Skordalia

Skordalia (center) served withhummus (right),vegetables andpita bread
Type	Puree
Region or state	Greece
Main ingredients	Garlic
Ingredients generally used	Potatoes, walnuts, almonds, bread, olive oil
Media: Skordalia

Skordalia orskordhalia orskorthalia (Greek: σκορδαλιά[skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thickpurée inGreek cuisine, made ofgarlic in a base ofpotatoes,walnuts,almonds or liquid-soakedstale bread mixed witholive oil in to make a smoothemulsion, to which some vinegar is added.^[1][2] It is usually made in amortar and pestle. Skordalia is served as asauce, side dish, ordip.

Skordalia is the modern equivalent of ancientskorothalmi.^[1] The name, on the other hand, may be apleonasticcompound ofGreek σκόρδο[ˈskorðo] 'garlic' andItalianagliata[aʎˈʎaːta] 'garlicky'.^[3]

Skordalia is usually served withbatter-fried fish (notablysalt cod, μπακαλιάρος), fried vegetables (notablyeggplant andzucchini),poached fish, orboiled vegetables (notablybeets). It is sometimes used as adip.^{[citation needed]}

Variants of skordalia may includeeggs as theemulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to theProvençalaïoli andCatalanallioli. In theIonian Islands,cod stock andlemon are usually added instead of vinegar, and then skordalia is eaten as amain dish.^{[citation needed]}

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