Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Ingredients
4 Servings
Tarator Sauce
2
1
Rice Cakes
1
1
1
1
2
2
1
1
Preparation
-
Tarator Sauce
Step 1
Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
-
Rice Cakes
Step 2
Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.
Step 3
Whisk egg, egg yolk, ½ cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.
Step 4
Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four ¼-cupfuls of rice mixture into skillet and gently press down with a spatula to make ½”-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5–7 minutes. Transfer to a wire rack (they’re only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
Step 5
Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
Step 6
Divide ½ cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.