Difference between revisions of "Snezhanka/Tarator"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 9: | Line 9: | ||
* [[salt]] , 1 tbs. of [[olive oil]], | * [[salt]] , 1 tbs. of [[olive oil]], | ||
* fresh [[dill]] - finely chopped | * fresh [[dill]] - finely chopped | ||
| − | == | + | == Procedures == |
# Snezhanka - dip style version. Peel the skin of the [[cucumber]] using a [[Potato]] peeler, chop in small pieces, squeeze between your hands to drain most of the [[water]], season with [[salt]], add the chopped [[garlic]], [[olive oil]] and [[dill]], and leave for 10 minutes. Then add the joghurt and chill for at least 1 hour before serving. | # Snezhanka - dip style version. Peel the skin of the [[cucumber]] using a [[Potato]] peeler, chop in small pieces, squeeze between your hands to drain most of the [[water]], season with [[salt]], add the chopped [[garlic]], [[olive oil]] and [[dill]], and leave for 10 minutes. Then add the joghurt and chill for at least 1 hour before serving. | ||
# Tarator - cold soup version. Prepare in the same way as Snezhanka, but do not squeeze the [[water]]. Dilute the joghurt with 1 cup of cold [[water]], stir well and mix with the seasoned [[cucumber]]. Perfect for a hot summer's lunch. | # Tarator - cold soup version. Prepare in the same way as Snezhanka, but do not squeeze the [[water]]. Dilute the joghurt with 1 cup of cold [[water]], stir well and mix with the seasoned [[cucumber]]. Perfect for a hot summer's lunch. | ||
| − | [[Category:Bulgarian | + | [[Category:Bulgarian cuisine]] |
| − | [[Category:Bulgarian | + | [[Category:Bulgarian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:Clove Recipes]] | [[Category:Clove Recipes]] | ||
[[Category:Dill Recipes]] | [[Category:Dill Recipes]] | ||
| − | |||
Latest revision as of 10:44, 15 July 2012
Description
Ingredients
- 500 gr. Greek Style joghurt,
- half a cucumber,
- 1 finely chopped garlic clove,
- salt , 1 tbs. of olive oil,
- fresh dill - finely chopped
Procedures
- Snezhanka - dip style version. Peel the skin of the cucumber using a Potato peeler, chop in small pieces, squeeze between your hands to drain most of the water, season with salt, add the chopped garlic, olive oil and dill, and leave for 10 minutes. Then add the joghurt and chill for at least 1 hour before serving.
- Tarator - cold soup version. Prepare in the same way as Snezhanka, but do not squeeze the water. Dilute the joghurt with 1 cup of cold water, stir well and mix with the seasoned cucumber. Perfect for a hot summer's lunch.
