Skordalia #EattheWorld

It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the October installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. 

This month, we are sharing Greek recipes. Here's the #EattheWorld line-up...

• Palatable Pastime: Spanakopita Bites 
• Magical Ingredients: Spanakorizo 
• Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls 
• A Day in the Life on the Farm: Makaronia me Yiaourti 
• Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew 
• Sneha’s Recipe: Greek Hot Dogs 
• Culinary Adventures with Camilla: Skordalia 
• Sugarlovespices: Greek Spinach and Feta Pie with filo pastry (Spanakopita) 
• Kitchen Frau: Classic Moussaka

Skordalia is a delicious Greek garlic dip that has a thick base of mashed potatoes. You can serve it chilled or at room temperature. I used it as a spread on sourdough and as a side for roasted chicken thighs. 

• 2 Tablespoons garlic, peeled and minced
• 2 cups cubed potatoes
• 2  Tablespoon freshly squeezed lemon juice
• olive oil
• water from the boiled potatoes

Boil the potatoes in salted water. When they are cooked through, remove them but reserve the cooking water. In a large mixing bowl, mash the potatoes with the garlic. Add the lemon juice and enough olive oil to make a thick sauce. Add the cooking water till the sauce is the consistency you want.

That's a wrap for the #EattheWorld Greek event. We'll be back next month with another tabletop adventure. Stay tuned.