Garlic Sauce Dip - Skorthalia
Garlic sauce dip, or Skorthalia, is a very popular dip in Greece and there are many variations to be found around the Mediterranean. It was a favourite with ancient Greeks.
A humble dip, it is a perfect accompaniment to fried aubergines or courgettes
(eggplant or zucchini), fried fish
or beetroot salad.
You will often find it as a part of a meze platter.
1 whole garlic (adjust to taste)
dry/stale white bread
2 teacups extra virgin olive oil
1/3 teacup vinegar
First cut the crusts off the bread. Soak in water, then wring well to get all the excess water out. You will need enough to fill 2 teacups.
Peel the garlic. You can use as much or as little as you like, but bear in mind this is a garlic sauce.You will need to beat the garlic cloves to a pulp using a pestle and mortar.
At this stage you can either carry on beating by hand or transfer the garlic to a food processor. Add the bread and work it in with the garlic to a cream.
Then add the oil and vinegar, a little bit at a time, until it is all mixed in.
If it becomes too thick you can dilute it with a bit of water.
To serve, place it in a shallow bowl and dress it with the chopped parsley and olives.
Store it in the fridge.
Kali Orexi - Bon Appetit.
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Tiropita - Cheese Pie
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Eggplant Salad - Melitzanosalata
Fried Zucchini, Eggplant, Mushrooms
Cheese and Ham Cake
Cheese Pies Without Pastry
Quick Cheese Pies
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