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Almond skordalia

Name: Almond skordalia
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 loaf day-old Turkish bread, crusts removed, torn into chunks (to give 120g); 1/2 cup (60g) almond meal; 6 garlic cloves, chopped; 1 cup (250ml) olive oil, plus extra to drizzle; 2 tbs lemon juice, or more to taste; Oregano leaves, to garnish

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by Belinda Jeffery

Cook and author

Oct 03, 2015

Skordalia is a thick, creamy, garlicky puree that’s definitely not for the faint hearted! The most important thing is to use good, fresh garlic so you get a true flavour. It’s great with all sorts of grilled seafood, dolloped onto steamed veggies, or served as a quick dip. Leftovers will keep in an airtight container in the fridge for up to 4 days.

1/2 loaf day-old Turkish bread, crusts removed, torn into chunks (to give 120g)
1/2 cup (60g) almond meal
6 garlic cloves, chopped
1 cup (250ml) olive oil, plus extra to drizzle
2 tbs lemon juice, or more to taste
Oregano leaves, to garnish

Method

1.

Place the bread in a bowl, cover with 1 1/2 cups (375ml) cold water and allow to soak for 2 minutes. Squeeze to remove excess water, then place the bread in a food processor with almond meal, garlic and 2 teaspoons sea salt. Whiz until combined, then, with the motor running, slowly drizzle in olive oil in a thin stream until the mixture is thick and creamy.
2.

Once all the oil is absorbed, whiz in the lemon juice and 2 tablespoons very hot water. Taste the skordalia and adjust the lemon or salt if necessary, and add a bit more water if you would like it a little thinner. Scoop into a bowl, cover tightly and store in the fridge until ready to use.
3.

Just before serving, garnish the skordalia with oregano leaves and a drizzle of olive oil.