Uhmami Black Garlic Spread – Uhmami
Sweetness, caramelised notes and aromatic hints reminiscent of liquorice and truffle characterise Uhmami Vegan Black Garlic Spread. This plant-based preparation is designed for those who enjoy exploring new flavour combinations and enhancing everyday recipes with an ingredient that has a distinctive aromatic profile.
The product is inspired by kechek el fouquara, a traditional Lebanese preparation also known as “poor man's cheese”. Uhmami draws on this culinary heritage to create a spreadable version suitable for a variety of occasions. Its texture and the distinctive aromatic character of black garlic make it a versatile ingredient for savoury dishes, from appetisers to main courses.
The recipe includes wheat bulgur, cold-pressed sunflower seed oil, water, black garlic and whole sea salt. Black garlic defines the flavour profile of this preparation, with sweet, caramelised notes that differ from the characteristic flavours of fresh garlic. The combination of ingredients makes it a suitable choice for those following a vegan diet and looking for plant-based alternatives to incorporate into a varied culinary repertoire.
The Uhmami project is associated with Lisa Bozzato, a chef passionate about natural cuisine and fermentation, who has developed a range of preparations inspired by kechek. Her culinary research focuses on experimentation, plant-based cooking and the enhancement of food transformation techniques. Black Garlic Spread is part of this journey, bringing together an international culinary reference and an ingredient with distinctive aromatic characteristics.
In the kitchen, this plant-based black garlic spread lends itself to a wide range of uses. Spread on toasted bread, bruschetta and crostini, it can enhance an aperitif or appetiser. It is also ideal for filling sandwiches and flatbreads, paired with grilled vegetables and seasonal produce. Its versatility invites experimentation with different combinations, making it suitable for both simple dishes and more elaborate recipes.
First courses also offer interesting possibilities. The product can be added to risotto, used to enrich fresh pasta fillings and savoury pies, or incorporated into sauces and dressings. Its sweet, caramelised notes can create aromatic contrasts in savoury recipes, leaving plenty of room for culinary creativity.
For a dish inspired by the classic garlic, oil and chilli pasta, Uhmami suggests using the spread to finish the pasta. Simply combine it with a little pasta cooking water and chilli until a smooth, fluid cream forms, then toss it with the pasta in a pan with extra virgin olive oil and freshly chopped parsley.
Uhmami Vegan Black Garlic Spread is ideal for aperitifs, fillings and everyday cooking. A versatile option for those who want to explore vegan cuisine, experiment with new sauces and enhance their recipes with the distinctive aromatic qualities of black garlic.
