📝 About This Recipe
This silky, refreshing Tarator is the quintessential condiment of the Levant, bridging the gap between a cooling dip and a vibrant sauce. Crafted with thick yogurt, pungent garlic, and earthy tahini, it offers a complex profile that is simultaneously creamy, nutty, and bright. It is an indispensable companion to grilled meats and roasted vegetables, providing a luxurious finish to any Mediterranean feast.
🥗 Ingredients
The Yogurt Base
- 2 cups Greek Yogurt (full-fat preferred for creaminess)
- 1/4 cup Tahini (well-stirred, premium quality)
- 2-4 tablespoons Cold Water (to adjust consistency)
Aromatics and Seasoning
- 3-4 pieces Garlic Cloves (freshly minced into a paste)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (for a hint of earthiness)
- 1/8 teaspoon White Pepper (finely ground)
Fresh Herbs
- 2 tablespoons Fresh Mint (finely chopped)
- 1 tablespoon Flat-Leaf Parsley (finely chopped)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1/2 teaspoon Aleppo Pepper or Sumac (for color and tang)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Begin by preparing the garlic paste. Place the minced garlic and a pinch of salt on a cutting board and use the flat side of your knife to scrape and mash it into a smooth, uniform paste.
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2
In a medium glass mixing bowl, whisk together the Greek yogurt and the tahini until they are completely incorporated and the mixture looks smooth.
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3
Add the prepared garlic paste to the yogurt mixture and whisk vigorously to distribute the flavor evenly.
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4
Slowly pour in the freshly squeezed lemon juice while continuing to whisk. The acid will slightly thicken the tahini initially before smoothing out.
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5
Incorporate the ground cumin and white pepper, ensuring there are no spice clumps in the sauce.
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6
Evaluate the thickness of your Tarator. If you prefer a thinner sauce for drizzling, add cold water one tablespoon at a time until you reach your desired consistency.
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7
Fold in the finely chopped fresh mint and parsley. The herbs should be evenly speckled throughout the white sauce.
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8
Taste the sauce and adjust the salt or lemon juice according to your preference. It should be bright, garlicky, and slightly salty.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the garlic and herb flavors to bloom and meld.
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10
Before serving, give the sauce one final whisk as it may have thickened slightly in the fridge.
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11
Transfer the Tarator to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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12
Drizzle the extra virgin olive oil over the top, letting it pool slightly in the swirls.
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13
Dust the surface with Aleppo pepper or sumac and scatter the toasted pine nuts over the top for a professional, appetizing finish.
💡 Chef's Tips
Always use fresh lemon juice rather than bottled for the necessary enzymatic brightness. If the garlic flavor is too sharp, blanch the whole cloves in boiling water for 2 minutes before mashing. For an ultra-smooth texture, pass the finished sauce through a fine-mesh sieve before adding the herbs. Store leftovers in an airtight container for up to 3 days; the garlic flavor will intensify over time. If using as a dip for bread, keep it thick; if using as a salad dressing, thin it further with a splash of olive oil or water.
🍽️ Serving Suggestions
Serve as a cooling dip alongside spicy Lamb Kofta or Chicken Shish Tawook. Drizzle generously over roasted cauliflower or grilled eggplant for a vegetarian delight. Use as a vibrant condiment for falafel wraps or beef shawarma pitas. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the creaminess. Serve alongside a platter of warm, fluffy pita bread and crunchy crudités.