Bulgarian Tarator Recipe

By Darina | Cuisine

Jul 04

The summer in Bulgaria is hot. In high summer, temperatures rise to 40 degrees Celsius (104 F) and beyond. So it is not a surprise that Tarator is a favourite dish for many Bulgarians.

Cold soup with cucumbers, yogurt and fresh herbs on the table

Bulgarian Tarator

You will find the cold cucumber soup in any respectable Bulgarian restaurant. Sometimes it is served as a soup in a bowl, sometimes you get it in a glass as a drink accompanying your main dish and other times it works as a terrific starter. Whatever the presentation, Tarator is easily acquired and universally beloved.

And why wouldn’t it be? There’s nothing like an ice cold Tarator at midday. Order it when you’re resting from the sun in the cool shadow of a street restaurant, waiting for your meal. Or when you are at home, exhausted from the heat of the day, wanting to have an easy light supper. You will discover Tarator works for many occasions.

Without much ado, here is the one and only Tarator!

1 cucumber
400 g yogurt
3 cloves garlic
A handful of chopped walnuts
2 tbsp oil
300 ml water

Wash and peel the cucumbers. Cut in small cubes or grate in a large bowl. Add the finely chopped garlic, dill and walnuts. Add the oil and stir well.

Don’t like garlic? Don’t add it. Apart from the cucumber, oil and yogurt everything else is optional.
In a separate pot mix well the yogurt and water. Depending on the yogurt you are using you might need more or less water. Add the yogurt mixture to the cucumbers.

Serve chilled.