Garlic (Turkish sarımsak) is essential in Turkish cooking – in cacık, mantı sauce, stews, marinades and pickles.
How to store garlic
- Whole bulbs: cool, dry, dark and airy (ideally 10–15 °C) – they keep for weeks to months.
- Not in the fridge and not in plastic bags: moisture makes garlic sprout or mould.
- Peeled cloves: sealed in the fridge for a few days, or frozen.
- Never keep raw garlic in oil at room temperature.
Peeling garlic quickly
Press each clove with the flat side of a knife, or shake many cloves in a closed jar for 20 seconds. Remove the green sprout from older cloves – it tastes bitter.
Garlic in Turkish cooking
- Cacık: yoghurt with cucumber, garlic and mint.
- Mantı: dumplings with garlic yoghurt and chilli butter.
- Çılbır: poached eggs on garlic yoghurt.
- Turşu: garlic cloves flavour pickles – see our Turkish pickles guide.
Garlic vinegar
Zühre Ana Lemon-Garlic-Parsley Vinegar is naturally fermented, unfiltered and unpasteurised – great for salads, marinades and dressings.
FAQ
What is garlic in Turkish?
Sarımsak; a clove is sarımsak dişi.
Why does garlic turn green?
Contact with acids like vinegar or lemon can turn garlic green-blue. It is a natural, harmless reaction.
More guides
- Menemen recipe
- What is pekmez?
- Turkish sweets
- Turkish nuts & dried fruit
- Turkish olives
- Turkish tea & tea varieties
- Turşu: Turkish pickles
- Tropical fruits list
- Tahini & nut butters
- Rosemary oil & rosemary water
- What is propolis?
- Date varieties
- Turkish cheese varieties
- Turkish salça: pepper & tomato paste
- What is sucuk?
- Turkish foods in German – glossary
