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Garlic and Walnut Purée
Skordalia
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
15 min
Appears in
Published 2015
A meze with Greek origins, this version is courtesy of Ezel Akay at the Agora Meyhanesi 1890. New or green garlic is available in late spring and at the beginning of summer (and is a particular find at farmers’ and growers’ markets), and has a milder flavour than dried garlic.
Ingredients
100 g 3½ oz 100 g 3½
Method
Peel the garlic, then crush it with a little salt using a mortar and pestle, or whiz into a paste in a food processor. Combine the garlic paste with the chopped walnuts. Add a drizzle of olive oil. Serve with slices of dry toasted bread.
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