Tarator* is the most preferred cold soup in Bulgaria – very fresh and cooling, especially in the summer. For foreigners, it is quite unusual – some people dislike it after the first spoon, others fall in love with it forever.
1 kg of Greek yogurt (I prefer a higher % fat)
2 big cucumbers
50 g dill, finely chopped
1/2 garlic head, pressed
cold water (for dilution)
salt to taste
olive oil with chili, to taste (optional)
chopped walnuts and dill (cut) for sprinkling
Grate the cucumbers on a coarse grater (or cut them very finely).
Pour yogurt in a large bowl, add cucumbers, garlic and dill (leave a little for decoration). Stir well. Dilute with a little water (the amount of water depends on the density of the milk). I prefer it not too watery and to feel more milky taste.
Season with salt, sprinkle with chili, olive oil, walnuts and dill.
Tarator is eaten cold.
June 11, 2019 at 17:12
So interesting to see similarities between different cuisines, in Turkey Taratör is a sauce we have on mezes / zeytinyağlı dishes. This sounds delightful!
June 11, 2019 at 21:07
For me the best cuisine is the Balkan cuisine – Bulgaria, Greece, Turkey…There are many things in common but some specific too. We use a lot of vegetables, spices, fruits – the best quality. Our dishes have unique character as we do too!