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Tarator Sauce
- Difficulty
Easy
By Peter Gordon
Published 2003
Ideally made in a mortar and pestle, you’ll probably make this sauce in a food processor at home. The walnuts must be the best quality — older ones can become rancid, ruining the taste of the sauce.
Ingredients
2 thickslices 1 100 g 3 ½ oz
Method
Lightly toast bread, then soak in water for 1 minute. Squeeze out water and place in a food processor with walnuts and garlic. Blitz to a coarse paste, then pulse in lemon juice and slowly drizzle in olive oil. Tip into a bowl and season well.
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