Best 5 Tarator Sauce Recipes
Tarator sauce, also known as cacık, is a refreshing and flavorful sauce or dip commonly found in Middle Eastern and Eastern European cuisines. It is characterized by its creamy texture, tangy flavor, and the use of fresh herbs and vegetables. Tarator sauce is incredibly versatile and can be used as a condiment for grilled meats, fish, or vegetables, as a dressing for salads, or as a dip for pita bread, chips, or crudités.
This article provides three unique recipes for tarator sauce, each with its own distinct flavor profile. The classic tarator sauce recipe is a simple and straightforward blend of yogurt, cucumbers, garlic, dill, and olive oil. The Greek tzatziki sauce recipe adds a refreshing twist with the inclusion of mint and lemon juice. The spicy harissa tarator sauce recipe brings a bold and fiery flavor with the addition of harissa paste and chili peppers.
Whether you're looking for a classic tarator sauce recipe or something with a bit more of a kick, this article has you covered. With its creamy texture, tangy flavor, and versatility, tarator sauce is a delicious and easy-to-make condiment that will elevate any dish.
TURKISH TARATOR SAUCE WITH BEETS AND BEET GREENS
This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h30m
Yield 6 servings (about 1 1/2 cups of sauce).
Number Of Ingredients 9
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets, and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. Remove from the heat, and allow to cool. If not using right away, refrigerate in a covered bowl.
- While you stem and wash the greens, bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch one or two minutes, just until tender. Transfer to the ice water, then drain and squeeze out the water. Chop coarsely.
- Combine the garlic and salt in a mortar and pestle, and mash to a paste. Place the walnuts in a food processor fitted with the steel blade, and process until finely ground. Add the bread and mashed garlic, and process to a paste. With the machine running, drizzle in the olive and walnut oils. Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce. It should be thick, like a dip. Allow to sit for at least 30 minutes. If you want a creamier sauce, add more yogurt.
- When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges. Arrange the beets and greens on a platter. Spoon the tarator on the side or over the top, and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 246 milligrams, Sugar 5 grams
TARTAR SAUCE I
Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g
BAKED SEA BASS WITH LEMON & HERBS (WITH TARATOR SAUCE)
This delicious fish dish is the perfect alternative to a Sunday roast
Provided by Ruth Watson
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
- Bake the fish for 30 minutes or until the flesh is opaque at its thickest part - slide a knife into the backbone area to heck.
- To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
- Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
- Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
- Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 66 grams protein, Sodium 0.6 milligram of sodium
TURKISH TARATOR SAUCE FOR BOILED VEGETABLES
Serve this in a bowl with plain boiled or steamed vegetables such as runner beans, zucchini, or cauliflower.
Yield serves 6
Number Of Ingredients 6
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.
TARATOR SAUCE
Steps:
- Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.
Tips:
- Stale bread: Using stale bread will give your tarator sauce a thicker consistency and a more robust flavor. If you don't have stale bread on hand, you can toast fresh bread in the oven until it's dry and crispy.
- Walnuts: Walnuts add a delicious nutty flavor and a creamy texture to tarator sauce. If you don't have walnuts, you can substitute another type of nut, such as almonds or pine nuts.
- Garlic: Garlic is a key ingredient in tarator sauce, and it adds a wonderful savory flavor. If you don't like garlic, you can reduce the amount you use or omit it altogether.
- Lemon juice: Lemon juice adds a bright, tangy flavor to tarator sauce. Freshly squeezed lemon juice is best, but you can use bottled lemon juice if you don't have any fresh lemons on hand.
- Adjust the seasonings: Tarator sauce is a versatile sauce, and you can adjust the seasonings to your liking. If you like a spicier sauce, add more cayenne pepper or red pepper flakes. If you like a more garlicky sauce, add more garlic. And if you like a more tangy sauce, add more lemon juice.
Conclusion:
Tarator sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for grilled or roasted meats, fish, or vegetables. It can also be used as a dip for pita bread or crackers. With its creamy texture, nutty flavor, and tangy lemon flavor, tarator sauce is sure to become a new favorite condiment.
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