Skordalia is a thick and hearty Greek garlic puree that is typically eaten as a dip or with fish or vegetables. skordalia is prepared from raw garlic, we only required three cloves to give the dip a strong garlic taste. Traditional versions include bread, potatoes, almonds, or a mixture of these ingredients to make a velvety, thick-textured foundation.
INGREDIENTS
1 (10-to 12-ounce) russet potato, peeled and cut into 1-inch chunks
3 garlic cloves, minced to paste
3 tablespoons lemon juice
2 slices hearty white sandwich bread, crusts removed, torn into 1-inch pieces
6 tablespoons warm water, plus extra as needed
Salt and pepper
¼ cup extra-virgin olive oil
¼ cup plain Greek yogurt
Tips:
Whole-milk yoghurt has a richer flavour, but low-fat yoghurt will still work. Nonfat yoghurt should not be used.
DIRECTIONS
Place the potato in a small saucepan and cover with water by 1 inch. Bring water to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until potato is soft and a paring knife can be inserted without resistance.
To remove any extra water, drain the potato in a strainer.
In the meantime, put the garlic and lemon juice in a dish and let aside for 10 minutes. Mash bread, warm water, and salt into a paste in a separate medium bowl with a fork.
Place potato in a ricer (food mill equipped with a tiny disc) and pulse until smooth.
Place in a mixing bowl with the bread mixture.
Combine the lemon-garlic combination, oil, yoghurt, and the remaining 2 tablespoons warm water in a large mixing bowl. (Refrigerate the sauce for up to 3 days before serving; bring to room temperature before serving.)
Before serving, season with salt and pepper to taste and adjust the consistency with more warm water if necessary.
Serve with Olive Oil-Sea Salt Pita Chips, toasted baguette slices, or fresh veggies.
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