Macedonian Walnut Skordalia
This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets.
- ½ loaf stale rye or wheat bread crusts removed
- 1 cup coarsely ground walnuts
- 7 garlic cloves finely chopped
- ½ - ¾ cup extra-virgin Greek olive oil
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh strained lemon juice
- Salt and pepper to taste
1. Dampen the bread under the tap and squeeze dry very well in the palms of your hands. Place in the bowl of a food processor or in a mortar with a pestle.
2. Add the walnuts and garlic to the food processor or mortar. If using a processor, pulse on and off to form a coarse meal. Slowly drizzle in olive oil, lemon juice, and vinegar, alternating between each, and continue puréeing until mixture is smooth, but grainy. Season with salt and pepper and stir. If using a mortar and pestle, pound the garlic and a little salt in the mortar with the pestle and add the bread and walnuts. Continue pounding, drizzling in the olive oil, lemon juice and vinegar to form a thick, mealy paste. Serve either at room temperature or chilled.