A type of Bulgarian soup
Tarator is a cold soup made of yoghurt, cucumbers, and garlic. It is best enjoyed in the summertime when the blazing sun scorches your head. You can eat it any other time too but you will appreciate its icy chill more when the temperatures around you increase. We have discovered that you can have a rakia or beer with it with no negative side effects but stay away from combining it with wine.
Our Bulgarian Tarator was featured in The New York Times.
1 long cucumber, chopped or grated (we prefer it peeled)
1 garlic clove, minced or smashed
4 cups Bulgarian yoghurt
1 cup water
1 teaspoon salt (we like it saltier)
1 tablespoon dill, finely chopped
4 big pecans, well crushed
3 teaspoons olive oil
Put all those together and mix well. When ready garnish with olive oil (or other favorite oil) Best when very cold.
Try it without the dill and the pecans - Bulgarian restaurants favorite.
Tarator is a cold summer soup made of yogurt and cucumbers. It is served chilled. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.
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