A large serving dish of Balkan tarator

Balkan tarator

Name: Balkan tarator
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 250-300g cucumbers; 1 garlic clove crushed; 1 tsp white balsamic vinegar (optional); 1 tsp dried mint plus extra to serve; 10g mint leaves finely chopped, plus extra to serve; 10g dill fronds picked and finely chopped, plus extra to serve; 300g natural set yogurt plus extra to taste; 20g walnuts lightly toasted and roughly chopped; 1-2 garlic cloves finely chopped; 10g mint leaves picked and finely chopped; ½ tsp dried mint; ½ tsp hot or mild bukovo pepper (or aleppo pepper); 60ml extra-virgin olive oil

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 5 mins

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For a full Balkan experience, have this with warm crusty bread while sipping from a čokanj (special shot glass) of rakija (brandy) and enjoying other mezes

Gluten free

Vegetarian

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Try our Balkan tarator, then try spaghetti with ajvar, mozzarella and smashed olives, classic moussaka, or Macedonian pilinja pecheni (braised quail).

Words and recipes extracted from Irina Janakievska's book The Balkan Kitchen (£27, Quadrille). Photography: Liz Seabrook. Recipes are sent by the publisher and not retested by us.

The tarator can be as thick or as liquid as you like. If you prefer yours thicker, simply use thicker Greek-style yogurt. Equally, feel free to add more garlic but, before you adjust the amount of garlic, allow the mixture to sit for at least an hour in the fridge as the garlic flavour strengthens the longer it sits. The topping is non-traditional, but this is how I love serving it for guests – feel free to simply top your tarator with a little dried or fresh mint and a drizzle of good oil.

Balkan tarator recipe

Ingredients

Nutrition

250-300g cucumbers
1 garlic clove

crushed
1 tsp white balsamic vinegar (optional)
1 tsp dried mint

plus extra to serve
10g mint leaves

finely chopped, plus extra to serve
10g dill

fronds picked and finely chopped, plus extra to serve
300g natural set yogurt

plus extra to taste
20g walnuts

lightly toasted and roughly chopped

TOPPING (OPTIONAL)

1-2 garlic cloves

finely chopped
10g mint

leaves picked and finely chopped
½ tsp dried mint
½ tsp hot or mild bukovo pepper (or aleppo pepper)
60ml extra-virgin olive oil

Nutrition: per serving

kcal100
fat7.7g
saturates3.6g
carbs3.2g
sugars2.8g
fibre0.7g
protein4.1g
salt0.5g

Method

step 1

Coarsely grate the cucumbers, then take a handful and squeeze out as much water as you can over a small bowl – reserve it, it makes for a refreshing drink. Put all the squeezed cucumbers in a separate bowl.
step 2

Put the garlic, vinegar and ½ tsp of sea salt flakes in a medium bowl, and mix well to combine. Add the cucumbers and remaining ingredients, together with a good grind of black pepper, and mix well. Check and adjust the seasoning to your taste. Store in an airtight container in the fridge until you are ready to serve.
step 3

To make the topping (if using), put the garlic, fresh and dried mint, bukovo pepper, ½ tsp of sea salt flakes and a good grind of black pepper into a small heatproof bowl. Heat the oil in a small pan over a high heat until it starts to smoke. Remove from the heat and immediately pour over the topping ingredients – they should sizzle. Set aside to cool.
step 4

To serve, put the tarator in a lipped serving bowl. Drizzle over some of the topping (if using) and serve the rest alongside. Sprinkle some fresh mint leaves (or dried mint) and dill fronds over the top.

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