Meatless MondayGreat Peasant Dishes of the World When we had our annual summer barbecue family get-together recently, I served tarator as a side dish. It was a hit with our guests. The recipe is flexible – if you have no walnuts, you can substitute another nut, such as almonds or pecans. No dill? Use fresh mint, chives or parsley. Tarator Serves 4 Ingredients
3 small cucumbers3 cups plain yogurt2 tablespoons olive oil2 teaspoons finely minced garlic½ teaspoon salt (or to taste)5 tablespoons chopped walnuts1 tablespoon chopped fresh dill
What to Do
Peel the cucumbers. Slice them in half lengthwise. Scoop out and discard the seedy core. Cut the flesh into ¼ - inch cubes.Place the yogurt in a glass or stainless steel bowl. Beat the yogurt for 1 minute with a spoon.Beat in the olive oil 1 teaspoon at a time. Be sure each new teaspoon of the oil is thoroughly beaten into the yogurt before adding the next teaspoon.Add the cucumber, garlic, salt, and all but 1 tablespoon of the walnuts to the bowl. Thoroughly blend ingredients.Cover the bowl and refrigerate the tarator and four individual soup bowls for at least 1 hour.Remove the tarator from the refrigerator and neatly ladle it into the soup bowls. Garnish the top of each serving with dill and the remaining walnuts.Serve and enjoy!
