Skordalia
Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά , also called αλιάδα, aliada/aliatha), is a thick "purée" (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base (often in a large mortar and pestle)—which may be a "purée" of potatoes (particularly in Cephalonia), walnuts, almonds or liquid-soaked stale bread—and then beating olive oil in to make a smooth emulsion, to which some vinegar is added. Overview. Skordalia is the modern equivalent of ancient "skorothalmi". The name, on the other hand, may be a pleonastic compound of Greek σκόρδο 'garlic' and Italian  agliata 'garlicky'. Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip. Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan "allioli", and so on. In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.