Garlic is the backbone of flavour in almost every UAE kitchen, whether it's the tempering that starts an Indian dal, the base of a Levantine toum, or the aromatic foundation of a simple stir fry. Its pungent, sharp bite when raw mellows into a sweet, nutty flavour once roasted or slowly sautéed, which is why recipes often call for garlic to be added at different stages depending on how strong or subtle its flavour needs to be. Crushing or chopping garlic and letting it sit for a few minutes before cooking allows its flavour compounds to develop fully, giving a noticeably more pungent result than adding whole or barely bruised cloves straight to the pan.

When choosing garlic bulbs, look for ones that feel firm and heavy with tightly wrapped, papery skin and no green shoots showing through, since sprouting or soft cloves usually taste more bitter and less aromatic. Store garlic in a cool, dry, well-ventilated spot away from direct sunlight rather than in the refrigerator, as the cold and moisture there can cause it to sprout or turn mouldy faster. A shallow dish or a breathable mesh bag on the counter works better than a sealed container. If a dish calls for a milder garlic flavour, a quick blanch of the whole cloves in hot water for a minute softens the sharpness considerably.

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