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Skordalia

You have to love garlic to appreciate this most ancient of sauces.

Recipe information

  • Yield

    makes about 3 cups

Ingredients

3 thick slices white country bread, crusts removed, soaked in water
1/2 cup mashed potatoes
1/2 cup ground almonds
6–8 cloves garlic, crushed
1/3 cup white-wine vinegar
1 cup extra-virgin olive oil
A little salt

Preparation

  1. Squeeze the bread dry, put it in a food processor with the rest of the ingredients, and blend to a smooth, creamy paste.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsDipSpreadsCondimentMiddle EasternPotatoRoot VegetableVegetableAlmondNutGarlicStarterSnackDinnerDairy FreeVegetarianVeganEasyQuickMake Ahead30 Minutes or LessFood ProcessorBlenderCookbooks
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