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Tarator or Taratur (Bulgarian: таратор) is a traditional Bulgarian dish. It is a cold soup (or a liquid salad), popular in the summertime in Albania, Bulgaria, the Republic of Macedonia, southeastern Serbia, Turkey, Iran, Armenia and in Cyprus (where it is known as Ttalattouri). In Bulgaria tarator is a popular appetizer (meze) but also served as a side dish along with most meals. The soup is made of yogurt, cucumbers, garlic, walnuts, dill, vegetable oil, and water and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots. In Serbia, tarator is a type of summer salad.

Tarator is a popular salad and dip in Serbia rather than a soup; it is also known as "tarator salata". It is made with yoghurt, sliced cucumber and diced garlic, and served cold.

In Greece, a similar meal is known as tzatziki. Tzatziki usually contains olive oil, parsley and mint in addition to the ingredients listed above. The word used for the Cypriot variant, ttalattouri, derives from the word tarator via Persian.

In Turkish Cuisine, "tarator" is a dip sauce generally eaten with fried fish and squid. The sauce includes white bread crumbs, walnuts, lemon juice or vinegar, salt, pepper, garlic, herbs and yoghurt. One Turkish version using the name, tahinli tarator, is a similar dish specifically containing tahin or sesame. In the coastal towns of Turkey, fried squid or mussels are almost always served with tarator sauce.

In Macedonia, tarator or taratur is made with garlic, soured milk, cucumber, sunflower oil and salt. It is garnished with dill and served either room temperature or chilled.

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