The potatoes are boiled so that they are soft enough to combine with the garlic in the skordalia.
Skordalia is a dish made mainly from softened garlic cloves. Garlic is usually combined with a starchy ingredient, which acts as a binder to give it a thick texture. Skordalia is a traditional food in Greek cuisine and is often served as a side dish or condiment. The dish has a strong, spicy flavor that is often paired with milder-tasting foods.
Skordalia is often served with grilled or roasted chicken.
The process of making skordalia usually begins with the breaking of the garlic cloves. In order for the garlic to be evenly distributed throughout the dish, it is usually worked into a paste rather than cutting the cloves into thin pieces. The garlic is usually sprinkled with salt, which helps soften it and make it more pliable. It can then be crushed with the flat blade of a knife or mortar.
Skordalia is made with generous amounts of olive oil and garlic.
Once the garlic is made into a smooth paste, most recipes generally call for a starch thickening agent. One of the most common foods used in the dish is potatoes. The potatoes are boiled so they are soft enough to mix with the garlic. A common alternative to using potatoes to tie the mixture together is stale or stale bread. To make the bread flexible enough to form a smooth mixture with the garlic paste, the bread cubes are moistened with liquids such as water, milk, or broth. Some recipes may also call for ground nuts, such as walnuts, almonds, or pine nuts, but these tend not to be as common as potatoes or bread.
The main ingredient of skordalia is fresh, crushed garlic cloves.
After the garlic and thickening agent are combined, the mixture is often extremely thick and may not be flexible enough to consume as a seasoning. To make the dish easier to handle and eat, it is often combined with olive oil to make it smoother. The exact amount of oil needed may depend on the specific recipe or the cook’s personal preference for the texture of the dish.
Garlic-laden Skordalia is often served with lamb and other mild-flavored meats.
One of the most common uses of the dish is as a condiment for Greek food. It is traditionally served with seafood, mainly fried or poached fish, and is used as a dip. The sauce can also be eaten with fried or boiled vegetables, such as aubergines, courgettes or beets. Skordalia can be served as an accompaniment to meat dishes such as grilled or roasted lamb, chicken, pork or beef. Although less common, the garlic mix can also be served as a main dish, instead of a condiment or side dish.