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GreekAuthentic Cuisine

Skordalia

Serves 4 to 6 Dip vegetarian, Appetizers

Skordalia

Skordalia is a staple in Greek home kitchens, a dish that finds its place on the table whenever there's a need for something robust and comforting. Traditionally, it's served alongside fried fish or boiled vegetables, making appearances at family gatherings or casual dinners. This version reflects the way it's prepared across Greece, where olive oil is used liberally, salt is felt out with the fingers, and a squeeze of lemon is never far away.

The taste of skordalia is a bold embrace, with garlic leading the charge, softened by the creamy texture of boiled potatoes. The olive oil adds a lush richness, while the lemon juice cuts through with a bright tang, creating a harmonious balance. It’s a dish that speaks directly to the senses, unpretentious and satisfying.

Ingredients

  • 4boiled potatoes
  • 4 clovesgarlic
  • 120 mlolive oil
  • 3 tbsplemon juice
  • to tastefine sea salt

Method

  1. Begin by boiling the 4 potatoes in a large pot of salted water until they are fork-tender. Drain them well and let them cool slightly until they can be handled comfortably. Peel the potatoes and place them in a large mixing bowl.
  2. Peel the 4 cloves of garlic and mince them finely. Add the minced garlic to the potatoes in the mixing bowl. Using a potato masher or a fork, mash the potatoes and garlic together until you achieve a smooth, lump-free texture.
  3. Gradually add the 120 ml of olive oil to the potato and garlic mixture. Pour it in a slow, steady stream while continuously stirring with a wooden spoon. This helps to emulsify the mixture, creating a creamy and cohesive texture.
  4. Slowly incorporate the 3 tablespoons of lemon juice into the mixture, stirring constantly. The lemon juice adds brightness and helps balance the flavors. Continue stirring until the mixture is smooth and well combined.
  5. Season the Skordalia with fine sea salt to taste. Start with a small amount, mix well, and taste a small portion on a piece of bread. Adjust the salt as needed, ensuring the flavor is balanced and the garlic is prominent but not overpowering.
  6. Allow the Skordalia to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together. Serve the Skordalia cool with pita bread or fresh vegetables, enjoying its creamy texture and robust garlic flavor.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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