Skip to main content
Epicurious
Bon Appétit

Almond Tarator

3.1

(4)

This recipe was created to accompany Sauteed Sea Bass.

Recipe information

  • Yield

    Makes About 2 Cups

Ingredients

1 cup blanched slivered almonds
1 cup packed fresh white breadcrumbs
3/4 cup (about) water
3 tablespoons fresh lemon juice
2 garlic cloves
1/2 cup olive oil

Preparation

  1. Finely grind almonds in processor. Add breadcrumbs, 1/4 cup water, lemon juice and garlic and process until thick and smooth, about 2 minutes. With machine running, gradually add olive oil through feed tube. Mix in enough water to make thick creamy sauce. Season to taste with salt. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

TagsDipSpreadsCondimentEastern EuropeanEuropeanAlmondNutGarlicRoot VegetableVegetableSnackStarterDinnerDairy FreeVegetarianVeganEasyQuickWeeknight MealsMeal PrepMake AheadNo-CookFood ProcessorBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.