Recipe
Tarator
A cold cucumber and yogurt soup from the eastern Balkans: garlic, dill and crunchy walnuts in an ice-cold, silky bowl. There is no cooking at all — five minutes of work, an hour in the fridge, and a hot summer day is saved.
- Preparation
- 15 minutes
- Cooking
- 0 minutes
- Total time
- 15 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbohydrates
- 9 g
- Fat
- 19 g
Ingredients
- Cucumber2 kom
- Plain yogurt500 g
- Cold mineral water150 ml
- Garlic2 čehova
- Fresh dill2 žlica
- Walnuts50 g
- Olive oil2 žlica
- Saltpo ukusu
Instructions
- 1
Coarsely grate or finely dice the cucumbers, toss them with a pinch of salt and let them drain in a sieve.
- 2
Whisk the yogurt with the cold mineral water until smooth and pourable, like thin cream.
- 3
Stir in the cucumber, crushed garlic, chopped dill and half the olive oil. Season with salt.
- 4
Cover and chill the tarator thoroughly in the fridge.
- 5
Serve in cold bowls, topped with the chopped walnuts and the rest of the olive oil.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
