SKORDALIA
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
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
MASHED POTATO SKORDALIA
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving leftovers Potato Walnut Dip
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
- Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.
SKORDALIA (GREEK GARLIC POTATO DIP)
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
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
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