SOURDOUGH SKORDALIA

This is a simple rich thick Greek sauce that’s noted for its pungency – skordo meaning garlic. There are various versions depending on the produce available in the region where it is made. Basically the starch added acts as the thickener and this could be potato, a white bean or like here, bread is used. In some areas almonds or walnuts are added as well. Serve it as part of a meze or to accompany a meal with fish or rich meat such as lamb, or grilled vegetables, like eggplant or zucchini slices. It’s delicious spread over fresh sliced tomatoes too. If you have the will, try using a mortar and pestle to step back in time and enjoy the process of making this dish in a traditional way. Alternatively the food processor will do the job. Both options are offered.

Makes about 1 ½ cups

200g stale sourdough bread, crusts removed (need about 300g to start (5 x1cm thick slices))

20g garlic (about 6 cloves), skins removed

1 teaspoon sea salt

1 tablespoon lemon juice, plus extra to taste

75g (1/2 cup) walnuts, coarsely chopped, plus extra for decor

125ml (1/2 cup) extra virgin olive oil, plus extra to drizzle

Soak the bread in a bowl of cold water for no more than 5 minutes, then squeeze removing as much water as possible. Set bread aside.

If using a mortar and pestle, place the garlic and salt in the mortar and gently pound with the pestle to work them together to form a smooth, creamy paste. Add the walnuts and continue to gently pound untll the nuts are finely ground into the paste. Stir in the lemon juice. If the mortar is small, transfer the garlic mixture to a bowl. Using a wooden spoon, gradually pour the olive oil in a slow steady stream, stirring constantly until the mixture resembles a thick creamy paste. If the oil is added too fast it will separate from the mixture. Stir in extra lemon juice, if needed, to taste.

Alternatively, if using a small food processor, blend the garlic and salt until finely chopped and paste-like. Add the walnuts and blend until nuts are very finely chopped, then add the bread and pulse to mix well. With the motor running gradually pour the olive oil in a slow steady stream, until the mixture resembles a thick creamy paste. Stir in enough lemon juice, if needed, to taste. You can thin the mixture with a little water if necessary.

Serve straight away with a scattering of extra walnuts and a drizzle of olive oil. Or make ahead and store in an airtight container in the fridge for up to two days.

 Recipe by Fiona Hammond, March 2023