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
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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
- 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.
- Chill the soup for at least an hour. Taste and adjust for salt. Serve ice cold in small glasses or cups.
/fde4b25b-fd9d-4224-b664-a6fec8f8d8fb--DSCN7997.JPG "Tarator....The Radish Version 2")
