Tarator Sauce Recipes
TARATOR - BULGARIAN COLD CUCUMBER SOUP
This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakiya (Bulgarian grape or fruit brandy) or Ouzo.
Provided by Nelka
Categories European
Time 20m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
- Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
- Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
- If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
- Put into the refrigerator to cool or add ice cubes.
- Serve cold.
Nutrition Facts : Calories 136.2, Fat 5.7, SaturatedFat 3.6, Cholesterol 21.7, Sodium 81.2, Carbohydrate 16, Fiber 1.1, Sugar 11.2, Protein 7.3
TARTAR SAUCE
Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes.
Provided by Ina Garten
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
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
TARATOR SAUCE
Notes & tips Serve this sauce with the recipe we have for Recipe #268790. This sauce is best made 1 day in advance, to allow the flavours to develop. I've used the cooking time as refrigeration time. Source: Notebook magazine - March 2006
Provided by Rhiannon and Matt
Categories Sauces
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Tear bread into pieces and place in a small bowl, cover with cold water and stand for 1 minute, then drain and squeeze out excess moisture.
- Using a food processor, process almonds and garlic to form fine crumbs.
- Add soaked bread and process to combine.
- With motor running, gradually pour in 1/2 cup water, followed by combined oil and lemon juice.
- Season to taste with salt and pepper. Refrigerate until ready to serve.
Nutrition Facts : Calories 172.7, Fat 16, SaturatedFat 1.8, Sodium 24.1, Carbohydrate 6, Fiber 1.8, Sugar 1, Protein 3.4
LAMB KöFTE WITH TARATOR SAUCE
Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick.
Provided by Melissa Roberts
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak bread in water to cover 30 minutes, then squeeze gently to remove as much water as possible.
- Pulse onion in a food processor until finely chopped. Add parsley and pulse to finely chop. Add lamb, bread, spices, and 1 tsp salt and pulse until combined.
- Divide mixture into 20 portions (about 1/4 cup each), forming each into a ball. Roll each ball into a 5-inch-long "cigar." Slide a skewer lengthwise through center of each.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Oil grill rack, then grill köfte, covered only if using a gas grill, rotating a quarter turn occasionally, until just cooked through, about 5 minutes total.
TARATOR SAUCE
Steps:
- Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.
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TARATOR (TAHINI SAUCE) - SIMPLY LEBANESE
From simplyleb.com
5/5 (5)Category Side DishCuisine LebaneseTotal Time 5 mins
- Tarator is often prepared by hand using a bowl and whisk. However,if you would like to prepare a larger quantity, feel free to use a food processor or blender. If preparing by hand, crush the garlic using a mortar and pestle.
TARATOR - TRADITIONAL BULGARIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category SoupCuisine Bulgarian, VegetarianTotal Time 15 mins
CRISPY RICE CAKES WITH TARATOR SAUCE RECIPE | BON APPéTIT
From bonappetit.com
Servings 4Estimated Reading Time 1 min
- Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
- Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.
- Whisk egg, egg yolk, ½ cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.
- Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four ¼-cupfuls of rice mixture into skillet and gently press down with a spatula to make ½"-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5–7 minutes. Transfer to a wire rack (they’re only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
TZATZIKI - WIKIPEDIA
From en.wikipedia.org
Course Appetizer, side dish, mezeServing temperature ColdMain ingredients Strained yogurt, cucumbers, …Variations With strained or diluted yogurt and other herbs and vegetables
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From ricardocuisine.com
4/5 (1)Category Main DishesServings 4-6Total Time 1 hr 30 mins
- In a large pot, place the chicken, celery and lemon. Cover with the water. Bring to a boil. Add the remaining ingredients. Reduce the heat and simmer for 45 minutes or until the chicken is cooked, making sure the chicken is always fully submerged in the water. Using a ladle, skim the surface of the broth, as needed. Remove the chicken from the broth. Let cool on a plate. Discard the broth. Debone the chicken and shred the meat. Place the meat in a bowl. Refrigerate while you prepare the sauce. Compost the bones and aromatics.
- In another bowl, using a hand blender, purée all of the ingredients, except for the water, until smooth. Gradually add the water until the sauce is creamy and smooth.
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