Greek Garlic

The secret ingredient

Most people don't associate garlic with Greek cuisine the way we do with Italian food - but that doesn't mean it isn't there. It's an important ingredient in most versions of tzatziki sauce. And the Venetian occupation of many islands in Greece assures that you'll find some typical Italian dishes mixed in with the ones we identify more with Greece itself.

But while it is often used as a seasoning in marinades for lamb and other dishes, my favorite way to enjoy garlic in Greece is in the pungent dip called skordalia. This is encountered more frequently on the mainland than in the islands, and it ranges from a fairly insipid vaguely garlicky concoction to a potent garlic-packed experience you won't soon forget.

[h2]Bringing Greek Garlic Home[/h2] Since garlic in its raw form is a type of bulb, it usually will not be allowed through Agricultural Inspections. You may find olives stuffed with garlic, and those are permitted but still need to be declared. You're best off enjoying Greek garlic at home. But if you have the chance to cook in Greece, keep an eye out for a specialist garlic and onion seller like the one pictured in Piraeus above - though they offer some potatoes as well. You'll often find long strings of garlic bulbs or smaller, more practical groups of five or six bulbs tied together in a rosette.

Nancy Gaifyllia at About.com's Greek food site provides a great recipe for Skordalia.