Garlic, potato, almond, and yogurt sauce (Vali's skordalia) from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 50) by Aglaia Kremezi

  • garlic
  • country bread
  • Show all ingredients...
  • Serves : 4 cups

  • EYB Comments

    Can substitute Aleppo pepper, Maras pepper, or cayenne for piment d'Espelette. Refrigerate for at least a few hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried mussels in ouzo batter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Aleppo pepper, Maras pepper, or cayenne for piment d'Espelette. Refrigerate for at least a few hours.

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