Skordalia
Skordalia or skordhalia/skorthalia, 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.
- Part of Speech: proper noun
- Industry/Domain: Food (other)
- Category: International dishes
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Creator
- KSGRAM
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(Athens, Greece)