Scordalia, what’s there for a vegan to not to like?
Creamy mashed potatoes, beautiful scent of garlic and a good pour of virgin olive oil. Oh, how good is a slice of sourdough bread dipped in it?
I first heard about Scordalia from my friend at Croatian blog Marina Kuharica (which means Mara’s Cookbook), where she introduced me to this great, so simple yet so delicious Greek sauce. Some say sauce, some say dip, some say spread. Or a side dish. Or call it what you want, just make one, and you’ll lift your mashed potatoes to a whole new level!
Scordalia is originaly served as a side dish but we cleaned the bowl with bread crust along with some fresh tomatoes. Whole wheat Naan could do the trick, what do you think? I’ve never been to Greece or even tried original Scordalia, but would love to! Have you?
Here’s the recipe:
Scordalia, Greek spread. Creamy mashed potatoes, beautiful scent of garlic and a good pour of virgin olive oil. Oh, how good is a slice of sourdough bread dipped in it? Adapted from Marina Kuharica blog.
- 500 g potatoes
- 3 or more garlic cloves
- 80 ml virgin olive oil
- 1 lemon (juice)
- salt (to taste)
Boil peeled and cubed potatoes till they are cooked. Drain, save some cooking water aside.
Mash the potatoes.
Cream the garlic in a mortar with a pestle or dice it so very finely or squish it or blend it in a blender with oil till it's completely creamy.
Add garlic with oil and lemon juice to the potatoes and stir vigorously or blend it all together in a blender. If needed, add some cooking water (especially if you want to cut on the oil) till you get the consistency that you like.
Salt to taste and serve immediately as a side dish or spread it on some beautiful, crusty bread and enjoy!
Be sure to pin it for later!