tarator

Tarator is a name used in several Southeastern European and Near Eastern cuisines for a cold, yogurt-based dish. It is most commonly associated with Bulgarian cuisine, where tarator refers to a chilled cucumber soup made with yogurt, grated cucumber, garlic, and dill, diluted with water or ice, and often finished with salt and sometimes crushed walnuts. This version is typically served as a refreshing summer dish and can range from a thin soup to a thicker, yogurt-dominant dip.

In Turkish cuisine, tarator (tarator sosu) is a similar cold yogurt-based preparation that may be served as a sauce, a dip, or a light soup. It usually includes cucumber, garlic, dill, and olive oil, with variations that may incorporate lemon juice or walnuts. In some Balkan and Mediterranean regions, tarator variants resemble the Bulgarian form but differ in the balance of ingredients such as the amount of garlic, dill, or the use of walnuts or bread to adjust texture.

Preparation across variants generally involves thinning yogurt with cold water or stock, then adding finely chopped or grated cucumber, minced garlic, and fresh dill. Salt, and sometimes olive oil or lemon juice, are added to taste. The dish is typically chilled before serving and can be enjoyed as a starter, a side dish, or a dip with bread or vegetables.

See also: cacık, tzatziki, ayran.