Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, skordalia with walnuts from thrace. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Put all the ingredients together in a food processor and process to a smooth paste. Adjust the quantities of vinegar and salt according to your preferences. Skordalia is also served with boiled beets, complementing each other perfectly.
Skordalia with walnuts from Thrace is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Skordalia with walnuts from Thrace is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have skordalia with walnuts from thrace using 6 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Skordalia with walnuts from Thrace:
- Make ready 1 1/2 cups walnuts
- Make ready 1 tbsp vinegar
- Get 3 tbsp olive oil
- Make ready 1/2 cup water
- Get 1/2 tsp salt
- Make ready 2-3 cloves garlic
Serve warm or at room temperature with toasted bread, chips or crackers. This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. KO presents - Skordalia with Bread and Walnuts - an authentic Greek garlic dip recipe shared by Eleni Giannakou from 'Ta Platania' Diava, Thessalia, Greece.
Steps to make Skordalia with walnuts from Thrace:
- Put all the ingredients together in a food processor and process to a smooth paste. The skordalia is ready.
- Adjust the quantities of vinegar and salt according to your preferences. If it seems too thick you can add a bit more water.
Meanwhile, add walnuts to a food processor. Grate garlic over the walnuts and process, while drizzling in lemon juice and vinegar, until nuts are well ground. Add cooled potato and olive oil and process until a thick but creamy spread forms, adding a few splashes of water to thin, if needed. Skordalia or skordhalia or skorthalia, is a thick purée (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base (often in a large mortar and pestle) — which may be a purée of potatoes (particularly in Cephalonia), walnuts, almonds. Connoisseurs of skordalia know that a certain ritual is part and practice of its preparation.
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