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Turkish Tarator Sauce

This delicious and incredibly versatile sauce is traditionally served with sautéed fish but why stop there?  Use it as a dip for raw veggies or slather it over grilled fish or veggies.  It keeps beautifully in the refrigerator for over a week.  But be sure to keep it in a tightly closed container or else your fridge will smell like garlic.  Yum.
   

  • 2 slices firm white bread
  • 2 garlic cloves
  • 1 cup walnuts
  • A dash of lemon juice or red wine vinegar to taste
  • 1/2 cup extra-virgin olive oil
  • Kosher salt to taste


Cut off and discard the crusts of the bread then soak the crumb in a small bowl of water until soaking wet, then squeeze the bread dry and set aside.

In a food processor with the steel blade process the walnuts and garlic until the nuts are finely ground.  Add the bread.  When smooth(ish) add the oil in a slow steady stream.  Add salt and either lemon juice or vinegar to taste.


One Good Dish

David Tanis

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

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