Georgian Garlic Paste

Georgian Garlic Paste

A pungent, smooth paste of pounded garlic and salt used to season Georgian stews and grilled meats.

Total 10 min Makes 8 oz Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple condiment relies on crushing fresh garlic with coarse salt until it turns into a smooth, spreadable paste, a technique common in Georgian cooking for building deep flavor into soups, sauces, and marinades. A splash of water or vinegar helps loosen the texture, making it easy to stir into dishes like chikhirtma or kharcho. Keep it chilled and use it within a couple of weeks to season meats, vegetables, and broths.

Ingredients

  • 20 cloves garlic, peeled
  • 1 teaspoon coarse salt
  • 1 tablespoon water
  • 1 teaspoon white wine vinegar

Method

  1. Peel the garlic cloves and trim off any tough root ends.

  2. Place the garlic and salt in a mortar and pound with a pestle, working in a circular motion until the garlic breaks down into a rough paste.

  3. Continue pounding, scraping down the sides occasionally, until the mixture becomes smooth and no chunks remain.

  4. Stir in the water and vinegar to loosen the paste to a spreadable consistency.

  5. Transfer the paste to a small airtight jar and refrigerate until ready to use.

Rate this recipe

★ 3.4 (1)

Georgian Garlic Paste

This simple condiment relies on crushing fresh garlic with coarse salt until it turns into a smooth, spreadable paste, a technique common in Georgian cooking for building deep flavor into soups, sauces, and marinades. A splash of water or vinegar helps loosen the texture, making it easy to stir into dishes like chikhirtma or kharcho. Keep it chilled and use it within a couple of weeks to season meats, vegetables, and broths.

10 min 8 oz 18 cal

Ingredients

  • 20 cloves garlic, peeled
  • 1 teaspoon coarse salt
  • 1 tablespoon water
  • 1 teaspoon white wine vinegar

Method

  1. 1

    Peel the garlic cloves and trim off any tough root ends.

  2. 2

    Place the garlic and salt in a mortar and pound with a pestle, working in a circular motion until the garlic breaks down into a rough paste.

  3. 3

    Continue pounding, scraping down the sides occasionally, until the mixture becomes smooth and no chunks remain.

  4. 4

    Stir in the water and vinegar to loosen the paste to a spreadable consistency.

  5. 5

    Transfer the paste to a small airtight jar and refrigerate until ready to use.