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Roast Almond Tarator Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is traditionally served with fish and vegetables or used as a dip. The almonds can be replaced with walnuts or lightly toasted hazelnuts. Tarator sauce with keep, in a screwtop jar, or bowl covered with clingwrap, in the fridge, for four days. From 'Sunshine Food' by Sophie Grigson.

This is traditionally served with fish and vegetables or used as a dip. The almonds can be replaced with walnuts or lightly toasted hazelnuts. Tarator sauce with keep, in a screwtop jar, or bowl covered with clingwrap, in the fridge, for four days. From 'Sunshine Food' by Sophie Grigson.

Ingredients

Serves: 4-6

Metric Cups
  • 60 grams blanched almonds (whole)
  • 2 slices white bread (stale, crusts removed - around 75g)
  • 3 cloves garlic (roughly chopped)
  • 2 tablespoons white wine vinegar (use less if necessary, between 1 and 2 tablespoons)
  • 150 millilitres extra virgin olive oil
  • salt
  • 2 ounces skinned almonds (whole)
  • 2 slices white bread (stale, crusts removed - around 75g)
  • 3 cloves garlic (roughly chopped)
  • 2 tablespoons white wine vinegar (use less if necessary, between 1 and 2 tablespoons)
  • 5¼ fluid ounce extra virgin olive oil
  • salt

Method

Roast Almond Tarator Sauce is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 375F 190C.
  • Spread the almonds out on a baking sheet and roast for 5 to 10 minutes, until they are pleasingly brown. Check frequently, giving the tray a shake as you do. After they are done, let them cool.
  • Soak the bread in cold water for 10 minutes, drain, and squeeze out excess water.
  • Place the nuts and bread in a food processor with the garlic, vinegar and salt. Process until smooth and then gradually drizzle in the olive oil to make a thick, creamy sauce. Taste and adjust the seasoning, adding a touch more vinegar if needed. OR If you don't have a processor, pound the nuts, bread, garlic, and salt to a smooth paste in a mortar. Work in the vinegar and then, gradually, the oil. Taste and adjust the seasoning.
  • Preheat the oven to 375F 190C.
  • Spread the almonds out on a baking sheet and roast for 5 to 10 minutes, until they are pleasingly brown. Check frequently, giving the tray a shake as you do. After they are done, let them cool.
  • Soak the bread in cold water for 10 minutes, drain, and squeeze out excess water.
  • Place the nuts and bread in a food processor with the garlic, vinegar and salt. Process until smooth and then gradually drizzle in the olive oil to make a thick, creamy sauce. Taste and adjust the seasoning, adding a touch more vinegar if needed. OR If you don't have a processor, pound the nuts, bread, garlic, and salt to a smooth paste in a mortar. Work in the vinegar and then, gradually, the oil. Taste and adjust the seasoning.
  • Tell us what you think