Macedonian Skordalia Recipe

I’m about to spill the tea on my latest kitchen adventure: a homemade Macedonian Skordalia that’s so creamy and garlicky, it’ll make your taste buds do a happy dance!

The traditional garlic spread known as Skordalia has a creamy consistency, which I love. To make it, I blend together potatoes, garlic, and almonds.

Olive oil and white wine vinegar contribute richness and acidity, making this a dish both flavorful and nutrient dense—ideal as a dip or side.

Macedonian Skordalia Recipe Ingredients

• Potatoes: Rich in carbohydrates, they add creaminess and body to the dish.
• Garlic: Adds a bold, pungent flavor and has antioxidant properties.
• Almonds: High in healthy fats and protein, they enhance texture and richness.
• Olive Oil: Adds smoothness; rich in monounsaturated fats and heart-healthy.
• White Wine Vinegar: Provides a tangy kick and balances the creamy elements.

Macedonian Skordalia Recipe Ingredient Quantities

• 2 cups potatoes, peeled and cubed
• 6 cloves garlic, minced
• 1/2 cup almonds, blanched and peeled
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• Salt, to taste
• Black pepper, to taste

How to Make this Macedonian Skordalia Recipe

1. Take the potatoes and dice them into cubes. Place in a pot—that’s big enough, of course—and fill it with cold water. Sprinkle in a little salt (really, just a pinch), and bring the whole thing to a boil over medium-high heat. Let ’em go until they’re tender to the fork; this should take around 15 minutes.

2. As the potatoes are cooking, get the almonds ready. If they aren’t already blanched, do that first. Then, peel the almonds, removing the skins.

3. After cooking the potatoes, drain them and put them back in the pot. Let them cool a bit.

4. In a food processor, blend the blanched almonds and minced garlic. Pulse until they form a coarse paste.

5. Place the cooked potatoes into the food processor along with the mixture of almonds and garlic.

6. Add olive oil very slowly while the food processor is on, and mix until the creamy texture reaches the desired consistency.

7. Include the white wine vinegar, and keep processing until the mixture is well combined.

8. Add salt and black pepper to taste, adjusting as needed to meet your flavor profile for the skordalia. It should be well-seasoned but not overwhelmingly salty or peppery.

9. Spoon the skordalia into a serving bowl and allow it to cool to room temperature.

10. Enjoy your homemade Macedonian Skordalia and serve it with bread, grilled meats, or vegetables!

Macedonian Skordalia Recipe Equipment Needed

1. Knife
2. Cutting board
3. Pot
4. Measuring cups
5. Measuring spoons
6. Colander
7. Food processor
8. Spoon or spatula
9. Serving bowl

FAQ

• What type of potatoes should I use for Skordalia?Potatoes work well for their creamy texture when mashed. Yukon Gold or Russet potatoes make excellent choices.
• Can I use a different nut instead of almonds?Certainly, if you would like a different flavor profile, you can always use walnuts or pine nuts in place of the other nuts mentioned.
• Is there a substitute for white wine vinegar?Use apple cider vinegar or lemon juice to achieve a slightly different tanginess, if necessary.
• How can I make this dish vegan?Skordalia is inherently vegan because it consists of no ingredients derived from animals.
• How can I reduce the garlic intensity?Briefly blanch the garlic gloves in boiling water before mincing to mellow their flavor.
• Can I prepare Skordalia in advance?Certainly! You can prepare it a day in advance and place it in the fridge. Just let it come back to room temp before you serve it, to get maximum flavor.
• What should I serve with Skordalia?This preparation goes nicely with sifted vegetables, loaves, or as a marine dip, such as fish that has been fried, for bread.

Macedonian Skordalia Recipe Substitutions and Variations

Cauliflower is a good substitute for potatoes if you’re trying to cut down on carbs.
Garlic: Use roasted garlic instead to get a much milder and somewhat sweet substitution.
Almonds: Use walnuts or pecans instead, if that’s what you prefer.
Sunflower oil: Olive oil’s flavor is not easily matched. If you’re using it for frying or baking, however, sunflower or canola oil will do nicely.
White wine vinegar can be replaced with apple cider vinegar or lemon juice, which offer different profiles of acidity.

Pro Tips

1. Choose the Right Potatoes Use starchy potatoes like Russets for a creamier texture, as they break down more easily and blend into a smooth paste.

2. Fine Mince the Garlic Ensure the garlic is minced very finely to prevent any raw chunks from overpowering the dish. You can also briefly sauté the garlic for a milder flavor if preferred.

3. Gradual Olive Oil Addition When adding the olive oil, do so very slowly. This helps the mixture emulsify better, creating a smoother, creamier consistency in the skordalia.

4. Blanch and Peel Almonds Properly To blanch the almonds, boil them for a minute, then plunge them into cold water. This will make peeling much easier and prevent any bitterness from the skins.

5. Temperature Trick Serve the skordalia slightly chilled or at room temperature. This allows the flavors, especially the garlic, to mellow and meld, enhancing the overall taste profile.