Skordalia

Skordalia
Skordalia (center) served with hummus (right), vegetables and pita bread
TypePuree
Region or stateGreece
Main ingredientsGarlic
Ingredients generally usedPotatoes, 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. It is usually made in a mortar and pestle. Skordalia is served as a sauce, side dish, or dip. It is mainly served with fried cod on the Greek national holiday of March 25th.

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