Tarator summer recipe for cold soup
Tarator is a summer cold dairy soup, traditional in Bulgarian cuisine, prepared from yogurt, water, finely chopped or grated cucumber, oil or olive oil, salt, dill and crushed, pressed or chopped or dried garlic, which is mixed and stirred. Crushed walnuts may be added to the mixture as desired.
Ingredients for 2-3 servings
- 750 grams yogurt
- 1 cucumber
- 2 tablespoons olive oil or vegetable oil
- 2 garlic cloves or 1 teaspoon garlic powder
- 2-3 tablespoons crushed walnut kernels
- Dill
- 1-2 pinches of salt
Preparation of Tarator
To the finely chopped or grated cucumber add crushed garlic, finely chopped dill, and olive oil. To this mixture add the yogurt and cold water. Mix well and add the salt. Finally, sprinkle with ground walnut kernels. Serve cold. Ice may also be added to maintain the temperature. Refrigerate.
Bon Appetit
History
This form of tarator originated in Bulgaria in the middle of the 20th century. Until then, this name was used for a wide group of cold soups and sauces, usually based on vinegar and walnuts or tahini, coming to the Balkans from Middle Eastern cuisine. Today, a variant of these foods is called reaper tarator. The modern tarator is similar in composition to the Turkish Sajak. The related Greek tzatziki is prepared without water and has a thick salad consistency, which brings it closer to the Bulgarian ‘Snezhanka’ salad (also called ‘dry tarator’ or ‘milk salad’).
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