Skordalia
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Skordalia or skordhalia/skorthalia (σκορδαλιά [skorða'ʎa]; in Greek also called αλιάδα) is a thick puree (or sauce/dip/spread/etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. Although mayonaise (egg and oil with acid, lemon juice/vinegar) is an ancient Greek food, the addition of garlic by the Greeks was considered a different dish altogether, unlike the Provençal aïoli, Catalan allioli, and so on.
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.
Skordalia is the modern equivalent of ancient skorothalmi.[1] The name, on the other hand, may be pleonastic compound of Greek σκόρδο ['skorðo] 'garlic' and Italian agliata [a'ʎata] 'garlicky'.[2]
[edit] Notes
- ^ Oxford Companion to Food, s.v. "Greek cuisine" and "Skordhalia".
- ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
