Skordalya

What Is Skordalya?

Skordalya is a Greek sauce made by mashing boiled potatoes or soaked bread crumb with plenty of garlic, olive oil, and vinegar into a creamy consistency. Its name comes from the Greek word "skordo," meaning "garlic."

Some regional recipes use almonds or walnuts instead of potatoes; but the most common version is potato-based, with a smooth-creamy texture.

Nutritional Values of Skordalya

100 grams of skordalya contains approximately 220 kcal of energy; it carries carbohydrates from potatoes and fat from olive oil. Values vary by recipe and are approximate.

How Should Skordalya Be Consumed?

Skordalya is consumed in moderate amounts as a sauce/meze, as part of a balanced diet.

This information is general; skordalya is a food, not a substitute for medical treatment.

How to Choose Skordalya?

For homemade skordalya, good ingredients mean floury, fresh potatoes and firm, fresh garlic. For ready-made products, the consistency should be smooth and the smell fresh-garlicky.

• The consistency should be smooth-creamy, not watery-separated
• The smell should be fresh garlicky, not rancid-sour
• The color should be cream-white, not darkened

How Is Skordalya Stored?

Skordalya can be kept in a sealed container in the refrigerator for a few days; since it is prepared fresh, it is recommended to be consumed soon.

Using Skordalya in the Kitchen

Skordalya is served most often as a cold sauce alongside fried cod, beets, and fried vegetables, and also spread on bread.

Frequently Asked Questions

Why is skordalya made with potatoes?

Potatoes give the sauce a smooth, full-bodied consistency; in some regional recipes, bread crumb or nuts can serve the same function.

How is skordalya made at home?

Boiled potatoes are mashed and mixed with pounded garlic, olive oil, and vinegar, then whipped into a creamy consistency.

Is skordalya available in Turkey?

It can be found at restaurants serving Greek cuisine and in some restaurants in the Aegean region, usually prepared fresh.