This is alist of garlic dishes, comprising dishes and foods that use garlic as a main ingredient.Garlic is aspecies in the oniongenus,Allium. Its close relatives include theonion,shallot,leek,chive,[1] andChinese onion.[2] Garlic is native toCentral Asia and northeasternIran, 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 toAncient Egyptians, and has been used both as a food flavoring and as atraditional medicine.[4]
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 fromPiedmont, 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 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 – anAtlantic Canadian dish similar in shape and size to a pizza and made with the same type ofdough, instead of being cut in triangular slices, they are presented in thin strips, or "fingers".[16]
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 thelunar calendar (lunar month December the eighth, theLaba 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.
Toum – a garlic sauce common to theLevant, 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 woodenmortar and pestle.
Vanillerostbraten – an Austrian beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes
^The Gazetteer of Bombay Presidency. The Gazetteer of Bombay Presidency. Printed at the Government Photozinco Press. 1961. p. 237. RetrievedOctober 26, 2017.
^Koranne-Khandekar, Saee (June 23, 2017)."A case for chutney".Live Mint. RetrievedOctober 26, 2017.
^Allison Saunders (20 February 2014)."Heart of garlic".The Coast. Coast Publishing Ltd. Archived fromthe original on 25 June 2014. Retrieved3 August 2016.
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