Skordalia (Greek dip made with mashed potatoes and garlic)
Votes: 1
Time: 35 min.
This hearty dip will amaze you with its garlicky flavor. It pairs well with grilled fish, lamb kebabs, or you can simply enjoy it with breadsticks or vegetable sticks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 brushed russet potatoes (about 450 g)
- Salt as needed plus 1 tbsp and 1 tsp.
- 8 medium cloves of garlic, minced
- 3/4 cup blanched whole almonds
- 1/2 cup olive oil
- 1/2 cup water
- 5 tablespoons squeezed lemon juice
- 3 tablespoons white wine vinegar
- Ground black pepper
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Recipes with similar ingredients: potato, lemon juice, wine vinegar, garlic, almond
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan, cover with cold water to a level of 2 inches (5 cm) above the potatoes, and season generously with salt. Bring to a boil over high heat, reduce the heat to maintain a gentle simmer, and cook until tender, about 30 minutes, or until the potatoes are well-cooked. Drain and let cool slightly.
Peel and discard the skins from the potatoes. Roughly chop the potatoes and press them through a fine-mesh sieve or potato masher into a medium bowl to create a puree. - Meanwhile, on a cutting board, lightly sprinkle the garlic with a large pinch of salt and mash it into a fine paste with the side of a knife.
In a food processor, combine the garlic, almonds, and oil and process until a paste forms. Mix the oil mixture thoroughly with the potatoes, then add a tablespoon and a teaspoon of salt, water, lemon juice, and vinegar, seasoning with salt and pepper to taste. Serve.
Exit: 3 tbsp.
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