Recipe names can be confusing. Cooks acquainted with the Arabic table know tarator as a tahini-thickened nut sauce. Cooks familiar with Greek and Turkish cuisines see this salad as a cousin to tzatziki and cacik, with the addition of chopped walnuts.
2 cupsPlain yogurt 1-2cucumbers 1 teaspoonsalt, plus more to taste 5-6 clovesgarlic, green sprouts removed and finely minced 2-3 Tablespoonswhite wine vinegar 1/3 cupchopped toasted walnuts 3 Tablespoonsextra-virgin olive oil 1 Tablespoonchopped fresh dill or mint, or a mixture Pita bread, cut into quarters if large, halves if small, and war
Directions
Yield Prep Cook
serves 4-6
Spoon the yogurt into a sieve placed over a bowl and place in the refrigerator to drain for four hours.
Peel and seed the cucumber(s). If using the large cucumber, grate it; if using the small cucumbers, cut into tiny dice. Place the grated or diced cucumber in a colander and sprinkle with salt. Allow to drain for 30 minutes, then squeeze dry in a kitchen towel. Refrigerate until needed.
In a bowl, stir together the garlic, 1 teaspoon salt, and vinegar. Add the nuts and olive oil, and fold in the drained yogurt and cucumber(s). Stir in the herbs. Spoon into a shallow bowl and surround with warmed pita. Serve at once.
Joyce Goldstein is the author of many cookbooks and also works as a consultant to restaurants and cooking instructor.
