Skorthalia or tarator

Yield: 4 servings

Measure Ingredient
3 \N Medium-sized slices of crustless bread; soaked in water for
\N \N ; 10 minutes
2 \N Cloves garlic; chopped (2 to 3)
1 tablespoon White wine vinegar
4 tablespoons Olive oil
50 grams Ground walnuts or ground almonds; (optional) (2oz)
\N \N Salt to taste

Squeeze the bread a little, leaving it still quite moist.

Place it in a processor or blender with the chopped garlic, vinegar and salt and blend until smooth. Add the olive oil slowly while the blades are in motion.

Add the ground nuts, if using and blend briefly; it should be of a runny consistency.

Serve either separately in bowls or spread on top of vegetables or fish.

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