Photo: Amymoni, CC BY-SA 3.0, Wikimedia Commons
Greece
About this dish
Skordalia 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.
Description: Wikipedia — Skordalia, CC BY-SA 4.0
No recipe yet
Cooked this dish before? Share the first recipe.
Community recipes
No community recipes yet.
Sign in to share recipes, rate and comment.
Share your recipe for Skordalia
More dishes from Greece
View all
Cabbage rollHalf-meat dish of cabbage leaves with a filling from Central and Eastern Europe
Greek saladDish made from tomatoes, cucumbers, onions, feta, olives, salt, oregano, and olive oil
GyrosGreek food made with slices of spiced lamb or other meat cooked on a vertical spit, served with salad in pitta bread
MoussakaDish of eggplant, sauce and ground meat
SouvlakiGreek fast food
TzatzikiCold cucumber-yogurt dip, soup, or sauce
TaramaRoe-based meze common to Turkey and Greece
AvgolemonoGreek egg-lemon sauce or soup