Taratо́r

Day 4,713, 16:20 • Published in Bulgaria Bulgaria • by AudAncho

Hello, еCitizens!

A friend of mine helped an Iranian TIR driver find his address and, as a token of gratitude, received a can of one of Iran's most beloved stews - ghormeh sabzi. I praised GreatDariush of course. 😁

We talked about culinary topics and I buried myself on the Net. And running from recipe to recipe I got to Abdoogh Khiar. You ask yourself, I guess, what it is? You ask yourself because you are not Iranian or unfamiliar with Iranian cuisine. Well ... that's what it is!
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persianmama.com


Preparation time: 10 minutes
Chill time: 1 hour
Serves 3-4
Recipe type: Appetizer/Cold Soup
Cuisine: Persian

Ingrediients:
1. 3 small Persian cucumbers with skin (or 1 ½ English cucumbers), diced very small. The cucumbers with tougher skin should be peeled.
2. 16 ounces plain low-fat yogurt
3. ⅓ cup thinly sliced fresh chives (may substitute very thinly sliced scallions, green parts only)

4. ¼ cup chopped fresh dill
5. ¼ cup chopped fresh summer savory (may substitute fresh Greek oregano or thyme)
6. ½ teaspoon kosher salt

7. ⅓ cup raisins, picked through and rinsed under cold water
8. 1 ½ tablespoon crushed dried rose petals, or ½ tsp rosewater (gholab) - Optional
9. ½ cup very cold water

10. 1 cup ice cubes
11. Chopped fresh dill and crushed rose petals for garnish
12. 1-2 cups of crushed toasted lavash bread or flour tortilla (optional) I have not used in this recipe
Instructions:
1. In a medium bowl combine diced cucumbers, low-fat yogurt, sliced chives, and chopped fresh dill and fresh summer savory. You may substitute very thinly sliced scallions for the chives and chopped fresh Greek oregano or thyme for the summer savory.
2. Add ½ tsp kosher salt and stir well.
3. Fold in ⅓ cup raisins.

4.Fold in 1 ½ TBSP crushed dried rose petals (optional).
5. Refrigerate uncovered for one hour before serving.
6. When ready to serve, add ½ cup very cold water, stir to get a uniform soup consistency.

7. Add 1 cup of ice cubes to the soup and ladle it into bowls, serving couple of ice cubes per bowl.
8. Garnish with extra chopped fresh dill and crushed dried rose petals.
9. Place the optional crushed toasted lavash in a bowl and pass it around to be sprinkled on top of the soup.
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And here it became interesting...
Every Bulgarian who reads the recipe will exclaim:
"Oh, that's a lot like our taratо́r!"
For those who are not Bulgarians or do not know Bulgarian cuisine, here are the following lines.
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2.bp.blogspot.com

Taratо́r - the Bulgarian summer soup
Ingredients:
1. cucumber - 1 piece or 2-3 garden gherkin
2. bulgarian KISELO milk - 400 grams
3. dill - 1/2 connection

4. garlic - 3 cloves
5. nuts - 20 grams
6. sunflower oil - 2 tbsp

7. water - 300 ml
Preparation:
1. Wash and peel the cucumber. If it is a garden gherkin, you can do without peeling. Cut into cubes.
2. Pour into a deep bowl and add the finely chopped dill and crushed garlic.
3. Add salt and oil. Let it rest for at 10 minutes.

4. Mix the milk well with the water and add to the bowl.
5. Mix everything carefully and let it rest for at least 10 minutes.
6. You can sprinkle with black pepper and / or add ice - the choice is yours!

And, if it is difficult for you to find the special Bulgarian KISELO milk, come to Bulgaria!


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If, on the other hand, your recipe seemed too simple, here is a video with a little more complicated.

  

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Taratо́r
https://www.erepublik.com/bg/article/tarat-r-2724820/1/20