Editing Garlic (section)

====Regions====
[[File:Garlic Press and Garlic.jpg|thumb|Garlic crushed using a [[garlic press]]]]

Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, [[cuisine of the Mediterranean|southern Europe]], [[Mujdei|Eastern Europe]] and parts of Latin America.<ref>{{Cite book|last=Meredith, Ted |title=The complete book of garlic: a guide for gardeners, growers, and serious cooks|date=2008|publisher=Timber Press|isbn=978-0-88192-883-9|location=Portland|pages=17–22|oclc=172521653}}</ref> Latin American seasonings, particularly, use garlic in [[sofrito]]s and [[mofongo]]s.<ref>{{cite book|last1=Root|first1=ZPC|title=New Orleans con sabor Latino: the history and passion of Latino cooking|date=2013|publisher=University Press of Mississippi|location=Jackson|isbn=978-1-62103-984-6|edition=Online-Ausg.}}</ref>

Oils can be flavored with garlic cloves. These infused oils are used to season all categories of [[vegetables]], meats, breads, and [[pasta]]. Garlic, along with [[fish sauce]], chopped fresh chilis, [[lime juice]], sugar, and water, is a basic essential item in [[nước chấm|dipping fish sauce]], a highly used dipping sauce condiment used in [[Indochina]]. In [[East Asia|East]] and [[Southeast Asia]], [[chili oil]] with garlic is a popular [[dipping sauce]], especially for meat and seafood. [[Tuong ot toi Viet Nam]] (Vietnam chili garlic sauce) is a highly popular condiment and dip across North America and Asia.

In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. [[Laba garlic]], prepared by soaking garlic in [[vinegar]], is a type of pickled garlic served with [[dumpling]]s in northern China to celebrate the [[Chinese New Year]].<ref name=Block2010/>

Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items. In the [[Levant]], garlic is traditionally crushed together with olive oil, and occasionally salt, to create a Middle Eastern garlic sauce called [[Toum]] (تُوم; meaning "garlic" in Arabic). While not exclusively served with meats, toum is commonly paired with chicken or other meat dishes such as [[shawarma]]. Garlic is also a key component in some [[hummus]] varieties, an Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and salt.

Lightly [[smoking (cooking)|smoked]] garlic is used in British and other European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews.

Emulsifying garlic with olive oil produces ''[[aioli]]''. Garlic, oil, and a chunky base produce ''[[skordalia]]''. Crushed garlic, oil, and water produce a strong flavored sauce, [[mujdei]]. Blending garlic, [[almond]], oil, and soaked bread produces ''[[ajoblanco]]''. ''[[Tzatziki]]'', yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.