When they say Skordalia the greek dip can give Hummus a run for its money, they are not kidding. While Hummus is a more adult version of a dip, I found a new recipe in Skordalia that is perfect for potato lovers and both adults and kids would savour it alike. Potato, garlic and a lime zing are 3 killer combos that I personally love with fritters.
I bumped upon this recipe during my Greece travels, in one of home cooks' house. Here is a recipe that is simple, quick to make and goes so well with Pita OR Spicy Indian snacks to even out the Zing on your tongue.
Ingredients: (for one cup of Skordalia)
1. 2 medium sized Potatoes
2. 4 cloves of garlic
3. 1/2 cup of pure olive oil ( the more authentic the oil is, the closer to home the flavor will be)
3. salt and pepper to taste
5. A tablespoon of lemon juice.
6. A handful of walnuts and almonds
Method:
Boil the potatoes to a point where they can be nicely mashed into a smooth paste. Skordalia has to be really smooth and thin, So please take care to boil a little extra to mash them. Push the potatoes through a sieve or a potato ricer. Crush the garlic along with salt into a smooth paste. Mix the potatoes and garlic paste and add in the lemon juice. Add additional salt and pepper as needed. Grind walnuts and almonds to a crumble and top up the dip with this. An alternate variation was to grind almonds with the garlic, potatoes paste with generous oil. I purposefully avoided the use of vinegar, some variations add vinegar during the last stages of the grinding though.
I used a Indian mixer to mix the potatoes and garlic and then added some hot water to make them thin. When serving, add a little bit more olive oil and serve.
I bumped upon this recipe during my Greece travels, in one of home cooks' house. Here is a recipe that is simple, quick to make and goes so well with Pita OR Spicy Indian snacks to even out the Zing on your tongue.
Ingredients: (for one cup of Skordalia)
1. 2 medium sized Potatoes
2. 4 cloves of garlic
3. 1/2 cup of pure olive oil ( the more authentic the oil is, the closer to home the flavor will be)
3. salt and pepper to taste
5. A tablespoon of lemon juice.
6. A handful of walnuts and almonds
Method:
Boil the potatoes to a point where they can be nicely mashed into a smooth paste. Skordalia has to be really smooth and thin, So please take care to boil a little extra to mash them. Push the potatoes through a sieve or a potato ricer. Crush the garlic along with salt into a smooth paste. Mix the potatoes and garlic paste and add in the lemon juice. Add additional salt and pepper as needed. Grind walnuts and almonds to a crumble and top up the dip with this. An alternate variation was to grind almonds with the garlic, potatoes paste with generous oil. I purposefully avoided the use of vinegar, some variations add vinegar during the last stages of the grinding though.
I used a Indian mixer to mix the potatoes and garlic and then added some hot water to make them thin. When serving, add a little bit more olive oil and serve.
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