List of garlic dishes

Green garlic soup

Agliata sauce (right) with fried cauliflower

Garlic bread

Garlic ice cream

This is a list of garlic dishes, comprising dishes and foods that use garlic as a main ingredient. Garlic is a species in the onion genus, Allium . Its close relatives include the onion, shallot, leek, chive, ^[1] and Chinese onion . ^[2] Garlic is native to Central Asia and northeastern Iran, has a history of several thousand years of human consumption and use, and has long been used as a seasoning worldwide. ^{[3] [1]} It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. ^[4]

Garlic dishes

• Agliata – a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. ^{[5] [6] [7]}
• Aioli – a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as eggs are used.
• Bagna càuda – a dish from Piedmont, Italy, made of garlic, anchovies, olive oil and butter, it is served and consumed in a manner similar to fondue.
• Black garlic – garlic aged in a heated, moist, controlled environment over time so the sugars caramelize and the cloves turn black.
• Česnečka – a garlic soup in Czech cuisine and Slovak cuisine consisting of a thin broth, a significant amount of garlic, sliced potatoes and spices such as caraway, marjoram and cumin. ^{[8] [9] [10] [11]}
• Garlic bread
• Garlic butter
• Garlic chutney – prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, additional ingredients are also sometimes used. ^{[12] [13] [14] [15]}
• Garlic fingers – an Atlantic Canadian dish similar in shape and size to a pizza and made with the same type of dough, instead of being cut in triangular slices, they are presented in thin strips, or "fingers". ^[16]
• Garlic ice cream – has been a dish at many garlic festivals
• Garlic Noodles – a noodle dish that originated in San Francisco, California
• Garlic oil
• Garlic rice – a Filipino fried rice dish made from stir-frying garlic and stale leftover cooked rice, and seasoned with salt.
• Garlic sauce – typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used
• Garlic sausage – prepared using garlic and pork or beef/veal, or a combination of pork and beef. ^{[17] [18]}
• Garlic soup – many versions exist worldwide
• Ginger garlic masala – a crushed mixture of raw ginger and garlic cloves
• Garlic vinegar ^{[19] [20]}
• Honey garlic sauce
• Laba garlic – a vinegar-preserved garlic with a refined green coloration and a sour and slightly spicy flavor, its name derives from typically being prepared on December 8 of the lunar calendar (lunar month December the eighth, the Laba Festival, a traditional Chinese holiday).
• Mujdei – a spicy Romanian sauce made from garlic cloves crushed and ground into a paste, salted and mixed energetically with water and vegetable oil.
• Persillade – a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar. ^[21]
• Pistou – a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts.
• Skordalia – a thick puree in Greek cuisine made by combining crushed garlic with a bulky base, such as a purée of potatoes, walnuts, almonds or liquid-soaked stale bread, and then beating the mixture in olive oil to make a smooth emulsion. Vinegar is often added.
• Smoked garlic ^{[22] [23]}
• Toum – a garlic sauce common to the Levant, it is similar to Provençal aioli, and contains garlic, salt, olive oil or vegetable oil, and lemon juice. It is traditionally crushed together using a wooden mortar and pestle.
• Vanillerostbraten – an Austrian beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes

Gallery

• Garlic dishes and foods
• 
  Bagna càuda
• 
  Česnečka at a restaurant in Hrádek nad Nisou, Czech Republic
• 
  A garlic chutney in South India
• 
  Garlic fingers
• 
  Homemade garlic sausage
• 
  Laba garlic
• 
  Mujdei
• 
  Pistou
• 
  Smoked garlic

See also

• Food portal
• Lists portal

• List of onion dishes
• Pyruvate scale

References

1. Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN   978-0-85404-190-9.
2. "AllergyNet — Allergy Advisor Find". Allallergy.net. Archived from the original on June 15, 2010. Retrieved April 14, 2010.
3. "Allium sativum L." Kewscience; Plants of the World Online; Royal Botanic Gardens, Kew, England. Retrieved 2017-05-26.
4. Simonetti, G. (1990). Schuler, S. (ed.). Simon & Schuster's Guide to Herbs and Spices . Simon & Schuster, Inc. ISBN   0-671-73489-X.
5. May, T. (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. St. Martin's Press. p. 25. ISBN   978-0-312-30280-1 . Retrieved March 4, 2016.
6. Capatti, A.; Montanari, M.; O'Healy, A. (2003). Italian Cuisine: A Cultural History. Arts and Traditions of the Table: Perspe (in Italian). Columbia University Press. p. 36. ISBN   978-0-231-50904-6.
7. Crocetti, Adri Barr (April 18, 2015). "A Heritage Pasta". L'Italo-Americano. Archived from the original on March 7, 2016. Retrieved March 4, 2016.
8. Barrell, Ryan (March 13, 2017). "13 Hangover Cures the World Swears By". Paste. Retrieved July 30, 2017.
9. Frost-Sharratt, C. (2011). Food Lovers' Europe: A Celebration of Local Specialties, Recipes & Traditions. Globe Pequot Press. p. 82. ISBN   978-0-7627-7590-3 . Retrieved October 18, 2017.
10. Moyers, S.B. (1996). Garlic in Health, History, and World Cuisine. Suncoast Press. pp. 35, 220. ISBN   978-0-9654236-0-1 . Retrieved October 18, 2017.
11. Blondel, Maurice (December 1, 2016). "Česnečka vás vrátí do formy". Ženy.cz (in Czech). Retrieved October 18, 2017.
12. Bharadwaj, M. (2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 113. ISBN   978-0-7818-1143-9 . Retrieved October 26, 2017.
13. The Gazetteer of Bombay Presidency. The Gazetteer of Bombay Presidency. Printed at the Government Photozinco Press. 1961. p. 237. Retrieved October 26, 2017.
14. Koranne-Khandekar, Saee (June 23, 2017). "A case for chutney". Live Mint. Retrieved October 26, 2017.
15. Thaker, A.; Barton, A. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley. p. 44. ISBN   978-1-4051-7358-2 . Retrieved October 26, 2017.
16. Allison Saunders (20 February 2014). "Heart of garlic". The Coast. Coast Publishing Ltd. Archived from the original on 25 June 2014. Retrieved 3 August 2016.
17. Hurt, J.; King, J. (2012). The Complete Idiot's Guide to Sausage Making. DK Publishing. p. 83. ISBN   978-1-101-57159-0 . Retrieved October 23, 2017.
18. Duff, J.C. (1899). The Manufacture of Sausages. National Provisioner Publishing Company. pp. 107–108. Retrieved October 23, 2017.
19. Jordan, M.A.; Fisher, M.F.K.; Gershman, L. (2015). The Good Cook's Book of Oil and Vinegar. Skyhorse Publishing. p. pt344. ISBN   978-1-63450-014-2 . Retrieved November 3, 2017.
20. Andrews, G. (1998). Growing and Using Garlic: Storey's Country Wisdom Bulletin A-183. Storey Country Wisdom Bulletin. Storey Publishing, LLC. p. 12. ISBN   978-1-60342-313-7 . Retrieved November 3, 2017.
21. Le Petit Robert, 1972
22. Raichlen, Steven (2004-11-01). Indoor! Grilling. Workman Publishing. ISBN   978-0-7611-5959-9.
23. Andrews, Glenn (1998-01-04). Growing and Using Garlic: Storey's Country Wisdom Bulletin A-183. Storey Publishing. ISBN   978-1-60342-313-7.