Skorthalia

Skorthalia

Garlic sauce

By
From
The Complete Middle Eastern Cookbook
Makes
375 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4-5 garlic cloves, halved
60ml white vinegar
1/2 teaspoon salt
125g stale white bread, crusts removed
50g ground almonds
125ml olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste

Method

  1. Soak the garlic in the vinegar for 10 minutes. Remove the garlic and place in a mortar; reserve the vinegar. Add the salt to the garlic and using a pestle pound it to a paste.
  2. Soak the bread in cold water and squeeze dry. Crumble the bread into small particles and gradually blend into the garlic, adding a little of the reserved vinegar to smooth the mixture.
  3. When well pounded and smooth, transfer the mixture to a bowl if the mortar is too small. Gradually beat in the ground almonds and oil alternately with the remaining vinegar.
  4. Beat in the lemon juice and add salt and pepper to taste. If the mixture is very thick, beat in a little more oil or lemon juice, depending on the flavour balance. The mixture should be the consistency of stiff mayonnaise.
  5. Turn into a serving bowl and serve with fried fish, squid, fried or boiled vegetables, or as directed in recipes.

Note

  • If using a food processor or blender, soak the garlic as above. Process or blend all the ingredients except the oil until smooth, then gradually beat in the oil. Adjust the seasoning, flavour and consistency as above and blend until smooth. Do not overbeat, as the mixture could heat and curdle.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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