Turkish Tarator -- Hazelnut Dip (Turkey -- Middle East)

Submitted by Sydney Mike

"This recipe comes from the 2002 cookbook Mediterranean Street Food. Preparation time, as given, does not include the hour needed for the hazelnuts to soak."

 

• Ready In: 5mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 1⁄2 cups hazelnuts, whole, shelled
• 2 slices white bread, soft, crusts removed
• 1 large garlic clove, peeled
• 1 cup extra virgin olive oil
• 1 1⁄2 lemons, juice of
• 1⁄8 teaspoon salt, to taste

directions

1. In a deep bowl, put the hazelnuts with enough boiling water to cover them, & let them soak for 1 hour, then drain them.
2. In a blender bowl, put the nuts along with the bread, garlic & 1 teaspoon of water, then blend until smooth, before drizzling the oilve oil into this mixture with the motor running.
3. When oil is completely absorbed, add lemon juice & salt to taste. NOTE: If patience is one of your virtues AND you have energy to spare, you could do this grinding & blending in a large mortar with a pestle!
4. Taste & adjust the seasoning, if desired, then transfer to a serving bowl & serve at room temperature.

Reviews

[Chef Kogo]

This souce is mostly used with fried mussels and calamari back home. If you like the taste, you can certainly used it with any fried fish. Sometimes, fresh chopped parsley and tahini is added depending on the region.