---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Skorthalia (Garlic Sauce)
 Categories: Greek, Sauces, Garlic
      Yield: 1-1/2 Cups
 
      5 cl Garlic
    1/4 c  White vinegar
    125 g  Crustless stale white bread
    1/2 c  Olive oil
           White pepper; freshly ground
           Salt
    1/2 c  Ground almonds
      1 tb Lemon juice

  Soak halved garlic cloves in vinegar for 10 minutes. Remove garlic
  to a mortar, add 1/2 ts salt and pound to a paste.  Soak bread in
  cold water and squeeze dry. Crumble into small particles and
  gradually blend into garlic, adding a little vinegar to smooth the
  mixture.
  
  When well pounded and smooth, transfer to a bowl if mortar is
  small. Gradually beat in ground almonds and olive oil alternately
  with remaining vinegar. Beat in lemon juice and add salt to taste.
  If mixture is very thick, beat in a little more oil or lemon juice,
  depending on flavour balance. Mixture should be the consistency of
  stiff mayonnaise.
  
  Turn into a serving bowl and serve with fried fish, squid, fried or
  boiled vegetables or as directed in recipes.
  
  Food processor or blender method:

  Soak garlic as above. Place all ingredients except oil in container
  and process or blend until smooth. Gradually beat in oil. Adjust
  seasoning, flavour and consistency as above and blend until smooth.
  Do not over-beat as mixture could heat and curdle.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos
  ISBN: 1 86302 069 1
  
  Typed by: Karen Mintzias
 
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