[Sca-cooks] Zanku Chicken
sclemenger at msn.com
Sun Feb 10 07:11:29 PST 2008
I wondered, but never having visited a Zankou chicken restaurant (or eaten Armenian food), I figured it'd take someone who's been there to make connections between the sauce and a recipe.
Sounds absolutely wonderful--I'm definitely in a garlicky mood.
----- Original Message -----
From: Heleen Greenwald<mailto:heleen at ptd.net>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Sunday, February 10, 2008 12:08 AM
Subject: Re: [Sca-cooks] Zanku Chicken
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
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.
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"?
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