Skordalia, also known as aliada, is a side dish that looks like mashed potatoes in Greek cuisine which is made by mixing melted garlic with a thick base which can be mashed potatoes, walnuts, almonds or wet stale bread – and adding oil at the end, to give the mixture a soft, creamy texture. Vinegar and lemon juice is often added.
Skordalia usually accompanies fried fish (mainly cod), fried vegetables (eggplants and zucchini), or boiled vegetables.
March 25 has been gastronomically combined with fried cod with skordalia. During Lent, the Church allowed believers to eat fish only twice, namely the Annunciation and Palm Sunday.
view also: Greek traditional fried cod with skordalia / Paradosiakos mpakaliaros skordalia
Keep in mind that the more time goes by, the garlic smell becomes stronger and the skordalia puree becomes thicker and stiffer.
Cover well and you can keep it refrigerated for several days.
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