Ingredients with Measurements:
- 2 large red bell peppers
- 1/2 cup walnuts
- 1/4 cup breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 cup water
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, cut side down, and roast in the oven for 20-25 minutes, or until the skin is charred and blistered.
4. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10-15 minutes.
5. Once the peppers are cool enough to handle, remove the skin and discard it.
6. In a food processor or blender, combine the roasted red peppers, walnuts, breadcrumbs, garlic, lemon juice, olive oil, salt, black pepper, cumin, and paprika.
7. Pulse the mixture until it is smooth and creamy.
8. While the food processor or blender is running, gradually add the water until the tarator reaches your desired consistency.
9. Taste the tarator and adjust the seasoning as needed.
10. Transfer the tarator to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 190
- Fat: 18g
- Carbohydrates: 7g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Instead of walnuts, you can use almonds or pine nuts.
- Instead of breadcrumbs, you can use panko or crushed crackers.
- If you don't have fresh garlic, you can use garlic powder.
Variations:
- Add a tablespoon of tahini for a nuttier flavor.
- Use roasted eggplant instead of red peppers for a smokier flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Make sure to remove all the skin from the roasted red peppers to avoid any bitterness.
- If the tarator is too thick, add more water until it reaches your desired consistency.
- You can make this recipe ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store the tarator in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This recipe is best served cold, but you can let it come to room temperature before serving.
Presentation ideas:
- Serve the tarator in a shallow bowl and drizzle with olive oil and paprika.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Drizzle of olive oil
- Sprinkle of paprika
- Chopped parsley or cilantro
Pairings:
- Serve with pita bread or crackers.
- Pair with grilled chicken or fish.
Suggested side dishes:
- Greek salad
- Hummus and vegetables
- Grilled vegetables
Troubleshooting advice:
- If the tarator is too thick, add more water until it reaches your desired consistency.
- If the tarator is too thin, add more breadcrumbs or walnuts to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the tarator in an airtight container in the fridge for up to 3 days.
Food history:
- Tarator is a traditional Middle Eastern dip made with tahini, lemon juice, and garlic. This recipe puts a twist on the classic by using roasted red peppers and walnuts.
Flavor profiles:
- Creamy
- Nutty
- Smoky
- Tangy
Serving suggestions:
- Serve the tarator as an appetizer or snack.
- Use it as a spread on sandwiches or wraps.
- Serve as a side dish with grilled meats or vegetables.
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Region: Bulgarian