Thursday, 09 February 2012



Say “TA-RA-TOR”



Text by Kalina Yankova   

When, in 1994, Hristo Stoichkov scored the decisive goal against Germany and took Bulgaria to the half-finals of the world football championship, a German journalist decided to get revenge by calling Bulgarians “a people who eat a nasty cold soup made from yogurt and cucumbers."

This man was very lucky. If they weren’t taken over by a blinding euphoria, the game’s winners would have ripped him apart. To insult the Bulgarians’ tarator is like offending the Scots’ whiskey or the Russians’ literary talent.

Tarator is Bulgaria’s default summer dish and that is probably why so many people assume they can prepare it well. What is served in restaurants, however, is often very far from the truth. Despite the mass conviction, including that of the German journalist, tarator in fact contains not two, but nine, ingredients.

It is prepared as follows: shake up energetically and for a long time half a litre of yogurt. Then, add between 300 and 500 mililitres of water by pouring them into the yogurt with a powerful spurt, so that the mixture is stirred even better. One of the biggest horrors of good housewives is getting lumps in the yogurt. But what is more of a challenge is getting the perfect consistency which can only be accomplished with practice, as the yogurt’s thickness always varies.
After that, add several ice cubes to maintain its low temperature, and the cucumbers, which should be cut up in small cubes, although some barbarians have been trying to introduce the outrageous practice of shredding them. Garlic, crushed with salt, is added according to taste, but usually in generous quantities. Finely cut up dill and a few spoons of oil are then put in, followed by roughly ground walnuts.
And, if you follow these instructions closely and get lucky with the consistency, you are very likely to write a delayed letter to that German newspaper, asking that the journalist never be published on its pages again.

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