Skordalia

Skordalia

Skordalia (center) served with hummus (right), vegetables and pita bread
Type	Puree
Region or state	Greece
Main ingredients	Garlic
Ingredients generally used	Potatoes, walnuts, almonds, bread, olive oil
Media: Skordalia

Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.^[1][2] It is usually made in a mortar and pestle. Skordalia is served as a sauce, side dish, or dip.