She Strengthens

Discover the Flavors of the Mediterranean

When a new restaurant opened its doors last year, we couldn’t wait to explore the culinary delights it had to offer. Tucked away inside the Arlo Hotel, Lamalo promised a journey through the warm, fresh flavors of the Mediterranean and Middle East. We were not disappointed.

The Art of Meze

Meze, small plates originating from the Middle East and Mediterranean, are an integral part of the region’s cuisine. These bite-sized treats are often served with bread, such as laffa or pita, as part of a multi-course meal or as a snack to accompany pre-dinner drinks. With countless types of meze to choose from, each region boasts its unique recipes, from roasted eggplant dips to creamy whipped feta and savory strained yogurt with spiced oil.

A Standout Dip: Skordalia

Among Lamalo’s impressive meze selection, one dip caught our attention: skordalia, a creamy, garlicky, and potato-y delight. This popular Greek meze dip is made with cooked Yukon Gold potatoes, loads of raw garlic, oil, and almonds. Skordalia satisfies our starchy cravings without the heavy butter, making it perfect for summer adventures.

The Magic of Skordalia

Skordalia is surprisingly easy to make with readily available ingredients, guaranteeing star-status at your next summer potluck or BBQ. The pureed raw garlic adds a sharp bite and subtle heat to the smooth potato dip, making it a perfect accompaniment to fresh-baked pita or sesame laffa bread. With slightly less garlic, skordalia transforms into a wonderful summer side dish to pair with lamb burgers, fish, or any other protein you can fit on the grill.

Try Skordalia at Home

Lamalo has graciously shared their simple skordalia recipe with us. Here’s how to make it:

Skordalia (Greek Potato Garlic Dip) Recipe

Ingredients:

• 1/2 pound sliced almonds
• 2 ounces bread with crust removed
• 4 Yukon Gold potatoes, baked and peeled
• 4 teaspoons garlic, finely chopped or grated with microplane
• 5.3 ounces apple cider vinegar
• 3 tablespoons olive oil
• 4 teaspoons kosher salt
• 9 ounces water
• Chives for garnish

Instructions:

1. Salt the potatoes and bake at 350 degrees until tender. Cool and peel the potatoes.
2. Combine almonds, bread, potatoes, and garlic in a food processor and blend until all incorporated but still semi-chunky.
3. Drizzle in the water and vinegar while blending on low.
4. Slowly drizzle in the oil while blending on low until emulsified.
5. Season with salt, top with a few sliced chives & almonds, and serve with warm pita, laffa bread, or as a side.

Give skordalia a try and experience the flavors of the Mediterranean in the comfort of your own home!