- Almond Aioli
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated
- Kosher salt, freshly ground pepper
- 1 cup long-grain white rice (such as jasmine or basmati), rinsed
- Kosher salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 cup mixed tender herbs (such as parsley, cilantro, and/or mint)
- 1 teaspoon olive oil
- Lemon wedges (for serving)
- Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
- 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.
- Whisk egg, egg yolk, 1/2 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.
- 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 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2″-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.
- Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
- Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.