Black garlic pickle (Torshi sír) from Yogurt & Whey: Recipes of an Iranian Immigrant Life (page 73) by Homa Dashtaki

  • garlic
  • yogurt whey
  • Serves : 1 cup

  • EYB Comments

    Allow at least 5 weeks for fermentation.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Allow at least 5 weeks for fermentation.

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