Skordalia with a Japanese Twist

April 10, 2018

We used to make skordalia in the sixties and I think it deserves a revival!

I added some white miso and rice vinegar so giving this traditional Greek recipe a Japanese twist. The white miso is lighter and sweeter in taste and texture than brown miso so won't overwhelm the other flavours in this recipe.

It's great as a dip or simply slather it on hot toast.

I like using Purebread Spelt Bread in this recipe as, apart from being healthy and easily digestible, it dissolves readily in water.


1Soak bread for about 2 minutes , then squeeze to remove excess liquid

2Whizz in foodprocessor with walnuts and peeled and finely chopped garlic to create a paste

3Add lemon juice, rice vinegar, miso and salt and blend again

4Add the olive oil

5If necessary add a little water to create the right dipping consistency

6Put in a bowl and garnish with chopped flat leaved parsley and Greek olives

7Serve with celery, carrot and red pepper strips for dipping


2-3 slices of Purebread Spelt Bread

1/2 cup of walnuts

3 cloves of garlic

1/2 cup of extra virgin olive oil

1/2 teaspoon of salt

Juice of 1/2 lemon or a little more to taste

1 teaspoon of rice vinegar

1 tablespoon of white miso

A little water to reduce to the desired consistency if necessary

Chopped flat leaf parsley and Greek olives to garnish

2018-04-10T15:00:49+00:00 0 Comments

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