Greek Skordaila Food

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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 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.

SKORDALIA: GREEK GARLIC MASHED POTATO DIP



Skordalia: Greek Garlic Mashed Potato Dip image

Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice.

Provided by Suzy

Categories     Appetizer

Time 25m

Number Of Ingredients 9

1 lb gold potatoes, peeled and cubed (see cook's tip #1)
kosher salt
3 ounces blanched almonds (or shelled walnuts)
3 to 6 garlic cloves or roasted garlic (see cook's tip #2 below)
1/4 cup plus 2 tbsp fresh lemon juice
3/4 cup Greek extra virgin olive oil (I use either Private Reserve or Early Harvest EVOO), more for later
1 green onion, trimmed and thinly sliced, for garnish
Fresh chopped parsley, for garnish
Zest of 1 lemon, for garnish

Steps:

  • Place cubed potatoes in a big colander and rinse with cold water until the water is clear (see cook's tip #1). Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance). Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
  • While potatoes are cooling, combine almonds, garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic and almonds turn into a paste (as smooth as you can get it).
  • Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.
  • To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine. (At this point, if you're not serving the skordalia, you can let it cool then chill in the fridge until later).
  • Transfer the mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled (if you had chilled it before adding garnish).

Nutrition Facts : ServingSize 1/3 cup, Calories 232 calories, Sugar 1.3 g, Sodium 8.2 mg, Fat 19.5 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 2.9 g, Protein 3.8 g, Cholesterol 0 mg

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.

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 (GREEK POTATO & GARLIC DIP)



Skordalia (Greek Potato & Garlic Dip) image

This recipe is from Food Network Kitchens, posted for 2005 Zaar World Tour. Times are estimates. This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebobs, or just simply with breadsticks.

Provided by katie in the UP

Categories     Greek

Time 50m

Yield 3 Cups

Number Of Ingredients 10

1 lb russet potato, scrubbed
1 tablespoon kosher salt
1 teaspoon kosher salt
8 medium garlic cloves, minced
3/4 cup whole almond, blanched
1/2 cup extra virgin olive oil
1/2 cup water
5 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
fresh 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.

Nutrition Facts : Calories 657.7, Fat 53.9, SaturatedFat 6.4, Sodium 2919.8, Carbohydrate 38.5, Fiber 7.9, Sugar 3.3, Protein 11.2

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.

SKORDALIA



Skordalia image

This is a nice traditional Greek garlic spread. It goes well with fish as a sidedish or with pita bread as snack.

Provided by elenia.p

Categories     Appetizers and Snacks

Time 40m

Yield 8

Number Of Ingredients 5

4 large potatoes, peeled and cubed
¼ cup minced garlic
⅓ cup distilled white vinegar
1 ½ cups olive oil
salt to taste

Steps:

  • Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.
  • Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 17.5 g, Fat 40.6 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 7.1 mg, Sugar 0.8 g

SKORDALIA



Skordalia image

Found on a commercial garlic grower's website on the internet: "All of the Greek restaurants serve a dark, crusty bread with a garlic dip they call Skordalia. It's a very simple and economical dish. Even people who wouldn't think they would like garlic will like this. For years we'd go down there and hit all the clubs. We could never find out what was in it. We'd go home and we thought: "There must be yogurt in it", but we could never really get it. Finally one day we went into Stacy's Restaurant and it turned out that Julie Stacy had and gave us the recipe:"

Provided by Donna M.

Categories     Spreads

Time 35m

Yield 1 batch

Number Of Ingredients 5

1 lb potato
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice

Steps:

  • Take one pound of potatoes, peeled, diced and boiled until soft.
  • Pour out the water and leave them in the pan a couple of minutes to dry out.
  • Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
  • The Greeks swear that you have to do this by hand, but I've done it with a blender and it works fine.
  • You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
  • Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
  • You want to get where it just kind of hangs on the bread.

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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.
  • If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.


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From tfrecipes.com


SKORDALIA (GREEK POTATO AND GARLIC DIP) RECIPE - FOOD NEWS
Meanwhile, in a food processor, combine almonds, garlic, 2 tablespoons (30ml) cold water, and wine vinegar and/or lemon juice. Process until garlic and almonds are reduced to a paste. It is a Greek potato dip recipe that is also served as a sauce alongside of freshly grilled fish or seafood. Skordalia is made by mixing mashed potatoes with bread, lots of olive oil, garlic and some …
From foodnewsnews.com


SKORTHALIA (SKORDALIA) GREEK GARLIC DIP AND SAUCE RECIPE
Today, most cooks often use a food processor or hand mixer which makes things a lot easier and takes a lot less time! Skordalia (also spelled skorthalia; in Greek: σκορδαλιά pronounced skor-thal-YAH) can also be made with bread, but the potato version is more versatile since it can double as garlic mashed potatoes. Serve this sauce with a wide variety of foods, …
From thespruceeats.com


SKORDALIA (GREEK POTATO AND GARLIC DIP) | OMGFOOD
Skordalia is a Greek dip that has a few variations when it comes to the base of the dish. Some are made with potatoes (which is the recipe I'm sharing with you today), others are made with bread, almonds, or walnuts. And some variants call for a combination of the ingredients. You might be asking how a dip with a bread-base works: it's made with stale …
From omgfood.com


| THE GREEK FOOD
Ok, i know that is not the classic Greek recipe article you expect in a greek food blog but it is something we were discussing recently with my mother. So it does deserve its place in the blog. Read More. Tarama Salad Recipe – Straight from the Sea . Mar 17, 2017 3 min read In: Salads Sauces Tags: tarama salad, taramo salad By: The Chef 0 Comment. The following sauce is …
From thegreekfood.com


EASY GREEK SKORDALIA POTATO DIP | SIMPLE. TASTY. GOOD.
Skordalia: a Greek potato and garlic sauce, served as an appetizing dip or spread for bread or… as a side sauce for fried fish! I made a skordalia before but I have to admit that this easy looking recipe bit me in the *ss a couple of times. My Greek recipe cookbook asked for 10 garlic cloves for the same amount of potatoes as in the recipe below.
From junedarville.com


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