These recipes with garlic will help boost your immunity, fight the flu and common cold, and improve your heart health. Garlic contains antioxidants and sulfur compounds that can reduce inflammation and bolster immune cell function. India’s ancient Ayurvedic medicine recommended garlic for everything from reducing fever and coughs to improving vision and skin complexion.

My Russian grandfather was strong as an ox and fit until a ripe old age. He put his good health down to regular exercise and garlic every day. For breakfast, he’d munch on raw garlic cloves with boiled eggs, black rye bread, and a whole tomato, radishes and cucumbers plucked from his veggie garden. My grandmother used liberal amounts of garlic in the rest of their meals.

It wasn’t only those Russians that believed in the powers of garlic. Ancient civilisations from Egypt to India have been using garlic for thousands of years to treat ailments and prevent diseases, using it as a treatment for everything from respiratory problems and digestive issues to headaches and insect bites.

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Recipes with Garlic to Boost Your Immunity and Fight the Flu and Common Cold

Garlic is good for you, whether it’s used raw, cooked, or in the form of garlic powder, although raw garlic has been proven to have higher levels of allicin, which is an organosulfur compound, which studies have found has anti-inflammatory properties.

Chronic inflammation is an underlying cause of heart disease, Alzheimer’s, Parkinson’s, and other diseases, so you want plenty of good ingredients with anti-inflammatory properties such as garlic, turmeric and ginger in your diet.

Garlic is used in so many cuisines around the globe, from the Russian food of my heritage and other European cuisines, especially Mediterranean cuisines to the many cuisines of Asia, including our home, Southeast Asia, that we write regularly on, so we have lots of resources for you right here, including plenty of recipes with garlic.

Recipes with Garlic to Boost Your Immunity and Fight the Flu and Common Cold

Turkish Poached Eggs Recipe with Garlic Yoghurt and Chilli Oil for Cilbir

We put a teaspoon of garlic powder in this Turkish poached eggs recipe for cilbir – or more correctly çılbır and it’s pronounced ‘chil-bir’ – making it one of our best recipes with garlic. A delicious Turkish breakfast or brunch dish of runny eggs immersed in creamy garlic yoghurt, drizzled with buttery chilli oil, and garnished with fragrant fresh dill, çılbır was said to be a favourite of Ottoman sultans. Despite our extensive travels through Turkey over the years, we didn’t didn’t get to eat a lot of çılbır and didn’t see it on a lot of menus. When we investigated why, we learnt that our Turkish friends would save these poached eggs in garlic yoghurt for a weekend brunch or lunch at home rather than a mid-week breakfast, as they didn’t want to reek of garlic at work. Instead of the usual cloves of fresh garlic that are whipped through the yoghurt for çılbır, we use garlic powder instead, which just needs to be stirred through. Some çılbır recipes call for several garlic cloves to be grated into the yoghurt. While we love our garlic, we find that a little too much for breakfast dish, which is why we prefer garlic powder.

Classic Russian Garden Salad Recipe

One of the easiest way to add garlic to your diet is to add a finely diced garlic clove to a salad. This classic Russian garden salad recipe makes the Russian take on the simple tossed green salad with lettuce, tomato, cucumber, and onion. The addition of fresh dill, garlic and pink radishes add fragrance, flavour and crunch, setting it apart from other European garden salads. The salad is the perfect accompaniment to hearty Russian dishes. Three of those ingredients – tomato, cucumber and radish – comprised Papa’s breakfast each day, along with a slice of Russian black bread, perhaps a boiled egg, maybe some pickled herring, and a sneaky shot of his homemade vodka, and always a knob of garlic for good health.

Russian Borscht Recipe for a Nourishing Comforting Home-Cooked Soup

This Russian borscht recipe makes the hearty home-cooked soup of my childhood that my baboushka used to make. Russians love their comforting soups and my family was no exception. If baboushka wasn’t making borscht, she was cooking a big pot of shchi (see below). While Russians make warming soups for the winter, and cold soups for summer, my baboushka made borsht and shchi year-around, even in the scorching Australian summers, because soups were nourishing and healthy – especially when they contained garlic and this borscht recipe calls for four cloves of garlic. This beetroot-driven vegetable soup is served with sour cream and dill and is a filling meal in itself, especially when dunked with weighty slices of black rye bread.

Easy Russian Cabbage Soup Recipe for Shchi

Another one of our best recipes with garlic, this easy Russian cabbage soup recipe for shchi calls for four cloves of garlic. This recipe will make you an aromatic pot of shchi, perhaps the most Russian of soups. While you might have thought that borscht was the quintessential Russian soup, the beetroot-based meat and vegetable broth is one of the most popular and best-known Russian soups, but its origin in much-contested and claimed by the Ukrainians. Shchi is resolutely Russian and so beloved by Russians that the Moscow Times called it a “national treasure”. Shchi is an old Russian dish dating to the 9th century, when cabbage arrived in ‘the Land of the Rus’ from Byzantium. This is the vegetarian version called shchi vegetarianskiye and if you skip the sour cream, you can make it a vegan soup.

Traditional Russian Fish Soup Recipe for Ukha

There are two cloves of garlic in this Russian fish soup recipe for ukha, based on a centuries-old traditional Russian soup said to be a favourite of emperors and peasants alike. My family recipe makes an easy fish soup, made with salmon that’s fragrant with fresh dill, although historically this fisherman’s soup was made with several types of fish and a fish head stock. The soup that I grew up with was far simpler, typically made with one type of fish, no fish stock, seasoning, vegetables, garlic, and of course fresh dill. Feel free to add more garlic and if you have time, make a fish stock, use a liquid store-bought fish stock, or even fish bouillon. As usual we ate this with black bread and smetana (sour cream).

Southeast Asian Pesto Recipe for Pasta, Noodles and More

In its most authentic form, Italy’s pesto alla Genovese is made with just seven ingredients: extra virgin olive oil, fresh Genovese basil (traditionally, only the smaller leaves are used, which is why it’s such a vivid light green colour), pine nuts, salt, and cheese, ideally Parmigiano Reggiano (or Grana Padano), and Pecorino Sardo, and garlic. It’s a member of that family of cold, uncooked green sauces and pastes made from chopped fresh herbs that are found right around the world. Think: salsa verde in Italy and Spain, sauce verte in France, mint sauce in Britain, and chimichurri in Argentina. As Southeast Asia is our home, I created this Southeast Asian pesto recipe which can be used on pastas and noodles, as a salad dressing, on barbecued meats and skewers, or on Vietnamese banh mi, Cambodian num pang or on Italian bruschetta. It’s deliciously fragrant and addictive and contains one clove of garlic, although you could always add more.

A Recipe for the Cambodian Curry Paste Called Kroeung

This recipe for the Cambodian curry paste called kroeung makes one of the most distinctive signature ingredients in the Khmer kitchen and it’s one of the best recipes with garlic. With a base of lemongrass, galangal, kaffir lime zest, garlic, garlic, and shallots, kroeung is an herb and spice paste that’s pounded from fresh ingredients and used in everything from soups to stir-fries. The characteristics of a good kroeung are a source of immense pride for a good Cambodian cook. A Cambodian red curry chicken dish will arrive a little milder than a red curry in Thailand, yet the base red kroeung, pictured below, requires almost the same amount of chillies to be pounded in the mortar and pestle. In fact, it’s almost the same recipe, give or take a coriander root and some fresh garlic, which is a must in Cambodian kroeungs. After you make your kroeung, try it in a classic Cambodian dish such as this Cambodian chicken curry recipe.

Cambodian Saraman Curry Recipe and Saraman Curry Paste Recipe

The recipes for this Cambodian Saraman curry and the Saraman curry paste that is the basis of this dish are two more fantastic recipes with garlic as the paste itself uses a whopping 15 cloves of garlic. This makes a big batch of paste, which can then be divided into smaller amounts and frozen. A cousin of the Thai Massaman curry and beef Rendang of Malaysia, the Cambodian Saraman curry is time-consuming to make, which is why it largely remains a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia. The similarity between the Cambodian and Thai curries lies in the base curry paste, with just a few ingredients setting the Saraman apart from the Massaman and that’s the use of star anise, sometimes garlic, and dry roasted grated coconut. The latter is what the Saraman has in common with Malaysia’s Rendang, the dry roasted coconut helping to give the curry that beautiful rich, thick gravy. Many Southeast Asian curry pastes use garlic, so rather than me adding them all here, do peruse our collection of Southeast Asian curry recipes for more recipes with garlic.

Please do let us know if you make any of our recipes with garlic in the comments below as we’d love to know how they turn out for you.

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