Tarator is a Middle Eastern dip made with almond meal, tahini and garlic dip that is perfect as part of a spread or share plate.
- 400 g almond meal
- 70 ml lemon juice
- 5 g salt
- 10 g tahini
- 5 g toum
- 50 ml extra-virgin olive oil, plus extra for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4-6 as a side dish.
- Place half the almond meal and half the lemon juice in a food processor. Add the salt, tahini and 200 ml water and process for a few minutes or until well combined. Gradually add the remaining almond meal, lemon juice and another 200 ml water and process until smooth.
- Add the toum and olive oil and blend for another 5-10 minutes or until completely smooth.
- Pour the almond tarator into a serving bowl, drizzle with a little more oil and serve.
Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.