1 cup yoghurt (the original uses Bulgarian clabber); 1 cucumber; 1 tbsp olive oil; a couple of walnuts; 1 clove garlic; dill; salt, black pepper
Tarator (Таратор, آب دوغ خیار)
Peel the cucumbers and holding the cucumber over a bowl, cut them into thin strips. Dice the strips finely. Mix in the garlic ground with some coarse salt and add the yoghurt. Sprinkle with finely chopped dill and chill for a couple of hours in the fridge. Serve with crushed walnuts in deep bowls with a drizzle of oil and some freshly ground black pepper.