Tarator Sauce Recipe
When I was a kid, we often had tarator on hot summer nights. It’s a cool soup made with yogurt, cucumber, dill, salt, and garlic. It’s refreshing!
In Albania, where I’m from, we didn’t call it a cold soup, but that’s basically what it is.
If you’re interested in exploring more traditional Albanian recipes, check out this Albanian Cornbread Recipe and this Albanian Flija Recipe.
Also, I’ll be sharing some of the most recent questions about Tarator. Stay tuned!
What is Tarator?
Tarator is a chilled soup from Albania, primarily made with cucumbers, dill, and yogurt. There’s a version in Bulgaria that’s quite similar to the Albanian Tarator.
However, in Turkey, ‘Tarator’ refers to a different recipe, involving walnuts, garlic, and bread. Hungary also has a version akin to Albania’s but with slight variations in ingredients.
For a simple yet delicious serving, pair this cold soup with feta cheese and fresh bread. You can also enhance it with extras like fruits, olives, nuts, pita bread, and hummus.
Where Does Tarator Come from?
Tarator came from the Ottoman Empire, which included many regions from Southeast Europe to Western Asia.
It’s a dish that’s popular in various countries, each with its version. For example, in Albania and Bulgaria, tarator is a cold soup made with yogurt, cucumbers, dill, garlic, and sometimes water to adjust consistency.
In Turkey, however, the term “tarator” refers to a different dish made with walnuts, garlic, and bread. This variety reflects the widespread influence of Ottoman cuisine across different cultures and regions.
What is Tarator Sauce Made Of?
Tarator sauce is made of yogurt, cucumbers, garlic, dill, and sometimes walnuts and bread, depending on the regional variation.
I really love this kind of yogurt because it is so healthy and I totally recommend it. You can find it easily on Amazon.
It’s a creamy, refreshing sauce often used in Mediterranean and Middle Eastern cuisine.
How Do You Make Tarator?
Making Tarator is super simple. It requires just a few ingredients, and you don’t have to be exact with them.
You can mix them according to your taste, though I’ll provide a recipe as a guide. The toughest part for me was finding the right yogurt.
Back in Albania, we got fresh milk every morning and made our yogurt with the leftovers, which is hard to replicate with store-bought yogurt here.
The closest I’ve found in taste is Greek Yogurt. Greek yogurt, which I use now, is thicker compared to the homemade yogurt we use in Albania.
To get the same texture for the tarator, I usually add a bit of water to the soup, something we didn’t need to do back home. I’m sharing this tip so everyone can get the tarator just right, no matter where they are.
How Do You Serve Tarator?
Tarator is typically served chilled as a refreshing soup. In its simplest form, it’s often accompanied by feta cheese and fresh bread.
You can also serve it with a variety of sides like fruits, olives, nuts, pita bread, and hummus for a more substantial meal or as part of a larger spread.
The key is to keep it cool, making it perfect for hot summer days.
Tarator Sauce Recipe
Ingredients
- 2 cups Greek yogurt
- 1 large cucumber finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh dill finely chopped
- Salt to taste
- A pinch of black pepper
- 1 tablespoon olive oil optional
- Water as needed to adjust consistency
Instructions
- Combine Ingredients: In a large bowl, mix together the Greek yogurt, diced cucumber, minced garlic, and chopped dill.
- Season: Add salt and black pepper to taste. If desired, drizzle in the olive oil for added richness.
- Adjust Consistency: If the sauce is too thick, gradually add water until it reaches your desired consistency.
- Chill: Refrigerate the sauce for at least 1 hour to allow the flavors to meld and the sauce to cool.
- Serve: Enjoy your tarator sauce chilled, as a dip, dressing, or a refreshing side.