Real African Dishes: [MC-AllEthnic-Recipes] Greek Fresh Garlic and Almond Spread - Skordalia ; 9g Carbohydrate; 2g Dietary Fiber

Sunday, March 18, 2012

[MC-AllEthnic-Recipes] Greek Fresh Garlic and Almond Spread - Skordalia ; 9g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Greek Fresh Garlic and Almond Spread - Skordalia

Recipe By :Aglaia Kremezi
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large lemons -- or 2 small
1 cup blanched almonds -- soaked in warm water for 30 minutes and drained
1 fresh green garlic -- white and green part--coarsely chopped (see note) (1 to 2)
2 garlic cloves -- peeled
Salt
1 small potato -- cooked and mashed (cold), about 1/2 cup
1/4 cup extra virgin olive oil -- or more, to taste
Freshly ground white or black pepper -- to taste
1/2 cup thick Greek yogurt -- fat-free

Peel lemons with a very sharp, serrated knife, removing most of the white
pith.

Over a bowl, quarter the lemons and remove pits and the white middle core.
Put the lemon pieces and the juice from the bowl in a blender, together
with the almonds, fresh garlic, cloves, and a pinch of salt. Pulse to get
a coarse, homogeneous mixture. Transfer to a bowl, add the potato, olive
oil, and pepper, stirring with a fork to mix. Cover and refrigerate for 3
hours and up to 2 days. Before serving add yogurt, stir, and correct
seasoning.

Serves 6 to 8 starter portions

NOTE: If green garlic is not available, add one more clove and a handful
of parsley leaves.

AuthorNote: In general, I much prefer to cook savory rather than sweet
dishes. Our almonds find their way into my vegetable pies and my stuffing
for tomatoes, peppers, or grilled [cFavorite]. I even use coarsely ground
almonds in my pasta sauces, and of course in many of the spreads that I
serve as mezze with my home made breads. With fresh garlic from the
garden, I whipped up this spread last week, a greener variation on
skordalia, the traditional Greek garlic sauce.

Serve with toasted whole wheat bread or with crudités. Great with fried
zucchini, eggplant slices, or fried or grilled [cFavorite].

Cuisine:
"Greek"
Source:
"The Atlantic, April 8, 2009"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 217 Calories; 19g Fat (73.0%
calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 0 0 3505 0 0 0 0 20071 0