There are many regional variances and my favourite is Pine Nut Skordalia. I’ve had three times in my life: the first time in Constantinople, the second time on the island of Lesvos and the third time when I made it this dish for a Greek Supper Club.
Pine Nuts are a little pricey but not out of reach and the recipe is only asking for 1/2 cup.
Pine Nut Skordalia
4 slices of stale bread
4 cloves of garlic, smashed
1/2 tsp. coarse sea salt
1 1/2 tsp. white vinegar
1/2 cup of pine nuts
1/2 cup olive oil
1/2 cup sunflower oil
- Soak the stale bread in water then use all the might of your hands to squeeze it free of excess water. Now place in a mortar with the smashed garlic, some coarse sea salt and the wine vinegar. Now pound the mixture into a paste with your pestle then add the pine nuts and pound into the paste.
- Now pound and swirl the pestle into the mixture while adding the oil in increments. Keep adding oil when the previous amount has been absorbed. Adjust seasoning with salt, vinegar and reserve.
Top Tip: If you wish to use a food processor, place the bread the processor along with the garlic, pine nuts and vinegar. Run on high until smooth, then pour a slow and stead stream of oil. Add salt to taste.
