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Leftover skordalia can also be thickened with flour or bread crumbs and used to make interesting vegetable fritters with the addition of zucchini, etc.







 
Greek cooking is frugal, flavorful and focused on fresh ingredients and making the most of what’s available.  Skordalia, a garlic-rich dip made with stale bread or potatoes (more common in the northern regions of Greece) is the epitome of Greek cuisine.

Used as a dip for bread, fried fish or vegetables, skordalia is made with lots of garlic, olive oil and lemon making for a creamy and zippy dish. Variations include adding vinegar, parsley or ground nuts. The ratio for potato-based skordalia is one clove of garlic per potato.

Skordalia
3 cloves garlic
3, 12-13 oz. Idaho potatoes
    (need a starchy baking potato)
½ cup extra virgin olive oil
Juice of one lemon
½ tsp. salt (plus lots of salt for the boiling water)

Peel the potatoes and cover with cold, well-salted water. Bring to boil and cook until fork tender. While the potatoes are boiling, finely grate the garlic into a large bowl so it is very fine in texture. Add the salt and whisk vigorously to further break down the garlic. Then add the lemon juice and some of the oil to make a small dressing.

Remove the potatoes from the pot (reserving the cooking liquid) and add to the bowl with the garlic dressing. Using a hand mixer, begin beating the potatoes adding the remaining olive oil as you mix. Then, to make a cream dip, begin adding the warm cooking water a little bit at a time until you get the consistency of a soft dip, such as hummus.

Serve warm with toasted flat bread, fried smelts or eggplant.

Copyright 2006.