The Eastern Cross/Fasting recipes/Skordalia
Greek · Dip
Skordalia
Σκορδαλιά
Garlic and potato dip
Wine & oil daysPrep 10 minCook 25 minServes 6
When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.
Ingredients
Method
- Boil the potatoes until very soft and drain well.
- Crush the garlic with a pinch of salt into a paste.
- Mash the potatoes while hot with the garlic. Slowly beat in the oil, then the vinegar and lemon.
- Loosen with a little warm water if needed. Taste for salt.
Tip. Never use a food processor: it turns the potato gluey. Served with fried cod on March 25 and Palm Sunday.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
More for wine & oil days
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