I think I have already mentioned I am growing herbs on my balcony. Some grow easier, some less and some refuse to sprout. This year’s dill grains were very shy at the beginning, but now they grow like crazy reaching almost 50 cm height!. Finding a new, rich in dill recipe became vital! Something reminded me of a delicious dill salad I was served any years ago by a Bulgarian friend of mine and after a quick internet research I found the Angellove’s Cooking Bulgarian blog and there the dry tarator recipe.
Tarator is a famous Bulgarian cold soup made with yogurt, cucumbers and dill, while dry tarator, also called Snow White salad (Салата Снежанка), or yogurt salad (Млечна салата), is a thicker version of the soup, served as a salad. I have repared two versions of dry tarator: one with chopped cucumber and the other with grated cucumber. The latter was rather semi-dry, perfect as a dip or as a thick sauce (the above photo is my second, dip/sauce version). Both versions were excellent for the hot days we are having now in Switzerland. I think I’ll grow dill all year round only to be able to prepare it whenever I want.
Mina from Angellove’s Cooking advised me to add some water, if I wanted to obtain the tarator soup. I will certainly remember this advice on very hot Summer days. As usually I have modified a bit the original recipe (e.g. adding more dill since I really adore it and grating the cucumber since I wanted this to be a dip). This is the first Bulgarian recipe I have realised, but certainly not the last!
Preparation: 10 minutes
400 ml drained yogurt (or not drained if using very thick yogurt)
3 tablespoons olive oil
5 tablespoons chopped dill (the recipe called for 2 tablespoons, but if I couldn’t stop myself from adding more)
1 tablespoon lemon juice
2 cloves garlic
a couple of tablespoons chopped/ground walnuts
1 long cucumber
2 teaspoons salt (or more)
(crunchy Chinese cabbage leaves or or other crunchy salad leaves)
Mix or grate the garlic (I mixed them with the dill in a food processor).
Either peel the cucumber and chop it finely or don’t peel it and grate it if you prefer this to be a dip/sauce.
Combine all the ingredients.
Taste the salad and add more salt if necessary.
Fill the crunchy salad leaves with dill salad or serve it in bowls.
Decorate with dill sprigs.