• ingredient •

Black Garlic

Black garlic isn’t Israeli, but it might as well be for the amazing way it blends with tehina sauce. We buy ours already prepared, and its popularity has made it increasingly available. Black garlic is made by heating heads of garlic for a long time at a low temperature until the sugars in the garlic are deeply caramelized. The resulting garlic is mellow, sweet, and fruity—not unlike tamarind. Black garlic adds a savory (and meat-free) backbone to everything it touches. It’s great pureed with olives and ground Urfa pepper as a sauce for lamb. And I love it in Matzo Ball Soup (see recipe). (See Resources.)