In my last post, I shared the news that my good friends Hristo and Emiliya from Sofia in Bulgaria had come to visit. Years ago, Hristo stayed with us for a few months when we lived in Victoria and we’ve remained close ever since. One night Hristo walked me through a couple of Bulgarian recipes.
“You must make tarator soup,” he said.
“It’s a cold yoghurt soup with cucumber, garlic and dill,” he said.
“Is that a tzatziki soup?” I asked just trying to be funny.
Well, it turns out that’s exactly what it is and it’s a traditional Bulgarian dish that every Bulgarian eats. Think of it in the same way a Spaniard would think of gazpacho. That’s what I’m told anyway.
The colder it is, the better it tastes. When I had some the next day, Hristo was right. The flavors had time to meld together and it was even more delicious on day two. It’s often served in appetizer sized portions.
- 2-3 Lebanese cucumbers, washed and finely diced
- 2 cups plain yoghurt
- ½ cup walnuts, chopped
- 3-4 cloves garlic, crushed
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon walnut oil
- In a medium sized bowl, add all ingredients except water and mix well.
- Slowly whisk in cold water until the soup reaches a consistency you enjoy.
- Chill and serve.
You really should try this soup. John and I both thought it was delicious. Next up is a lovely salad.
Hristo and Emiliya headed to the Great Barrier Reef and then on to Darwin. I certainly have travel envy.