Tarator

Some recipes for Tarator are simply a Bulgarian version of Greek Tzatziki. However, Tarator is more of a cold soup than a dip and often includes walnuts with different spices. My dad used to make a crude version of this dish when I was kid, but I didn’t like it that much. He would use the rather tasteless plain yogurt available from Vons Supermarket in the 1970s and ’80s. To that he would add water and way too much garlic for my taste. He was trying to recreate a food memory from his childhood in Bulgaria, but his mother Rachel was the most skilled chef in the family so the results were underwhelming. My dad’s effort was appreciated but the recipe below is much more flavorful and authentic. Use the best quality yogurt available for optimal taste.
– Jon Varsano

• Ingredients

  • 2 cups of strained Greek yogurt
  • 1 cucumber, seeded, peeled and diced. Persian cucumbers work best, but an English cucumber is OK too.
  • 1/8 tsp salt
  • 4 tbsp finely chopped dill
  • 4 tbsp chopped walnuts
  • 1 to 2 garlic cloves, finely chopped
  • 1 tsp of olive oil
  • 2 1⁄2 cups cold filtered water

• Directions

  1. In a large bowl, add the cucumber, yogurt, salt, dill, and garlic and mix.
  2. Slowly add in the cold water and mix to desired consistency. You may not need to add all of the water. Add ice cubes if you want a colder soup.
  3. Season with more salt and other optional spices, to taste. Add a drizzle of olive oil over the top of the soup.

• Varsano Variations

  • Add a tablespoon of vinegar (or lemon juice) with olive oil
  • Add a tsp of mint and parsley
  • Add a 1/2 teaspoon of paprika