It took years for me to figure out how to make this right, but I finally found a recipe in the Complete Middle East Cookbook (see the entry on Green Beans in Oil). The batch in the picture was a little stiff and should have been thinned out with a little olive oil or lemon juice. It was, and I had to admit this, just a tad too garlicky; one clove less would probably sufficed. Still it was good, especially with the cherry tomatoes I've been harvesting from the garden.
Sunday, August 2, 2009
For Garlic Lovers Only
Skordalia, sometimes called garlic mayonaise (a complete misnomer, as there is no mayo in real skordalia) is Greek dip/sauce made of some combination of white bread (or potatoes or both), ground almonds, olive oil, lemon juice and a good amount of fresh garlic. This all gets blended together until smooth sauce forms, which is served with meat, fish, veggies, or eaten as a bread dip.
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1 comment:
You need to make this again.
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