Things to know about Skordalia Recipe
This simple dip has two main components for its iconic flavor. In Greek, the word “skordo” means garlic hence the name Skordalia. This dip is a staple on Greek National Independence Day where it is served with batter-fried salted cod. Traditionally Skordalia is made from stale bread that is soaked in water instead of potatoes. It is made in a pestle where all the garlic is smashed and then the ingredients are all combined in the same pestle until they are smooth. This simple yet flavorful dip is a great addition to any meze platter or paired with beer-fried salted cod.
Creamy Traditional Greek Potato and Garlic Dip. Authentic Recipe of Skordalia.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 5-6 pcs Potato Medium
- 5-7 cloves Garlic
- 2 tbsp Red Wine Vinegar
- ½ cup Extra Virgin Olive Oil
- ½ cup Water From potatoes
- 1 tbsp Salt
- Wash the potatoes well and peel them. Place them in a large saucepan and pour cold water until they are covered.
- Let them come to a boil then reduce the heat and simmer them for 30 minutes.
- Drain the potatoes and keep ½ water for the Skordalia.
- In a food processor blend water, red wine vinegar, seasoning, and the preferred amount of garlic. Cut the potatoes into bits and blend them in batches in the processer.
- Start pouring a little bit of olive oil while you are blending. Blend until all the oil is gone and the mixture is smooth and thick.
- Serve Skordalia cold or room temperature. Kalí órexi! Enjoy your meal!
If the water boils, the potatoes will crumble.
The potatoes should be hot when you are blending the Skordalia, otherwise, the dip will be lumpy and not smooth. You can mash the potatoes by hand and whisk the rest of the ingredients in.
Serve Skordalia traditionally with beer-fried salted cod. You can also serve it with pita bread or souvlaki.
— Specific Atributes of This Recipe:
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