Roast Almond Tarator Sauce

A community recipe by Coby

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.

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 ounces 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.