Author Notes
My first introduction to tarator was during a trip to Bulgaria years ago. My folks always talked about it but neither had ever made it for us. Traditionally, tarator is a cold cucumber and yogurt soup served all over Bulgaria, especially during the summer. Served ice cold in small cups or glasses, it's often a starter or complements a Shopska salad and bread. Sharp and garlicky, it's not for raw garlic haters, although I have seen a version or two omitting it. Sometimes lettuce, carrot or radish is substituted for the cucumber. This one is a radish version with just a little cucumber. A little goes a long way! —inpatskitchen
Ingredients
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2 cups
Greek yogurt
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1 cup
water
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2
cloves grated garlic(microplane)
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1 1/2 cups finely grated red radish (I used the small holes on a box grater) including any juices
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1 cup
finely grated, deseeded cucumber including any juices
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1 teaspoon
salt
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1 teaspoon
red wine vinegar
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2
packed tablespoons fresh minced dill
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1/2 cup
ground walnuts
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Additional salt for reseasoning
Directions
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Whisk the yogurt and water together in a medium mixing bowl. Stir in the garlic, cucumber, radish, salt, red wine vinegar, dill and ground nuts.
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Chill the soup for at least an hour. Taste and adjust for salt. Serve ice cold in small glasses or cups.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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