Skordalia

Category5 701 Last Update: Mar 18, 2021 Created: Mar 18, 2021 0 0 0
Skordalia
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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This simple and delicious sauce was invented in Greece. Each family has its own recipe - someone cooks a scordal based on potatoes, someone based on bread, and someone adds ground almonds.

Ingredients

Directions

  1. Boil the peeled potatoes in salted boiling water or bake. Peel the potatoes and mash. Peel the garlic and chop very finely. Add to hot puree.
  2. Finely chop the rosemary leaves and add to the puree along with the oregano. Season the puree with vinegar and yogurt. Pour in the olive oil little by little, stirring the scordia well. If the sauce comes out too thick, add a little water. Season with salt and pepper to taste.
  3. Place the scordalia on a serving dish and cool. Garnish with olives before serving.
  4. Scordelia is served both as a sauce, for example, for souvlaki kebabs, and as an addition to fish, boiled vegetables and herbs.

Skordalia



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

This simple and delicious sauce was invented in Greece. Each family has its own recipe - someone cooks a scordal based on potatoes, someone based on bread, and someone adds ground almonds.

Ingredients

Directions

  1. Boil the peeled potatoes in salted boiling water or bake. Peel the potatoes and mash. Peel the garlic and chop very finely. Add to hot puree.
  2. Finely chop the rosemary leaves and add to the puree along with the oregano. Season the puree with vinegar and yogurt. Pour in the olive oil little by little, stirring the scordia well. If the sauce comes out too thick, add a little water. Season with salt and pepper to taste.
  3. Place the scordalia on a serving dish and cool. Garnish with olives before serving.
  4. Scordelia is served both as a sauce, for example, for souvlaki kebabs, and as an addition to fish, boiled vegetables and herbs.

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