* Exported from MasterCook *
Turkish Hazelnut Dip - Turkish Tarator
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole shelled hazelnuts
2 slices soft white bread -- crusts removed
1 large garlic clove -- peeled
2/3 cup extra-virgin olive oil -- to 1 cup
juice of 1 1/2 lemons -- to taste
salt
Put the hazelnuts in a deep bowl, cover with boiling water, and let soak
for 1 hour. Drain the nuts and put in a food processor along with the
bread, garlic, and 1 teaspoon water. Blend until smooth, then start
drizzling in the olive oil with the motor running. When all of the oil is
absorbed, add the lemon juice and salt to taste. If you have the patience
and the energy, you can also make this dip by pounding the ingredients in
a large mortar with a pestle. The texture will be finer.
Taste and adjust the seasoning if necessary. Transfer to a serving bowl
and serve at room temperature with fried [cFavorite] or a choice of
crudites.
Serves 4
AuthorNote: Turkish tarator is quite unlike the Lebanese one, which is
made with tahini. You can use walnuts, almonds, or pine nuts instead of
hazelnuts. Walnuts or almonds should be soaked and peeled before using.
Although you could make the sauce without taking the trouble of soaking or
peeling the nuts, the texture would be less soft and the taste slightly
different.
Cuisine:
"Turkish"
Source:
"Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
"March 2013"
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Per Serving (excluding unknown items): 685 Calories; 69g Fat (87.5%
calories from fat); 8g Protein; 14g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 69mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 13 1/2 Fat.
Nutr. Assoc. : 903677 1625 0 0 797 0
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