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Skordalia
Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Somen
Thin, beige wheat noodles.
Skordalia or Skorthalia: a smooth thick sauce made with oil and lemon juice and soft white bread and as much garlic as desired.
Souvla: the name of the spit used to roast Iamb.
Bacaliaros Skordalia (Greek): cod in garlic sauce.
Bacardi: white rum, blended, charcoal-filtered, aged for a least one year, then charcoal-filtered again to produce a subtle, delicate rum that is clear in color, ...
Prominent examples are the Provençal specialty aïoli, basically a mayonnaise based on olive oil and enriched with garlic; furthermore, Greek skordalia [σκορδα"ιά] a paste made from cooked potatoes and raw garlic, and Turkish çaçık, ...
French and Spanish aioli and Greek skordalia are powerful garlic sauces. Garlic appears frequently in soups, salad dressings, pats, terrines, salamis and smoked spiced sausages. It is usual to include garlic in dishes of game.
with a custard sauce Pilafi: rice boiled in broth and flavored with onion and spices Psari: fish Retsina: white or rose wine flavored with pine resin Rigani: oregano, an indispensable herb used in countless dishes Skordalia: ...
 See also: Sauce, Olive, Garlic, Dip, Lemon
  
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