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As a Bulgarian I would say: make it as it is. Do not fry the garlic, it's a healthy and delish recipe why ruin it, and do not blend it. But, that's just me. It is my all time favorite soup. Well done, Nelke.
I really love this simple and refreshing side dish. I usually prefer it thicker, as a salad versus a soup. I recommend eating it immediately upon preparing it because I find the garlic flavor becomes too strong by the next day. I guess an alternative to this would be to soak the cucumbers and sliced garlic in salt water or several hours (like a wilted cucumber salad) then drain thoroughly, toss out the garlic and then add the yogurt, dill and walnuts. Just a thought to make leftovers less "leftover" :-)
YES!!! I'm Macedonian-Bulgarian. This was a summer favorite in our family.
Super easy and delicious! Don't change a thing, make it as is and enjoy on a hot summer day.
Love this recipe! I change it up just a little bit- first I recommend sauteing the garlic in olive oil, which eliminates that intense raw garlic flavor. I also make it in a food processor to even out the consistency, and add a serrano pepper to give it some spice. Enjoy!!
Loved it!! I had tarator when I was in Bulgaria and have been craving it for some time now! Thanks for the recipe!! Didn't have any fresh dill so I just used some thym , still worked out great
My Bulgarian husband was thrilled when he came home and this was chilling in the fridge. (Yes, I actually served it with Rakiya, too!) Toasted almonds can also be used in lieu of walnuts. Either way, AWESOME!
This is a fabulous recipe -- but the walnuts are not optional! They are what makes this recipe different and special. Also, I put the whole business in a food processor and make a smooth soup. Garnish with a little chopped chive, dill, cucumber, or tomato. Fabulous.