Turkish Tarator Hazelnut Dip Turkey Middle East Food

TURKISH TARATOR -- HAZELNUT DIP (TURKEY -- MIDDLE EAST)

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

This recipe comes from the 2002 cookbook Mediterranean Street Food. Preparation time, as given, does not include the hour needed for the hazelnuts to soak.

Provided by Sydney Mike

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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

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