Turkish-style coriander and walnut tarator

Name: Turkish Walnut Tarator with Coriander
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Vegan
Ingredients: 2 slices day-old bread ((crusts trimmed, I used sourdough, about 100g/3.5oz)); 1 cup walnuts; 1-2 cloves garlic; 2 tbsp white wine vinegar ((or lemon juice)); 1 cup coriander (cilantro) leaves and stalks ((approximate)); 1/2 tsp salt; 1/2 cup extra virgin olive oil; 1/4-1/2 cup water; Extra olive oil to drizzle ((optional)); Ground sumac or paprika to sprinkle ((optional))

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.

🌍Vegan

Turkish-style coriander and walnut tarator

Total

10 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Quitegoodfood Co · by Quite Good Food

Ingredients

2 slices day-old bread ((crusts trimmed, I used sourdough, about 100g/3.5oz))
1 cup walnuts

1-2 cloves garlic

2 tbsp white wine vinegar ((or lemon juice))

1 cup coriander (cilantro) leaves and stalks ((approximate))

1/2 tsp salt

1/2 cup extra virgin olive oil

1/4-1/2 cup water

Extra olive oil to drizzle ((optional))optional

Ground sumac or paprika to sprinkle ((optional))optional

10 Ingredients

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Instructions

1
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.
2
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.

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Tips & Notes

Pro tips

Soak bread in water for 30 seconds before blending to soften it evenly and ensure a smooth, creamy texture without lumps.
Add water gradually during blending; tarator thickens as walnuts release oils, so start with less liquid and adjust to your preferred consistency.
Toast walnuts lightly (2–3 minutes in a dry skillet) before grinding to deepen their flavor and reduce any bitterness.
Use fresh coriander leaves and tender stalks; older, woody stalks can be bitter. Roughly chop before adding to the blender.

Substitutions

white wine vinegar → lemon juice or red wine vinegar (adjusts tang slightly; lemon is brighter)
coriander (cilantro) → flat-leaf parsley (milder, less herbaceous; less traditional)
sourdough bread → any crusty day-old bread or even stale pita (flavor and texture will shift slightly)