Tarator Sauce


Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Tarator is used most extensively in the Aegean region. It may be eaten on its own as a dip and is particularly good with boiled vegetables and plainly cooked fish.


  • 50 g/2 oz shelled walnuts
  • 50 g/2


Pound or mince the walnuts, breadcrumbs and garlic to a paste or blend in a food processor. Add sufficient stock until you achieve the consistency of thick yoghurt. Add the olive oil and vinegar or lemon juice, sprinkle with salt and mix.

Pour the tarator into a dish, pour over the olive oil and sprinkle with red pepper.