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The Turkish pantry

Garlic

Buy firm bulbs and choose whole, sliced or crushed cloves to control their flavor.

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Fresh garlic bulbs contain individual cloves. Preparation words such as crushed or grated do not create a different ingredient.

Ivory garlic bulbs and separate peeled and unpeeled cloves in sunlight

Types & forms

Whole fresh bulb

Separate into cloves; whole or sliced cloves have a gentler effect than crushed garlic.

Peeled or minced garlic

Convenient; follow the pack’s refrigeration and opening instructions.

Garlic powder

Dried, ground garlic for even distribution. Garlic salt also contains salt.

What to look for when buying

  • Feel for firm cloves. Avoid mold, softness and green sprouts when buying.
  • Read the ingredients on jars and powders, including added salt or oil. A picture of a bulb does not establish the contents.

Prepare & cook

  • Separate a clove, loosen its skin and peel. Crush for a pronounced flavor in a dressing.
  • Garlic mellows with cooking, but excessive browning makes it bitter. Watch it closely in hot oil.

Store it well

  • Keep intact heads in a cool, dry, dark place with airflow.
  • Refrigerate peeled cloves in a closed container and use within a few days. Do not store homemade fresh garlic-in-oil at room temperature.

Substitutions depend on the dish

In a cooked seasoning mixture

Garlic powder may supply flavor, but lacks fresh garlic’s texture and changes its intensity. Follow a recipe written for powder.

In a raw garlic dressing

Milder cooked garlic changes the character; it will not reproduce the sharpness of freshly crushed cloves.

Related skills

  • Hands cutting an onion with a chef’s knife on a wooden board.

    Preparation & Knife Skills

    Fine chopping by hand

    Keep small vegetable pieces distinct instead of turning them into a watery paste.

Nutrition

Raw garlic, peeled cloves [1]

Per 100 g edible portion
NutrientAmount
Energy149 kcal
Protein6.36 g
Total fat0.5 g
Saturated fat0.09 g
Carbohydrate33.1 g
Dietary fiber2.1 g
Total sugars1 g
Sodium17 mg
Cholesterol0 mg
Calcium181 mg
Iron1.7 mg
Potassium401 mg
Vitamin D0 µg

A generic raw-food reference, not a separate analysis of every variety, prepared form or cooked dish. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

[1] U.S. Department of Agriculture, Agricultural Research Service, Garlic, raw

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Crushed garlic is part of our tahini dressing for Antalya-style piyaz. It is also a flavor partner in yogurt dishes; a clove is not the same quantity as a whole head.

Cook with Garlic

White bean salad with tahini, tomato, parsley and hard-boiled egg wedges on a blue-and-white platter beside a coastal window.
Antalya style

White Bean Salad with Tahini

Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.

Baked lamb with tomatoes, green peppers and whole garlic in a metal tray, with flatbread.
Aksaray style

Aksaray Tava

Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.

Coarsely chopped roasted eggplant with red and green peppers, tomato and parsley
Hatay style

Baba Ganoush

Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.