Recipe Archives->Middle Eastern->Pine Nut Sauce

 
TARATOOR BI SONOBA (Lebanese Pine Nut Sauce)
 
1 garlic clove, crushed
salt
2 slices white bread, crusts removed and cubed
225 g / 8 oz pine nuts
1.5 ml / 1/4 tsp cayenne pepper
juice of 2 lemons
 
Mash the garlic as much as possible in a bowl with a pinch of salt.
Add the bread cubes, cover with warm water to soak and leave for
10 minutes.  Meanwhile place the pine nuts in the grinder of a
blender, or in the bowl of a food processor fitted with a metal
blade. When the nuts are finely chopped (if using the grinder,
transfer the nuts to a liquidizing bowl), add the soaked bread,
squeezed to remove some of the moisture, the garlic and the cayenne.
Process a short time, then add the lemon juice, a little at a time,
with the motor running. The result should be a rich,creamy sauce.
If necessary, add a little more water. Serve immediately or cover
and chill.  The sauce can be kept refrigerated for about 2 weeks
or frozen.

Note: This is a sauce that is usually partnered with fish, although
it goes well with pasta, veal and poultry dishes. It is most usually
served cold, but can be used in cooking fish or meat. Try serving
veal in the manner of vitello tonnato, substituting this tarator
for the tuna sauce.

Makes about 450 ml

Printable version: pine-nut-sauce.txt.