Greece
skordalia
A thick Greek potato purée made with garlic, walnuts, almonds, or liquid-soaked stale bread, olive oil, and vinegar, usually prepared in a mortar and pestle. Served with batter-fried cod, especially during Lent and on March 25.
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About this dish
It is usually made in a mortar and pestle. Skordalia is served as a garnish or side dish. It is mainly served with batter-fried cod, especially during Lent and on the Greek national holiday of March 25th. In the Anglosphere, it is promoted as a dip.