Tarator

Name: Tarator
Ingredients: 500 ml plain yogurt (or kefir); 300 g cucumbers; 50 g walnuts; 1 bunch of dill (20 g); 2 tbsp vegetable oil; 2–3 cloves of garlic; salt; pepper

Tarator is a popular Bulgarian cold soup. It is most commonly made with plain yogurt, but you can also use kefir, ayran, kumiss, or other fermented dairy drinks.

Ingredients:

500 ml plain yogurt (or kefir)
300 g cucumbers
50 g walnuts
1 bunch of dill (20 g)
2 tbsp vegetable oil
2–3 cloves of garlic
salt
pepper

How to cook tarator

Peel the cucumbers and cut them into very small cubes.

Pick the dill leaves from the stems and finely chop them.

Chop the walnuts in a food processor or crush them in a mortar (the walnuts should be ground almost into a paste).

Place the cucumbers, walnuts, and dill into a soup bowl, then season with salt and pepper. Add the vegetable oil and garlic pressed through a garlic press.

Stir to combine.

Add the yogurt and stir to combine. Also add ½–1 cup of drinking water to reach your desired soup consistency. If the fermented dairy product was not tangy enough, you can add the juice of half a lemon. Refrigerate the soup for 30–60 minutes until fully chilled.