Skordalia

Skordalia ( Greek σκορδαλιά skɔrðaˈlʲa 'garlic cream ' composition of σκόρδο and αλιάδα from Italian agliata ) is a dip or starter of Greek cuisine .

It is a puree made from soaked and squeezed white bread or boiled, mashed potatoes with garlic , olive oil and lemon juice. Chopped walnuts or almonds can also be added to the mass .

Skordalia is served with breaded bakaliaros or with fried vegetables and beetroot .

literature

• Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 85.

Individual evidence

1. ↑ Γεώργιος Μπαμπινιώτης (Georgios Babiniotis): Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of the Modern Greek Language) . Β 'Έκδοση edition. Κέντρο Λεξικολογίας, 2005, ISBN 960-86190-1-7 , p. 1612 .
2. ↑ Milona 2001, page 55