Calamari Sauce (Kalamar Sosu)

Have you ever been to Turkey’s beautiful coasts for a summer holiday?

If you have, you’ve probably come across kalamar tava, or fried calamari. It’s one of the most delicious starters on the menu at seaside restaurants, always paired with a creamy and flavorful dip called tarator sos, or as the locals call it, kalamar sosu (sauce for fried calamari).

For us, kalamar tava and tarator are a perfect match. Whenever we’re in coastal towns like Marmaris, Selimiye, Göcek, or Bodrum, it’s always the first thing we order and it always comes with that irresistible calamari sauce on the side.

About The Ingredients

Turkish calamari sauce gets its unique flavor and texture from a few key ingredients:

Breadcrumbs: Traditionally, stale bread is used as it crumbles easily and blends smoothly into the sauce. If you don’t have stale bread, toasted bread works just as well. You can also use store-bought breadcrumbs.

Yogurt: Use plain Turkish yogurt or Greek-style yogurt as the base. If you’re using strained yogurt (known as süzme yogurt in Turkish), thin it out with a little water to reach the right consistency.

Mayonnaise: This is optional, but we like the extra richness it adds. For a lighter version, you can skip it.

Garlic: A small clove is enough to add a gentle kick without overpowering the sauce.

Walnuts: These are essential for the signature flavor. We don’t recommend skipping them, as they are what make this calamari sauce so distinctive.

How to Make Calamari Sauce

Making this calamari sauce is simple and comes together in just a few steps. In a mixing bowl, combine breadcrumbs, yogurt, mayonnaise, mashed garlic, walnuts, olive oil, fresh lemon juice, and salt. Mix well until everything is evenly combined.

If the sauce is too runny, add a bit more breadcrumbs to thicken it. If it’s too thick, loosen it with a little more yogurt. Taste and adjust the salt if needed.

For a slightly chunky texture (our favorite), it’s ready to serve as is.

If you prefer a smoother result, transfer the mixture to a food processor and blend until creamy.

Make Breadcrumbs from Stale Bread

Stale bread is 2-3 days old, dry but not moldy or spoiled. It’s perfect for calamari sauce because it crumbles easily and doesn’t turn soggy.

To make breadcrumbs, tear the bread into pieces and crumble it into a bowl with your fingers. You can use a mortar or a food processor as well. 

Fresh bread won’t crumble as easily and might make the sauce soggy, so stale bread is the way to go for the best texture.

No Stale Bread At Home?

If you don’t have stale bread, don’t worry! You can easily make your own by toasting fresh bread. Slice the bread and place it in the oven at a low temperature (about 150°C / 300°F) for 10–15 minutes, until dry but not browned. Let it cool completely, then crumble it.

Alternatively, you can use store-bought breadcrumbs if that’s what you have on hand.

Alternative Add-Ins

Looking to customize your calamari sauce? Add finely chopped pine nuts, pickled gherkins, or capers! They all work great and can bring a unique twist to this classic dip.

Serving Suggestions

In Turkey, this calamari sauce is traditionally served with fried calamari (kalamar tava) and fried mussels. It’s also a great match for other seafood dishes like:

• Baked Sea Bass
• Hamsi tava (Turkish style fried anchovies)
• Fried Sardines

Its creamy, tangy flavor complements almost any seafood.

But this calamari sauce is not just for seafood. You can also serve it as part of a mezze spread, alongside fresh cucumbers and carrots for dipping.

Although not traditional, we sometimes drizzle it over salads or serve it with grilled vegetables too.

Storage

Store calamari sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before serving, give it a good stir to make sure all the ingredients are well combined. For the best flavor, let it sit at room temperature for about 15 minutes before serving.

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