Tarator is Bulgaria's iconic cold soup made with yogurt, cucumber, garlic, and walnuts—a creamy, tangy, and refreshing dish perfect for hot summer days. Its cool temperature and bright herb flavors make it a standout chilled starter.
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Chop the cucumbers into small pieces. Finely chop the garlic, or use a garlic presser. Chop the dill and walnuts.
Add the yogurt, salt, and pepper. Mix everything. Then add the water and olive oil. Mix one more time.
Transfer to the fridge for at least an hour or till cold. Serve and enjoy.
Store tarator covered in the refrigerator for up to 2 days. It thickens as it sits; thin with chilled water before serving. Not suitable for freezing due to yogurt's texture.
Yes, tarator tastes best when chilled for at least 2 hours before serving. You can prepare it up to 1 day in advance; store covered in the refrigerator. Add extra water if the soup thickens after sitting.
Use full-fat plain yogurt (Greek or Bulgarian yogurt works best) for a creamy, tangy base. Avoid flavored or low-fat varieties, which can make the soup watery.
Yes, sunflower seeds or pine nuts are good alternatives. You can also omit them entirely, though they add traditional texture and richness.
Peel, halve lengthwise, and scoop out seeds to reduce excess water. Grate or finely chop the flesh so it blends smoothly with the yogurt.
Tarator is always served cold. Chill all ingredients beforehand and refrigerate the finished soup for at least 2 hours before serving.
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