The first time I ordered the garlic bread at Bedouin Tent in Boerum Hill, Brooklyn, I was expecting, well, bread with garlic on it. What I got made my eyes pop out of my head (not literally-- not to worry): a gorgeous pizza-like creation spread generously with fresh, chopped parsley and garlic. The chewy, hot dough, rolled to order, arrived to the table still steaming from the oven.
Since then, it's been one of my favorite things to order there, especially if I'm getting a bowl of the lentil soup to go with it. Now that I'm living 3,000 miles away from the restaurant, it's not so easy to get them to deliver it, so in the throes of a major craving for it the other day, I decided to make my own. I had to think on it a while, though, because despite the huge amount of garlic on the crust, it didn't carry that burning hot bite; what I figured out was that a short blanching of the garlic first would take away some of the heat and leave a mellower, more pleasant garlic flavor.
Now I just need to download some of those rhythmic, Middle Eastern pop songs that play in the dining room and get a couple of the hospitable staff to come serve it to me, and the experience will be complete. Almost. —vvvanessa
2-4 as a starter
10-inch pizza dough
large cloves of garlic, peeled and cut into rough quarters