Skordalia / Garlic puree

Ideally, a skordalia is made in a large mortar. And there are as many recipes for skordalia as Greek housewives. Some use both potato and bread, either vinegar or lemon juice, more oil than this recipe, less oil than this, fish stock and lemon juice instead of vinegar, the garlic amount varies, some add finely chopped walnuts … Skordalia and deep-fried cod is a common (and heavenly) Greek combination (see photo). The skordalia can also be served with other kinds of fried / grilled fish or meat, or boiled beets.

  • Approximately 600 grams of boiled potatoes
  • 8 garlic cloves
  • 0,5 cup olive oil
  • (water)
  • 3 tbsp freshly squeezed lemon juice
  • 1-2 tablespoons white wine vinegar
  • salt, pepper

The potatoes must be well cooked and really soft. When they are lukewarm or cold, peel and mash them, whether in a mortar or food processor. Be careful when using the food processor, over-pureeing could make the potatoes sticky, like glue.

Crush garlic with a little salt in a mortar. Mix this with the potatoes, and gradually stir in the oil, then water. (If you need water, that is, it depends on how much water the potatoes contain in the first place.) The mixture should be smooth and soft. Season to taste with lemon juice, vinegar, salt and pepper.

(If you want, chop 0,75 cup of peeled almonds or walnuts in a food processor, and add them to the Skordalia.)

Allow the puree to rest for a while, to develop more flavour. Skordalia can be kept for many days in the refrigerator. Serve cold.

Skordalia can be made with bread instead of potatoes. Use old bread, preferably several days old. Remove the crust, cut the bread into slices. Soak slices in water for 10 minutes, squeeze out as much water as you can, and proceed as above.

4 to 8 servings, depending on the type of meal


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