Tarator - Cold Summer SoupTarator (Cyrillic: таратор) popular in the summertime in Bulgaria and the Republic of Macedonia.
It is made from yoghurt,cucumbers,garlic,nuts,dill,vegetable oil and water.
It is best served chilled or even with ice. However, there are some variations where no nuts or dill is required. It also gives a pleasent taste and is still exquisite.
Tarator is eaten with a spoon, either as a soup before the main dish, or as a salad with the main meal.
The Turkish variation of tarator is similar, but has a rich consistency and is served as a meze. On the south coast of Turkey, it is served with fried squid and includes yoghurt, lemon, walnut, olive oil, bread and garlic.
Tarator is also consumed in almost the same manner in other countries. However, water, nuts, fruits and dill aren't used. Vegetable oil is often substituted with olive oil. In a different variation, this dish is enriched with a plain omelet, cut into little pieces and added to the mixture. Due to the richness the eggs add, this variation of Tarator may be consumed as a main course.
To prepare tarator you need:
Mash the garlic with salt and then add to it grated or finely chopped cucumber.
Add these to a large bowl and pour in the yoghurt.
There is a
type of tarator known as 'suh tarator', or dry tarator, which is
prepared with very thick yoghurt, without adding water, like the
greek tzatziki. This is also sometimes called 'snezhanka' (Снежанка салат)
salad, meaning Snow White, as in the fairy tale. This is however
a modern name for the meze dish.
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