Bulgarians, as well as most of the people living in the neighboring Balkan countries, love to eat if not abundantly, at least to satisfy our appetite and our stomach so that we feel full. During the hot months of the year, the tarator which may seem rather strange for most foreign visitors immediately becomes one of the most popular soups.
If you are a foreign visitor and want to try something typical for the season, in this case the summer, there’s no way you don’t choose exactly the tarator. There isn’t anything difficult or virtuosic in its making but the simple recipe is passed on from generation to generation and it will hardly be forgotten. The cold soup is made from diluted yoghurt and water, in a 1:1 ratio. Add peeled and finely chopped, or grated, cucumber, crushed garlic, olive oil, finely chopped fresh dill, salt and walnuts.
(Author’s note: Even though there are walnuts in the authentic recipe, few establishments serve the tarator with nuts)
Most of the restaurants in Plovdiv offer tarator if not in their menu, at least in their lunch menu and hundreds of people take advantage of this every day. Of course the variations of the classical cold soup are many. If after all you’re in Plovdiv and want to try a really delicious and well prepared tarator, the guide of the city recommends you visit the restaurants Pavaj and Odeon where you can also enjoy other Bulgarian dishes.
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