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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
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