Skordalia is a traditional Greek dip, and one of the grand dishes of Mediterranean that use garlic paste as a base. Garlic, olive oil, salt and some form of acid are the constants in all recipes for Skordalia, but the base varies and includes boiled potatoes, nuts, or stale bread. The beauty of Skordalia is in its execution, in the slow crushing and beating of the ingredients using mortar and pestle. This controls the speed of which one breaks down the starch in the bread and yields the perfectly textured base. The Greeks do not use any herbs or spices in Skordalia, and serve it as an appetizer, or a companion to battered fish, grilled meats or steamed vegetables. <br />And this is where this dish departs from the Greek ritual…

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