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Skordalia Made with Almonds?

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redsoxdw_

redsoxdw_

Active member
I bumped into a curious recipe in a Greek cookbook for skordalia made with almonds—has anyone tried this version before? I’ve always known skordalia as being made with either potatoes or bread, whipped with garlic, olive oil, and vinegar or lemon. But this one called for blanched almonds as the base, blended into a creamy garlic dip. At first it sounded strange, but then I thought—maybe it makes total sense if it’s from a region in Greece where almonds are more common?

I’m so curious now about how regional ingredients influence these classic recipes. Have you come across other unique local twists like this on traditional dishes? And if you’ve tasted almond-based skordalia—what’s the texture and flavor like compared to the usual version?

Would love to hear your thoughts or any other surprising regional takes on traditional Greek foods you’ve encountered. Greece is so rich in culinary diversity!
 
I love this question! I’ve actually tried the almond-based skordalia, and it’s surprisingly delicious. The texture is much silkier and lighter compared to the potato or bread versions. It still packs that garlicky punch but has a slightly sweet, nutty undertone from the almonds.

You're right, it likely comes from regions where almonds are abundant, like parts of the Peloponnese or some islands. Greece really does have incredible culinary diversity based on what’s locally available.

One twist I recently learned about is using walnuts in pesto-style sauces from Northern Greece, where walnut trees are common.
 
redsoxdw_ said:
I bumped into a curious recipe in a Greek cookbook for skordalia made with almonds—has anyone tried this version before? I’ve always known skordalia as being made with either potatoes or bread, whipped with garlic, olive oil, and vinegar or lemon. But this one called for blanched almonds as the base, blended into a creamy garlic dip. At first it sounded strange, but then I thought—maybe it makes total sense if it’s from a region in Greece where almonds are more common?

I’m so curious now about how regional ingredients influence these classic recipes. Have you come across other unique local twists like this on traditional dishes? And if you’ve tasted almond-based skordalia—what’s the texture and flavor like compared to the usual version?

Would love to hear your thoughts or any other surprising regional takes on traditional Greek foods you’ve encountered. Greece is so rich in culinary diversity!
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Give it a try. Make sure that you use the correct type of almonds. I buy walnuts, almonds, etc. from a site called TerraSoul. They have a type of almond ( maybe they're pre-blanched) called mylk which is used for making almond milk. Be cautious about almonds if you are prone to oxalate composed kidney stones. I would still try it as if you were cautious about every little thing, we'd all be in the corner hugging ourselves. It's good to substitute ingredients as that's the fun in cooking. For an example, I use walnuts instead of pine nuts in making pesto for a better texture. Anyway, I love making skordalia and during Lent, I made it weekly. I use Yukon Gold potatoes and I prefer white vinegar as it gives a better kick than fresh lemon juice.
 
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