Display title | Skordalia |
Default sort key | Skordalia |
Page length (in bytes) | 3,650 |
Namespace ID | 0 |
Page ID | 25180 |
Page content language | en-gb - British English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 4 |
Counted as a content page | Yes |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | Chef (talk | contribs) |
Date of page creation | 17:32, 24 October 2012 |
Latest editor | Chef (talk | contribs) |
Date of latest edit | 15:52, 11 January 2022 |
Total number of edits | 4 |
Total number of distinct authors | 1 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Magic words (2) | - __NOEDITSECTION__
- __NOTOC__
|
Transcluded templates (7) | Templates used on this page:
|
Description | Content |
Page title: (title ) This attribute controls the content of the <title> element. | Skordalia, Greek recipe |
Article description: (description ) This attribute controls the content of the description and og:description elements. | Skordalia or skordhalia/skorthalia (σκορδαλια skorða'ʎa; in Greek also called αλιαδα) is a thick puree (or sauce/dip/spread/etc.) in |
Keywords: (keywords ) This attribute controls the content of the keywords and article:tag elements. | - #skordalia #bread #garlic #oliveoil #vinegar #sauce #whitewinevinegar #eggs #cod #greekcuisine #dip
|