Recipe: Skordalia Me Agourides (Garlic Spread With Sour Grapes)

Serve with fried or grilled fish and seafood, with fried or grilled vegetables, and on its own as mezze with toasted bread, crackers, or crudités.

Makes about 4 cups

    • 8 to 12 large garlic cloves (to taste) peeled
    • 1 1/2 teaspoons sea salt
    • 1 cup blanched almonds, soaked in water for about three hours and drained
    •1/2 cup sour grape juice (or 3 to 4 tablespoons lemon juice) or more to taste
    • 1 cup country bread, crusts removed soaked in water and squeezed dry
    • 1 cup mashed potato
    • 1/2 to 1 teaspoons ground white pepper, or Piment d'Espelette, Aleppo, or Maras pepper, to taste
    • 1/2 cup light olive oil or sunflower oil
    • 1/2 cup extra virgin olive oil
    • 1 cup thick (drained) yogurt (optional)
    • 1 teaspoon fine lemon zest (optional)

Put the garlic, salt, almonds, and sour grape juice or lemon in the bowl of a food processor. Process to a sand-like texture. Add the bread, potato, and pepper. Process briefly. With the motor running start slowly pouring in the light olive oil and then the extra virgin, until you have a thick creamy paste.

Transfer to a bowl cover and refrigerate for a few hours or overnight, so that the flavors have time to blend. Taste and adjust the seasoning with more sour grape juice or lemon, salt, or pepper. Just before serving, stir in the yogurt and the lemon zest, if using.

To read Aglaia's article about what to do with unripe grapes, click here.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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