Tarator
15 min
total
4
people
297
calories per serving
Ingredients
4 people
- 500 gPlain Greek yogurt (well chilled)
- 1 pcCucumber (grated)
- 2 pcGarlic (pureed)
- 50 gWalnut kernel (crushed)
- 2 tbspExtra virgin olive oil
- 1 pcDill (chopped)
- 1 tbspRed wine vinegar
- 50 mlMineral water (to adjust texture)
- 1 pinchGray sea salt
Method
A bright white cold soup, dotted with vibrant green cucumber and dill. On the palate, the creamy yogurt dominates, enhanced by crunchy walnuts and a sharp acidic touch.
- 1
Grate the cucumber with the skin on a coarse grater. Squeeze it between your hands to remove excess water. The flesh should be moist but not soaking wet.
- 2
Mince the garlic very finely until it forms a paste. Roughly crush the walnuts to maintain a bit of crunch.
- 3
In a bowl, whisk the yogurt with olive oil and vinegar. Stir in the cucumber, garlic, walnuts, and chopped dill. If the consistency is too thick, loosen with a bit of mineral water until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Prepare it at least 2 hours in advance. The cold sets the garlic and dill aromas.
- Don't peel the cucumber entirely; the skin provides color and structure.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Stir before serving as water may separate slightly.
4.6
40 reviews
Rate this recipe:
