📝 About This Recipe
Tarator is Bulgaria’s beloved liquid salad, a cooling masterpiece that captures the essence of a Balkan summer in every spoonful. This vibrant cold soup balances the tang of thick probiotic yogurt with the crisp crunch of Persian cucumbers and the aromatic punch of fresh dill and garlic. It is an incredibly hydrating, healthy, and sophisticated dish that serves as the perfect antidote to a sweltering afternoon.
🥗 Ingredients
The Base
- 2 cups Full-fat Bulgarian or Greek Yogurt (plain and unsweetened)
- 1.5 to 2 cups Cold Water (filtered; adjust for desired thickness)
- 3 tablespoons Extra Virgin Olive Oil (high quality for finishing)
The Vegetables and Herbs
- 2 large Persian Cucumbers (unpeeled for texture, finely diced)
- 3-4 cloves Fresh Garlic (pressed or turned into a paste with salt)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/3 cup Walnuts (raw, finely crushed or chopped)
Seasoning
- 1 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (optional, for extra brightness)
👨🍳 Instructions
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1
Begin by preparing the cucumbers. Wash them thoroughly and dice them into very small cubes (about 1/4 inch). Avoid grating them, as dicing provides the signature crunch that defines a great Tarator.
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2
Place the diced cucumbers in a large mixing bowl and sprinkle with a pinch of salt. Let them sit for 5 minutes to release a bit of their natural juice.
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3
Mince the garlic cloves finely, then use the side of your knife to mash them into a smooth paste with a bit of salt. This ensures the garlic flavor is evenly distributed without biting into a raw chunk.
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4
In a separate medium bowl, whisk the yogurt vigorously until it is completely smooth and creamy with no lumps remaining.
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5
Slowly pour the cold water into the yogurt while whisking constantly. Aim for the consistency of a thick heavy cream or a light pourable soup.
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6
Add the garlic paste and the finely chopped dill to the yogurt mixture, stirring well to incorporate the aromatics.
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7
Pour the yogurt base over the diced cucumbers in the large bowl and stir gently.
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8
Add the extra virgin olive oil and the lemon juice (if using). The oil should create beautiful golden beads on the surface.
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9
Taste the soup and adjust the salt levels. The flavors will develop as it sits, so be conservative but firm with your seasoning.
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10
Cover the bowl and refrigerate for at least 1 hour. Tarator is best served ice-cold.
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11
While the soup chills, lightly toast the crushed walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Let them cool completely.
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12
Just before serving, give the soup a quick stir. Ladle into chilled bowls and top generously with the toasted walnuts and an extra sprig of dill.
💡 Chef's Tips
Always use the freshest dill possible; dried dill will not provide the necessary floral notes. If you prefer a thinner soup, add more water, but ensure you adjust the salt and garlic accordingly. For the most authentic flavor, use a yogurt with 'Lactobacillus bulgaricus' cultures. To keep the soup extra cold during a party, you can add a few ice cubes directly to the serving tureen. Don't skip the walnuts—they provide a necessary earthy contrast to the acidic yogurt.
🍽️ Serving Suggestions
Serve in a tall glass as a refreshing beverage-style appetizer. Pair with warm, crusty pita bread or Bulgarian 'Pogacha'. Excellent alongside grilled meats like Kebapche or Shish Tawook. Enjoy with a side of Rakia or a crisp, dry white wine like Sauvignon Blanc. Serve as a light lunch with a side of feta-stuffed roasted peppers.