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

See also

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.
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