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They say, skordalia (a Traditional Greek Dip with Bread, Walnut & Garlic) is only for fried cod and fried zucchinis. Against them, I say that it’s only for when you don’t have to go to work and it goes wonderfully with the ouzo or tsipouro. I made this skordalia on Clean Monday and accompanied wonderfully with all the other lent dishes for this fasting day.


The combination of walnuts with my favorite bread (of the ones that is on package) Cereale del Mastro Panettiere have an amazing binding.

It’s a shame though that garlic smells so bad and since you can’t avoid bad breath, you can somehow camouflage it with the following I found on the internet. Eat an apple, drink milk, drink tea and finally brush your teeth, your tongue and the walls of your oral cavity very well. After that if nothing happens to your breath, at least think that the garlic was very tasty when you ate it and clear your mind of regrets.


Yields1 ServingDifficultyBeginner

Prep Time7 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 6 slices of multigrain bread such as Schär’s Cereale del Mastro Panettiere
 10 walnuts cleaned and coarsely ground
 2 cloves of garlic (or more if you wish) cleaned and chopped with a knife
 3 tbsp extra virgin olive oil
 1 tbsp vinegar (I used pomegranate vinegar)
 little water for soaking the bread
 salt (optional)
 grounded pepper (optional)
 hot or sweet paprika (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Separate the crumb (the soft, inner part of bread) from the crust of the bread.

2

In a bowl of water, dip only the bread crumbs (the soft, inner part of bread).

3

Pour the vinegar, garlic, walnuts and soaked bread into a food processor.

4

Beat everything together to make a nice dip.

5

If it becomes too tight, add a little more water.

6

Then add the oil and the spices.

7

Continue beating for a little more, until the ingredients are homogenized.

8

Serve it with a little extra virgin olive oil on top.

Ingredients

 6 slices of multigrain bread such as Schär’s Cereale del Mastro Panettiere
 10 walnuts cleaned and coarsely ground
 2 cloves of garlic (or more if you wish) cleaned and chopped with a knife
 3 tbsp extra virgin olive oil
 1 tbsp vinegar (I used pomegranate vinegar)
 little water for soaking the bread
 salt (optional)
 grounded pepper (optional)
 hot or sweet paprika (optional)

Directions

1

Separate the crumb (the soft, inner part of bread) from the crust of the bread.

2

In a bowl of water, dip only the bread crumbs (the soft, inner part of bread).

3

Pour the vinegar, garlic, walnuts and soaked bread into a food processor.

4

Beat everything together to make a nice dip.

5

If it becomes too tight, add a little more water.

6

Then add the oil and the spices.

7

Continue beating for a little more, until the ingredients are homogenized.

8

Serve it with a little extra virgin olive oil on top.

Gluten Free Skordalia – Traditional Greek Dip with Bread, Walnut & Garlic


Tips:

  • Cut the leftover bread crust into small pieces and fry them in a pan with a little oil, a little oregano and a little garlic. The croutons for your green salad are ready.
  • IDEA: A great variation on this recipe is to beat the garlic, walnuts, vinegar or lemon juice, oil along with 1-2 tablespoons of tahini and spices in a food processor. This makes an amazing dip for chips, baton sale, breadsticks, etc. or for spreading on your favorite bread.

skordalia-me-karydia-vivo-glutenfree-schar-3

Good Luck and Bon Appétit!!!

   

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