Skordalia

TSkordalia is a Greek garlic sauce that appears around the Mediterranean in different guises. In Greece it is used for a variety of foods including served with beet salad and battered fried cod. The Palestinians and Lebanese use a version called thum bi’l-zayt, for baked chicken, and it is related to the Catalan allioli. 

It goes great with charred lamb or vegetable kebabs, or just simply with fresh bread.

Ingredients:

• 500g potatoes, scrubbed
• 1 tablespoon
• 8 cloves of garlic, minced
• 3/4 cup whole blanched almonds
• 1/2 cup olive oil
• 1/2 cup water
• 5 tablespoons freshly squeezed lemon juice
• 3 tablespoons cider vinegar
• Freshly ground black pepper

Method:

1. Put the potatoes in a medium saucepan and cover with cold water, season generously with salt.
2. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes.
3. Drain the potatoes and let cool slightly, then mash
4. In a food processor combine the garlic, almonds, and oil and puree into a paste.
5. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon of salt, the water, lemon juice and vinegar. Season with pepper, to taste.