Almond tarator

Almond tarator

By
From
Turquoise
Makes
650 g
Photographer
Lisa Cohen and William Meppem

This recipe was developed by my good friend Mick ‘Johnstone’ Van Warmelo, chef at Olive restaurant in Hong Kong, where I consult. It is wonderful served as a dip with raw vegetables or to accompany seafood or lamb dishes, and the garlicky tang is particularly good with crumbed lambs’ tongues.

Ingredients

Quantity Ingredient
250g blanched almonds
3 garlic cloves
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. Crush the garlic with 1 teaspoon salt and add to the almonds with the 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.
  2. To give the tarator a smoother, finer texture, you can blend the mayonnaise in a vitamiser on high for a few minutes.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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