Velvety soft, extremely versatile, but above all: addictively delicious. Defining the Greek skordalia can go either way. Because is this mix of garlic and potato – or bread – a dip, a puree, a cream or a sauce? In any case, we don’t care, as long as we can eat it regularly.
The Greeks can create a lot of flavor with a handful of ingredients – just look at their dakos – and we are grateful to them for that. This is also the case with skordalia, of which one ingredient is at least an invariable part: garlic. The second essential ingredient should in any case contain starch, which ensures a creamy structure.
Often this is therefore mashed potatoes, sometimes it is bread. This can be supplemented with ground nuts, olive oil and acid in the form of citrus or vinegar. The result: a soft creamy substance, suitable for different types of dishes and for different times of the day.
With skordalia, for example, people like to dip in the afternoon: with pitas and vegetables a good one for the snack board. Prefer the traditional way? Serve it at room temperature with an extensive lunch or Greek dinner.
For example, it is delicious in the company of classic (fried or grilled) fish dishes, pork or rabbit. In the winter delicious with a Greek stew ; fresh in summer with grilled mackerel.
Get started yourself
Important: making skordalia is elevated to an art by the Greeks. So it’s not a matter of mixing different amounts at random, because it takes precision and love to take this dish to the next level.
Our colleagues at Bon Appétit have sorted out the proportions in a recipe of skordalia with mashed potatoes and lemon for you. So just take that into consideration.
Since we are not averse to a little variation at Culy, we really appreciate the versatility of skordalia. With the basics in mind, there are also all kinds of variations you can think of.
For example, we are also enthusiastic about the recipe of this skordalia version of edamame and this surprising example with parsnip, dill, hazelnuts and feta. Which one can you think of?
Source: Culy by culy.nl
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