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Skordalia (Garlic Dip)

12/01/2008 By Ivy Liacopoulou

Skordalia two ways image

 

 

Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion.  

The traditional way is to crash the garlic together with salt in a mortar and pestle but nowadays some people make it in a food processor or blender.

Αs we read in Wikipedia, skordalia is a pleonastic compound of the Greek word skordo (meaning garlic) and the Italian agliata (meaning garlicky).

In the Ionian islands which were under Venetian rule for many years they call it aliada. Skordalia may be the modern equivalent of ancient skorthalmi.

Skordalia with potatoes photo

Traditionally it is served with Bakaliaros (salted codfish) a battered-fried fish, especially during the great Lent period when abstaining from meat, fish and dairy products for fifty days we are allowed to eat fish on Annunciation Day (25th March) and on Palm Sunday (which is the last Sunday before Easter).

Skordalia can also be served with fried vegetables, such as eggplant and zucchini but apart from fish it goes well with roasted meat as well.

Battered cod with skordalia image

Many years ago, I used to hate garlic and of course I did not eat skordalia or anything with garlic in it.  Once, when my husband and I were invited to a friend’s house for dinner, among other things she prepared skordalia.  I kindly said I did not want any but she insisted that I tried it.  I did not want to insult her so I tried some of her skordalia, which she had made with walnuts and I must say, I am really glad she insisted because I loved it!!

Ever since, I make her skordalia, which is my favourite.

However, my husband prefers his with potatoes, so each time I always make both of them so that we both enjoy it.

Skordalia with Potatoes (Garlic Dip)

Skordalia with Potatoes (Garlic Dip)

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Skordalia is a side dish with mashed potatoes and garlic, great to accompany fish or other meat dishes.

Ingredients

  • 3 potatoes boiled
  • 2 - 3 cloves of garlic, depending on how strong you like it
  • ½ tsp salt
  • Freshly ground black pepper
  • 1/3 cup extra virgin olive oil, divided
  • 1/4 cup wine vinegar or lemon juice
  • Finely chopped parsley or spring onion, for decoration

Instructions

  1. In a food processor or a blender, puree garlic with 1/3rd of the olive oil or use a pestle and mortar and puree the garlic with the salt (without the olive oil).
  2. Boil the potatoes until soft.
  3. Transfer them to a bowl and mash them with a fork or a potato masher. They do not need to be completely pureed.
  4. Add the olive oil while the potatoes are still warm, the garlic puree and salt, if using the first method, or garlic paste, pepper and mix well. Add vinegar or lemon juice gradually, taste and adjust.
  5. Set aside to cool.
  6. Serve at room temperature.

Notes

The garlic flavour will become stronger as it cools.

If you do not like garlic, use roasted garlic instead, for a milder taste.

Before serving drizzle some more olive oil on top and decorate with an olive or finely chopped parsley or finely chopped spring onion.

© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Side Dishes

 

Skordalia two ways image

 

Bakaliaros and skordalia

 

A great side dish to Bakaliaros (battered cod) but also to vegetables.  It pairs well with beets.   

You may also like:

Bakaliaros (Beer Batted Cod)

Penne with Skordalia, Zucchini and Olives

Roasted Garlic

Garlic Sauce

The second recipe is made with stale bread and walnuts.  It is the traditional recipe, made in Thrace before the potato was imported to Greece.

Skordalia with Bread and Walnuts (Garlic Dip)

Skordalia with Bread and Walnuts (Garlic Dip)

Yield: 2 cups
Prep Time: 15 minutes
Total Time: 15 minutes
This is a different Skordalia from Thrace, made with garlic, stale bread and walnuts.

Ingredients

  • 1 cup stale bread (without the crust) after being soaked and water squeezed out
  • 1 cup walnuts
  • 3 - 4 cloves of garlic
  • ½ tsp sea salt
  • 1 cup extra virgin olive oil
  • ¼ cup red wine vinegar

Instructions

In a food processor or a blender, puree garlic, salt and 1/3rd of the olive oil.

Add the vinegar and walnuts, keeping 2 tablespoons walnuts for the end.

Gradually add the olive oil and the bread and continue until you attain the consistency of a thick sauce.

Taste and adjust if you want more acidity to the dip.

Before ending add the remaining two tablespoons of walnuts, which just crush with your fingers into small pieces and mix into the sauce.

Refrigerate covered for at least one hour before serving.

© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Side Dishes

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collage skordalia image

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Filed Under: Condiments, Condiments, Cypriot, Greek, Greek Traditions, Healthy Recipes, How to make.., Lenten Dishes, My Cookbooks, Nistisima (Lenten), Side Dishes Tagged With: aillade, aioli, aliada, Cypriot cookbook, Dip, garlic dip, garlic sauce, Greek Cookbooks, Kopiaste.. Flavours of Cyprus, mashed potatoes, Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!, More Than A Greek Salad, Sauces, skordalia, Walnuts

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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Reader Interactions

Comments

  1. Peter M

    12/01/2008 at 4:24 pm

    You’re Ivy, I’ll bring over the kolokothakia and we enjoy that skordalia together!

  2. sunita

    13/01/2008 at 12:59 am

    That’s such a lovely dip…thanks for sending it over…like the cod too 🙂

  3. Cheryl

    24/03/2010 at 8:57 am

    Going to pethera's tomorrow, I'm sure it's going to be on the table. LOVE it! Have a nice day Ivy. 🙂

    • ivyliac

      24/03/2010 at 9:01 am

      I am sure half of the Greeks will be making cod and skordalia tomorrow 🙂

  4. tanaya

    18/03/2015 at 12:01 pm

    i like this dish Skordalia, thanks for sharing..

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