BM #103: Week 4, Day
Theme : Balkan States
Looking for vegetarian recipes from the Balkan states, I came across some recipes very close to home. I didn’t know that our buttermilk is a common drink there as well but with a different name. It’s called Doogh, tahn or Ayran depending on the place.
Then I came across another yogurt based recipe, that’s not tzaziki but a slightly thinner soupy version – Tarator. Its one of those are recipes that can be prepared in more ways that one, I guess. I could see a lot of different recipes online, but the base recipe is almost same for all. Yogurt, thin or thick – according to personal preference, with cucumber that’s either chopped very finely or ground to a paste along with yogurt. Walnuts and dill are common additions , so is the oil. I personally liked the addition of olive oil and walnuts and this soup turned out to be more delicious than I thought it would be. It’s light and perfect for a hot summer day.
Read on for the recipe.
Recipe source: Cooking LSL
Makes 1 serving
- 1 cup yogurt
- 1/2 cup water, or per preference
- 1/2 medium cucumber, peeled and chopped finely
- 1 clove garlic, minced
- 2 tablespoons chopped walnuts
- 2 tablespoon chopped dill( I didn’t have any)
- 1 tablespoon olive oil
- Salt as needed
- Whisk the yogurt with water and set aside.
- Set aside a spoon of cucumbers and walnuts for topping, if preferred. In a bowl, add cucumbers, garlic, walnuts, salt and oil. Mix in the yogurt. Taste test and adjust seasonings.
- Top with the reserved cucumbers and walnuts and a spoon of oil.