It's this time of the year to enjoy green garlic in its pick. Green garlic (also called spring garlic) is one of the first seasonal items to pop up in farmer's markets come March or April and sticks around until May. The young garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. I decided to blend the green garlic into a sauce and add it to my classic challah dough as a substitute to water. Besides the incredible color it gives to the dough, the flavor of this challah is out of this world. You would expect it to be super garlicky but actually the taste is very delicate. Just before baked, I topped the challah with garlic confit and nigella seeds, and let me tell you guys? it's one of the best challahs I've ever made.

1 challahs

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