Crusty Turkish pide or sourdough slathered with compound butter of roasted garlic, herbs, and olive oil — irresistible alongside mezes and grilled meats.
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.
Serves 6
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.
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.
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.
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.
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.
Roasting the garlic is what separates good garlic bread from great garlic bread — the sweetness and complexity of roasted garlic is incomparable.
Compound butter can be made 3 days ahead and refrigerated, or frozen for 2 months — have a log in the freezer for instant garlic bread anytime.
For extra richness, brush the open-face bread with additional olive oil before the final browning step.
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.
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.
Garlic bread in various forms has been part of Mediterranean and Middle Eastern cooking for millennia — garlic-rubbed flatbread is documented in ancient Greek and Roman sources. The modern concept of butter-enriched garlic bread spread became popular in Turkey through Italian influence in the 20th century and is now served universally alongside pasta dishes, grills, and soups in Turkish homes and restaurants.
Garlic powder produces a very different result — it gives a somewhat flat, processed garlic flavor rather than the sweet, caramelized complexity of roasted garlic. If you're short on time, use 2-3 minced fresh garlic cloves rather than powder. The raw garlic will be sharper but more authentic than garlic powder.
A crusty, substantial bread works best — sourdough, Turkish pide, or a thick French baguette. Soft sandwich bread doesn't provide enough structure and becomes soggy. The bread should have a firm crust that will stay somewhat crispy after the butter soaks in.
Per serving (120g / 4.2 oz) · 6 servings total
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