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Upgrade your skordalia recipe with walnuts!

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kcixcy

Active member
Pulse the following ingredients in a blender and pulse until smooth:
  • 5 cloves garlic
  • 1/2 cup crushed almonds
  • 1 slice stale or lightly toasted bread
  • 3/4 cup Greek olive oil
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 1 tablespoon fresh, chopped parsley, to garnish
Garlic-Dip-720x520.jpg
 
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Skordalia is one of my favorite Greek dishes! It's so versatile - I use it as a condiment and also a dip.
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.
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