Tarator Sauce Kalamar Sosu Recipe

I gotta say, when I first mixed up plain yogurt, grated cucumber, garlic, walnuts, olive oil, lemon juice, and fresh dill, I had no idea that this dip would turn into my go-to chill snack even though I kinda messed up the water consistency the first few times.

I love how this Tarator Sauce Kalamar Sosu brings together creamy yogurt, fresh grated cucumber, and a hint of garlic with a boost of walnut crunch. I think the blend of olive oil, lemon juice and dill gives it a neat nutritional edge while packing in essential vitamins and proteins.

Ingredients

• Plain yogurt: Rich in protein and probiotics, it brings a creamy tang to the sauce.
• Cucumber: Adds hydration, fiber and a light crunch; its flavor nicely balances richness.
• Garlic: Gives an intense aroma and boosts flavor with its healthful compounds.
• Walnuts: Finely chopped walnuts add a satisfying crunch and omega fats for health.
• Olive oil: Extra virgin oil offers a smooth texture and heart-friendly monounsaturated fats.
• Lemon juice: Provides a bright sour zing that lifts and balances the dish.
• Dill: Fresh chopped dill infuses an herbal note that brightens the overall taste.
• Salt: Sea salt enhances flavors subtly without overwhelming the other ingredients.

Ingredient Quantities

• 2 cups plain yogurt
• 1 medium cucumber, seeded and grated
• 2 garlic cloves, minced
• 1/2 cup walnuts, finely chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt to taste
• Water as needed for desired consistency

How to Make this

1. In a large bowl, mix the plain yogurt with the grated seeded cucumber so they blend together nicely.

2. Stir in the minced garlic making sure it’s evenly distributed in the mix.

3. Add the finely chopped walnuts and pour in the extra virgin olive oil, stir it up.

4. Squeeze the juice of one lemon into the bowl and give the mixture a good stir.

5. Toss in the fresh chopped dill and sprinkle salt according to your taste.

6. Pour in a little water at a time to get the consistency you like; go slowly with it.

7. Make sure to stir well so that all the flavors mix together properly.

8. Let it chill in the fridge for at least 30 mins so all the tastes can meld.

9. Serve it with kalamar or as a dip and enjoy all the fresh flavors in every bite.

Equipment Needed

1. A large mixing bowl for combining all the ingredients
2. A box grater to grate the seeded cucumber
3. A sharp knife for mincing the garlic and chopping the walnuts and dill
4. A cutting board where you can safely chop those veggies and nuts
5. Measuring cups, one for the yogurt and the walnuts, to get the amounts right
6. Measuring spoons to scoop out the olive oil and dill
7. A citrus juicer or something similar to squeeze the lemon
8. A stirring spoon to mix everything together well
9. A refrigerator to chill the dish for at least 30 minutes before serving

FAQ

• Q: Can I use a different type of yogurt?
  
  A: Sure you can use low fat or Greek yogurt if you prefer, but note that it might change the texture and flavor a bit.
• Q: What if I don’t have walnuts?
  
  A: You can leave them out or try using pine nuts. They give a different taste and crunch, so just change it up to match your taste.
• Q: How do I get the perfect sauce consistency?
  
  A: If the sauce seems too thick, just add a little water slowly until the consistency is what you like. Just stir and check it.
• Q: Can I make this sauce ahead of time?
  
  A: Yes you can. Making it a few hours or even a day ahead helps the flavors blend, but give it a quick stir before serving.
• Q: What can I serve this sauce with?
  
  A: It goes real well with kalamar, but you can also use it as a dip for veggies or even as a spread on sandwiches. It’s pretty versatile.

Tarator Sauce Kalamar Sosu Recipe Substitutions and Variations

• If you can’t find plain yogurt, try using Greek yogurt instead. It gives a thicker and creamier texture.
• You can swap the seeded, grated cucumber with a small zucchini if that’s more availible in your area.
• If you’re out of fresh garlic, use a pinch of garlic powder. Its not quite the same but still adds that garlicky flavor.
• Instead of walnuts, feel free to use finely chopped almonds or pistachios. They give the sauce a nice crunch too.
• If you don’t have fresh dill, chopped parsley works in a pinch to keep that herby note in the sauce.

Pro Tips

1. Try toastin the walnuts in a dry pan before mixin em in, it really brings out a nuttier flavour and adds an extra crunch that makes the dip pop a bit more.
2. If you’re after a creamier texture, drain some of the liquid from the freshly grated cucumber first, or you could even wrap it in a paper towel and give it a good squeeze.
3. Let the dip chill in the fridge for at least 30 minutes but if you can wait a bit longer, it really allows all the flavours to blend together real good.
4. Don’t be afraid to experiment with the garlic. If its a bit too strong for you, try usin less or even roastin it before mixin, it gives a milder, sweeter kick.