & Garlic Cakes (Humitas Saladas)
Ingredients:
Instructions:
1. Prepare the Corn
Carefully remove the husks from the corn, trying to keep the larger ones whole. Set the best husks aside. Using a sharp knife, cut the kernels from the cobs. Reserve the cobs. Place the corn kernels in a blender or food processor and blend until you have a thick, relatively smooth paste. You may need to do this in batches.
2. Make the Garlicky Base
Melt the butter in a large skillet or pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and the ají amarillo paste and cook for another 2-3 minutes until fragrant.
3. Combine the Dough
Pour the blended corn mixture into the pot with the onion and garlic. Stir well to combine. Cook the mixture over low heat, stirring constantly for about 15 minutes, until it thickens and you can see the bottom of the pot when you stir. Season with salt and pepper. The consistency should be like a thick porridge. If it's too thick, you can add a splash of evaporated milk. Remove from heat and let it cool slightly.
4. Assemble the Humitas
Take the reserved corn husks and soak them in hot water for a few minutes to make them pliable. Overlap two of the larger husks to create a wide base. Spoon about 3-4 tablespoons of the corn mixture into the center of the husks. Place a stick of cheese in the middle of the dough. Fold the sides of the husks over the filling, then fold the top and bottom ends to create a rectangular package. You can use thin strips torn from other husks to tie the packages securely.
5. Steam to Perfection
In a large, deep pot, create a base layer with the reserved corn cobs and any leftover husks. This will act as a rack to keep the humitas from touching the water directly. Arrange the wrapped humitas on top of this base. Pour hot water into the pot, ensuring the water level stays below the humitas. Cover the humitas with another layer of husks.
6. Cook
Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and steam the humitas for 45-60 minutes, or until the dough is firm and cooked through. Serve warm, on their own or with a side of salsa criolla.
Discover Humitas Saladas, a beloved snack from the Peruvian Andes. These tender, steamed fresh corn cakes are infused with a savory blend of garlic, onion, and a hint of chile, with a delicious melted cheese center. A true taste of Andean comfort food, where garlic brings the simple corn base to life.
