Skordalia

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Skordalia
Skordalia, hummus and vegetables.jpg
Skordalia (center) served with hummus (right), vegetables and pita bread
TypePuree
Place of originGreece
Main ingredientsGarlic
Ingredients generally usedPotatoes, walnuts, almonds, bread, olive oil

Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, 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.[1][2] It is usually made in a mortar and pestle. Skordalia is served as a sauce, side dish, or dip.

Overview[edit]

A plate with skordalia
Skordalia (left) served with flatbread in Reno, Nevada

Skordalia is the modern equivalent of ancient skorothalmi.[1] The name, on the other hand, may be a pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.[3]

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.[citation needed]

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 and Catalan allioli. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.[citation needed]

See also[edit]

References[edit]

  1. ^ a b Davidson, Alan (21 September 2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251 – via Google Books.
  2. ^ Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness
  3. ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας