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Mortar and Pestle

Definition: A bowl and bat shaped object used to pulverize foods, such as seeds, herbs and spice. It’s a vital tool in Greek cooking. They are made from porcelain, stone, lava, ceramic, granite and wood, usually olive wood. Stone and wood are preferable because they have a high resistance of capturing the flavor and scent of foods. For the same reason they are also favored over food processors. They're not only useful, but also pleasing to the eye, so you doesn’t have to be hidden.

To use, place food in mortar (bowl), and push down with pestle, making a circular motion to grind food. Be sure not to use too much force, and have a firm grip on the mortar.

Clean by hand with mild soap and warm water, dry with towel.

Greek cooking doesn't require many specialty utensils, but it does demand durable items for the tasks common to many dishes.  

Some people who use this hark back to when their mother and grandmothers prepared this treat and by using this utensil it gives them a reassurance that the food they create will taste like the food they remember.

Below you will find the way my mom made Skordalia (a smooth potato bread spread with garlic) This spread goes best with boiled cod fish and boiled potatoes. You can also eat it as a spread on Bread. Some say its’ the butter of Greece

                        Skordalia using Mortar and Pestle  (Stacy’s way)

Ingredients:
1 boiled cod fish*
5 – 6 pieces of Garlic
A pinch of salt
300 grams of potatoes (boiled and cut into pieces)
1/3 cup oil
Juice from 1 lemon

Instructions:

You peel your garlic and cut into small pieces and place them in the mortar add your pinch of salt and pulverize the garlic. When done add your potatoes one at a time and puree along with the garlic add oil, salt to taste and lemon juice.

by Magdaline Makris

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