Greek Recipes

Greek and Cypriot recipes

Garlic sauce from Cephallonia (Skordalia Kefalonias)


  • 600 – 700 grams potatoes
  • 5 garlic cloves
  • 1 tablespoon vinegar
  • 5 tablespoons olive oil
  • Salt


Peel off the potatoes and boil them until soft. Then strain them. Place the garlic cloves together with a pinch of salt in the mortar and crush them. Remove from the mortar and save for later use. Add gradually the potatoes in wooden mortar and mash them continously until they become completely a pulp. Remove from the mortar and place in a bowl. Mix the potato puree with the garlic and pour over 1 spoon of vinegar and the olive oil. Mix well with a spoon until all the ingredients are unified.

Garlic sauce can also be heared in Greece as “Aliatha” instead of “Skordalia”. The original part of this skordalia is that the potatoes are mashed with a wooden mortar until they become puree. Serve with fried fish fillets like cod fillets.

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