Tarator is a sauce or a dip usually served with fish or seafood, but I sometimes like to serve it as a dip with crudités. It differs substantially depending on whether you have it in Lebanon and Syria, where it is made with tahini, or in Turkey where it is made with nuts. There is actually a Lebanese tarator that is made with pine nuts and served with fish, but it is rare to find it nowadays, I guess because pine nuts have become so expensive. If you have the patience and energy, make this dip by pounding the ingredients in a large mortar with a pestle. The texture will be finer.
MAKES: ABOUT 1½ CUPS (375 ML)
INGREDIENTS:
- 1½ cups (225 g) hazelnuts or walnuts, soaked for 1 hour in lots of boiling water
- 3 to 4 slices (use more for a thicker tarator) soft white bread, crusts discarded
- 2 large cloves garlic, peeled
- ⅔ cup (160 ml) extra-virgin olive oil
- Juice of 1½ lemons, or to taste
- Sea salt
INSTRUCTIONS:
- Drain the nuts and put in a food processor together with the bread, garlic, and 1 teaspoon water.
- Blend until smooth, then start drizzling in the olive oil while still processing.
- When the oil is completely absorbed, add the lemon juice and salt to taste.
- Taste and adjust the seasoning if necessary.
- Transfer to a medium bowl and serve with the Fried Mussel Brochettes or spoon over the Mackerel Tarator.
- You can also keep it in the refrigerator, stored in a hermetically sealed container, for a couple of days.
- You may need to add a little oil or liquid before serving in case it becomes too thick.
