Skordalia

Skordalia
Skordalia (lower right) with batter-fried cod, how it is traditionally served in Greece.
TypePuree
Region or stateGreece
Main ingredientsGarlic
Ingredients generally usedPotatoes, walnuts, almonds, bread, olive oil
  •   Media: Skordalia

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. It is usually made in a mortar and pestle. Skordalia is served as a garnish or side dish. It is mainly served with batter-fried cod, especially during Lent and on the Greek national holiday of March 25th. In the Anglosphere, it is promoted as a dip.

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