Soups & chorba
Tarator
Cold summer soup of yoghurt, cucumber, garlic and walnuts — as much a salad as a soup, depending how far you let it down.
Recipe from Туѓино Јабано
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Peel the cucumbers and grate them coarsely, or dice them small if you want a crunchier tarator.
- Salt them and leave them in a colander for ten minutes, then squeeze gently. Skip this and the cucumbers will water the soup down within half an hour.
- Crush the garlic to a paste with a pinch of coarse salt.
- Whisk the yoghurt with the garlic, olive oil and vinegar until smooth, then let it down with cold water to the consistency you want.
- Stir in the drained cucumber, the finely chopped dill and most of the coarsely chopped walnuts.
- Chill for at least an hour. Serve in cold bowls, scattered with the remaining walnuts and a thread of olive oil. Taste before serving — cold, the soup wants more salt than you would think.
If you cannot find it
Substitutions that work outside Macedonia.
- Thick sheep's yoghurt
- Greek yoghurt at 10 % fat, let down with a little more water.
- Walnuts
- Almonds or hazelnuts, toasted dry and roughly chopped.
- Dill
- Fresh mint, or parsley if you have neither.
