Skordaliá

A very garlicky purée bound with bread crumb or potatoes and olive oil. It accompanies fried fish, vegetable fritters and boiled vegetables, and is enjoyed cold or at room temperature.

35 min
4 servings
Medium
Budget-friendly
🇬🇷 Greece

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Ingredients

Spices & seasoning

Salt

Optional extras

2 tbsp Ground almonds

On the side

1 Fried fish or boiled vegetables

Nutrition facts

321 kcal per serving

Protein: 4.3 g
Carbohydrates: 27.7 g
of which sugars: 1.3 g
Fat: 20.7 g
of which saturated fat: 3.2 g
Fiber: 2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Cook the whole potatoes in boiling salted water for about 20 minutes, until they are easily pierced.
Meanwhile, soak the bread crumb in the vinegar for a few minutes, then squeeze out the excess.
Crush the garlic with a pinch of salt in a mortar until you get a smooth paste.
Peel the still-warm potatoes and mash them finely, then mix in the bread and the garlic.
Whisk in the olive oil in a thin stream, like a mayonnaise, stirring constantly.
Season with lemon juice and salt, then refrigerate before serving.