Skordalia or skordhalia/skorthalia (σκορδαλιά; in Greek also called αλιάδα ‘aliada/aliatha) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread — and then beating in olive oil to make a smooth emulsion. Vinegar is often added.
Overview of Skordalia
Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands, cod stock, and lemon instead of vinegar, is usually added, and skordalia is eaten as a main dish.
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.
Skordalia is the modern equivalent of ancient skorothalmi. The name, on the other hand, may be pleonastic compound of Greek σκόρδο [ˈskorðo] ‘garlic’ and Italian agliata [aʎˈʎaːta] ‘garlicky’.
- 700 g potatoes, for boiling
- 6 cloves garlic, minced or grated (up to 12 to taste)
- 1 cup extra virgin olive oil
- ⅓ cup red wine vinegar, or white wine vinegar
- 1 tablespoon salt
- ½ teaspoon freshly ground black pepper
- Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.
- Sprinkle the potatoes with pepper and then mash.
- In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds.
- Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
- Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than ¼ cup).
To prepare by hand
- Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!