skordalia
Skordalia (alternatively skordhalia or skorthalia) (Greek: , also called , 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.
Key facts
- Food.serving_size
- 100 gr
- Food.name
- Skordalia
- Food.image
- Μπακαλιάρος - Σκορδαλιά (4463505646).jpg
- Food.caption
- Skordalia (lower right) with batter-fried cod, how it is traditionally served in Greece.
- Food.type
- Puree
- Food.region
- Greece
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- Garlic
- Food.minor_ingredient
- Potatoes, walnuts, almonds, bread, olive oil
- Food.no_recipes
- false
via Wikipedia infobox
Article
3 sectionsContents
- Overview
- See also
- References
Skordalia (alternatively skordhalia or skorthalia) (Greek: , also called , 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.
==Overview== 220px|thumb|A plate with skordalia