Walnut Skordalia - Garlic Dip
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.
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1
– 2 pita bread rounds
dampened under the tap and squeezed dry
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2
hot boiled potatoes
quartered
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1
cup
coarsely ground walnuts
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7
garlic cloves
minced
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1/2 - 3/4
cup/120 to 180 ml extra-virgin Greek olive oil
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2
tablespoons/30 ml fresh strained lemon juice
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2
tablespoons/30 ml red wine vinegar
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Salt and pepper
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Fish stock
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Dampen the pita bread under the tap and squeeze dry very well in the palms of your hands.
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Pound the garlic, walnuts, and a little salt in the mortar with the pestle and add the bread or hot potatoes, a few pieces at a time. Continue pounding, drizzling in the olive oil, lemon juice, and vinegar to form a thick, mealy paste. Add the remaining bread and/or potato as you go. Either serve at room temperature or chilled.