Skordalia

Common card · No. 235952

Skordalia (alternatively skordhalia or skorthalia) (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added. It is usually made in a mortar and pestle. Skordalia is served as a garnish or side dish. It is mainly served with batter-fried cod, especially during Lent and on the Greek national holiday of March 25th. In the Anglosphere, it is promoted as a dip.

Read on Wikipedia · Image Klearchos Kapoutsis from Santorini, Greece, CC BY 2.0