Skordalia

Skordalia

Skordalia (center) served with hummus (right), vegetables and pita bread
Type	Puree
Region or state	Greece
Main ingredients	Garlic
Ingredients generally used	Potatoes, walnuts, almonds, bread, olive oil
Media: Skordalia

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.^[1][2] It is usually made in a mortar and pestle. Skordalia is served as a sauce, side dish, or dip.

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 batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.^{[citation needed]}

Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli and Catalan allioli. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.^{[citation needed]}

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