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Skordalia Skandal


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Skordalia Skandal

Samuelinthekitchen | | Mar 12, 2009 06:00 PM

Hi all,

I need some advice. i'm preparing skordalia for a party tomorrow. I've read several recipes with the thickening agent varying between potatos, almonds or moistened bread or a combination of two or all of those.

I'm no expert on skordalia, or greek food generally, i also tend to prefer to hem as close to tradition in cooking as possible, but can happily modify a recipe if there is a compelling reason to. I also love potatos, but my Grandmother is from County Cork, so that's a love built into my dna.

I'd so appreciate some advice on the best way to proceed. Any skordalia fanatics out there who wish to bestow some wisdom would be a saint in my books.


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