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Kamran Siddiqi's Recipe Photos

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recipes

Almond Skordalia

Ana Sortun serves a number of riffs on skordalia, a Greek garlic sauce, but here she does a more traditional version with fluffy baking potatoes and plenty of olive oil. It's important to use a blender, not a food processor, to achieve the desired silky consistency. If the skordalia seems too thick, simply stir in a little water.

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