Skordaliaとは 意味・読み方・使い方

Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa]; in Greek also called αλιάδα) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on. In the Ionian Islands cod stock, and lemon instead of vinegar, is usually added, and Skordalia is eaten as a main dish.