Homemade Garlic Salt From Scratch

Seasoned salt is a kind of blend salt with dried herbs, or spices. One of my favoutrite ones is garlic salt نمک سیر. It is very easy to make garlic salt from scratch at home. It can last for a year.

You can use freshly minced garlic or garlic powder. And for salt it is better to use Kosher or Hymalaya salt.

The ratio of garlic to salt is three parts salt to one part garlic. You can use minced garlic or garlic powder. You can use garlic salt for seasoing pizza, pasta, soup, salad and ……

Just remember to use it in moderation, because at the end of the day, it is salt.

Homemade Garlic Salt From Scratch

  • ½ cup ½ cup garlic
  • 1½ cups Kosher salt or Hymalaya salt
  1. Peel the garlic cloves.



  2. Place garlic in a food process and dd Kosher salt.



  3. Process the ingredients for 1-2 minutes until it looks like wet sand.



  4. pour garlic mixture into a baking sheet lined with parchment paper and spread the mixture out into a thin layre.




  5. Then pop it into the middle rack of the oven and bake in 82C degree for45-60 minutes or until the mixture is dried and crispy.



  6. Check the salt every 10 minutes and make sure it does not burn. Once it is formed into solid chunks, remove from the oven and let it cool.



  7. Then place back it into the food processor and pulse it until it becomes powder.

    Store it in an air thight container in a cool and dry place at room temperature for about 1 year.



طرز تهیه نمک سیر خانگی

نمک طعم دار امروزه بسیار طرفدار داره. یکی از انواع این نمک ها نمک سیر هست.

برای درست کردن نمک سیربهتر هست که از نمک کوشر استفاده شود. نمک کوشر را معمولن در آشپزی بکار میبرن و با نمک معمولی داخل نمکدان که روی میز غذا هست فرق داره. این نمک دارای بافت پوسته پوسته هست و از نمک معمولی درشت تر است. دارای دانه‌های درشت و زبریه و برای طعم دار کردن غذا مخصوصن ماهی – مرغ – و گوشت بسیار مناسب هست.

مواد مورد نیاز برای تهیه نمک سیر خانگی هم فقط دو چیز هست نمک کوشر و سیر خام

البته میتوان از ترکیب پودر سیر با نمک هم این نمک طعم دار را درست کرد ولی با سیر خام نمک ما عِطر و طعم خیلی بیشتر و خوشمزه تری خواهد داشت.

میزان نمک به سیر هم به صورت سه به یک هست یعنی اگر یک پیمانه سیر دارید سه پیمانه نمک باید اضافه شود.

این نوع نمک طعم دار بسیار پرطرفدار هست و در بیشتر رستورانها و روی میز غذا دیده میشود.

نمک سیر برای طعم دارکردن هر غذایی که نیاز به سیر هست مناسب خواهد بود: در پیتزاپاستاهمبرگردلمهسوپ و سالادفقط باید بخاطر داشته باشیم که نمک سیر را به میزان مناسب و معقول به هر غذایی میبایست اضافه کرد چون در‌واقع نمک هست ولی نمک طعم دار هست

مواد لازم

نصف پیمانه سیر پوست گرفته

یک پیمانه و نیم نمک کوشر یا نمک هیمالیا

طرز تهیه

سیر ها را پوست گرفته و داخل غذا ریخته و همراه نمک به صورت پوره در میاوریم تا بافتی شبیه به شن خیس ساحل دریا داشته باشد که تقریبن 21 دقیقه طول خواهد کشید.

سیر پوره شده را داخل سینی فر که با کاغذ روغنی آشپزی پوشانده شده ریخته و با قاشق در سطح سینی آن را پهن میکنیم.

سینی را در طبقه وسط فر قرار داده و با حرارت 82 درجه سانتیگراد و به مدت 60-45 دقیقه آن را میپزیم. اگر بعد از یکساعت سیر خشک نشده بود همچنان مرحله خشک کردن داخل فر را ادامه میدهیم . هر ده دقیقه یکبار در فر را باز کرده و مخلوط سیر و نمک را همزده تا نسوزد.

وقتی سیر کاملن در فر خشک شد و به صورت ترد در آمد آن را از فر خارج کرده ووقتی سرد شد داخل غذا سازریخته و آن را به صورت پودر در میاوریم.

نمک سیر را داخل یک ظرف دردار شیشه‌ای ریخته و میتوان در محیط آشپزخانه و در یک مکان خنک به مدت یکسال نگه داری و استفاده نمود.

=============

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Bread Machine Exposed

Bread Machine Reviews, News and Recipes!

Happy WishMi

Healthy mommy lifestyle and food

Texture of Parlance

Let your mind roam free in the luminous forest of the educators' writings

Triangle Writes...

Poetry/Poems, Photography, Travels, Musings, Quotes, Challenges, Awards, Reblogs, Uncategorized

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Bread Machine Exposed

Bread Machine Reviews, News and Recipes!

Happy WishMi

Healthy mommy lifestyle and food

Texture of Parlance

Let your mind roam free in the luminous forest of the educators' writings

Triangle Writes...

Poetry/Poems, Photography, Travels, Musings, Quotes, Challenges, Awards, Reblogs, Uncategorized

%d bloggers like this: