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Tarator - Bulgarian Chilled Yoghurt Soup

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TasunkaWitko View Drop Down
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    Posted: 07 February 2016 at 12:41


Bulgarian Cold Cucumber and Yoghurt Soup with Walnuts

From Time/Life's Foods of the World - A Quintet of Cuisines, 1970:

Walnuts, a Bulgarian staple, and crushed ice lend interest to the cold yoghurt soup, with cucumbers and dill, called tarator.

To serve 4:

1 medium-sized or 2 small-sized cucumbers

1.5 teaspoons salt

2 cups unflavoured yogurt

1/3 cup walnuts, finely chopped

1 tablespoon finely-cut fresh dill

1/2 teaspoon finely-chopped garlic

2 tablespoons sunflower or olive oil

1 cup crushed ice cubes

With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out and discard the seeds by running the tip of a teaspoon gently down the centre of each half. Cut the cucumber halves into 1/4-inch dice, place in a small bowl, and sprinkle evenly with 1/2 teaspoon of salt. Set aside at room temperature for about 15 minutes. Then transfer the cucumber to a sieve, wash briefly under cold running water, and let them drain. Spread the cucumbers out on paper towels and pat them thoroughly dry.

Combine the diced cucumbers, unflavored yoghurt, chopped walnuts, dill, garlic and the remaining teaspoon of salt in a deep bowl, tossing them about with a spoon until they are thoroughly mixed.  Stir in the sunflower or olive oil by the teaspoonful, making sure each addition is well absorbed before adding more.

Ladle the soup into 4 individual bowls or soup plates, dividing it evenly among them, and refrigerate the soup for at least 1 hour, or until thoroughly chilled.  Drop about 1/4 cup of crushed ice cubes into each bowl immediately before serving.
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