Skordalia: Difference between revisions
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|description=Skordalia or skordhalia/skorthalia (σκορδαλια skorða'ʎa; in Greek also called αλιαδα) is a thick puree (or sauce/dip/spread/etc.) in | |description=Skordalia or skordhalia/skorthalia (σκορδαλια skorða'ʎa; in Greek also called αλιαδα) is a thick puree (or sauce/dip/spread/etc.) in | ||
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<!-- /seo --> | <!-- /seo -->Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; in Greek also called αλιάδα) is a thick [[Puree|puree]] (or [[Sauce|sauce]]/[[Dip|dip]]/spread/etc.) in [[Greek cuisine]] made by combining Crushed [[Garlic|garlic]] with a bulky base—which may be a purée of [[Potatoes|potatoes]], [[Walnuts|walnuts]], [[Almonds|almonds]], or liquid-soaked stale [[Bread|bread]]—and then beating in [[Olive oil|olive oil]] to make a smooth emulsion. [[Vinegar]] is often added. Variants may include [[Eggs|eggs]] as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands [[Cod|cod]] [[Stock|stock]], and [[Lemon|lemon]] instead of vinegar is usually added, and Skordalia is eaten as a main dish. | ||
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|TotalCalories = 132 | |TotalCalories = 132 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Skordalia recipe.jpg|alt=Electus]] | |Image = [[Image:Skordalia recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Tasty</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">This was nice in a meze</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/skordalia|#skordalia]] [[Special:Search/bread|#bread]] [[Special:Search/garlic|#garlic]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/sauce|#sauce]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/eggs|#eggs]] [[Special:Search/cod|#cod]] [[Special:Search/greekcuisine|#greekcuisine]] [[Special:Search/dip|#dip]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:52, 11 January 2022
Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; in Greek also called αλιάδα) 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. Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands cod stock, and lemon instead of vinegar is usually added, and Skordalia is eaten as a main dish.
| Skordalia | |
|---|---|
 |
| Servings: | Serves 4 - Makes one jar of skordalia |
| Calories per serving: | 33 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewTasty 4.6/5 This was nice in a meze |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 thick slice of tale white bread, crusts removed
- 4 large garlic cloves, peeled
- 2 tablespoons white wine vinegar
- 110 ml olive oil
- sea salt
Method
- Soak the bread in water for 5 minutes then squeeze out most of the water
- Add the garlic, bread, vinegar to a food processor with a blade and pulse for a few seconds
- Then leave the blender running and gently drizzle the olive oil into the processor until well blended
- Taste and add salt if needed
- If it's too thick, add a little water with a little more oil
Serving suggestions
Serve with a meze, great with grilled fish or meat and especially with roasted vegetables.
Variations
Use lemon juice instead of vinegar For a potato based skordalia, peel 1 large potato, boil and mash and add in place of the bread
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