Walnut Tarator
Eaten with some fried fish (Huss and Ling) yesterday, accompanied by piles of home-made flatbreads, Baba Ghanoush, Dukka, and Fennel/Feta Kofte. Damn good it was too! This tarator has got a lovely nutty/garlic and lemon/parsley flavour. It's surprisingly light. This recipe came from Silvena Rowe's awesome book "Purple Citrus and Sweet Perfume. It came out a little dry, so I added a good drizzle of olive oil over the top just before serving to loosen it up. It was loved by everyone.
Tarators come in many varieties. This one is Turkish. In Albania it takes the form of a cold soup, in Iran there is a similar dish called the brilliant sounding "Ab-Doogh-Khiar" an iced yougurt soup with leek & mint (sounds interesting). Many countries use yogurt instead of water, and leave out the nuts. In fact, it's hard to see what the common link is apart from the name!
Takes 5mins, makes enough for eight decent portions.
RECIPE BELOW:
INGREDIENTS
1 slice of bread, crusts removed
200g walnuts
2 cloves of garlic, crushed
50g parsley, chopped
Juice of 1 lemon
5 tablespoons olive oil.
INSTRUCTIONS
Briefly soak the bread in some water, then squeeze out and put in a food processor with the nuts, garlic, parsley and lemon juice. Blitz to form a puree, then add in the olive oil and season with salt & pepper.
If it looks a bit dry, add a little extra olive oil or lemon juice to loosen up.
Pop in a jar in the fridge until you need it. It filled a medium sized Kilner jar. A little goes a long way, it fed six easily, I still have half a jar left for today. Very easy, very delicious. Lasts for a couple days in the fridge.
Tarators come in many varieties. This one is Turkish. In Albania it takes the form of a cold soup, in Iran there is a similar dish called the brilliant sounding "Ab-Doogh-Khiar" an iced yougurt soup with leek & mint (sounds interesting). Many countries use yogurt instead of water, and leave out the nuts. In fact, it's hard to see what the common link is apart from the name!
Takes 5mins, makes enough for eight decent portions.
RECIPE BELOW:
INGREDIENTS
1 slice of bread, crusts removed
200g walnuts
2 cloves of garlic, crushed
50g parsley, chopped
Juice of 1 lemon
5 tablespoons olive oil.
INSTRUCTIONS
Briefly soak the bread in some water, then squeeze out and put in a food processor with the nuts, garlic, parsley and lemon juice. Blitz to form a puree, then add in the olive oil and season with salt & pepper.
If it looks a bit dry, add a little extra olive oil or lemon juice to loosen up.
Pop in a jar in the fridge until you need it. It filled a medium sized Kilner jar. A little goes a long way, it fed six easily, I still have half a jar left for today. Very easy, very delicious. Lasts for a couple days in the fridge.
Comments
Post a Comment