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Skordalia

Skordalia (center) served with hummus (right), vegetables and pita bread
Type	Puree
Region or state	Greece
Main ingredients	Garlic
Ingredients generally used	Potatoes, walnuts, almonds, bread, olive oil
[REDACTED] Media: Skordalia

Skordalia or 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 sauce, side dish, or dip.

Overview

Skordalia is the modern equivalent of ancient skorothalmi. The name, on the other hand, may be a pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.

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.

Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli and Catalan allioli. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.

See also

• Agliata – an Italian garlic sauce
• Aioli – a Provençal and Catalan garlic sauce
• Garlic sauce
• Tzatziki – a sauce of cucumber, garlic, and yoghurt
• Bread sauce
• List of bread dishes
• List of dips
• List of garlic dishes
• List of sauces

References

1. ^ Davidson, Alan (21 September 2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251 – via Google Books.
2. Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness
3. Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας

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