Garlic sauce
Skordalia is a Lenten dip that goes well with many foods served in the trapeza of Mount Athos and exists in many variations. Below is an easy monastic recipe for fluffy garlic with tahini, a little different from the usual traditional recipe made with potatoes. This garlic sauce is the best choice to accompany your fried dishes such as calamari, mussels and cod.
We dilute the starch in a little cold water and bring it to a boil over low heat.
When it thickens, remove it from the heat and leave it aside to cool.
We melt the garlics with the salt in a wooden mortar until they become an ointment.
We add the garlic ointment to the mixture with the starch and mix.
We dilute the tahini in a little warm water and add it to the starch.
Then, slowly add the olive oil and mix constantly.
Finally we add the sugar and beat well until you have a thin mixture.
If necessary, we add a little warm water.
We make sure the garlic in not too thick.
We can replace the starch with 2 hot boiled potatoes.
