Makedonitiki Skordalia

Makedonitiki Skordalia Recipe from Macedonia | Potatoes, Garlic, Walnuts, and More

Region / culture: Macedonia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Makedonitiki Skordalia is a traditional Greek dish that is perfect for garlic lovers. This creamy and flavorful dip is made with boiled potatoes, garlic, walnuts, olive oil, and vinegar. It is typically served as a side dish or appetizer with bread or vegetables.

History

Skordalia is a popular Greek dish that has been enjoyed for centuries. It is believed to have originated in Macedonia, a region in northern Greece. The name "skordalia" comes from the Greek word "skordo," which means garlic. The dish was traditionally made with bread, garlic, olive oil, and vinegar, but over time, potatoes and nuts were added to create a creamier texture.

Ingredients

2 medium to large potatoes, boiled and peeled
4-8 minced garlic cloves
1 cup finely chopped walnuts
0.5 cup extra virgin olive oil
0.25 cup red wine vinegar
juice of 1 lemon, strained
salt, to taste

How to prepare

In a food processor, combine potatoes, garlic, walnuts, and salt.
Puree for 30–45 seconds, until well blended.
Slowly pour in lemon juice, oil, and vinegar, alternating between them, and continue pureeing for 2–4 minutes until the mixture is a smooth paste with a texture slightly looser than mashed potatoes.

Variations

Add roasted red peppers or roasted eggplant for a different flavor.
Use almonds or pine nuts instead of walnuts for a different texture.
Mix in fresh herbs like parsley or dill for added freshness.

Cooking Tips & Tricks

Make sure to boil the potatoes until they are fork-tender to ensure a smooth texture.

- Adjust the amount of garlic to suit your taste preferences.

- For a creamier consistency, add more olive oil or lemon juice.

- Toasting the walnuts before adding them to the food processor can enhance their flavor.

Serving Suggestions

Serve Makedonitiki Skordalia as a dip with pita bread, vegetables, or grilled meats.

Cooking Techniques

Boil the potatoes until they are fork-tender.

- Toast the walnuts in a dry skillet to enhance their flavor.

- Blend the ingredients in a food processor until smooth and creamy.

Ingredient Substitutions

Use roasted garlic instead of raw garlic for a milder flavor.

- Substitute apple cider vinegar for red wine vinegar.

- Use cashews or almonds instead of walnuts.

Make Ahead Tips

Makedonitiki Skordalia can be made ahead of time and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Presentation Ideas

Serve Makedonitiki Skordalia in a bowl garnished with a drizzle of olive oil, a sprinkle of chopped walnuts, and a sprig of fresh herbs.

Pairing Recommendations

Pair Makedonitiki Skordalia with grilled lamb, chicken souvlaki, or roasted vegetables for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Makedonitiki Skordalia contains approximately 250 calories.

Carbohydrates

Each serving of Makedonitiki Skordalia contains approximately 20 grams of carbohydrates.

Fats

Each serving of Makedonitiki Skordalia contains approximately 15 grams of fats.

Proteins

Each serving of Makedonitiki Skordalia contains approximately 5 grams of proteins.

Vitamins and minerals

Makedonitiki Skordalia is a good source of vitamin C, potassium, and magnesium.

Alergens

This recipe contains nuts.

Summary

Makedonitiki Skordalia is a nutritious dish that is high in carbohydrates and fats. It is also a good source of proteins, vitamins, and minerals.

Summary

Makedonitiki Skordalia is a delicious and creamy Greek dip made with potatoes, garlic, walnuts, olive oil, and vinegar. It is a versatile dish that can be served as a side or appetizer with a variety of dishes. Enjoy this flavorful and nutritious recipe with your family and friends!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Makedonitiki Skordalia. It was many years ago, when I was just a young girl living in a small village in Greece. My grandmother, Yiayia Maria, was known throughout the village for her incredible cooking skills, and I was lucky enough to be her apprentice in the kitchen.

One day, Yiayia Maria invited me to join her as she prepared a special meal for our family. She explained that she was going to make Makedonitiki Skordalia, a traditional Greek dish that was popular in the region of Macedonia. I had never heard of it before, but I was excited to learn something new.

As we began cooking, Yiayia Maria told me the story of how she had learned to make Makedonitiki Skordalia. She explained that the recipe had been passed down through generations of women in our family, and that each one had added their own special touch to it over the years.

Yiayia Maria had learned to make Makedonitiki Skordalia from her own grandmother, who had learned it from her mother before her. The recipe had been refined and perfected over time, and now it was a beloved family tradition that we all looked forward to whenever Yiayia Maria decided to make it.

As we worked together in the kitchen, Yiayia Maria showed me the ingredients for the dish. We started by peeling and boiling potatoes until they were soft, then mashing them into a smooth puree. Next, we added crushed garlic, salt, and olive oil, mixing everything together until it formed a thick, creamy paste.

Yiayia Maria explained that the key to making Makedonitiki Skordalia was to use only the freshest ingredients and to season it just right. She taught me how to taste the dish as we cooked, adjusting the flavors until it was just perfect.

As the skordalia cooked, filling the kitchen with the rich aroma of garlic and olive oil, Yiayia Maria shared stories of her own childhood in the village. She told me about the long hot summers spent working in the fields, the joyful celebrations with family and friends, and the simple pleasures of life in a close-knit community.

As we sat down to eat our meal, the Makedonitiki Skordalia was the star of the show. It was creamy and flavorful, with just the right amount of garlic and olive oil to make it irresistible. Yiayia Maria beamed with pride as our family members praised her cooking, knowing that she had passed down a piece of our heritage to another generation.

Since that day, I have made Makedonitiki Skordalia many times, always following Yiayia Maria's recipe to the letter. Each time I cook it, I am reminded of that special day in the kitchen with my grandmother, learning the secrets of our family's culinary traditions.

The recipe for Makedonitiki Skordalia is more than just a dish to me – it is a connection to my past, a way to honor the women who came before me, and a reminder of the love and care that went into each and every meal that was prepared in our family kitchen. And every time I make it, I feel a little closer to Yiayia Maria and the generations of women who have shaped my love of cooking and appreciation for good food.