Skordalia Recipes

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SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

Steps:

  • Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  • While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  • Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  • Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  • Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

SKORDALIA



Skordalia image

This Balkan version of Skordalia is a pungent puree made with garlic, potato, walnuts and olive oil. It's very closely related to the Turkish tarator sauce. Serve it with cooked vegetables (traditionally it's served with beets and beet greens), with warm pita bread, or with fish.

Provided by Martha Rose Shulman

Categories     condiments, dips and spreads, appetizer

Time 15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 pound russet or Yukon gold potatoes, peeled
Salt, preferably kosher salt
3 to 4 garlic cloves (to taste), halved, green shoots removed
1 cup walnuts
1/2 cup olive oil
3 tablespoons fresh lemon juice or 1/4 cup red wine vinegar (to taste)

Steps:

  • Place the potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt and bring slowly to a boil over medium heat. Cover partially, reduce the heat and simmer until the potatoes are tender all the way through when pierced with a skewer. Drain, return the potatoes to the pot, and cover tightly. Set aside for 5 minutes. Mash the potatoes through a potato ricer, a food mill, or in a standing mixer fitted with the paddle attachment. Do not use a food processor.
  • Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste. Add the nuts and pound together (you can also do this in a food processor, but do not add the potatoes to the food processor). Stir the ground nuts and garlic into the potatoes. Gradually add the olive oil, stirring all the while with a fork or a pestle. Add the lemon juice or vinegar, and salt to taste. The mixture should be like loose mashed potatoes. Taste and adjust lemon juice, vinegar, and salt. Transfer to a bowl and chill until ready to serve. If the mixture stiffens up, thin out with a little olive oil or water.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 0 grams

SKORDALIA (GARLIC DIP)



Skordalia (Garlic Dip) image

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

Provided by Alexandra Stratou

Categories     Dip     Cookbook Critic     Garlic     Bread     Lemon Juice     Condiment/Spread

Yield Makes 2 cups

Number Of Ingredients 8

1/2 small potato, peeled
Salt and pepper
2 cloves garlic, or to taste
1 teaspoon sea salt
2 slices bread, crusts removed and slices soaked in water
1/2 cup (60 grams) almonds, toasted
Juice of 1 lemon
1 cup (250 milliliters) extra-virgin olive oil

Steps:

  • Boil the potato in a small pot of salted water.
  • Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
  • While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
  • If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.

SKORDALIA (GREEK POTATO AND GARLIC DIP)



Skordalia (Greek Potato and Garlic Dip) image

This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield about 3 cups

Number Of Ingredients 9

2 russet potatoes (about 1 pound), scrubbed
Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
8 medium cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
5 tablespoons freshly squeezed lemon juice
3 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
  • Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
  • Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
  • In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.

SKORDALIA



Skordalia image

This is my take on traditional Greek skordalia, which is a sauce or dip typically made with pureed potatoes, loads of garlic, lemon juice, olive oil, vinegar, parsley and sometimes breadcrumbs or ground nuts. When I was younger, my family would go out to Greek restaurants, and I would fill up on this and totally ruin the rest of my dinner-but it was 100% worth it.

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

2 russet potatoes (1 pound/453 grams), peeled and cut into 1-inch chunks
Kosher salt
2/3 cup (100 grams) blanched raw almonds
5 large garlic cloves (25 grams)
2 tablespoons (4 grams) fresh oregano leaves
1/4 cup freshly squeezed lemon juice
2 tablespoons white wine vinegar
3/4 cup extra-virgin olive oil
Chili oil, for drizzling
Cut vegetables, such as carrots, Persian cucumbers, bell peppers and radishes, for dipping
Pita chips, store-bought or homemade, recipe follows, for dipping
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil, plus extra for brushing
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 pita breads
Ground sumac, for serving
Flaky salt, for serving, optional

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
  • To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
  • Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
  • Heat a grill pan or gas or charcoal grill over medium-high heat.
  • In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
  • Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

SKORDALIA



Skordalia image

Provided by Bruce Aidells

Categories     Condiment/Spread     Sauce     Dairy     Garlic     Herb     No-Cook     Quick & Easy     Yogurt     Lemon     Mint     Healthy

Yield Serves 4

Number Of Ingredients 5

1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoon dried
salt and freshly ground black pepper to taste

Steps:

  • Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.

SKORDALIA (GARLIC SAUCE)



Skordalia (Garlic Sauce) image

This Greek sauce has a potato as the unusual base. I haven't tried this yet, I found the recipe in an old cookbook I've had for years, & thought it would be a perfect submission for the ZWT4 - let's hope it's a good one!

Provided by momaphet

Categories     Sauces

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 5

1 small potato
3 garlic cloves, minced
1/2-1 teaspoon salt
1 cup olive oil
1/3 cup vinegar

Steps:

  • Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup of potato & put in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternately while beating with a spoon. Chill. Serve with meat or fish.

SKORDALIA WITH BREAD (GARLIC DIP)



Skordalia With Bread (Garlic Dip) image

Make and share this Skordalia With Bread (Garlic Dip) recipe from Food.com.

Provided by Az B8990

Categories     Greek

Time 16m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

4 garlic cloves
4 thick slices bread
4 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
salt

Steps:

  • Remove the crusts from bread and soak in water.
  • Peel garlic cloves, remove sprout if exists and crush them.
  • Squeeze the water out of the bread.
  • Put bread, crushed garlic, vinegar, lemon juice and salt in a mixer.
  • Blend, while adding the oil drop by drop, until the mixture becomes smooth.

More about "skordalia recipes"

SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
skordalia-recipe-traditional-greek-potato-and-garlic-dip image
2014-01-23 To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover …
From mygreekdish.com
4.8/5 (557)
Total Time 40 mins
Category Dips
Calories 215 per serving
  • To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
  • In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
  • When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
  • If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.


SKORDALIA (Σκορδαλιά) - MIA KOUPPA, TRADITIONAL GREEK …
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2021-03-24 Bring a pot of water to a boil, add 3/4 teaspoon salt and when the water is boiling, add in your potatoes. Reduce heat to medium. Boil …
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5/5 (2)
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Cuisine Greek
Category Condiments And Spreads, Light Meal, Side Dish
  • Bring a pot of water to a boil, add 3/4 teaspoon salt and when the water is boiling, add in your potatoes. Reduce heat to medium.
  • Boil your potatoes for approximately 15 minutes, until they are soft enough to be mashed. (The exact amount of time that this takes will depend on the size of your potato pieces). Reserve 1/4 cup of the cooking water.
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SKORDALIA RECIPE: GREEK GARLIC AND POTATO DIP
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SKORDALIA RECIPE: THE GREEK GARLIC SAUCE | THE GREEK FOOD
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SKORDALIA RECIPE (GREEK GARLIC DIP) | KITCHN
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SKORDALIA RECIPE: HOW TO MAKE SKORDALIA RECIPE | HOMEMADE …
2022-02-21 Blend the ingredients together to form a paste. Step 2 Make the dip. Mash the boiled potatoes in a bowl after they cool down. Add olive oil in intervals and mix it with the mashed potatoes. Now add the almond and garlic paste and mix well. Step 3 Ready to be served. Add salt according to taste, mix and leave the skordalia to chill a little bit ...
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2011-11-26 Skordalia Recipe. 4 cups cubed potatoes (approx 2 lbs) 15-20 cloves of roasted garlic; 1/2 cup EVOO; 1/4 cup lemon juice; 1/2 cup reserved potato water; 1 tsp salt; 1/2 tsp pepper; Peel and cube potatoes and boil until they are easily pierced with a fork (about 15 min).
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SKORDALIA (GREEK GARLIC-POTATO SPREAD) - HOUSE OF NASH EATS
2018-05-24 Recipe Tips. Storage: Skordalia keeps in the fridge for about 3-4 days, although the flavor often intensifies over time. Greek Yogurt: We like to add a generous scoop (probably ⅓ to ½ cup) of plain Greek yogurt sometimes to make the skordalia extra creamy. It's not traditional, but very delicious. Get rid of excess starch: Rinse the diced potatoes for 20 seconds both …
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2022-04-18 Steps to Make It. Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain. Featured Video. Return the potatoes to the pot and sprinkle with pepper and mash to combine.
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SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE - SERIOUS EATS
2018-08-29 Drain potatoes in colander, then rinse with hot running water for 30 seconds. Meanwhile, in a food processor, combine almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice. Process until garlic and almonds are reduced to …
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SKORDALIA RECIPE - THIS HEALTHY TABLE
2020-10-28 How to Make Skordalia. Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until fork-tender. Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic.
From thishealthytable.com


BEST SKORDALIA RECIPES | FOOD NETWORK CANADA
2002-02-20 Cover potatoes and 1 teaspoon coarse salt with water in a medium saucepan. Bring to a boil. Turn the heat down and cover the pan. Simmer the potatoes for about 15 minutes or until fork tender.
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SKORDALIA (GREEK GARLIC SAUCE) - LIFE'S AMBROSIA
2010-05-12 Instructions. Place potatoes in a pot with enough water to just cover them. Boil until fork tender. Drain. Allow to cool. Run cooled potatoes through a food mill or ricer. In a food processor combine potatoes, garlic, lemon juice and 1/4 teaspoon of salt. Turn food processor on and process until smooth.
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SKORDALIA | THE GREEK VEGAN
2015-08-19 The recipe here makes about 2 1/2 – 3 cups of skordalia. It is extremely easy to scale and I most often triple if serving 6 or so people. Always nice to have a little leftover for the next day too and skordalia will stay refrigerated and covered for up to 3 days. Ingredients. 1 russet potato (approx 1/2 – 3/4 pound) 10 cloves of garlic
From thegreekvegan.com


POTATO SKORDALIA (GREEK POTATO AND ALMOND DIP) - THE WANDERLUST …
2015-12-21 Instructions. Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
From thewanderlustkitchen.com


GREEK POTATO AND GARLIC DIP - SKORDALIA | AKIS PETRETZIKIS
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Σκορδαλιά με πατάτες από τον Άκη Πετρετζίκη. Φτιάξτε την αυθεντική συνταγή για σκορδαλιά εύκολα και γρήγορα. Συνοδέψτε τον μπακαλιάρο σας ή κάποιο άλλο ψάρι.
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SKORDALIA RECIPE - JIM BOTSACOS | FOOD & WINE
In a food processor, pulse the almonds with the garlic until minced. Add the potato and pulse just until combined. With the machine on, add the oil in a slow, steady stream.
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SKORDALIA RECIPE | FEASTING AT HOME
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SKORDALIA RECIPE | VEGAN RECIPES | TESCO REAL FOOD
Method. Boil the potatoes in a large pan of water for 15-20 mins or until tender. Drain, rinse with cold water, then drain again; set aside to dry a little. Wipe out the pan and place over a low heat. Add the oil and all the garlic; cook for 5-10 mins until …
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MEDITERRANEAN SKORDALIA BY ROBBYBOB. A THERMOMIX ® RECIPE IN …
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TURNIP SKORDALIA - A KETO GREEK SIDE DISH | GREEDY GOURMET
2021-08-20 Traditional Greek garlic and potato skordalia is made slowly and carefully, with a pestle and mortar to mash the potato, rather than a food processor or blender. This allows the starch of the mashed potatoes to break down slowly, …
From greedygourmet.com


SKORDALIA (GREEK POTATO AND GARLIC DIP) | OMGFOOD
2015-12-01 Skordalia is a Greek dip that has a few variations when it comes to the base of the dish. Some are made with potatoes (which is the recipe I'm sharing with you today), others are made with bread, almonds, or walnuts. And some variants call for a …
From omgfood.com


SKORDALIA RECIPE: GREEK POTATO GARLIC DIP - GREATIST
2021-09-12 Salt the potatoes then bake at 350 degrees until tender. Cool and peel potatoes. Combine almonds, bread, potatoes, and garlic in a food processor and blend until all …
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SKORDALIA: GARLICKY LEMONY MASHED POTATOES - DIMITRAS …
1/4 cup freshly squeezed lemon juice. salt and pepper to taste. dried oregano for garnish. Instructions. Bring water in a medium sized saucepan to a boil. Add potatoes and boil until fork tender. Drain the potatoes completely. Add the minced garlic to the potatoes and mash them together while still hot. Add the olive oil and lemon juice and ...
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BEST SKORDALIA RECIPE - HOW TO MAKE SKORDALIA - DELISH
2020-02-27 Directions. In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and let …
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BAKALIAROS SKORDALIA: FRIED SALT COD WITH GARLICKY …
Combine the lemon juice, olive oil, vinegar, and grated garlic in a small mixing bowl and whisk until incorporated. Pour the marinade over the mashed potatoes and season with salt and pepper. Mix until smooth. Pour 1-2 cups of the potato boiling liquid into the mashed potatoes to thin the dip to your desired consistency.
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SKORDALIA GREEK POTATO AND GARLIC DIP • UNICORNS IN THE KITCHEN
2019-09-14 Once the potatoes are cooked, drain the water and place the potatoes in a bowl. Let them sit for 5 minutes. Mash the potatoes and add the garlic and olive oil mixture to the potatoes and mix well. Stir in the chopped green onions and transfer skordalia to a serving bowl. Top with chopped parsley.
From unicornsinthekitchen.com


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