Almond tarator

Almond tarator

By
From
New Middle Eastern Food
Serves
6-8 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
250g blanched almonds
3 garlic cloves, with 1 teaspoon sea salt
1 lemon, juiced
50ml champagne vinegar
1 tablespoon honey
4 egg yolks
525ml olive oil
100-150ml lukewarm water
freshly ground black pepper

Method

  1. Blitz the almonds in a food processor until roughly crushed. Add the garlic paste, lemon juice, vinegar, honey and egg yolks and blitz until smooth and creamy. With the motor running, slowly drizzle in about half the oil, followed by half the water to loosen and stabilise the mixture. Slowly drizzle in the rest of the oil to form a thick, creamy mayonnaise — add a little more water if it is too thick. Season with pepper and check for salt — you may need to add a little more. To give the tarator a smoother, finer texture, you can process it in a blender on high for a few minutes.
  2. Tarator is great served as a dip with raw vegetables or to accompany Kibbeh, seafood or lamb dishes.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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