Garlic and walnut sauce (Tarator)

1. Remove the crusts from the bread, soak it in water and squeeze it out well.

2. Grind the walnuts finely in a food processor.

3. Add the bread, garlic and salt and blend to a paste.

4. With the motor running, drizzle in the olive oil in a thin stream, then the vinegar and lemon juice, until you have a thick, mayonnaise-like sauce; thin with a little water if too thick.

5. Adjust the salt and acidity to taste.

6. Serve with fried mussels, fried fish or steamed vegetables.

Tip: In Istanbul it's the essential companion of midye tava, fried mussels. It keeps for 3 days in the fridge; stir before serving.