Tarator is a plain sauce but the ratio is delicate: too much bread makes a paste, too little and it runs. The vinegar changes everything by quantity too - too little and tarator is bland, too much and it is sharp. Add it to taste.
Ingredients
For the sauce
For the top
Method
-
Grind the walnuts
Grind the walnuts finely in a processor.
-
Add the bread
Add the squeezed bread, garlic and salt and blend.
-
Add the vinegar
Add the vinegar, mix and taste.
-
Loosen
Add the olive oil and cold water a little at a time to a pourable but not runny consistency.
-
Rest
Chill for 30 minutes; the consistency settles.
-
Serve
Drizzle with olive oil and scatter with walnuts.
Tips
- Add the vinegar to taste, as its sharpness varies a great deal by brand and type.
- It thickens as it stands, so leave it slightly loose.
- Served beside fish, fried food and fried mussels.
Nutrition
215
kcal
5 g
Protein
19 g
Fat
8 g
Carbs
1 g
Sugar
2 g
Fibre
Values are per serving and approximate.