|Place of origin||Greece|
|Ingredients generally used||Potatoes, walnuts, almonds, bread, olive oil|
Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha), is a thick purée (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base (often in a large mortar and pestle)—which may be a purée of potatoes (particularly in Cephalonia), walnuts, almonds or liquid-soaked stale bread—and then beating olive oil in to make a smooth emulsion, to which some vinegar is added.
Skordalia is the modern equivalent of ancient skorothalmi. The name, on the other hand, may be a pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.
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.
Variants of skordalia may include eggs as the emulsifier, 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 are usually added instead of vinegar, and then skordalia is eaten as a main dish.
- Davidson, Alan (21 September 2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251 – via Google Books.
- Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness
- Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
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