My Greek mother-in-law always served this traditional Greek garlic spread with freshly cooked beets and baccalà (a salt-cured cod that she soaked in water overnight before frying the next day). It looks like mashed potatoes. Some Greeks actually make the dish using potatoes instead of bread. No matter how you make it, one thing is for sure, this pure garlic spread is so incredible tasting that you’ll want to spread it on everything. But be careful, ‘cause it’s potent! Too much of this stuff, and you’re liable to wake up at 5:00 a.m. with smoke coming out of your navel!
Skordalia
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Appetizer
Serves: 6-8
PREP TIME
18 min
INGREDIENTS
1 small round loaf of fresh French or rustic bread, or 6 slices of white bread
7 cloves of fresh garlic, peeled, halved, and inner sprout-germ removed
4 tablespoons of extra virgin olive oil
1 tablespoon of white vinegar
1 tablespoon fresh lemon juice
1 teaspoon salt
INSTRUCTIONS
1. Cut your French or rustic bread in half. Remove the white bread from the inside and throw away the crust. If you are using plain white bread, (fresh bread is better) just cut the crusts off the bread slices.
2. Get out a big bowl, place it next to your sink and fill it with purified water. Soak the bread in the water. Then, take the wet bread out of the water and squeeze it over the sink.
3. Smash your garlic cloves with a knife, then add them into the bowl of a food processor. Give it a pulse or two.
4. Add the bread and pulse that in order to incorporate the bread into the garlic.
5. Add the vinegar and lemon juice, pulse once or twice, and add the olive oil and salt.
6. Pulse until you have a thick white spread. When it is done, it will resemble mashed potatoes. If it looks too dry, add a little more of the olive oil, a little at a time, until you get a smooth and fluffy spread.
NOTE
Turn it out into a dish and top with a swirl of olive oil. Serve with some kalamata olives and toasted pita or naan bread triangles.