Tarator
The Quirky Foodster Team
Ingredients
- Plain yogurt — 400 g (1.5 cups)
- Cucumber, finely diced or grated — 1 medium
- Garlic cloves, minced — 2
- Walnuts, finely chopped — 30 g (1/4 cup)
- Fresh dill, chopped — 10 g (2 tbsp)
- Extra-virgin olive oil or sunflower oil — 30 ml (2 tbsp)
- Cold water (for soup consistency, optional) — 150 ml (2/3 cup)
- Salt — 3 g (1/2 tsp)
Method
- Whisk yogurt in a mixing bowl until smooth.
- Stir in diced cucumber, minced garlic and chopped walnuts.
- Add chopped dill and olive oil, stirring to combine.
- For a thicker sauce, serve as is; for a soup consistency, whisk in cold water gradually to the desired thinness.
- Season with salt to taste; chill at least 30 minutes before serving.
Cultural Background: A chilled cucumber and yogurt soup-sauce found across Bulgaria and the wider Balkans, tarator is closely related to Turkish cac■k and Greek tzatziki, served both as a refreshing cold soup and as a cooling sauce alongside grilled meats in summer.
Tips: • Salting the diced cucumber and letting it drain for 10 minutes before adding prevents a watery sauce. • Toasting the walnuts lightly beforehand deepens their flavour, though this is optional.
Variations: • Add a splash of vinegar for extra tang, common in some Bulgarian households. • Thin further with water and serve chilled as a refreshing summer soup.
Storage: Refrigerate in an airtight container up to 3 days.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 65 kcal, 3 g protein, 4.5 g fat, 3 g carbohydrate per 60 g serving.
FAQs: What is tarator traditionally served as? Both a cold summer soup and a cooling sauce alongside grilled meats and vegetables. How is it different from Greek tzatziki? Tarator typically includes walnuts and is often served thinner, closer to a soup, while tzatziki is usually a thicker dip or sauce.
- Plain yogurt — 400 g (1.5 cups)
- Cucumber, finely diced or grated — 1 medium
- Garlic cloves, minced — 2
- Walnuts, finely chopped — 30 g (1/4 cup)
- Fresh dill, chopped — 10 g (2 tbsp)
- Extra-virgin olive oil or sunflower oil — 30 ml (2 tbsp)
- Cold water (for soup consistency, optional) — 150 ml (2/3 cup)
- Salt — 3 g (1/2 tsp)
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