Tarator (Turkish Walnut-Garlic Sauce)

Tarator is a creamy walnut and garlic sauce found across Turkey and the Balkans, traditionally spooned over fried mussels, zucchini, or grilled fish. Bread gives it body while vinegar keeps it bright. It comes together in one food processor bowl.

Ingredients

• 1 cup walnuts
• 3 cloves garlic
• 2 slices stale white bread, crusts removed, soaked in water and squeezed dry
• 3 tablespoons white wine vinegar (or lemon juice)
• 1/3 cup olive oil
• 1/4 cup cold water, plus more as needed
• 1/2 teaspoon salt

Instructions

1. Grind the walnuts
   In a food processor, pulse walnuts and garlic until finely ground.
2. Add the bread
   Add the soaked bread and vinegar, and process until a thick paste forms.
3. Stream in the oil
   With the processor running, slowly drizzle in olive oil until the sauce turns creamy and pale.
4. Thin to consistency
   Add cold water a tablespoon at a time, blending until the sauce reaches a smooth, pourable consistency. Season with salt.
5. Rest and serve
   Let the sauce sit for 15 minutes for the flavors to meld. Serve over fried vegetables, grilled fish, or as a dip.

Keep it in the fridge for up to four days — the flavor only gets better.