Skordalia (Potato and Garlic Dip)

"Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
40mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
  • Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
  • Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
  • Beat in the whole egg and season with salt and pepper.
  • Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.

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Reviews

  1. This version of Skordalia is as good as the recipe in my Greek Cook Book. I enjoyed served alongside lamb shoulder and a glass of Montagny, a Chardonnay from Burgundy. Skordalia is one reason why I love Greek food!
     
  2. I love Greek food and I loved this, I used 6 large garlic cloves, didn't use the sea salt as I did not have any, we loved this thanks for sharing Bluemoon!
     
  3. This is fabulous! I made 1/2 the recipe. Just love the garlic. I `ve made many versions of this recipe and you know what it all comes down to is that wonderful little clove of GARLIC!;)
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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