Tarator
At a glance
| Type of dish | Cold soup |
|---|---|
| Main ingredients | Yoghurt, cucumber, garlic, dill, oil, vinegar and salt |
| Also used | Ground walnuts |
| Served | Cold, often in summer |
Source: Tzatziki; TA-TA-RA RA-TA-TA TA-RA-TOR! - VAGABOND1,2
A Bulgarian soup
Tarator is a chilled cucumber-and-yoghurt soup associated with Bulgarian cooking. In Bulgaria it is a traditional cold soup and a popular summer dish. Related tarator preparations are found across the Balkans, where recipes vary, so the name is not exclusive to Bulgaria. The Bulgarian version is served as a soup, unlike thicker cucumber-and-yoghurt preparations such as Snezhanka, which is also eaten in Bulgaria.1,2
How it is made
The soup is made by stirring yoghurt with water to make a thinner base. Peeled cucumber is cut into small cubes and added with crushed garlic, finely chopped dill, vegetable oil, a little vinegar and salt. Ground walnuts are sprinkled over the top. The ingredients and texture can vary: some cooks grate the cucumber, while others question whether garlic or walnuts belong in the dish. It is served well chilled.1,2
A summer favourite
Tarator is especially popular in Bulgaria during summer, when it is eaten at home and in pubs as both a meal-time appetiser and a way to cool off. It may be chilled in the fridge or served with ice cubes. The cold temperature matters to many Bulgarians: a story recounted by Vagabond describes diners objecting when a visitor asked for his tarator to be heated. The soup is also traditionally paired with mastika.2
Sources
Facts checked 13 October 2026. Prepared by InvestBulgaria for general information.
