Tahina With Walnuts (Teradot)

This is a Turkish variation of the tarator sauce on page 176 and is a speciality of Jehan in Southern Turkey.

1/4 lb Walnuts
2 cloves Garlic
3-4 tablespoons Tahina
Juice of 2 Lemons
4 tablespoons chopped Parsley


Pound the walnuts and garlic in a mortar with a little salt until the walnuts are almost, but not quite, ground to a paste. Add the tahina paste and lemon juice gradually, stirring well. Then mix in the chopped parsley.

An electric blender can be used. In this case, add the lemon juice and tahina paste at the same time as the walnuts and garlic, to allow them enough time to blend together without overblending the walnuts, which might then lose their slightly rough texture. A few tablespoons of water are also necessary to achieve the right texture in a blender.

Serve with fried mussels, baked fish, or as an accompaniment to various salads and plainly cooked vegetables, such as steamed runner beans or cauliflower.