Skordalia

Skordalia or skordhalia (Greek: σκορδαλιά) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread — and then beating in olive oil to make a smooth emulsion. Vinegar is often added.

History

The dish is ancient, with roots in the Byzantine Empire. It is traditionally served with fried fish, boiled beets, and vegetables, or as a dip with pita bread. It is similar to the Provence dish called aioli, and is a part of the traditional Greek meze.

Preparation

The main ingredients of Skordalia are potatoes, garlic, olive oil, and vinegar. The potatoes are boiled until they are soft and then mashed. The garlic is crushed and mixed with the mashed potatoes. Olive oil is slowly added to the mixture while stirring until the desired consistency is achieved. Vinegar is added for taste. Some variations of the recipe also include almonds or walnuts.

Variations

There are many variations of Skordalia throughout Greece. Some recipes use bread soaked in water or vinegar instead of potatoes. Others include nuts such as almonds or walnuts. Some versions of the dish also include lemon juice or parsley.

Serving

Skordalia is often served as a side dish with fried fish or boiled vegetables. It can also be used as a spread on bread or as a dip for pita bread. In some regions of Greece, it is traditional to serve Skordalia with beetroot.

See also

• List of Greek dishes
• List of dips
• List of sauces

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