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Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by ...
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95(129c)
The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s Makálo (μακάλο) Various dishes (usually meatballs) with garlic sauce from the region of Macedonia. Mydia (μύδια) Mussels: Paidakia (παϊδάκια) Grilled lamb chops with lemon, oregano, salt and pepper. Pansetta (πανσέτα) Pork ...
For the Greek dressing: 1/2 cup olive oil. 1/2 tablespoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon pepper. Juice of one lemon. 1/2 tablespoon red wine vinegar. 2 small garlic cloves, pressed ...
Feta cheese sauce, [263] creamy sauce made from feta cheese, finely chopped garlic, crushed garlic, olive oil, lemon juice, oregano, thyme. Tzatziki, [264] [265] [266] spread and dip, strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and ...
Slowly add the tempered egg-lemon sauce mixture into the soup pot, constantly stirring until it is fully incorporated, and the soup is creamy. Remove the soup from the heat. Add the baby spinach ...
The origins of agliata date to ancient Rome. [1] It has been described as a social-class crossover — typical peasant food also used by upper-class people. [2] The Venetian, a 14th-century cookbook, stated that agliata can be served "with all kinds of meat", [2] as reported by the Liber de Coquina, first published in the 13th century, where it is stated it can be used to "accompany any kind ...