Tarator (hazelnut sauce)

Yield: 1 cups

Measure Ingredient
\N \N ;makes about 1 1/2 cups
2 cups Hazelnuts; shelled or 2 cups
\N \N ;shelled walnuts pulverized
\N \N ;in a blender or with a nut
\N \N ;grinder or mortar/pestle
1 cup Bread crumbs; soft, made
\N \N ;from white bread with crust
\N \N ;removed and pulverized in a
\N \N ;blender or pulled apart and
\N \N ;shredded with a fork
1 tablespoon Garlic; finely chopped
½ teaspoon Hot red pepper, dried;
\N \N ;crushed
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
½ teaspoon Salt
¼ cup Olive oil
⅓ cup Red wine vinegar
3 tablespoons Mayonnaise; preferably fresh
\N \N ;made
6 tablespoons Cold water
\N \N The tomalley and coral from
\N \N A boiled lobster (optional),
\N \N (don't ask, I don't know)

In a large bowl, toss the nuts, bread crumbs, garlic, red pepper, cayenne pepper, paprika and salt together with a fork until they are thoroughly combined. Pour in the olive oil and vinegar and mash them into the dry ingredients until they are completely absorbed. Stir in the mayonnaise. Then beat in water, a tablespoon at a time, using only enough to thin the sauce sufficiently to hold its shape lightly in a spoon. If you are using the lobster tomalley and coral, force them through a fine sieve with the back of a spoon directly into the sauce. Mix thoroughly. Taste for seasoning and refrigerate until ready to use. (If the sauce becomes too firm in the refrigerator, beat in a teaspoon or two of cold water to soften it.) Serve tarator with cold boiled lobster or shrimp.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-14-95

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