Tarator

Tarator

Hazelnut sauce

By
From
The Complete Middle Eastern Cookbook
Makes
600 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
140g hazelnuts
80g soft white breadcrumbs
3 garlic cloves, crushed
250ml olive oil
125ml white wine vinegar
1 teaspoon salt

Method

  1. Blanch the hazelnuts if desired. Place in a bowl, cover with boiling water and leave for 5 minutes. Drain and peel off the skins. (This is not necessary, but I find it improves the flavour and appearance of the sauce.)
  2. Grind the hazelnuts in a blender, food processor or nut grinder, or pound in a mortar and pestle. If using a grinder or mortar and pestle, transfer the nuts to a bowl as they are pulverised.
  3. Add the breadcrumbs, garlic and 1 tablespoon water. Process or beat by hand while adding the oil in a thin stream. Gradually add the vinegar, beating well until smooth. Stir in the salt. The blender gives the smoothest sauce; other methods give a textured sauce.
  4. Transfer to a serving bowl, then cover and chill.
  5. Serve with seafood, fried vegetables and plain cooked vegetable salads, or as directed in recipes.

Note

  • Although the true Turkish tarator is almost always prepared with hazelnuts, walnuts are sometimes used, as well as blanched almonds or pine nuts, in which case add lemon juice instead of vinegar.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again