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Turkish   -   Walnut Tarator (Cevizli Tarator)   adapted from Classical Turkish Cooking by Ayla Algar

  • 1 Cup Walnuts
  • 2 Teaspoons Garlic -- finely chopped
  • 2 Cups Bread Crumbs
  • 3/4 Cup Water
  • 1/4 Cup Olive Oil
  • Salt -- to taste
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Red Wine Vinegar
Directions Grind walnuts finely and mix with garlic and bread crumbs. Adding water to moisten. Finally mix in the olive oil, season with salt and add vinegar and thin out to a creamy consistency with the remaining water. Allow at least 2 hours for the flavors to blend and mature before serving. This sauce thickens when it stands so it may be necessary to thin with a little water.
Serves 1
Time to Make 0:00

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