Tarato (Yogurt soup)

Tarato (Yogurt Soup) Recipe from Israel | Ingredients: Yogurt, Water, Nuts, Salt, Olive Oil, Vinegar, Cucumbers

Region / culture: Israel | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Tarato is a traditional Middle Eastern yogurt soup that is both refreshing and nutritious. This cold soup is perfect for hot summer days and can be enjoyed as a light appetizer or a healthy snack.

History

Tarato has been enjoyed in Middle Eastern countries for centuries. It is believed to have originated in Lebanon and Syria, where yogurt is a staple ingredient in many dishes. The combination of yogurt, water, and cucumbers creates a cooling and satisfying soup that is perfect for warm weather.

Ingredients

3 cups of plain yogurt
3 cups of water
crushed nuts
a dash of salt
2 tbsp of olive oil
1 tbsp of vinegar
2 cucumbers (diced or cut into small pieces)

How to prepare

Combine all the ingredients except nuts.
Sprinkle the mixture with nuts and refrigerate for 2–3 hours before serving.

Variations

Add chopped fresh mint or dill for a burst of freshness.
Substitute the nuts with toasted seeds for a different texture.
Add a pinch of cayenne pepper or paprika for a spicy kick.

Cooking Tips & Tricks

Use full-fat plain yogurt for the best flavor and texture.

- Be sure to refrigerate the soup for at least 2–3 hours before serving to allow the flavors to meld together.

- Feel free to customize the recipe by adding your favorite herbs or spices, such as mint or dill.

- Serve the soup in chilled bowls for an extra refreshing touch.

Serving Suggestions

Serve Tarato with a side of pita bread or a fresh salad for a complete meal. Garnish with fresh herbs or a drizzle of olive oil for extra flavor.

Cooking Techniques

Tarato is a no-cook recipe that simply requires mixing the ingredients together and chilling before serving.

Ingredient Substitutions

Use Greek yogurt for a thicker consistency.

- Substitute white vinegar with lemon juice for a tangier flavor.

- Use any type of nuts or seeds for added crunch.

Make Ahead Tips

Tarato can be made ahead of time and stored in the refrigerator for up to 2 days. Simply give it a stir before serving.

Presentation Ideas

Serve Tarato in chilled bowls and garnish with a sprinkle of nuts and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Tarato pairs well with grilled meats, falafel, or a mezze platter. Serve with a glass of chilled white wine or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftovers of Tarato in an airtight container in the refrigerator. Stir well before serving. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

Each serving of Tarato contains approximately 200 calories.

Carbohydrates

Each serving of Tarato contains approximately 10 grams of carbohydrates.

Fats

Each serving of Tarato contains approximately 12 grams of fats.

Proteins

Each serving of Tarato contains approximately 8 grams of proteins.

Vitamins and minerals

Tarato is a good source of calcium, vitamin B12, and probiotics from the yogurt.

Alergens

Tarato contains dairy (yogurt) and nuts. It may not be suitable for those with dairy or nut allergies.

Summary

Tarato is a nutritious and delicious soup that is rich in proteins, healthy fats, and probiotics. It is a great option for a light and refreshing meal.

Summary

Tarato is a simple and delicious yogurt soup that is perfect for hot summer days. With its creamy texture and refreshing flavors, it is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a sunny day in the bustling market of Istanbul, where the air was filled with the tantalizing scents of exotic spices and sizzling meats. I had stumbled upon a small, humble stall where a kind old woman was selling her homemade yogurt soup, known as Tarato.

I watched in awe as she deftly chopped vegetables and stirred the pot of simmering broth. The aroma wafting from the pot was intoxicating, a heady mix of garlic, dill, and tangy yogurt. I couldn't resist the urge to try a steaming bowl of this mysterious soup.

As I took my first spoonful, I was transported to a world of flavor and comfort. The soup was creamy and velvety, with a subtle tanginess that was perfectly balanced by the earthy tones of the herbs and spices. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

I approached the old woman and asked her if she would be willing to share her recipe with me. She smiled warmly and invited me to her home, where she graciously taught me the secrets of making Tarato.

The first step, she explained, was to make a rich, flavorful broth by simmering chicken bones with onions, carrots, and celery. The longer the broth simmered, the more depth of flavor it would develop. She also added a handful of fresh dill and garlic cloves to the pot, which infused the broth with a fragrant herbal essence.

Next, she showed me how to prepare the yogurt mixture. She whisked together thick, creamy yogurt with a splash of water and a sprinkle of flour to create a smooth, velvety texture. This mixture would be added to the broth to create the signature creamy base of the soup.

Finally, she taught me the importance of seasoning. She added a generous pinch of salt, a squeeze of lemon juice, and a dash of black pepper to the pot, tasting and adjusting the flavors until they were just right. She also emphasized the importance of patience, as the soup needed to simmer gently to allow the flavors to meld together.

After hours of simmering and stirring, the soup was finally ready. I ladled it into bowls and garnished it with a dollop of yogurt, a sprinkle of fresh dill, and a drizzle of olive oil. The first spoonful brought back memories of that sunny day in Istanbul, and I knew that I had truly mastered the art of making Tarato.

Since that day, Tarato has become a staple in my kitchen. I have shared the recipe with friends and family, passing down the tradition of this delicious soup from generation to generation. And every time I make it, I am reminded of the kind old woman who taught me the magic of Tarato, and the sense of wonder that filled me when I first tasted it.