List of garlic dishes

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]

Green garlic soup
Agliata sauce (right) with fried cauliflower
Garlic bread
Garlic ice cream

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 egg 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.
  • Cesnecka – 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 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
  • 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

References
  1. Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 0-85404-190-7.
  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. 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. 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.
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