Broccoli With Tarator Sauce

Versions of tarator sauce are served all over the Middle East, sometimes as a dip, sometimes as a soup, and sometimes, as here, to complement a vegetable or main dish. The common ingredient is always walnuts, although sometimes the sauce is flavored with cucumber, tahini, or even raisins. To make your tarator creamier, add a little soy yogurt.

SERVES: 4

INGREDIENTS:

• 1 cup whole walnuts
• Boiling water, to soak
• 1 large garlic clove, minced
• 1 3/4 cups soft breadcrumbs
• 3/4 cup water
• 1/4 cup olive oil
• 2 tbsp. lemon juice
• 1 tbsp. white wine vinegar
• Pinch of ground nutmeg
• Sea salt and black pepper
• 1 lb. fresh broccoli, broken into florets

INSTRUCTIONS:

1. Place the whole walnuts in a bowl and pour boiling water over them. Allow them to soak for 1 hour.
2. Drain the walnuts and discard the soaking water.
3. In a food processor, combine the soaked walnuts, minced garlic, soft breadcrumbs, and about half of the 3/4 cup water.
4. Process the mixture until it reaches your desired texture. For a smoother sauce, process it for a longer time.
5. Add the olive oil, lemon juice, white wine vinegar, and ground nutmeg to the food processor. Process again until the ingredients are well combined.
6. Gradually add the remaining water as needed to achieve a thick and creamy sauce consistency.
7. Season the tarator sauce with sea salt and black pepper according to your taste.
8. Allow the sauce to sit for at least 2 hours to mature. Adjust the seasoning with additional salt and vinegar if necessary.
9. Steam the fresh broccoli florets until they reach a tender-crisp texture.
10. Serve the steamed broccoli immediately and drizzle it with some of the warm tarator sauce.
11. Place the remaining tarator sauce in a serving dish to serve alongside the broccoli.
12. Enjoy the broccoli with the flavorful and creamy tarator sauce.

VARIATIONS:

ROASTED BEETS WITH TARATOR SAUCE 

• Prepare the sauce for the basic recipe. Roast the beets. Spoon the tarator over the hot beets. Also use the beet greens, if you wish; steam them for 5 minutes, or until wilted and just tender.

GREEN BEANS WITH TARATOR SAUCE

• Prepare the basic recipe, using 1 pound green beans in place of the broccoli.

CUCUMBER SALAD WITH TARATOR SAUCE 

• Omit the broccoli. Prepare the basic sauce. Make a salad of sliced cucumber sprinkled with a little salt and tossed with 1 tablespoon chopped fresh dill. Lay salad on a bed of watercress and serve with the chilled tarator sauce.

BULGARIAN TARATOR SOUP 

• Omit the broccoli. Prepare the basic sauce, omitting the vinegar. Stir in 4 cups soy yogurt and 1 finely chopped, peeled cucumber and 1 tablespoon chopped fresh dill. Chill thoroughly before serving.