📝 About This Recipe
Tarator is the soul of Bulgarian summer, a liquid salad that offers an incredible symphony of cooling yogurt, crisp cucumbers, and pungent garlic. This traditional Balkan treasure relies on the alchemy of fermentation and fresh herbs to provide a deeply hydrating and probiotic-rich experience. With the crunch of toasted walnuts and the silkiness of premium olive oil, it is more than a soup—it is a refreshing ritual that revives the palate on the warmest of days.
🥗 Ingredients
The Dairy Base
- 2 cups Full-fat Bulgarian or Greek Yogurt (plain, unsweetened, and cold)
- 2 cups Ice-cold Water (filtered is best for flavor)
The Fresh Components
- 2 medium Persian or English Cucumbers (finely diced or coarsely grated)
- 1/2 bunch Fresh Dill (finely chopped, stems removed)
- 3-4 pieces Garlic Cloves (pressed or crushed into a paste with salt)
Seasoning and Texture
- 1/2 cup Walnut Halves (lightly toasted and crushed)
- 3 tablespoons Extra Virgin Olive Oil (high quality for finishing)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (optional, for extra brightness)
👨🍳 Instructions
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1
Start by preparing the garlic paste. Mince the garlic cloves finely, then sprinkle with a pinch of the sea salt and use the side of your knife to mash it into a smooth, fragrant paste.
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2
Wash the cucumbers thoroughly. If using English or Persian cucumbers, there is no need to peel them; the skin provides a lovely color and texture. Finely dice them into 1/4-inch cubes for a traditional bite.
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3
In a large mixing bowl, add the cold yogurt. Use a whisk to beat the yogurt until it is perfectly smooth and creamy, removing any lumps before adding liquids.
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4
Gradually pour the ice-cold water into the yogurt while whisking constantly. The consistency should be like a thick heavy cream; add slightly less water if you prefer a heartier soup.
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5
Fold the diced cucumbers and the garlic paste into the yogurt mixture, ensuring the garlic is evenly distributed throughout the liquid.
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6
Stir in the finely chopped fresh dill. Reserve a small pinch of dill for a final garnish before serving.
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7
Add 2 tablespoons of the extra virgin olive oil and the sea salt. Stir well and taste; the garlic flavor will intensify as it sits, so be mindful of initial seasoning.
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8
Place the walnut halves in a dry pan over medium heat. Toast them for 3-4 minutes until fragrant, then let them cool before roughly chopping them.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period is crucial for the flavors of the garlic and dill to infuse the yogurt.
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10
Just before serving, give the Tarator a final stir. If it has thickened too much in the fridge, splash in a tablespoon of cold water.
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11
Ladle the soup into chilled bowls. This keeps the dish at the perfect refreshing temperature throughout the meal.
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12
Garnish each bowl with a generous sprinkle of the toasted walnuts, the remaining chopped dill, and a final drizzle of olive oil.
💡 Chef's Tips
For the best flavor, use a yogurt with 'live active cultures' to get that authentic tangy Bulgarian profile. If you prefer a more delicate texture, you can grate half of the cucumber and dice the other half. Never skip the chilling step; Tarator is meant to be served ice-cold to properly balance the garlic heat. To avoid 'garlic breath' being too sharp, remove the germ (the green core) from the garlic cloves before mashing. If you want a vegan version, use a high-quality cashew-based yogurt and add a bit more lemon juice for acidity.
🍽️ Serving Suggestions
Serve as a first course alongside grilled meats like Kebapche or Shish Tawook. Pair with a glass of chilled Rakia or a crisp, dry Sauvignon Blanc. Accompany with warm, crusty rustic bread to soak up the creamy yogurt broth. Serve in tall glasses with extra ice cubes for a drinkable 'on-the-go' summer snack. Excellent as a cooling side dish for spicy Balkan or Middle Eastern stews.