Advertisement
Garlic in Middle Eastern Cuisine
Appears in
Garlic is the backbone of Middle Eastern cookery and it’s the countries that cluster around the Mediterranean Sea that use it most widely. Popular dips such as toum, hummus and baba ghanoush all feature garlic front and centre. Molokhia, the traditional Arab dish known as the food of the Pharaohs, contains an entire three bulbs of garlic!
Other than punchy, garlic-rich sauces, the key to Middle Eastern cuisine lies in its subtlety: the layering and blending of herbs and spices, the sweet and savoury accents, no single ingredient dominating. Garlic plays its part here too, cooked to melt unobtrusively and mingle with its fellow ingredients, but without it a dish is incomplete.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
In this section
Advertisement
Advertisement
The licensor does not allow printing of this title