Teradot Sauce


A great name for this great little Turkish walnut and tahini sauce, Really good with barbecued veggies, lamb or fish, duck or guinea fowl as a sauce or as a dip with pitta and some crispy raw veg for dipping.

2 cloves garlic
150 g walnuts
3-4 tablespoons tahina paste
juice 1-2 lemons
4 tablespoons boiling water
40 g flat leaf parsley, about 5 tablespoons chopped leaves
5 tablespoons chopped
salt and freshly ground black pepper

1. Peel and crush the garlic and throw into a food processor with the walnuts and a pinch of salt and whiz until almost a paste has formed. I neither had the time, inclination or a big enough pestle and mortar to pound this by hand, which you are more than welcome to try if you do.

2. Scrape into a bowl and stir in the tahini. Squeeze in the juice of one of the lemons and enough boiling water to make a thick saucy consistency.

3. Remove leaves form parsley and chop. Stir the parsley into the sauce, check seasoning, adding more lemon juice if you fancy.


This entry was posted in Sides & Salads, Snacks. Bookmark the permalink.

2 Responses to Teradot Sauce

  1. Pingback: Lamb with Harissa and Anchovy butter | HOT MEALS NOW

  2. Pingback: Chickweed – Wild Chickweed, Toasted Pecan and Lemon Teradot | HOT MEALS NOW

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