Tarator
Bulgarian tarator
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| Alternative names | Ttalattouri |
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| Type | Soup |
| Serving temperature | Cold, can be served in a glass |
| Main ingredients | Yogurt or tahini, cucumber, garlic, walnuts, dill, vegetable oil, water |
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Tarator, tarathor, taratur, or ttalattouri (Bulgarian, Macedonian and Serbian Cyrillic: таратор, Albanian: Tarator, Sals kosi, Turkish: cacık, Greek: τζατζίκι / τταλαττούρι (Cyprus)), is a soup, appetizer, or sauce found in the cuisines of Eastern Europe. It generally includes ground walnuts, garlic, and yogurt or tahini, and often cucumber, herbs, and vinegar or lemon juice.
In the Balkans, it is a cold soup (or a liquid salad), popular in the summer. It is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.
Turkish and Levantine tarator is usually a sauce based on tahini, not yogurt. It is often served with fish or fried seafood.
Cypriot Greek: τταλαττούρι is not a soup-like sauce like Bulgarian tarator but more of a dipping sauce from strained yogurt.
The word is found in languages from the Balkans to the Levant, and appears to be of Bulgarian origin.
In Bulgaria, tarator is a popular meze (appetizer) but also served as a side dish along with Shopska salad with most meals. Sunflower and olive oil are more commonly used and walnut is sometimes omitted. Tarator is seasoned with garlic and dill both of which can be omitted if so desired. Tarator is a popular dish in Bulgaria. A salad version of tarator is known as "Snowwhite salad" (Bulgarian: салата - "salata Snezhanka" or "Snejanka" ), also called Dry Tarator. It is made of thick (strained) yogurt, without water. It can be served as an appetizer or as a side to the main meal. It is a common refresher during the summer.
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