Таратор - Tarator Cold Cucumber Soup

Таратор, or tarator, is one of those dishes that immediately brings to mind summer. That is why it appears on tables very often in Bulgaria. It is a cold soup made from yogurt, cucumbers, garlic, and dill. Oil and sometimes walnuts are added. The whole thing is light and very refreshing. Bulgarians treat it a bit like a soup and a bit like a drink. Sometimes it is even drunk from a cup instead of eaten with a spoon. It is this simplicity that makes tarator so popular. On hot days, it is often served at the beginning of a meal. In many homes, it appears almost daily during the summer season. Interestingly, it can be served both as an appetizer and as an accompaniment to main courses. In restaurants, it is as common as Shopska salad. This shows how deeply rooted it is in everyday Bulgarian cuisine.

History and origin of tarator

The history of tarator dates back to ancient times. As with many dishes and recipes, there is no specific date of origin. Fermented milk-based dishes have been known in the Balkans for centuries. Yogurt was a staple product there. Therefore, it was natural to start combining it with vegetables. Many sources indicate that Ottoman cuisine had an influence on the development of tarator. For centuries, the Ottoman Empire covered the entire Balkans. And with it came culinary techniques and recipes. Over time, the recipe was adapted to local products. And so the version known today in Bulgaria was created. Some studies even mention roots dating back to Thracian times. However, this is difficult to confirm unequivocally. One thing is certain, though. For centuries, tarator has been the food of people working in the heat. It was quick to prepare. It was also cooling and filling. And that is why it has survived in tradition to this day.

Similar dishes in the Balkans and the region

Tarator is not a completely unique dish. Similar dishes exist in many countries in the region. This shows the common culinary roots of the Balkans. The most famous cousin is Greek tzatziki. The difference is mainly in the consistency. Tzatziki is thicker and treated as a sauce or dip. Tarator is thinner and functions as a soup. In Turkey, there is cacık. It is very similar, although often more sour and with the addition of mint. In Albania, you can also find a summer version of tarator. In Cyprus, there is a dish called talattouri with lemon and mint. Even in Bulgaria, there is a thick variety. It is a salad called Snezhanka, or so-called dry tarator. All these dishes share one idea. Yogurt, cucumber, and garlic as a base. And that is why we can talk about a whole family of yogurt dishes in the region. Interestingly, the similarities even extend to the Middle East. There are also cold yogurt soups there. This shows how much the cuisines of the world can intermingle.