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–+ servings

Cucumber and walnut kefir tarator

Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 4 servings
Print the recipe

Ingredients

  • 500 ml plain milk kefir Unsweetened; chill before using.
  • 300 g cucumbers
  • 50 g walnut kernels Plain and unsalted.
  • 20 g fresh dill
  • 2 garlic cloves
  • 2 tbsp olive oil Sunflower oil also works.
  • ½ tsp sea salt Add gradually to taste.
  • 120 ml cold drinking water For thinning as needed; you may not need it all.

You will need

  • Knife and chopping board
  • Large mixing bowl
  • Measuring jug and measuring spoons
  • Kitchen scale
  • Spoon
  • Refrigerator

Instructions

  • Dice the washed cucumbers finely, peeling them first if the skin is tough.
  • Finely chop the dill leaves after rinsing and drying them.
  • Finely chop the walnuts with a knife.
  • Mince the peeled garlic, first crushing it with the flat of a knife.
  • Mix the kefir, cucumber, dill, walnuts, garlic and olive oil in a large bowl, seasoning gradually with salt to taste.
  • If the soup is too thick, stir in cold drinking water a little at a time until it flows easily from a spoon.
  • Refrigerate the covered bowl for 30 minutes.
  • Give the cold soup a stir and divide it among four small bowls for an appetizer.

Storage and safety

Store in a sealed container in the refrigerator at 4°C (40°F) or below for up to 3 days. Stir before serving. Follow the kefir label if its use-by date or storage instructions after opening give a shorter limit. Discard soup left at room temperature for more than 2 hours, or more than 1 hour above 32°C (90°F).