Best Turkish Tarator Hazelnut Dip Turkey Middle East Recipes

Turkish Tarator -- Hazelnut Dip (Turkey -- Middle East) image

Provided by Sydney Mike

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups hazelnuts, whole, shelled
2 slices white bread, soft, crusts removed
1 large garlic clove, peeled
1 cup extra virgin olive oil
1 1/2 lemons, juice of
1/8 teaspoon salt, to taste

Steps:

In a deep bowl, put the hazelnuts with enough boiling water to cover them, & let them soak for 1 hour, then drain them.
In a blender bowl, put the nuts along with the bread, garlic & 1 teaspoon of water, then blend until smooth, before drizzling the oilve oil into this mixture with the motor running.
When oil is completely absorbed, add lemon juice & salt to taste. NOTE: If patience is one of your virtues AND you have energy to spare, you could do this grinding & blending in a large mortar with a pestle!
Taste & adjust the seasoning, if desired, then transfer to a serving bowl & serve at room temperature.

Nutrition Facts : Calories 838, Fat 85.3, SaturatedFat 9.8, Sodium 160.2, Carbohydrate 19.4, Fiber 7.1, Sugar 2.7, Protein 9.1

Turkish Sauteed Sea Bass with Almond Tarator image

Yield Serves 4

Number Of Ingredients 6

1/2 cup all purpose flour
1/2 teaspoon paprika
1/4 teaspoon dried crushed red pepper
4 6-ounce sea bass fillets
1/4 cup vegetable oil
Almond Tarator

Steps:

Stir flour, paprika and red pepper in shallow dish. Season fish with salt. Coat with flour mixture, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown and cooked through, about 4 minutes per side.
Transfer fish to plates. Serve with Almond Tarator.

Turkish Tarator Sauce for Boiled Vegetables image

Yield serves 6

Number Of Ingredients 6

2 thin slices bread, crusts removed
1 cup walnuts or hazelnuts, coarsely ground
2/3 cup extra-virgin olive oil
3-4 tablespoons wine vinegar
1 or 2 cloves garlic, crushed
Salt and pepper

Steps:

Soak the bread in water and squeeze dry. Crumble it, and add it to the nuts in a bowl. Gradually add the olive oil, beating constantly, then stir in the vinegar and garlic, and season to taste with salt and pepper. The sauce should be very smooth and creamy.
You may use a food processor or blender. In this case add whole walnuts or hazelnuts at the end, when the rest of the ingredients have been turned to a cream, and leave the nuts slightly coarse.