Skorthalia Recipes

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TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)



Traditional Greek Skordalia (Garlic and Potato Dip) image

Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.

Provided by OliveTomato.com

Categories     Appetizer

Time 25m

Number Of Ingredients 5

7-8 garlic cloves
1 pound (450 g) of potatoes (preferably starchy like russet)
1 cup Extra virgin olive oil
Red wine vinegar or lemon juice
Salt

Steps:

  • Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
  • Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
  • In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
  • Add ½ of the olive oil in the food processor and continue mixing.
  • Add the garlic paste to the potato and mix with a wooden spoon.
  • Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
  • Add a bit of red wine vinegar for taste, mix well.

Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g

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 (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.

SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE



Skorthalia (Skordalia): Greek Garlic Dip and Sauce image

There are several variations of skorthalia (skordalia), but they all produce a garlicky dip that goes wonderfully with fried cod, burgers, and more.

Provided by Nancy Gaifyllia

Categories     Appetizer     Sauce

Time 30m

Number Of Ingredients 6

1 tablespoon salt
1 1/2 pounds potatoes for boiling
1/2 teaspoon freshly ground black pepper
6 to 12 cloves of garlic (minced or grated, to taste)
1 cup extra virgin olive oil
1/3 cup good quality red or white wine vinegar

Steps:

  • 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.
  • Return the potatoes to the pot and sprinkle with pepper and mash to combine.
  • In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
  • Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.

Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g

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 (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.

GREEK GARLIC SAUCE (SKORTHALIA)



Greek Garlic Sauce (Skorthalia) image

Make and share this Greek Garlic Sauce (Skorthalia) recipe from Food.com.

Provided by Greekgal

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 8

6 garlic cloves
salt
1 cup mashed potatoes
2 slices day-old white bread
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon vinegar
pepper

Steps:

  • Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
  • Add mashed potatoes and continue to pound and stir with pestle.
  • Soak bread (crusts removed)in cold water and squeeze dry.
  • Add to potatoes and garlic, pounding and stirring until smooth.
  • Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
  • When smooth and light, add salt and pepper to taste.
  • Chill in a covered bowl before using.
  • Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
  • Blender method: Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
  • Increase speed for a few seconds until light and smooth. Do not blend for too long for the mixture heats and the oil separates.

Nutrition Facts : Calories 488.2, Fat 37.4, SaturatedFat 5.4, Cholesterol 2.1, Sodium 489.8, Carbohydrate 34.7, Fiber 2.4, Sugar 2.9, Protein 4.5

SKORTHALIA (GREEK GARLIC SAUCE)



Skorthalia (Greek Garlic Sauce) image

This is from Jeff Smith, The Frugal Gourmet, 1984. If you serve this at a party, everyone must have some, or some of your guests may be offended! Can use as a sauce for fried calamari or as a spread for crudite, torn pita bread, or crackers. Not for the faint of heart!

Provided by Maureenie

Categories     Spreads

Time 1h15m

Yield 2 1/2 cups, 15 serving(s)

Number Of Ingredients 6

1 head garlic
10 slices white bread, crusts removed
1 cup extra virgin olive oil
1/2 cup white vinegar
2 tablespoons lemon juice
3 tablespoons water

Steps:

  • Peel and crush garlic.
  • Place bread in a mixing bowl with garlic, oil, and vinegar.
  • Let soften for one hour.
  • Place mixture in a food processor and pulse til smooth.
  • Add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
  • Serve immediately.

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.

SKORTHALIA



Skorthalia image

Provided by Moira Hodgson

Categories     side dish

Time 5m

Number Of Ingredients 7

3 cloves garlic, peeled
2 tablespoons water
1/2 teaspoon salt
4 tablespoons mashed potato
1 tablespoon ground almonds
1 tablespoon white wine vinegar
1 cup extra-virgin olive oil

Steps:

  • Place all the ingredients in a food processor. Blend until smooth and chill in a small bowl.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 28 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 98 milligrams, Sugar 0 grams, TransFat 0 grams

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SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
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  • 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.
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2021-08-20 Remove the foil and bake for another 25 minutes. If there is still some liquid left, tip the content in a pot and bring to the boil, stirring regularly, until all liquid has evaporated. Tip the contents in a food processor and blend until smooth. Transfer the sauce into a serving dish and drizzle with oil before serving.
From greedygourmet.com


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


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.
From foodnetwork.ca


DELICIOUS SKORDALIA BY THE GREEK VEGAN (NSFW)
2018-10-06 Peel and chop potato (russet is a good choice here) into cubes and boil in salted water (in addition to salt listed above). Boil for approx. 6-8 minutes until very tender. While potato is boiling, mash garlic and salt in a mortar and pestle until you get a smooth garlic paste. Set aside. Measure out all remaining ingredients and set aside.
From pappaspost.com


SKORDALIA RECIPE (GREEK GARLIC DIP) | KITCHN
2021-10-29 Whisk 2 large egg yolks into the garlic paste one at a time, and whisk until creamy and pale yellow. Add the lemon juice and zest and whisk to combine. While whisking constantly, pour in 1 cup olive oil in a thin, steady stream until the mixture is thick and emulsified, about 2 minutes. Add the potatoes and stir to combine.
From thekitchn.com


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