Skordalia
 | |
| Type | Puree |
|---|---|
| Region or state | Greece |
| Main ingredients | Garlic |
| Ingredients generally used | Potatoes, walnuts, almonds, bread, olive oil |
Skordalia (alternatively 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][3] It is usually made in a mortar and pestle. Skordalia is served as a sauce, side dish, or dip. It is mainly served with fried cod on the Greek national holiday of March 25th.
Overview
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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'.[4]
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.[5][6][7][3]
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.[8][3][9][10]
See also
[edit]- Agliata – an Italian garlic sauce
- Aioli – a Provençal and Catalan garlic sauce
- Garlic sauce
- Tzatziki – a sauce of cucumber, garlic, and yoghurt
- Bread sauce
- List of bread dishes
- List of dips
- List of garlic dishes
- List of sauces
References
[edit]- ^ a b Davidson, Alan (21 September 2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251 – via Google Books.
- ^ Thomson, Claire (17 March 2014). "Skordalia - a fantastic alternative to hummus". The Guardian. Archived from the original on 4 December 2024.
- ^ a b c Vasilopoulou, Maria. "Skordalia: 12 recipes for the necessary accompaniment of bakaliaros on 25 March" (in Greek). Archived from the original on 4 July 2025.
- ^ Babiniotis, Georgios (2024) [1998]. Dictionary of Modern Greek (in Greek). Athens: Kentro Lexikologias. ISBN 978-960-9582-25-4.
- ^ Chrisanthidou, Niki. "Classic skordalia with bread" (in Greek). Archived from the original on 12 September 2024.
- ^ Voutsina, Evi. "Scordalia with potato" (in Greek). Archived from the original on 8 August 2024.
- ^ Fountaine, Sylvia (20 September 2024). "Skordalia Recipe". Archived from the original on 17 April 2025.
- ^ Stamoulou, Ioanna (24 March 2024). "6 recipes for skordalia" (in Greek). Archived from the original on 4 October 2024.
- ^ "Bakaliaros skordalia: 7 recipes to honor the custom of March 25" (in Greek). Kathimerini. 20 March 2025. Archived from the original on 23 March 2025.
- ^ "Bakaliaros skordalia: 10 recipes that honor March 25" (in Greek). 21 March 2025. Archived from the original on 4 July 2025.
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