Make Ahead

Tarator....The Radish Version

May 24, 2012
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

  • Makes almost 4 cups
Ingredients
  • 2 cups Greek yogurt
  • 1 cup water
  • 2 cloves grated garlic(microplane)
  • 1 1/2 cups finely grated red radish (I used the small holes on a box grater) including any juices
  • 1 cup finely grated, deseeded cucumber including any juices
  • 1 teaspoon salt
  • 1 teaspoon red wine vinegar
  • 2 packed tablespoons fresh minced dill
  • 1/2 cup ground walnuts
  • Additional salt for reseasoning
In This Recipe
Directions
  1. 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.
  2. Chill the soup for at least an hour. Taste and adjust for salt. Serve ice cold in small glasses or cups.

See Reviews

See what other Food52ers are saying.

  • BlueKaleRoad
    BlueKaleRoad
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • inpatskitchen
    inpatskitchen
Review
inpatskitchen

Recipe by: inpatskitchen

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!