Ingredient

Garlic Recipes

113 recipes with garlic for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

113 recipes

🇵🇱PolandMedium

Soups

Golabki Soup (Polish Cabbage Roll Soup)

Golabki soup is the Polish cabbage roll taken apart and cooked in one pot. Ground pork, cabbage, rice and tomato give the same taste as the rolls, with no leaves to blanch and nothing to wrap. One hour instead of three.

60 min310 kcal6 serves

🌾Gluten-free

🇹🇷TurkeyMedium

Cereal and Pasta Dishes

Turkish Pasta (Yalanci Manti)

Turkish pasta is short pasta under garlic yogurt, browned ground beef and paprika butter. In Turkey it is called yalanci manti, fake manti: the two sauces of the manti dumplings without the hours of folding. Thirty minutes from pot to bowl.

30 min620 kcal4 serves

💪High protein⚡Quick🌶️Spicy

🇵🇪PeruMedium

Meat Dishes

Anticuchos de Corazón

Anticuchos are skewers of beef heart marinated in ají panca, garlic, cumin and vinegar, then grilled over charcoal. They belong to the street corners of Lima, where the anticucheras set up braziers in the evening and serve them with a boiled potato, a piece of corn and a chilli sauce. The dish traces back to colonial Peru, when enslaved workers were given the offcuts that the Spanish kitchens discarded and applied a spiced-and-skewered technique to the heart, the cut closest in texture to muscle meat. Heart is dense, lean and mild rather than strong-tasting, and the entire difficulty lies in trimming it properly and taking it off the fire early. Marinating time comes on top of the stated time.

45 min420 kcal4 serves

💪High protein🌾Gluten-free🌶️Spicy

🇵🇪PeruMedium

Meat Dishes

Lomo Saltado

Lomo saltado is a beef stir-fry from the chifa kitchens of Peru, where Cantonese cooking technique met Peruvian ingredients from the late nineteenth century onward. Strips of sirloin are seared in a scorching pan, then joined by red onion, ají amarillo, tomato, soy sauce and vinegar, and the whole thing is finished with fried potatoes folded in at the last second. Serving it over rice puts two starches on one plate, which is exactly the point: the potato is Andean, the rice and the wok are Chinese, and the soy-and-vinegar pan sauce belongs to neither on its own. Everything depends on pan temperature, so all cutting and measuring is done before the burner is lit.

40 min690 kcal4 serves

💪High protein

🇪🇸SpainEasy

Breakfast and Brunch

Pan con Tomate

Pan con tomate is the Catalan bread-and-tomato preparation known in Catalan as pa amb tomaquet. A thick slice of open-crumbed country bread is toasted until its surface is dry, rubbed with a cut garlic clove and then with the flesh of a ripe tomato until only the skin is left in your hand, and finished with extra virgin olive oil and coarse salt. The tomato works as a seasoning rather than a topping, so what you get is a crisp warm slice under a thin, cool, faintly acidic layer. In Catalonia it accompanies tapas and grilled meat; in Andalusia the same combination turns up at breakfast, usually with the tomato grated into a bowl instead of rubbed.

15 min235 kcal4 serves

🌿Vegetarian⚡Quick

Ingredients

Goes well with

Other ingredients that appear most often alongside garlic across the archive. Pick one to drill deeper.

onion tomato lemon chicken butter potato beef carrot olive oil cucumber eggplant walnuts