Turkish walnut tarator is a creamy, herb-forward dip built on ground walnuts, coriander, garlic, and day-old bread, bound with vinegar and olive oil. Its sharp, herbaceous bite and velvety texture make it a distinctive vegan appetizer.
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Soak bread in water then squeeze out. I soaked my bread by running it under the kitchen tap, then squeezing the excess water out into the kitchen sink.
Add bread and all remaining ingredients, except olive oil and water, into blender or food processor. Blend until combined, then pour in olive oil while blending. Continue blending, while slowly adding water until the dip has reached a thick but smooth consistency that is to your liking. I used just over 1/4 cup of water.
Store in an airtight container in the refrigerator for up to 5 days. Thin with water if needed before serving.
Yes. Tarator keeps refrigerated in an airtight container for up to 5 days. Stir or thin with water before serving if it firms up.
Day-old sourdough or crusty white bread works well because it's drier and won't make the dip soggy. Remove crusts to keep texture smooth.
Parsley or mint are reasonable substitutes, though they'll change the flavor profile. Coriander is traditional and gives the distinctive sharpness.
Add water 1 tablespoon at a time and blend until you reach a creamy, dip-like consistency. Start with 1/4 cup and adjust upward.
Yes, this recipe contains only walnuts, bread, garlic, herbs, vinegar, olive oil, and water—all plant-based.
