Turkish Tarator Sauce for Boiled Vegetables

Name: Turkish Tarator Sauce for Boiled Vegetables
Cuisine: Turkish
Ingredients: 120 g (4 oz) walnuts or hazelnuts, ground; 2 thin slices bread, crusts removed; 150 ml (¼ pint) olive oil; 120 g (4 oz) walnuts or hazelnuts, ground; 1–2 cloves garlic, crushed; 3–4 tablespoons wine vinegar; Salt and black pepper; Salt and black pepper

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Serve this in a bowl with plain boiled vegetables such as runner beans, courgettes or cauliflower.

Ingredients

2 thin slices bread, crusts removed
120 g (4 oz) walnuts or

Asia
Turkey
Sauce
Mediterranean
Vegan

Method

Dip the bread in water and squeeze dry. Crumble it, and add it to the ground nuts. Gradually add the olive oil, beating constantly. Stir in the vinegar and garlic, and season to taste with salt and pepper. The sauce should be very smooth and creamy. For an even smoother texture, blend the mixture in an electric blender.