Tarator time

tarator recipe

Now pour yourself a rakia!

Remember that old, catchy, jaunty song by Mungo Jerry? “In the summer time, when the weather is high, you can chase right up, and touch the sky…”

For me, it’s “Tarator Time”.

“This cold soup is among Bulgarians favourite foods for the summer. It is served as a first course instead of a salad or between meals as refreshment. You might even see it served in a glass. Most men here say it goes great with a glass of cold rakia (Bulgarian grape or fruit brandy).” [1]

A simple, quick recipe

Ingredients: Servings: 3-6

• 2 cucumbers (about 500 g or 1 lb)
• 500 g plain yogurt (1 lb)
• 3 -4 garlic cloves
• 2 -3 tablespoons of crushed walnuts (optional)
• 1 bunch fresh dill
• oil
• salt
• water (optional)


Cut the cucumbers into cubes and put them in a bowl. You may also grate them, but that changes the look and the consistency.
Beat the yogurt with a fork until it becomes liquid and pour it over the cucumbers.
3. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
If needed, add some water to make the soup as liquid as you like – but take care not to make it too “thin”.
5. Put into the refrigerator to cool, or add ice cubes.
Serve cold.


7: Pour yourself a glass of rakia.
8. Enjoy both! Nazdrave!

[1]: Recipe source


Tags: ,

One Response to “Tarator time”

  1. Славянка Says:

    The cucumbers cubes – make them not bigger than 5 mm (this is 1/5 of the inch) and the oil – let it be no more than 1-2 spoonfuls. This is how I make my tarator and my son approves every time.

Please leave a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: