Skordalia
Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa]; in Greek also called αλιάδα 'aliada/aliatha) 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,[1] walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added.
Overview
Variants may include eggs as an emulsifier while 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 is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.
Skordalia is the modern equivalent of ancient skorothalmi.[2] The name, on the other hand, may be pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.[3]
See also
- Aioli, a Provençal garlic sauce
- List of bread dishes
References
- ↑ Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness
- ↑ Oxford Companion to Food, s.v. "Greece" and "Skorthalia".
- ↑ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
