Toasted Pistachio Tarator

Preparation info

    • Difficulty


Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

In Istanbul, the traditional tarator is made with walnuts but it also tastes good with other nuts, such as blanched or toasted almonds and hazelnuts, creamy pine nuts or (my favourite) pistachios. If you’re pairing it with whisky, you could adjust which nuts you use. Serve tarator as a dip, sauce, or condiment.


  • 1 slice of white bread with crusts removed (or 2 slices of baguette or ciabatta)
  • juic


Tear the bread into pieces, pop them into a bowl, pour the lemon juice over them and leave to soak – if your lemon isn’t very juicy then squeeze another one.

Using a mortar and pestle, pound the garlic with the nuts until you have a gritty paste. Add the lemon-soaked bread and pound until quite creamy. Stir in the pul biber and gradually beat in the oil until the consistency is thick. S