Tarator is a chilled yoghurt soup popular in parts of eastern Europe and the Middle East.
- 2 chilled Lebanese cucumbers, seeds removed, coarsely chopped
- 240 gm plain Greek-style yoghurt (1 cup)
- 1 garlic clove, finely chopped
- ¼ cup each dill and flat-leaf parsley, finely chopped, plus extra dill to serve (loosely packed)
- Juice of 1 lemon, or to taste
- 8 large cooked tiger prawns, peeled, tails intact
- 1 radish, thinly sliced on a mandolin
- For drizzling: extra-virgin olive oil
- To serve: crusty bread and lemon wedges
- 1Process cucumber, yoghurt, garlic and herbs in a blender until smooth, add 40-50ml chilled water or enough to thin to soup consistency, season to taste with lemon juice, salt and pepper. Refrigerate until well chilled (15 minutes).
- 2Serve tarator topped with prawns, radish and extra dill, drizzled with extra-virgin olive oil, with crusty bread and lemon wedges.
This recipe is from the December 2010 issue of .