Tarator is the Bulgarian cold yoghurt soup with cucumber, walnut, dill, garlic and a splash of sunflower oil. The summer staple from June through September.

Tarator's roots are Persian via Ottoman Turkey, where the dish was originally a yoghurt sauce. Bulgaria's contribution was thinning it into a soup and folding in cucumber and walnut. Today it is one of the most recognisable Bulgarian dishes, served chilled to start summer meals from June through September across Plovdiv's tavernas and family tables.

Where to eat Tarator in Plovdiv

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Make it at home

Serves 445 minEasy

Ingredients

  • 500g Bulgarian yoghurt (full fat)
  • 1 large cucumber, finely diced or grated
  • 50g walnuts, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons sunflower oil
  • 200ml cold water
  • Ice cubes, salt

Method

  1. Whisk yoghurt with cold water in a bowl until smooth.
  2. Stir in cucumber, garlic and dill. Season with salt.
  3. Add the sunflower oil; whisk gently to combine.
  4. Refrigerate at least 30 minutes for the flavours to settle.
  5. Ladle into bowls; top with chopped walnuts and an extra dill sprig.
  6. Add an ice cube to each bowl before serving.

Editor tip. Salt the cucumber and let it drain 10 minutes before adding to keep the soup thick rather than watery.

Common allergens: Dairy, Tree nuts.