Garlic sauce (Saltsa apo skordo)
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150 g day-old bread, soaked in wine and squeezed
1 tbsp. vinegar
1 small head of garlic, peeled and mashed
100 g walnuts, chopped
2/3 cup olive oil
salt and pepper
Blend all the ingredients in a food processor, adding the olive oil, little by little, at the end to make a thick sauce. Serve with fried fish. (serves 4)
» Greek cooking recipes » BYZANTINE DINNER
Smelt patty with garlic sauce (Bourouki diplotigano me skordalia)
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1 kg sand smelt, rinsed and drained
300 g green onions, finely chopped
150 g flour
salt and pepper
2/3 cup olive oil
Leave smelt whole and mix the onions. Toss with the flour, salt, and pepper. With your hands, shape the mixture into a large round patty. Heat olive oil in a large non-stick fry pan and fry the patty like an omelet, until browned and crisp on both sides. Serve hot with garlic sauce (serves 6)
» Greek cooking recipes » BYZANTINE DINNER