Tarator (Walnut Yoghurt Sauce)
Why this recipe works
- Ready quickly: A no-cook method keeps the sauce fast and straightforward, with most of the work coming from crushing the walnuts and whisking the base.
- Nutty texture: Keeping the walnuts slightly coarse gives the creamy yoghurt a gentle crunch rather than a heavy, pasty finish.
- Fresh balance: Lemon juice and zest cut through the richness of the yoghurt and walnuts, keeping the sauce bright and spoonable.
- Flexible serving: It works as a dip, a mezze element, or a cooling sauce for fish, bread and raw or cooked vegetables.
Get the most out of this recipe
Ingredient notes
- Use fresh walnuts: Walnuts are central to the flavour, so avoid any that taste stale or bitter before adding them to the yoghurt.
- Greek yoghurt gives body: Greek yoghurt makes a thicker, creamier sauce; regular yoghurt will give a lighter, looser result.
- Adjust the lemon last: Taste after thinning the sauce, then add more lemon juice if you want a sharper finish.
Authenticity notes
- A sauce with regional variation: Tarator appears in several forms across the region; this Turkish-style version focuses on yoghurt, walnuts, garlic and lemon.
- Mezze-style serving: Served cold, it fits naturally into a mezze spread with bread, vegetables and other small plates.
Make-ahead tips
- Make ahead: Prepare the sauce in advance and keep it covered in the fridge until needed.
- Serve chilled: A short chill helps the sauce settle and makes the garlic and lemon taste more rounded.
- Stir before serving: The sauce may thicken as it sits, so whisk in a small splash of water if needed to bring it back to a spoonable consistency.
Serving ideas
- With vegetables: Serve with raw or cooked vegetables as a creamy, tangy dip.
- With fish: Spoon alongside simply cooked fish, loosening the sauce slightly if you prefer a more pourable texture.
- Finish with olive oil: A final drizzle of extra virgin olive oil gives the surface a glossy finish and adds a peppery note.
Equipment you'll need
Ingredients
Instructions
- Crush the walnuts to a coarse, sandy texture using a mortar and pestle, or bash them in a bowl with the end of a rolling pin. Finely grate the garlic into a mixing bowl and stir in the fine sea salt.
- Add the greek yogurt and crushed walnuts, then finely grate in a little lemon zest and squeeze in 2 tbsp lemon juice. Whisk until evenly combined.
- Whisk in the water a little at a time until the sauce is creamy and spoonable. Taste and adjust with a little more lemon juice if you like it sharper.
- Spoon into a serving bowl and drizzle with the extra virgin olive oil. Chill for 10 minutes if you have time, then serve.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, keep the walnuts slightly coarse so the sauce has a gentle crunch rather than turning pasty.
- If serving with fish or vegetables, make the sauce a touch looser by whisking in an extra splash of water just before serving.
- If you are serving this to anyone vulnerable, use pasteurised greek yogurt and avoid leaving the sauce at room temperature for long.
Substitutions
- Replace extra virgin olive oil with olive oil for a milder finish.
- Replace greek yogurt with yogurt for a lighter, less thick sauce.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge and stir before serving, as it may thicken and the walnuts can settle. If it tightens up, whisk in a small splash of water to loosen.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk Tree nuts Walnuts
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