📝 About This Recipe
Tarator is Bulgaria’s beloved liquid gold, a cooling yogurt-based soup that serves as the perfect antidote to a scorching summer day. This traditional dish marries the tangy creaminess of Balkan-style yogurt with the crisp crunch of Persian cucumbers and the aromatic punch of fresh dill and garlic. Light, hydrating, and incredibly sophisticated in its simplicity, it is a staple of Bulgarian hospitality that balances earthy walnuts with a bright, acidic finish.
🥗 Ingredients
The Soup Base
- 2 cups Full-fat Bulgarian or Greek Yogurt (plain and unsweetened)
- 1.5 cups Cold Water (adjust for desired thickness)
- 3 pieces Persian Cucumbers (finely diced or coarsely grated)
- 3 pieces Fresh Garlic Cloves (pressed or finely minced into a paste)
- 3 tablespoons Extra Virgin Olive Oil (high quality for finishing)
- 1 teaspoon Red Wine Vinegar (optional, for extra tang)
Herbs and Texture
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/2 cup Walnut Halves (toasted and finely crushed)
- 1 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4 pieces Extra Dill Sprigs (for decoration)
- 1 tablespoon Walnut Dust (reserved from the crushed walnuts)
- 4-8 pieces Ice Cubes (optional, for serving on very hot days)
👨🍳 Instructions
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1
Begin by washing the Persian cucumbers thoroughly; there is no need to peel them as the skin provides a lovely color and texture.
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2
Dice the cucumbers into very small, uniform cubes (about 1/4 inch). Alternatively, for a more liquid consistency, you can use a box grater on the coarse setting.
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3
Place the minced garlic in a small mortar and pestle with a pinch of salt. Grind until it forms a smooth, fragrant paste to ensure the flavor distributes evenly.
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4
In a large mixing bowl, add the 2 cups of yogurt. Use a whisk to beat the yogurt until it is completely smooth and free of lumps.
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5
Slowly pour the cold water into the yogurt, whisking continuously until the mixture reaches a consistency similar to heavy cream.
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6
Fold the diced cucumbers and the garlic paste into the yogurt mixture using a large spoon.
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7
Stir in the finely chopped fresh dill, reserving a small amount for the final garnish.
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8
Add 2 tablespoons of the olive oil and the red wine vinegar (if using). Stir well to emulsify the oil into the yogurt base.
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9
Toast the walnut halves in a dry pan over medium heat for 3-4 minutes until fragrant, then crush them into small bits and stir half of them into the soup.
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10
Season with sea salt and freshly cracked black pepper. Taste and adjust the seasoning—the flavors will develop as the soup chills.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' period is crucial for the garlic and dill to infuse the yogurt.
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12
Before serving, give the Tarator a final stir. If it has thickened too much, add a splash of cold water.
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13
Ladle the soup into chilled bowls or glass tumblers (a traditional Bulgarian way of serving).
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14
Garnish each serving with a swirl of the remaining olive oil, a sprinkle of crushed walnuts, and a fresh sprig of dill.
💡 Chef's Tips
Always use full-fat yogurt for the most authentic, silky mouthfeel; low-fat versions can turn out too watery. If the garlic is too sharp for your taste, blanch the cloves in boiling water for 1 minute before mincing. For the best texture, hand-dice the cucumbers rather than using a food processor, which can make them mushy. If you are short on time, add two ice cubes to each bowl to chill the soup instantly without diluting the entire batch. Store leftovers in an airtight container for up to 2 days, but note that the garlic flavor will intensify significantly over time.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside grilled meats like Kebapche or Kyufte. Pair with a glass of chilled Rakia or a crisp, dry Sauvignon Blanc. Accompany with a side of warm, crusty sourdough bread or toasted pita for dipping. Serve in small glasses as a 'liquid salad' during a multi-course summer brunch. Pair with a traditional Shopska salad for a complete Bulgarian vegetarian feast.