Tarator Sauce

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

Very medieval, pale, thick nut and garlic sauce. Popular all over the Middle East for serving with baked or boiled fish, vegetables and some fried foods.


  • 3in slice day-old French bread – crusts removed
  • 2-3 fat cloves garlic – peeled
  • ½


Soak bread in water then squeeze dry. Pound garlic to a pulp with the salt in a pestle and mortar. Add the pine kernels and pulverise. Crumble the bread into the mixture and pound until well incorporated. Add olive oil, a drop at a time, pounding to form a thick paste (you may need to add drops of lemon juice to thin the mixture as you go). Stir in the rest of the lemon juice.