Turkish Tarator Sauce for Boiled Vegetables
Serve this in a bowl with plain boiled or steamed vegetables such as runner beans, zucchini, or cauliflower.
Recipe information
Yield
serves 6
Ingredients
2 thin slices bread, crusts removed
1 cup walnuts or hazelnuts, coarsely ground
2/3 cup extra-virgin olive oil
3–4 tablespoons wine vinegar
1 or 2 cloves garlic, crushed
Salt and pepper
Preparation
Step 1
Soak the bread in water and squeeze dry. Crumble it, and add it to the nuts in a bowl. Gradually add the olive oil, beating constantly, then stir in the vinegar and garlic, and season to taste with salt and pepper. The sauce should be very smooth and creamy.
Step 2
You may use a food processor or blender. In this case add whole walnuts or hazelnuts at the end, when the rest of the ingredients have been turned to a cream, and leave the nuts slightly coarse.
