Tarator
A creamy, sharp Balkan-Turkish appetizer sauce made with crushed walnuts, garlic, bread crumbs, vinegar, and olive oil. It is a classic accompaniment to fried fish and vegetables.
What Is Tarator?
Tarator is a sauce made by crushing walnuts, garlic, soaked bread crumbs, vinegar, and olive oil in a mortar or blender until creamy. It is known across a wide region from the Balkans and Türkiye to parts of the Middle East.
Its consistency can also be made with bread or, in some regions, almonds or hazelnuts. In Bulgaria, the name also refers to a cold yogurt-and-cucumber soup, so the context makes clear which tarator is meant.
Nutritional Value of Tarator
Tarator provides about 300 kcal per 100 g and contains fat from walnuts and olive oil. Values vary by recipe and are approximate.
How Should Tarator Be Eaten?
Tarator is consumed in moderate amounts as a sauce or appetizer as part of a balanced diet.
This is general information; tarator is a food, not a medical treatment. People with nut allergies should avoid it.
How to Choose Tarator
For homemade tarator, use fresh, non-rancid walnuts and firm, fresh garlic. Ready-made products should be smooth and creamy, with a fresh garlic aroma.
- It should be smooth and creamy, not separated
- It should smell of fresh garlic and walnuts, not bitter or sour
- For homemade tarator, use freshly shelled walnuts
How to Store Tarator
Tarator can be stored in a covered container in the refrigerator for a few days; since it is made fresh, it is best eaten soon.
Using Tarator in the Kitchen
Tarator is most often served cold as a sauce with fried fish (especially anchovies), fried vegetables (eggplant and zucchini), and some appetizers.
Frequently Asked Questions
Are tarator and skordalia the same?
They are closely related; both are thick, cold garlic sauces, but tarator is usually walnut-based, while skordalia is based on potato or bread.
How do you make tarator at home?
Crush walnuts and garlic in a mortar, add soaked bread crumbs, then mix with vinegar and olive oil until it becomes a thick sauce.
Is tarator available everywhere in Türkiye?
It is especially common in Black Sea and Thracian cuisine; it is often served at fish restaurants and is usually made fresh.