Tarator

What it really is

A chilled Bulgarian yoghurt and cucumber soup with garlic, dill and optional walnuts.

The cucumber is grated or finely chopped and mixed with yogurt, then loosened with cold water to make a pourable soup. Garlic and dill give it its familiar sharp, herbal taste. Chopped walnuts and a little oil appear in some versions, but they are optional and materially change the allergen profile. The soup is chilled rather than simmered, preserving the cucumber's fresh crunch. It is often served as a light course or alongside a meal in warm weather; portions and thickness differ, so describe the actual recipe rather than assuming all bowls contain walnuts.

Bulgarian tarator is a chilled yoghurt-and-cucumber soup, thinned with water and seasoned with garlic and dill. Chopped or grated cucumber and herbs remain in the cool dairy base; oil and walnuts may be added depending on the recipe. Unlike a hot cooked soup, tarator is assembled and chilled, which keeps the cucumber fresh and makes it suited to warm weather. Walnuts are optional, and the version described here includes them.

How it's served

Serve cold in a bowl as a starter or light accompaniment. Stir before portioning so yoghurt, cucumber and liquid are evenly distributed. Walnuts may be chopped through or scattered on top. Bread may accompany a thicker version but is not part of the soup itself.

How to write it on the menu

State that tarator is chilled and yoghurt-based. Declare milk and walnuts when included; update the allergen information if walnuts are omitted. Identify any bread separately.