Skordalia is a dip mainly made from garlic
and potatoes. In Greece and especially on Crete it is as famous as the word
famous tzatziki.
The potatoes are boiled until they are soft
and then mashed. A lot of garlic - and then sometimes more! – is added.
Sometimes flour or breadcrumbs are added to give the dip a thicker body. Cretans
tend to add olive oil and a little bit of vinegar to skordalia after it has been
served.
The now-ready skordalia is then served and
eaten cold. Skordalia is normally found on a mixed starter plate (Pikilia) or a
side dish with fish or fried vegetables.
The other great dips of Cretan cuisine are Tzatziki, Melizanosalata and
Taramosalata.
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