Turkish tarator with almonds or pine nuts [Nevin Halici, in Türk Mutfaği] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 20) by Paula Wolfert

  • cider vinegar
  • garlic
  • Show all ingredients...
  • Serves : 1-3/4 cups

  • EYB Comments

    Best made at least 2 hours before serving to allow flavours to mellow. Can substitute pine nuts for almonds, and rice wine vinegar or lemon juice for cider vinegar. See recipe notes for serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spinach roots and stems with lemon and olive oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Best made at least 2 hours before serving to allow flavours to mellow. Can substitute pine nuts for almonds, and rice wine vinegar or lemon juice for cider vinegar. See recipe notes for serving suggestions.

  • Ganga108 on October 10, 2023

    P20 I love her suggestions for using this sauce/dip/dressing - and includes one of my favourite spring/summer time salad ingredient to accompany it - purslane (see notes at the top of recipe). It could become a regular sauce/dip/dressing in our house. It is best made with a good blender rather than a hand-held style blender, to make it smooth. I used it with her Spinach Stem recipe on P200.

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