A creamy meze made by processing walnuts, soaked bread and garlic with olive oil in a food processor. A versatile recipe that can also be served as a dip alongside fried vegetables, fish or bread.
Soak the inside of stale bread in water and let it sit for a few minutes, then squeeze out the excess water with your hands.
Put the walnut kernels, soaked bread, garlic, and vinegar in a food processor and blend until smooth.
Continue blending while adding the olive oil little by little; if needed, thin the consistency closer to a sauce with a few tbsp of water.
Transfer the tarator sauce to a bowl and adjust the salt; serve cold alongside fried vegetables, fish, or bread.
Important: Adding the olive oil little by little keeps the tarator sauce smooth without separating. Allergen: contains nuts (walnut) and bread (gluten). Tarator can be kept in a sealed container in the refrigerator for 2-3 days; bringing it to room temperature before serving softens the consistency.
If you reduce the garlic and add a bit more walnut instead, the tarator takes on a softer, less sharp taste.
Admin DadaGastro · verified in test kitchenPişirme süresi fırın tipine göre değişir mi? Bu tarifte şeker miktarını azaltsam tadı çok mu değişir?
Malzemeler oda sıcaklığında mı olmalı, buzdolabından çıkar çıkmaz mı kullanılmalı?
Merhaba, evet fırın yerine tencerede de yapabilirsiniz, ateşi kısık tutmanız yeterli.
Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor.
Anlatımı netleştirmek için geri bildiriminizi dikkate alacağım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.