Skordalia
 | |
| Type | Puree |
|---|---|
| Region or state | Greece |
| Main ingredients | Garlic |
| Ingredients generally used | Potatoes, walnuts, almonds, bread, olive oil |
Skordalia or skordhalia or skorthalia (
dip
.
Overview
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Skordalia is the modern equivalent of ancient skorothalmi.[1] The name, on the other hand, may be a pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.[3]
Skordalia is usually served with
dip.[citation needed
]
Variants of skordalia may include
main dish.[citation needed
]
See also
- Agliata – an Italian garlic sauce
- Aioli – a Provençal and Catalan garlic sauce
- Garlic sauce
- Tzatziki – a sauce of cucumber, garlic, and yoghurt
- List of bread dishes
- List of dips
- List of garlic dishes
- List of sauces
References
- ^ ISBN 9780191018251– via Google Books.
- ^ Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness
- ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
Wikimedia Commons has media related to Skordalia.