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Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa]; in Greek also called αλιάδα 'aliada/aliatha) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes,[1] walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added.


Variants may include eggs as an emulsifier while omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands, cod stock and lemon instead of vinegar, is usually added, and skordalia is eaten as a main dish.

Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.

Skordalia is the modern equivalent of ancient skorothalmi.[2] The name, on the other hand, may be pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.[3]

See also

  • Aioli, a Provençal garlic sauce


  1. ^ Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness
  2. ^ Oxford Companion to Food, s.v. "Greece" and "Skorthalia".
  3. ^ Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας