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Marina Staneva’s Tarator

While I’m spending the lockdown in London I find myself preparing national dishes from my home country more than anything else. Tarator is a traditional Bulgarian dish served as a first course or instead of a salad in the summer. I remember making my first tarator as a teenager on a hot Bulgarian summer day under the guidance of my mum. Preparing one in my flat in London brings back some priceless memories from my childhood and reminds me of summer time spent by the Black Sea. 


Tarator - Cold Bulgarian Soup

Ready in: 20min

Serves: 4


1 large cucumber

500g plain yogurt

4 garlic cloves

4 stems fresh dill 

100g crushed walnuts

2 tbsp olive oil (or sunflower oil)

200ml water (cold)


Optional - black pepper

Peel the cucumber and cut it into small cubes (optional - grate it). Chop the fresh dill and put both in a bowl. Beat the yogurt, add water, stir the mix and add it to the bowl together with crushed garlic, walnuts, oil and salt to taste. Serve cold.

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