[Sca-cooks] NOT OOP Zankou chicken

[rcmann4 at earthlink.net]

On 24 Jun 01,, Seton1355 at aol.com wrote:

> Got a question:  A friend of mine recently ate a dish called
> _Zankou_ chicken at an eatery in LA.  She said it was served with a creamy
> garlic paste that was absolutly wonderful.

> Has anyone heard of this dish or knows of a creamy garlic (not salad
> dressing) sauce.  She is trying to figure out the recipe.

Apparently, Zankou Chicken is a West-coast restaurant chain, and the
garlic sauce is one of their signature dishes.  According to threads on
rec.food.cooking, it is a Greek/Armenian/Middle Eastern garlic sauce
known variously as:
scorthalia
skorthalia
scordalia
skordalia

A web search on these various spellings will turn up a lot of similar recipes.
Here are a few links to start with:
http://www.sol.dk/dk/io/mortens_opskrifter_uk/o0070023.html
http://mideastfood.about.com/food/mideastfood/library/recipes/blskor.htm

This topic is *not* OOP, by the way.  This website discusses its similarity
to the Italian agliata sauce, describes by Scappi:
http://www.estiatoronline.com/Estiator_s_Recipes/Appetizers/appetizers.ht
ml

And the period recipes Catalan "ayada" and the Spanish "ajada" are similar:
garlic pureed with oil, bread, and sometimes ground nuts.

Some of the modern skorthalia recipes use mashed potato instead of bread,
but the basic recipe is quite period.


Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann  ***  rcmann4 at earthlink.net