- 1 Cup Telegraph Hill Lemongrass and Tahini Dressing
- 1 Cup Nuts (Walnuts, cashews, pinenuts or almonds)
- 1 Cup Soft fresh Herbs (Parsley, mint, basil, coriander)
- 3-4 slices Stale bread (crusts removed)
- Soak the bread slices or bits in half of the Telegraph Hill Lemongrass and Tahini Dressing
- Squeeze out the excess liquid from the bread, keeping the liquid
- Blitz the herbs, nuts and bread in your kitchen whizz.
- Once this has formed a rough “paste” slowly add the reserved liquid and the second half of the Telegraph Hill Lemongrass and Tahini Vinaigrette.
- If you are wanting to make a thicker dip version add less Telegraph Hill Lemongrass and Tahini Vinaigrette. For a thinner soup version add some extra water
Tarator is one of those culinary terms that can be lots of different things to lots of different people. It can be a dip, a spread, a condiment and I’ve even seen it as a cold soup although I’m not 100% sure that wasn’t someone being resourceful with a kitchen mistake.
You can use any nuts that you like. I use walnuts because I have a walnut tree and a pine nut tree at home and getting the pinenuts out of the pinecones from your own tree is something you only try once unless you’re a sucker for punishment.
Recipe created by our very own Gavin Versey
