Tarator

  • 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)
  1.  Soak the bread slices or bits in half of the Telegraph Hill Lemongrass and Tahini Dressing
  2. Squeeze out the excess liquid from the bread, keeping the liquid
  3. Blitz the herbs, nuts and bread in your kitchen whizz.
  4. Once this has formed a rough “paste” slowly add the reserved liquid and the second half of the Telegraph Hill Lemongrass and Tahini Vinaigrette.
  5. 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


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