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The tarator or taratur is a cold cucumber soup in the Balkan and Turkish cuisine, in which cucumbers , garlic , dill and olive oil as well as possibly mashed walnuts are stirred in ice-cold yogurt . The consistency varies from soup to firm (so-called dry tarator), so the dish can be eaten as a cooling soup or as a dip with bread. Tarator is served as a starter , especially on hot summer days .

The etymology of the word is unclear, but it is mostly derived from Turkish or Persian .

Individual evidence

  1. ^ Inge Kramarz: The Bulgarian kitchen , Steingrüben Verlag, Stuttgart 1958; here especially p. 32 and 75.

See also