Tarator Recipe

I absolutely adore this refreshing tarator recipe because it’s the perfect blend of creamy yogurt, crisp cucumber, and fragrant herbs that create a cool and zesty dish ideal for any time of the year. Plus, it’s super easy to make and always impresses with its light, fresh flavors and optional walnut garnish for a delightful crunch!

One of my favorite dishes is Tarator, one that I have loved for years. It is a simple and refreshing dish, made with creamy plain yogurt and a base of crisp grated cucumber.

But its chill and coolness come not just from the vegetable nestled in there but also from the combination of the bold flavors of garlic, fresh dill, and parsley. Added to that is a drizzle of olive oil and a splashed enhancement of flavor that comes from white wine vinegar, which I adore.

Ingredients

• Plain Yogurt: Rich in probiotics, supports gut health, provides creamy base.
• Cucumber: Low in calories, hydrating, provides a refreshing crunch, vitamin-rich.
• Garlic: Adds pungent flavor, offers anti-inflammatory benefits, boosts immunity.
• Olive Oil: Source of healthy fats, enhances flavor, offers antioxidants.
• Fresh Dill: Aromatic herb, adds a hint of sweetness, promotes digestive health.
• White Wine Vinegar: Adds tangy sourness, aids in balance, contains acetic acid.

Ingredient Quantities

• 2 cups plain yogurt
• 1 cucumber, grated
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon white wine vinegar
• Salt to taste
• Black pepper to taste
• 1/2 cup cold water (optional, for desired consistency)
• Crushed walnuts for garnish (optional)

Instructions

1. In a big mixing bowl, mix together the unflavored yogurt and cold water for a smoother consistency, if desired.

2. Use a coarse grater to grate the cucumber and then add it to the yogurt.

3. Chop the garlic very finely and add it to the mixture.

4. Blend the olive oil in well so it is evenly distributed.

5. Add the bowl to the white wine vinegar and mix it again.

6. Finely chop the fresh dill and parsley, and add them to the yogurt mixture, stirring to combine.

7. Add salt and black pepper to taste, mixing everything well together.

8. Refrigerate the bowl of tarator for at least 30 minutes so that the flavors can meld together.

9. Before you serve it, give the tarator a final stir, not only because you want to mix the well-separated layers (the tahini will have fallen to the bottom; you can see the light brown color in the photo immediately below this text) but also because a good stir allows the walnut oil to mix in (if you use walnut oil; some people also like to use olive oil) and lets any other extra flavoring you may have used to re-integrate into the mixture.

10. You can garnish with crushed walnuts just before serving for added texture and flavor. Then you enjoy your refreshing tarator.

Equipment Needed

1. Large mixing bowl
2. Coarse grater
3. Knife
4. Cutting board
5. Measuring spoons
6. Spoon or spatula for stirring
7. Refrigerator

FAQ

• What type of yogurt should I use for Tarator?Select plain, unsweetened yogurt. If you like your yogurt thicker, Greek yogurt can work well.
• Can I use dried herbs instead of fresh dill and parsley?The best flavor comes from fresh herbs; if you can’t get those, use about one-third the amount of dried herbs.
• Is it necessary to add water to the recipe?Adding water is optional and depends on your desired consistency; omit it for a thicker Tarator.
• How should I store leftover Tarator?Keep it in an airtight container in the refrigerator for as long as three days.
• Can I use another type of vinegar?Although white wine vinegar is the first choice, you can use apple cider vinegar or lemon juice as substitutes in a pinch.
• How do I prevent the cucumber from making the Tarator watery?Lightly squeeze any excess water out of the cucumber after grating it, using cheesecloth or paper towels.
• What can I serve Tarator with?The cold soup or dip known as Tarator is traditionally served in conjunction with grilled meats, fresh vegetables, or pita bread. Cold, as this dish traditionally is, Tarator is hardly a soup in the ordinary sense. Instead, it hovers in the spectrum between a chilled soup and a sauce.

Substitutions and Variations

Regular yogurt: Swap for Greek yogurt for thickness; but if you want a more sour flavor, use kefir.
Dill just picked from the garden is one of my favorite herbs. It is amazing how its flavor and aroma seem to intensify once it is harvested. However, this recipe actually works well with dried dill, too. Save the freshly harvested dill for recipes that really showcase its flavor. Still, with all that being said, fresh dill and dried dill are not a one-for-one substitution. Because of how concentrated in flavor and aroma dried dill is compared to fresh, you will want to use only about half the amount when substituting with dried. Here’s what that looks like in recipe amounts.
Replace fresh parsley with either cilantro or mint and you’ll achieve a whole different herbal vibe.
White wine vinegar. Substitute with lemon juice; it has the same acidity and brightness.
Sunflower oil: Use olive oil or avocado oil for a different flavor profile.

Pro Tips

1. Salt the Cucumber Before grating, sprinkle some salt on the cucumber and let it sit for about 10 minutes. Then, squeeze out the excess water. This helps prevent the yogurt mixture from becoming too watery.

2. Chill Ingredients Ensure that all ingredients, especially the yogurt, cucumber, and any water you may add, are well-chilled before mixing. This keeps the tarator refreshing and at the ideal temperature.

3. Infuse the Olive Oil Slightly warm the olive oil and mix it with the minced garlic before adding to the yogurt mixture. This releases the garlic’s flavor more thoroughly into the oil, enhancing the overall taste.

4. Adjust the Acidity If you prefer a slightly tangier taste, add a bit more white wine vinegar or a squeeze of fresh lemon juice to balance the flavors to your liking.

5. Rest Overnight For a deeper flavor, prepare the tarator a day in advance and let it rest in the refrigerator overnight. This allows the flavors from the herbs and garlic to fully develop.