Sarımsaklı Ekmek (Turkish Herb Garlic Bread)

About This Recipe

Sarımsaklı ekmek (garlic bread) is a universal pleasure elevated in the Turkish table by the quality of the bread itself and the complexity of the garlic compound butter spread. Rather than raw minced garlic (which can be harsh and pungent), the Turkish approach often roasts a whole head of garlic in the oven until the cloves become sweet, golden, and spreadable — then blends this roasted garlic with softened butter, olive oil, fresh parsley, dried thyme, and Aleppo pepper for a compound butter that is simultaneously more nuanced and more forgiving than raw-garlic versions. The bread of choice in Turkey would be a thick-crusted somun (round white bread), a freshly baked ekmek, or ideally a hand-made pide loaf split lengthwise. The compound butter is spread generously over the cut sides, the bread is wrapped loosely in foil, and baked at 200°C for 10-12 minutes until the butter has melted and the cut surfaces are toasted and golden. The final 3 minutes with the foil open gives the top a slight caramelization and crunch. This garlic bread is perfect alongside a Turkish mezze spread, next to a bowl of mercimek çorbası (lentil soup), or accompanying grilled meats where the bread doubles as sauce-mopper.

Ingredients

Serves 6

• 1 large loafTurkish pide, sourdough, or French baguette
• 1 whole headgarlic(for roasting)
• 100 gunsalted butter(softened to room temperature)
• 2 tbspextra-virgin olive oil
• 1/4 cupfresh flat-leaf parsley(finely chopped)
• 1/2 tspdried thyme
• 1/2 tspAleppo pepper (pul biber)
• 1/2 tspsalt

Instructions

1. 1

   Roast the Garlic

   Cut the top 5mm off the whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 200°C for 35-40 minutes until the cloves are completely soft, golden, and caramelized. Squeeze out the roasted cloves into a bowl and mash to a smooth paste.

   Roasted garlic is sweet, mellow, and spreadable — completely different from raw garlic's harshness. Don't skip this step for the best result.

2. 2

   Make the Compound Butter

   In a bowl, beat the softened butter until smooth. Add the roasted garlic paste, olive oil, chopped parsley, dried thyme, Aleppo pepper, and salt. Mix vigorously until completely combined and uniform. Taste and adjust seasoning — the butter should be well-seasoned, garlicky, and herby.

3. 3

   Prepare the Bread

   Slice the bread loaf in half lengthwise. Using a spatula or the back of a spoon, spread the compound butter generously and evenly over both cut surfaces — don't be shy, this is garlic bread.

4. 4

   Bake Wrapped

   Reassemble the loaf and wrap tightly in foil. Bake at 200°C for 12-15 minutes until the interior is hot and the butter is completely melted and soaked into the bread.

5. 5

   Open and Toast

   Open the foil and separate the halves. Return to the oven for 3-5 minutes with the cut sides up until the surfaces are golden and slightly crispy. Slice into portions and serve immediately.

Variations

• •

  Cheese garlic bread: top the buttered bread with grated kaşar or mozzarella before the final open-faced browning.

• •

  Za'atar garlic bread: mix 1 tbsp za'atar into the butter for an aromatic herbal variation.

• •

  Quick weeknight version: if you don't have time to roast garlic, use 3-4 minced raw garlic cloves — still delicious but sharper in flavor.

Storage

Assembled unbaked garlic bread (wrapped in foil) can be refrigerated for 1 day before baking, or frozen for up to 2 months and baked from frozen at 200°C for 20-25 minutes. Baked garlic bread is best eaten immediately.

Frequently Asked Questions