Back Skordalià Catalan Skordalia German Σκορδαλιά Greek Skordalio Esperanto Skordalia Spanish اسکوردالیا Persian Skordaliá French סקורדליה HE Սկորդալիա Armenian Skordalia Italian
 | |
| Type | Puree |
|---|---|
| Region or state | Greece |
| Main ingredients | Garlic |
| Ingredients generally used | Potatoes, walnuts, almonds, bread, olive oil |
Skordalia or 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.[1][2] It is usually made in a mortar and pestle. Skordalia is served as a sauce, side dish, or dip.
- ^ Davidson, Alan (21 September 2006). The Oxford Companion to Food. OUP Oxford. ISBN 9780191018251 – via Google Books.
- ^ Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness