1.   Add chopped garlic and cook until golden brown.

2.   Mix together the lemon rind, parsley and chopped garlic and sprinkle over the rice before serving.

3.   Add chopped garlic.

4.   Add some sauteed chopped garlic, a fresh herb or baby greens.

5.   Add chopped garlic, stir until garlic is light brown.

6.   Add chopped onions, chopped garlic and tomato paste to pan, mixing well.

7.   Add the garlic paste, ginger paste, chopped garlic and minced chile.

8.   Add chopped garlic and spinach and season.

9.   Add remaining celery, carrots, onion and chopped garlic.

10.   Brown eggplant slices in olive oil, then set atop pieces of pain levain and sprinkle with chopped garlic.