Tarator or taratur is a refreshing, three-ingredient salad (or soup, depending on its consistency) from North Macedonia. It's a must-try for lovers of quick and easy salads that go great with grilled food. Shall we?
Jump to:
Background
Taratur (tarator), is a chilled cucumber, yogurt, and garlic salad from Macedonia. In popularity, it's second only to shopska salad, although a very close second.
Variations of this refreshing dish abound.
In the West tarator is a variation on cucumber and sour cream salad. It's considered a close cousin to tzatziki.
Meanwhile, in Bulgaria tarator (taratur) is typically served as a cooling soup with a few added ingredients.
Tarator is a great cooling companion to grilled meats. It's a fantastic appetizer, and an even better side. Creamy, vibrant, and refreshing, how can one say no?
Why You'll Love Tarator (Taratur)
- Less is More! Can we talk about how the simplest of ingredients make the greatest of flavors? Garlic, cucumber, and yogurt are all you need.
- A Health Infusion! Hydrating cucumbers have loads of vitamin K. Yogurt delivers the probiotics and protein. A fantastic combo for your health!
- Versatile with Variations! Whether you want a cooling soup with more herbs, or a seasoned crunchy salad, tarator (taratur) adapts to your taste buds effortlessly.
Ingredients
While technically there are only three ingredients for Macedonian taratur (tarator) salad, there are plenty of optional ingredients and substitutions. This is truly a salad you can adjust to your own taste.
- Cucumbers. All cucumbers work (regular, American, Persian, English, etc.). Look for bigger ones.
Tip for choosing the best one(s): pinch the top of an unpeeled cucumber. If it's soft, the cucumber is past its prime and mushy. If the top is sturdy, cucumber is perfect for use. - Garlic.
- Yogurt. Plain yogurt is the creamy base that ties everything together. However, there are plenty of substitutions (and/ or combos): kefir (sour/ fermented milk), Greek or homemade yogurt, and sour cream all work. Pick the one you like best.
- Optional Ingredients. Dill, parsley, olive oil, walnuts, paprika, olive oil.
Instructions
Here are the simplest instructions to make tarator (taratur).
Step 1. Peel and dice (finely) cucumbers. Mince garlic. Add yogurt and salt.
Step 2. (Not pictured.) Chill in the fridge.
Step 3. (Optional, not pictured.) If adding additional ingredients, do it just before serving.
Variations
- Add Walnuts. For that ultimate crunch, sprinkle chopped walnuts on top.
- Make it a Soup. Add more yogurt. Alternatively, thin the yogurt out by adding a little bit of water. Or use a thinner kind of yogurt.
- Thicken it Up. For a thicker tarator (taratur) add sour cream, Greek, or homemade yogurt. (Cucumber sour cream salad is a great option!)
- Add Some Spice. Adding a pinch of paprika and/ or ground pepper brings up the heat perfect for that cold-hot taste combo.
- Aromatize. For a more exotic version, add parsley, dill, mint or rosemary.
Handling
Here's how tarator (taratur) is best served and stored:
- Serving: Serve taratur chilled as it tastes best this way. Taratur (tarator) goes great with rissoles, grilled meats, Balkan fried bread uštipci, or cornbread called kukuruza. Serve it in small bowls as an appetizer or side salad. Stir before serving.
- Storing: Keep in an airtight container in the refrigerator for up to 24 hours. As tarator (taratur) is incredibly easy to make, there is no need to keep it in the fridge longer. Besides, cucumbers tend to release extra liquid when left for a long time, and the taste of the salad changes.
- Freezing: Nope!
Recipe FAQs
Yes! Tarator (taratur) is known for its refreshing effect achieved by cooling it in the fridge before serving, and/or using cold ingredients.
Absolutely! Tarator (taratur) is incredibly versatile. In addition to all sorts of yogurt, you can use kefir (fermented milk), and sour cream.
However, using a full-fat yogurt will give you a creamier, more protein-infused salad.
Sure! Just substitute the yogurt (or other dairy) with a plant-based option such as almond or coconut yogurt.
More Amazing Salads
In addition to today's super simple cucumber and sour cream salad, here are a few more that may pique your interest!
Thoughts?
If you make today's Macedonian taratur (tarator) salad and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Tarator (Taratur) Macedonian Cucumber Salad
Ingredients
- 2 cucumbers larger, peeled and diced very finely; all types of cucumber work
- 2 cups plain yogurt substitute with Greek yogurt (thin it out a little bit), kefir (fermented/ sour milk), sour cream, or a combination; thin out more with water if making tarator soup
- salt to taste
- 2 garlic cloves minced; adjust the number of garlic cloves to taste
- (Optional) a pinch of dill, rosemary, parsley, or mint, 1-2 crushed walnuts, a teaspoon of paprika, 1-2 tablespoons olive oil, or a combination add optional toppings to taste
Instructions
Tarator (Taratur) Salad
- Combine cucumber, yogurt, salt and garlic. Stir well until integrated. Chill in the fridge for at least 30 minutes. Stir again before serving.
- (Optional) Add toppings per taste.
Handling
- Serving: Serve taratur chilled as it tastes best this way. Taratur (tarator) goes great with rissoles, grilled meats, Balkan fried bread uštipci, or cornbread called kukuruza. Serve it in small bowls as an appetizer or side salad. Stir before serving.Storing: Keep in an airtight container in the refrigerator for up to 24 hours. As tarator (taratur) is incredibly easy to make, there is no need to make it days ahead of eating it, or keeping it for too long. Also, cucumbers tend to release extra liquid when left for a long time, and the taste of the salad changes.
Notes
- Nutritional Information
- Variations
Mimmi says
I recently returned from a holiday in Macedonia and this recipe was a huge hit for me over there, the cold yogurt with the crunchy cucumbers and walnuts, and a hint of mint and garlic in there, so delicious. Coming back to Australia I had to make it again and share it with the family.
Aida says
Mimmi,
So glad we could bring a little bit of Macedonia to you in Australia.
Kind regards!