Roasted Garlic

Last Updated on Tuesday, 28 June 2011 11:28 Written by Flax Sunday, 26 September 2010 04:49

Friday Night SpecialRoasted garlic is a Friday Night Special in our home.
The irony is that we started to eat it without realizing that it is actually an ancient Jewish tradition. The first source for eating this dish on Friday night dates back to the Babylonian Talmud.  While most of us know that garlic is a good way to keep the germs away, the Talmud notes that garlic is good for the zivug.  

But what about garlic breath?  Here are two answers to that dilemma. First of all, when roasted, the strong garlic smell disappears and the roasted garlic takes on a sweet flavor. In addition, I serve the roasted garlic acoompanied by parsley pesto.  Parsley is an herb that is known to sweeten the breath.


  • 1 head of garlic
  • olive oil (optional)

Preheat oven to 180 C (350 f)
Slice off the top third of the garlic, leaving the root intact. Drizzle with olive oil (optional). Place covered in a small oven proof dish.  Bake in a preheated oven until golden (up to an hour and a half).

Serve with the challah.


Leave a Reply