.jpg) Skordalia (lower right) with batter-fried cod, how it is traditionally served in Greece. | |
| Type | Puree |
|---|---|
| Region or state | Greece |
| Main ingredients | Garlic |
| Ingredients generally used | Potatoes, walnuts, almonds, bread, olive oil |
Skordalia (alternativelyskordhalia orskorthalia) (Greek:σκορδαλιά[skorðaˈʎa], also calledαλιάδα, 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][3] It is usually made in amortar and pestle. Skordalia is served as a garnish or side dish. It is mainly served with batter-friedcod, especially duringLent and on the Greek national holiday ofMarch 25th. In the Anglosphere, it is promoted as adip.
Skordalia is the modern equivalent of ancientskorothalmi.[1] The name, on the other hand, may be apleonasticcompound ofGreek σκόρδο[ˈskorðo] 'garlic' andItalianagliata[aʎˈʎaːta] 'garlicky'.[4]
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.[5][6][7][3]
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.[8][3][9][10]
 | ThisGreek cuisine-related article is astub. You can help Wikipedia byexpanding it. |
