We picked up some walnuts from another stand, and some garlic. We didn't have time to go to the big market, so the yogurt came from a bodega near our rental apartment. Olive oil, mustard and salt - the only other ingredients - were already in the kitchen. This is partly what makes tarator so great: it's incredibly simple to make.
If you're still set on soup (you should be), slowly mix in cold water until it's a good, soupy consistency. Put in the fridge for at least two hours before serving. That's it. It's delicious. Serve sprinkled with a little more dill and crushed walnut and maybe a drizzle of olive oil.
It takes about twenty minutes, most of which is spent chopping, to do the "work" part of the recipe. The rest is waiting - you could have a gin and tonic in the meantime.
2 large cucumbers, julienned into short pieces
2 cups unsweetened, plain yogurt
1/3 cup crushed or chopped walnut (plus a little more to garnish with)
2 crushed and finely minced cloves garlic
1/3 cup fine quality olive oil
2 tbsp coarse mustard
2-4 tbsp fresh dill, de-stemmed and given a cursory chopping
Cold water and salt
- Combine cucumber, yogurt, oil, walnut, garlic, mustard and dill in a large bowl. Mix and salt well.
- Pour in cold water and mix until thoroughly combined, adding more water if not yet a "soupy" consistency.
- Refrigerate at least two hours before serving.
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