Tarator is one of Bulgaria’s most well-known dishes. Served cold and made with yoghurt, cucumbers, walnuts, garlic, and dill, it is a simple recipe yielding fabulous flavor.
Although tarator traditionally appears on the summer dining table in Bulgaria, I make it year-round. The ingredients are easy to come by, and once you have them, you are only about ten minutes away from a delicious bowl of refreshing tarator. No cooking required!
What you’ll need:
2 cups plain yoghurt (Bulgarian or Greek would be best)
1 cup cold water
1 large cucumber
2 cloves fresh garlic
2 Tbsp fresh dill (or 1 Tbsp dry dill)
1/3 cup walnuts
1 Tbsp olive oil
salt to taste
Yields about four servings. Unless you are like me and can eat all of it in one sitting. In that case, you may want to double or triple the recipe if you are expecting guests.
Step 1. In a large mixing bowl, whisk together the yoghurt and water until smooth.
Step 2. Dice the cucumber. You may wish to peel it first; I only peel mine if the peeling is waxy. Add it to the bowl.
Step 3. Coarsely chop the walnuts. Add them to the mix.
Step 4. Chop the dill and add it to the bowl. I prefer to use fresh dill, so long as it’s available. If you are using dry dill, remember that it will be stronger than fresh dill, so you won’t need as much.
Step 5. Finely chop the garlic and add it in. Better yet, crush it through a garlic press.
Step 6. Blend everything together in the bowl, and add the olive oil and salt. Your tarator is ready! Serve as a stand-alone meal, or alongside something else. Enjoy!