Ajada

Azada - Garlic Dip - Skordalia

This is not a garlic mayonnaise but a Sephardic starter.

This dish would have pleased the American humourist Arthur Baer (b. 1886) who said:

“There is no such thing as a little garlic”.

own text and edit me. It's easy.

12 garlic cloves pressed

2 slices white bread (crust removed)

1 egg (room temperature)

2 cups oil

lemon juice

salt and pepper

Moisten the bread by placing it under tap and than squeeze as much as water out.
Place bread, garlic, egg and seasoning in a mix master bowl with a balloon beater (white eggbeater) and mix well.
Pour oil, a drop a time (as for mayonnaise) while stirring constantly.
If mixture seems waxy add few drops of lemon juice and carry on adding the oil.

PS: I like the creamy white consistency of this starter and the fact that the ingredients are usually available in one's own kitchen.

Serving suggestions:

As a dip with pita bread
As a starter with Greek salad and fresh crusty

baguettes
As a sauce for meat, fish and vegetables.

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