Tarator

Tarator is a chilled yoghurt soup found across the Balkans, but Serbia's version leans on thick, tangy domaći jogurt (homemade-style yoghurt) and generous amounts of fresh dill. It is eaten throughout summer as a light lunch starter and is ready in minutes — no cooking required.

Serves: 4

Ingredients

• 500g (2 cups) plain full-fat yoghurt
• 1 large cucumber (about 300g / 10 oz), peeled, deseeded and finely diced
• 2 cloves garlic, minced
• 2 tbsp (30ml) extra-virgin olive oil
• 3 tbsp fresh dill, finely chopped
• 240ml (1 cup) cold water (more if desired)
• Salt and white pepper to taste
• Crushed walnuts and a drizzle of olive oil, to garnish

Instructions

1. Combine the yoghurt and cold water in a large bowl and whisk until smooth and pourable. Adjust water for desired consistency.
2. Stir in the diced cucumber, minced garlic, olive oil, and most of the dill.
3. Season with salt and white pepper. Taste and adjust — the soup should be bright and tangy.
4. Refrigerate for at least 20 minutes to let the flavours meld and the soup chill thoroughly.
5. Serve in chilled bowls scattered with crushed walnuts, the remaining dill, and an extra drizzle of olive oil.

Cook's Notes: For a truly authentic Serbian texture, use thick Balkan-style yoghurt; Greek yoghurt thinned with a little water makes a good substitute. Salt the diced cucumber lightly and let it drain for 10 minutes before adding to prevent the soup from becoming watery. Tarator keeps in the fridge for up to 2 days.