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Cucumber and Yoghurt Salad (Taratur)

Shared by: Tiho
Recipe origin: Bitola, Macedonia

Summer for me is all about salads. Honestly, how can I resist when there is still such an abundance of fresh garden produce available.

Taratur is a simple dip-like salad served during summer, traditionally with a shot of cold rakia (Macedonian white spirit). It’s a perfect accompaniment to grilled chicken and lamb or as a dip with fresh Turkish bread.

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Recipe

Serves  8

Ingredients
1 large or 2 small cucumbers, finely chopped (peeling and de-seeding is optional)
1 teaspoon sea salt
1-2 cloves garlic, crushed
2 tablespoons olive oil
500g Greek style natural yoghurt (homemade yoghurt is best)
50g natural walnuts, roughly chopped

Method
1) Combine cucumber, salt, garlic and olive oil in a medium bowl and mix well. Add yoghurt and most of the walnuts and mix again.

2) Serve in individual bowls or in a large bowl with an extra drizzle of olive oil and scattering of walnuts.

Tips:
- Remove cucumber seeds by cutting the cucumber in half lengthways and scooping out the seeds with a spoon.
- Make 3-4 hours ahead of time and refrigerate until your guests arrive.

2 Comments  |   Add a comment

  1. Suzanna

    Whoops! Thanks Robert.

  2. admin

    Point taken, however that’s what it’s called in the supermarket!

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