SKORDALIA
Takeaway SEK 55≈ €4.98Restaurang SEK 69≈ €6.24
Taverna Efessos · Gothenburg
Kallpressad potatis toppad med valnötter.
Nutrition
- Protein6%
- Fat63%
- Carbohydrates31%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A thick, creamy puree made from boiled potatoes and garlic, often finished with olive oil and topped with crushed walnuts.
- Cuisine
- Greek
Typical ingredients
- potatoes
- garlic
- walnuts
- olive oil
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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