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Skordalia is a Greek garlic sauce that appears around the Mediterranean in different guises. In Greece it is used for a variety of foods, often being served with beet salad and batter-fried salt cod. The Palestinians and Lebanese use a version with garlic and olive oil, called thum bi’l-zayt, for baked chicken. It is related to the Catalan allioli and the rouille of Provence. Cooks in Macedonia and Cephalonia often add walnuts, and older recipes base the skordalia on almonds, as in Byzantine-style cooking.
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MMM MY FAVE ! ESPECIALY WITH KOLOKITHAKIA !!!