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Skordalia
Skordalia or skordhalia/skorthalia (σκορδαλιά (:skorðaˈʎa); in Greek also called αλιάδα 'aliada/aliatha) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes,〔(Guardian newspaper: skordalia recipe with potato for body and lemon for sharpness )〕 walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added.
==Overview==
Variants may include eggs as an emulsifier while omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan ''allioli'', and so on. In the Ionian Islands, cod stock and lemon instead of vinegar, is usually added, and skordalia is eaten as a main dish.
Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.
Skordalia is the modern equivalent of ancient ''skorothalmi''.〔Oxford Companion to Food, ''s.v.'' "Greece" and "Skorthalia".〕 The name, on the other hand, may be pleonastic compound of Greek σκόρδο (:ˈskorðo) 'garlic' and Italian ''agliata'' (:aʎˈʎaːta) 'garlicky'.〔Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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