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Skordalia or
skordhalia or
skorthalia (Gr****: σκορδαλιά [skorðaˈʎa], also
called αλιάδα, aliada/aliatha) is a
thick purée in Gr**** cuisine, made of garlic...
- oil.
Sunflower oil is
almost always used. Sour
cream can be
added too.
Skordalia is a
thick puree (or sauce, dip, spread, etc.) in Gr****
cuisine made by...
- Mujdei – ****y
Romanian sauce made
mostly from
garlic and
vegetable oil
Skordalia –
Thick garlic sauce in Gr****
cuisine List of
Middle Eastern dishes List...
- Mujdei – ****y
Romanian sauce made
mostly from
garlic and
vegetable oil
Skordalia –
Thick garlic sauce in Gr****
cuisine Toum –
Garlic sauce common in the...
-
spanakopita and souvlaki. Some
dishes can be
traced back to
ancient Greece like
skordalia (a
thick purée of walnuts, almonds,
crushed garlic and
olive oil), lentil...
-
survive today,
including various forms of
tahini and houmous, zalatina,
skordalia and
pickled wild song
birds called ambelopoulia. Ambelopoulia,
which is...
-
dishes in
Portuguese cuisine. In Greece,
fried cod is
often served with
skordalia.
There are also numerous,
varied specialities in north-eastern Italy....
- ai,
meaning "garlic must (juice)".
Agliata – an
Italian garlic sauce Skordalia - a
similar Gr****
garlic dip
Aioli Garlic sauce List of dips List of garlic...
- Senf (Bavarian mustard)
Green sauce ****o
Groundnut Fava
Melitzanosalata Skordalia Taramosalata Tzatziki Tirokafteri Chammanthi podi
Chutney Chyawanprash...
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tastes and textures. The meal
begins with
black and
green olives, tahini,
skordalia (potato and
garlic dip), humus,
taramosalata (fish roe dip), and tzatziki...
