Turkish Tarator Hazelnut Dip Turkey Middle East Recipes

TURKISH TARATOR SAUCE WITH BEETS AND BEET GREENS

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.

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

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.

TURKISH HAZELNUTS

Steps:

• In a large shallow baking pan, toast hazelnuts in 325º oven, 15 minutes, stirring occasionally.
• Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff.
• Fold in toasted hazelnuts.
• Melt butter in same pan; spread nut mixture on top.
• Bake 30 to 40 minutes at 325º or until nut are browned and butter is absorbed.
• Stir nuts thoroughly every 10 minutes during baking.

TURKISH SAUTEED SEA BASS WITH 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

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.