Ingredients
Potato version
- 600 gfloury potatoes
- 6to 10 cloves garlic
- 1 tspcoarse salt
- 150 mlgood olive oil
- 2 tbspred wine vinegar or lemon juice
- a little of the potato cooking water
Bread version
- 250 gstale country bread, crusts off
- 8 clovesgarlic
- 150 mlolive oil
- juice of 1 lemon
Almond version
- 200 gblanched almonds
- 6 clovesgarlic
- 150 mlolive oil
- 2 tbspvinegar
To serve
- bakaliaros, battered salt cod
- fried courgettes or beetroot
- bread
Equipment
- a mortar and pestle, or a bowl and fork
Directions
- Use a mortar and pestle, a ricer and a fork, or a wooden spoon, and work by hand. Start with the garlic, which is pounded first and alone.
- Pound the peeled garlic with the coarse salt in a mortar until it becomes a smooth white paste. The salt acts as an abrasive and helps break the garlic down, and a proper paste disperses through the purée where chopped garlic sits in harsh lumps.
- Peel them while still hot and pass them through a ricer, or mash them thoroughly with a fork. Work them while hot, because cold potato goes stiff and will not take up the oil.
- Add the olive oil in a thin stream, beating steadily with a wooden spoon. Add the oil slowly and beat it in as you go. Use a good olive oil, since the flavour is right at the front of this dish.
- Add the vinegar or lemon juice and beat it in. The acid is essential and it balances the garlic and the oil, so do not leave it out. Taste it and adjust the salt, acid and garlic.
- Squeeze the bread genuinely dry, because water left in it makes a slack, bland purée. For the almond version, pound the blanched almonds with the garlic until fine, then work in the oil.
- Serve it at room temperature, never fridge-cold, which mutes it. Spread it on a plate with a swirl and a thread of olive oil over. Serve it with battered salt cod, with fried courgettes or beetroot, or simply with bread. It keeps three days refrigerated and the garlic strengthens rather than fading.
Technique
- The potato version is the most common now and the bread version is older.
- Walnut and almond versions are made in different regions.
- It is eaten in quantity on 25 March, which is both Annunciation and Greek Independence Day.
Substitutions
- Stale bread in place of potato, which is the older method.
- Lemon juice in place of vinegar.
Variations
- Made with bread instead of potato.
- With almonds or walnuts.
- With a little of both potato and bread.
History
Served with salt cod on 25 March and Palm Sunday, when fish is permitted during the Orthodox Lenten fast.
Frequently asked questions
What is Skordalia?
Skordalia is a sauce & condiment from Greece: thick garlic purée bound with potato, bread or almonds. Served with salt cod on 25 March and Palm Sunday, when fish is permitted during the Orthodox Lenten fast.
How long does Skordalia take to make?
Skordalia takes 20 min of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Skordalia?
Yes, within limits. Stale bread in place of potato, which is the older method. Lemon juice in place of vinegar.
What is the most important thing to get right in Skordalia?
Add the vinegar or lemon juice and beat it in. The acid is essential and it balances the garlic and the oil, so do not leave it out. Taste it and adjust the salt, acid and garlic.
