Skordalia or skordhalia/ skorthalia (σκορδαλιά ; in Greek also called αλιάδα 'aliada/aliatha) is a thick puree (or sauce, dip, spread, etc.) in [skorðaˈʎa] Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, [1 ] walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added.
Overview [ edit ]
Variants may include
eggs as an emulsifier while 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 [2 ] pleonastic compound of Greek σκόρδο 'garlic' and [ˈskorðo] Italian agliata 'garlicky'. [aʎˈʎaːta] [3 ]
See also [ edit ]
Aioli, a Provençal garlic sauce
References [ edit ]