Starters & Mezes
Forget the yogurt-based dips you know—this is Aydın-Style Cucumber Tarator, a hidden gem from the Aegean coast. Unlike the creamy walnut versions found elsewhere, this regional specialty is completely dairy-free and refreshingly acidic. The magic lies in the 'white sauce,' a powerful emulsion of garlic, lemon, and olive oil that turns into a creamy marinade without a drop of milk. It’s zesty, garlicky, and serves as the perfect palate cleanser alongside grilled meats.
Ingredients :
- 6 medium cucumbers
- 5 medium garlic cloves (peeled)
- 1 small lemon (juiced)
- 3-4 tbsp olive oil
- 2 tsp salt
- Approx. 1 cup cold water (divided use)
Preparation :
- Wash and peel the cucumbers completely. Grate them using the coarse side of a grater.
- Pack the grated cucumbers (with their juices) into a clean 600ml (approx. 20 oz) glass jar.
- Prepare the special white sauce: In a blender (or food processor), combine the garlic cloves, olive oil, lemon juice, salt, and about 1/4 cup of the water.
- Blend on high speed until the garlic is fully pulverized and the mixture turns into a creamy, white emulsion (similar to thin mayonnaise).
- Pour this white sauce over the cucumbers in the jar.
- Add the remaining water slowly until the jar is filled to the brim. Close the lid tightly.
- Refrigerate for at least 24 hours (1 day) before serving to allow the flavors to pickle and meld.
- Serve cold as a refreshing side dish to grilled meats or vegetable stews.
