Turkish Walnut Dip with Garlic and Olive Oil
Cevizli Tarator
This creamy, nutty dip combines crushed walnuts with garlic and olive oil for a rich, savory flavor with subtle tang from lemon. The pale beige mixture has a smooth yet slightly textured consistency that clings beautifully to bread or vegetables. It's an effortless meze that transforms simple ingredients into something truly special for any gathering.
Ingredients
Instructions
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Prepare the walnuts
Place walnuts in a food processor and pulse for 15-20 seconds until they form coarse crumbs. Process continuously for 2-3 minutes until the mixture becomes a fine paste that starts to release oils and looks slightly wet. Do not over-process or you'll make walnut butter.
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Add garlic and salt
Add peeled garlic cloves and salt to the walnut paste. Process for 1-2 minutes until the garlic is completely incorporated and the mixture becomes very smooth and creamy looking. Do not add liquid yet or the emulsion won't form properly.
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Create the emulsion
With the processor running, slowly drizzle in the olive oil over 30-45 seconds until the mixture becomes pale and fluffy like mayonnaise. The color should lighten significantly and the texture should be smooth and creamy. Do not add oil too quickly or the mixture will separate.
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Add lemon and water
Add fresh lemon juice and cold water to the processor. Pulse 5-6 times for 2-3 seconds each until just combined and the mixture reaches a spreadable consistency. The dip should be creamy but not runny. Do not over-mix at this stage or it may become thin.
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Final seasoning
Taste and adjust seasoning, adding more salt or lemon juice as needed. Transfer to a serving bowl and let rest at room temperature for 15-20 minutes to allow flavors to meld. The dip should hold its shape but spread easily when stirred. Do not refrigerate before serving as it will become too thick.
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Garnish and serve
Finely chop fresh parsley and sprinkle over the surface. Drizzle with a thin stream of olive oil and serve immediately with warm pita bread or fresh vegetables. The dip should be creamy white with green herb flecks on top. Do not let it sit uncovered for more than 2 hours at room temperature.
Tips
Cooking Tips
For the smoothest texture, soak the walnuts in warm water for 10 minutes before processing, then pat completely dry. This softens them slightly and creates a more luxurious, creamy consistency.
Alternatives
If walnuts are unavailable, substitute with blanched almonds or pine nuts, though the flavor will be milder. Hazelnuts work well too and create a slightly sweeter version with a beautiful pale brown color.
Serving & Storage
Serve at room temperature with warm pita, crusty bread, or raw vegetables like cucumbers and bell peppers. Store covered in refrigerator for up to 4 days, bringing to room temperature 30 minutes before serving.
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