Bulgaria is a Balkan nation and its cuisine has Greek, Slavic, Ottoman and Persian influences. While I remember reading about this country during childhood. Especially in some of the Tintin books, the portrayal of Syldavians appear to have a similarity to Bulgarian, their food habits etc.
Apart from this remote memory I have no idea about the cuisine. So I took a virtual tour, my prerequisite was, of course, vegetarian options in their baked dishes as I wanted to bake something. Surprisingly their Tarator impressed me much and I felt I could easily make it.
The fact was until I actually read the recipe
again to make it, I didn’t realize how simple this recipe was. Tarator
is a traditional Bulgarian soup. Even while reading it in various sites
didn’t strike me. It’s not exactly a soup but a no-cook refreshing
summer dish. Because you add garlic it’s also sharp. According to the
writer, to Bulgarians Tarator is what Gazpacho is to Spanish or
Vichyssoise is to French – a superb summer first course that refreshes
while it stimulates the palate. It’s easy and fast to make, while
healthy and very low calorie.
Cucumbers, peeled and finely chopped – 1 Cup
Garlic pressed – 1 clove
Curds/ Yoghurt – 4 cups
Water – 1 cup
Fresh dill, finely chopped – 1/2 bunch
Crushed walnuts – 3 tablespoons of
Oil / Olive oil) – 2 tsp
How to make Tarator
Prep the cucumber, peel and finely chop, press the garlic, crush the walnuts and chop the herb.
Once you are ready, it’s time to assemble. In a large bowl, dilute the curds, add all the ingredients. Add salt to taste and combine everything well. Store in the fridge to cool for half an hour.
The writer says we can serve the Tarator in soup bowls or we can serve Tarator in large glasses “on the rocks”, which will be a very refreshing and appetizing way to start a meal on a hot summer’s day.