Skordalia is a traditional Greek dip made from toasted bread, garlic, olive oil, and vinegar. It’s a great accompaniment to fried fish, vegetables, or you can use it as a delicious spread.
Adding walnuts to skordalia gives the dish a nutty flavor and a nice texture. Enjoy this traditional skordalia recipe by Greek celebrity chef Giorgos Tsoulis.
Walnut Skordalia (Greek Garlic & Bread Dip)
Giorgos Tsoulis
A delicious Greek garlic and bread dip with crushed walnuts. A perfect dip for fish, seafood, various types of meat, or a delicious spread.
Place the toasted bread in a large bowl and cover completely with water. Allow it to soak for about 5 minutes.
After soaking, drain the bread thoroughly and transfer to a food processor. Add the garlic, vinegar, walnuts, and season with salt and pepper. Process at high speed, gradually pouring in the olive oil in batches until it becomes a paste.
When ready, serve with some chopped parsley on top.
Notes
Chef’s tip: Removing the inner part, or the germ, from garlic cloves can help reduce the pungent flavor and make the skordalia lighter and easier to digest for some, as the germ can be harsh on the stomach for some people.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
