π About This Recipe
Tracing its roots back to the Ottoman Empire, this Balkan Tarator is a luxurious, creamy walnut and garlic sauce that transforms simple ingredients into a culinary masterpiece. Unlike the Bulgarian yogurt soup of the same name, this version is a thick, rich condiment used across Serbia, Macedonia, and Turkey to elevate fried vegetables and seafood. It strikes a perfect balance between the earthy warmth of toasted walnuts, the sharp bite of fresh garlic, and the bright acidity of lemon.
π₯ Ingredients
The Nut Base
- 2 cups Walnut halves (freshly shelled if possible)
- 2 slices Stale white bread (crusts removed, sourdough or country loaf works best)
- 1/2 cup Water or vegetable broth (for soaking the bread)
Aromatics and Acids
- 4-6 pieces Garlic cloves (peeled and germ removed for a smoother flavor)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Red wine vinegar (adds a necessary sharp complexity)
Emulsion and Seasoning
- 1/2 cup Extra virgin olive oil (high quality, mild flavor profile)
- 1 teaspoon Sea salt (or to taste)
- 1/2 teaspoon White pepper (ground, for a clean look)
- 2 tablespoons Greek yogurt (optional, for extra creaminess)
Garnish
- 2 sprigs Fresh dill (finely chopped)
- 1 teaspoon Walnut oil (for a finishing drizzle)
- 1/4 teaspoon Paprika (sweet or smoked for color)
π¨βπ³ Instructions
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1
Preheat your oven to 325Β°F (160Β°C). Spread the walnut halves on a baking sheet in a single layer.
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2
Toast the walnuts for 5-7 minutes until they are fragrant and just barely golden. Be careful not to burn them, as bitter nuts will ruin the sauce.
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3
Place the toasted walnuts in a clean kitchen towel and rub them together vigorously to remove any loose skins.
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4
In a small bowl, tear the crustless bread into chunks and submerge them in the water or broth for 5 minutes until completely soft.
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5
Squeeze the excess liquid out of the bread with your hands until it forms a damp paste; discard the soaking liquid.
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6
In a food processor or a large mortar and pestle, combine the garlic cloves and sea salt. Pulse or grind until a smooth paste forms.
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7
Add the toasted walnuts to the garlic paste and process until the nuts are finely ground, resembling coarse sand.
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8
Add the soaked bread paste to the mixture and pulse again until well combined and thick.
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9
While the processor is running on low, slowly drizzle in the olive oil in a steady stream to create a thick emulsion.
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10
Incorporate the lemon juice and red wine vinegar. The sauce should lighten in color and become creamy.
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11
If using, stir in the Greek yogurt by hand for a silkier texture. Season with white pepper and additional salt if needed.
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12
If the sauce is too thick, add a teaspoon of warm water at a time until it reaches the consistency of a thick dip or spread.
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13
Transfer the Tarator to a serving bowl and let it rest at room temperature for at least 30 minutes to allow the flavors to marry.
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14
Just before serving, garnish with finely chopped dill, a light dusting of paprika, and a drizzle of walnut oil.
π‘ Chef's Tips
Toasting the walnuts is non-negotiable; it releases the oils and removes the raw, tannic edge. If you prefer a rustic texture, use a mortar and pestle instead of a food processor for a chunky, hand-crafted feel. Always remove the green 'germ' from the center of the garlic cloves to prevent the sauce from being overly pungent or causing indigestion. Store leftovers in an airtight container in the fridge for up to 3 days, but bring it to room temperature before serving as the oils will firm up when cold. If the sauce breaks or separates, whisk in a teaspoon of boiling water to bring the emulsion back together.
π½οΈ Serving Suggestions
Serve alongside fried calamari or white fish for a classic Mediterranean pairing. Use it as a dip for warm pita bread, sliced cucumbers, and radishes. Slather it over roasted cauliflower or grilled eggplant for a decadent vegetarian side. Pair with a crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko to cut through the richness. Thin it out with a little more vinegar and oil to use as a robust dressing for a potato salad.