Turkish Sauce

For cold fowl.

Ingredients

3 thick slices white bread, crusts removed

1 cup yogurt

1 cup walnuts, ground after brown skins are removed

1/3 cup olive oil

2 cloves garlic, crushed

1/2 cup chopped parsley

1 tablespoon minced fresh oregano

1 tablespoon chopped sweet basil

Salt and pepper to taste

Preparation

Crumble the bread into the yogurt. Place all the ingredients in a blender or food processor and combine well. The sauce should be thick, but if you want it thinner, use more olive oil.