Fast Recipes

Tarator with radish and tiger prawns

Australian Gourmet Traveller recipe for tarator with radish and tiger prawns.

By Alice Storey
  • Serves 2
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Tarator with radish and tiger prawns
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


  • 1
    Process 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).
  • 2
    Serve 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 .

  • Author: Alice Storey