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Tarator

A thick, garlicky walnut sauce pounded with stale bread, vinegar and olive oil, the classic Greek and Turkish accompaniment to fried fish, courgette fritters and boiled beetroot.

SidesVeganUnder 30 min
15 minEasy405 kcalper serving
Tarator

Instructions

  1. Put 25 g of torn stale white bread in a small bowl, cover with cold water and leave to soak for 5 minutes. Lift it out and squeeze it firmly between your palms until barely damp, wet bread makes a slack, grey sauce.
  2. In a mortar, pound 1 clove of garlic with 0.25 tsp of fine sea salt to a smooth white paste; the salt acts as an abrasive and takes the raw bite off the garlic.
  3. Add 40 g of shelled walnuts a few at a time and pound to a coarse, oily paste, about 3 minutes of steady work. (A small food processor does it in 20 second pulses; stop before it turns to butter, the sauce should keep a little grain.)

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Per serving

405kcal
6gprotein
33gcarbs
29gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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