Tarator (Yogurt Cucumber Salad)

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Tarator (Yogurt Cucumber Salad)

Recipe names can be confusing. Cooks acquainted with the Arabic table know

tarator as

a tahini thickened nut sauce. Cooks familiar with Greek and Turkish cuisine's

see this

salad as a cousin to tzatziki and cacik, with the addition of chopped

walnuts.

 

2 cups plain yogurt

1 large or 2 small cucumbers, peeled, seeded, diced or shredded

Salt for sprinkling, plus 1 teaspoon

5 or 6 cloves garlic, finely minced

3 TB white wine vinegar

1/3 cup chopped toasted walnuts

3 TB extra virgin olive oil

1 TB fresh dill or mint, chopped

Pita bread, cut into quarters if large, halves if small, and warmed

 

Spoon the yogurt into a sieve placed over a bowl and place in the

refrigerator to drain for four hours.

 

Place the grated or diced cucumber in a colander and sprinkle with salt.

Allow to drain for 30 minutes,

then squeeze dry in a kitchen towel. Refrigerate until needed.

 

In a bowl, stir together the garlic, 1 teaspoon salt, and vinegar. Add the

nuts and olive oil, and fold in

the drained yogurt and cucumber. Stir in the herbs.

 

Spoon into a shallow bowl and surround with warmed pita. Serve at once.