Tarator Sauce

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READY IN: 24hrs 10mins
Recipe by Rhiannon and Matt

Notes & tips Serve this sauce with the recipe we have for Chickpea and Herb Falafel. This sauce is best made 1 day in advance, to allow the flavours to develop. I've used the cooking time as refrigeration time. Source: Notebook magazine - March 2006

Ingredients Nutrition


  1. Tear bread into pieces and place in a small bowl, cover with cold water and stand for 1 minute, then drain and squeeze out excess moisture.
  2. Using a food processor, process almonds and garlic to form fine crumbs.
  3. Add soaked bread and process to combine.
  4. With motor running, gradually pour in 1/2 cup water, followed by combined oil and lemon juice.
  5. Season to taste with salt and pepper. Refrigerate until ready to serve.

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