Skordalia
Potato cream with garlic and olive oil.
€4.90
Restaurant Athene · Vienna
Kartoffelcreme mit Knoblauch und Olivenöl.
Nutrition
- Protein5%
- Fat64%
- Carbohydrates31%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A thick garlic puree or mash, often made with potatoes or breadcrumbs.
- Cuisine
- Greek
Typical ingredients
- potatoes
- garlic
- olive oil
- vinegar
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Greece
- Origin
- Greece
Read more
Skordalia (alternatively skordhalia or skorthalia) (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.
Excerpt from the Wikipedia article “Skordalia” · version used · CC BY-SA 4.0
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Skordalia: where else to eat it Back to the menu of Restaurant Athene