Tarator

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 296
• Protein: 6 g
• Carbs: 7 g
• Fat: 26 g

Ingredients

• 500 g Plain Greek yogurt ( well chilled )
• 1 piece Cucumber ( grated )
• 2 piece Garlic ( pureed )
• 50 g Walnut kernel ( crushed )
• 2 tbsp Extra virgin olive oil
• 1 piece Dill ( chopped )
• 1 tbsp Red wine vinegar
• 50 ml Mineral water optional ( to adjust texture )
• 1 pinch Gray sea salt

Instructions

1. Prepare the cucumber

   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. Work the garlic and walnuts

   Mince the garlic very finely until it forms a paste. Roughly crush the walnuts to maintain a bit of crunch.

3. Bind and season

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for up to 48 hours. Stir before serving as water may separate slightly.