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.
Tarator takes about 15 minutes and makes 4 servings. Each serving has 230 kcal.
- 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 pcs
- Plain yogurt500 g
- Cold mineral water150 ml
- Garlic2 cloves
- Fresh dill2 tbsp
- Walnuts50 g
- Olive oil2 tbsp
- Salt1 pinch
Instructions
- 1
Coarsely grate or finely dice the cucumbers, toss them with a pinch of salt and let them drain in a sieve.
Tip: Do not skip the draining - cucumbers hide a lot of water, and it would thin your tarator into sad juice.
- 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.
Tip: Tarator must be properly cold - lukewarm tarator convinces no one. In a hurry, stir in a few ice cubes.
- 5
Serve in cold bowls, topped with the chopped walnuts and the rest of the olive oil.
Cooking methods
On the stove
There is nothing to cook here - the stove stays off. If you like, briefly toast the walnuts in a dry pan over medium heat until fragrant; it deepens their flavor noticeably. Let them cool before they go on the soup.
On induction
No cooking needed. For toasting the walnuts, use a dry pan at level 5–6 for two or three minutes, shaking now and then - induction heats fast and nuts burn quickly. Everything else is a bowl and a whisk.
Over an open fire
A cooking fire is not needed - tarator is what you eat while the fire burns for something else. At a summer cookout you can toast the walnuts in a dry pan at the edge of the embers. Keep the bowl in the shade, or better, in a cooler.
Recipe questions
- How long does this recipe take?
- Plan for about 15 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. No cooking needed. For toasting the walnuts, use a dry pan at level 5–6 for two or three minutes, shaking now and then - induction heats fast and nuts burn quickly. Everything else is a bowl and a whisk.
- Can I cook this recipe over an open fire?
- Yes. A cooking fire is not needed - tarator is what you eat while the fire burns for something else. At a summer cookout you can toast the walnuts in a dry pan at the edge of the embers. Keep the bowl in the shade, or better, in a cooler.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
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.
