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Tarator

Name: Tarator
Yield: 4
Ingredients: 2 cups (480 g) plain yogurt; 1 cup (240 ml) cold water, plus more to adjust; 2 medium cucumbers (about 400 g), peeled and finely diced; 2 garlic cloves, crushed; 1/3 cup (40 g) chopped walnuts; 2 tablespoons chopped fresh dill; 1 tablespoon sunflower oil or olive oil; 1/2 teaspoon salt, or to taste; Ice cubes, to serve (optional)

A cold Bulgarian soup of yogurt, cucumber, garlic, dill and walnuts, thinned with water and served well chilled.

20 min · Serves 4

Traditional & World Cuisine

Tarator — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

Rinse the cucumbers and dill under running water. Peel and finely dice the cucumbers and chop the dill.
Whisk the yogurt, water and salt together until smooth. Add more water a little at a time until the soup is as thin as you like.
Stir in the cucumbers, garlic and dill.
Stir in the oil and half of the walnuts.
Chill until very cold.
Serve in bowls, with an ice cube if you like, and top with the remaining walnuts.

From the kitchen

Contains milk and tree nuts (walnuts). Sources agree on yogurt, cucumber, dill and salt; garlic and walnuts are common but not in every version. Chilling time is not included in the time above. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.

Cold yogurt-and-cucumber soups are made across the Balkans and neighboring regions under different names. This follows the Bulgarian style.

Tarator

Method

From the kitchen

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