TARAT! TARAAHH!!–a sauce for all seasons–TARATOR!
Discovered this sauce while looking for an alternative to yogurt.
Meredith is cutting out dairy products for a few weeks while she takes advice from an ayurvedic practitioner in Albi.
We’ve been we eating mainly vegetarian–and more lightly in the evenings.
It is a challenge for me and I’m enjoying it.
New Directions I’m calling it and it will be a chapter in the new book Healthy Eating for life.
Tarator is variously described as a yogurt soup from Bulgaria and a sauce from Lebanon.
My version of this tahini based sauce is loose, lemony and lightly garlicky, to be enjoyed with meat or vegetables.
For lunch today I’m revisiting a salad from Delicious Dishes-–Roast Red Pepper Salad with an edge–(recipe tomorrow).
We had the sauce with it and enjoyed it.
for 2
3 tblsps tahini
2 tblsps lemon juice
1 garlic clove–peeled and pulped in 1/2 teaspoon salt
1/3 teaspoon cumin powder
4 tblsps water
1 tblsp parsley–chopped
- Put the first five ingredients in mixer and whizz to a smooth runny consistency.
- Stir in the parsley
- Add more salt to your taste.
Robin Ellis 