🧂 Ingredients
- 500 g Plain yogurt(full-fat, preferably Bulgarian)
- 2 medium Cucumbers(peeled, seeded, and finely diced or grated)
- 2-3 cloves Garlic(minced)
- 0.5 cup Fresh dill(chopped)
- 0.25 cup Walnuts(chopped, for garnish)
- 1 cup Water(cold, or more to desired consistency)
- 2 tbsp Olive oil(optional, for drizzling)
- to taste Salt
👨🍳 Instructions
- 1
In a large bowl, whisk the yogurt until smooth. If using very thick yogurt, you can thin it with a little water.
💡 Tip: Using a whisk will ensure a smooth consistency. - 2
Add the diced or grated cucumbers, minced garlic, chopped dill, and salt to the yogurt. Stir well to combine.
💡 Tip: Adjust garlic and dill to your preference. - 3
Gradually add cold water, stirring continuously, until the soup reaches your desired consistency. Some prefer it thicker, others thinner.
- 4
Chill the tarator in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 5
Serve cold, garnished with chopped walnuts and a drizzle of olive oil, if desired.
💡 Tip: For an extra kick, add a pinch of red pepper flakes.
💡 Pro Tips
- ✓Use good quality, thick yogurt for the best texture.
- ✓Adjust the amount of garlic and dill to your personal taste.
- ✓Tarator is best served very cold.
- ✓If you don't have walnuts, toasted sunflower seeds can be used as a garnish.
🔄 Variations
- Add a tablespoon of lemon juice for a tangier flavor.
- Include a finely chopped green bell pepper for added crunch.
- For a vegan version, use a thick, unsweetened plant-based yogurt (like soy or coconut) and omit the walnuts or use a vegan alternative.