[Sca-cooks] Zanku Chicken

Heleen Greenwald heleen at ptd.net
Sat Feb 9 23:08:05 PST 2008

It is a wonderful thick potato/garlic  (VERY garlicy) condiment that  
you eat on fish/chicken/meat.  Also called Skordelia.  Here is the  

Skorthalia (Skordalia): Greek Garlic Dip and Sauce

My older family members would fix this using a mortar and pestle to  
first degrade the garlic with salt, then add other ingredients to  
create the purée texture desired. Today, I often use a food processor  
or hand mixer which makes things a lot easier and takes a lot less  
time! <i>Skordalia</i> (skorthalia) can also be made with bread, but  
the potato recipe is more versatile since it can double as garlic  
mashed potatoes.

3 tablespoons minced garlic.
3 or 4 boiled potatoes, mashed. (or 6 slices white bread, crusts  
removed, soaked in 1/2 cup cold water and squeezed dry.)
1 cup olive oil.
1/3 cup white wine vinegar.
Salt and pepper to taste.

(Hand method)

Combine garlic with mashed potatoes or bread in a mortar. Blend to  
form a soft paste. Add olive oil and vinegar alternately in very  
small amounts, stirring briskly. Add salt and pepper. Continue to  
whisk until sauce is thick.

(Blender or food processor method)

Place garlic and potatoes or bread in bowl and blend. Add olive oil  
and vinegar and continue to blend. If too thick, add 1/4 cup cold  
water. Add salt and pepper. Blend until creamy and thick.

~ It's our choices Harry,  that show who we truly are, far more than  
our abilities.~   Albus Dumbledore

On Feb 10, 2008, at 12:26 AM, Susan Fox wrote:

>> So what is "Zanku Chicken"?
>> Thanks,
>>    Stefan
>> --------

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