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Made throughout Eastern Europe and the Middle East, tarator can be a soup, appetiser or sauce, variously including walnuts, garlic, yogurt or tahini, sometimes bread, and often cucumber, herbs, vinegar or lemon juice, depending on the country.
In this recipe, a few slices of day-old bread are soaked in water, squeezed out then put in a blender or food processor with walnuts, garlic, coriander cilantro , white wine vinegar and olive oil. Blended until smooth, this sharp and creamy dip has a similar texture to hummus but a much richer and more complex flavour. I served this walnut tarator with grilled sourdough bread, roasted cauliflower and thinly sliced red onion for a delicious weekend lunch.
Rich in omega-3 fats and higher amounts of antioxidants than most other foods, walnuts may improve brain health while also helping to prevent heart disease and cancer. Walnuts also have high levels of copper, folic acid, phosphorus, vitamin B6, manganese and vitamin E. Source: Authority nutrition. This looks delicious and easy to make. Walnuts are just fabulous. It sounds fabulous with the coriander. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Turkish-style coriander and walnut tarator. Course: Snacks and sides.
Tahini Sauce (Tarator)
Cuisine: Vegan. Prep Time: 10 mins. Total Time: 10 mins. It is part of the daily menu of Bulgarians and is always present at their table. Many Bulgarian dishes actually include Bulgarian yogurt in their recipes like banitsa. It is a star ingredient for soups, salads, desserts, sauces, etc. The secret of Bulgarian yoghurt lies in a small bacteria known by different names, but most commonly called Lactobacillus Bulgaricus.
It is this bacteria that causes the milk fermentation and gives this incomparable flavor. It is Dr.
Stamen Grigorov , a famous Bulgarian bacteriologist, who made its discovery in in Geneva, Switzerland. Grigorov was born in in the village of Studen Izvor in the Tran region, which is now famous for its delicious yogurt. As a child, he impressed his teachers with his great intelligence and his ability to acquire considerable knowledge, which led him to get in the all male secondary school in Sofia, the most prestigious school in Bulgaria at the time.
Walnut And Herb Crusted Fish, Tarator Style - California Walnuts
After Sofia, he went to Montpellier, France to study natural sciences. Then, Grigorov moved to Geneva to study medicine, where he had the opportunity to work with renowned bacteriologist, Professor Massol. The latter was so impressed by the young Bulgarian that he offered him a job as his assistant.
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Grigorov was very fortunate to have access to the laboratory of Professor Massol, who was one of the best equipped in the world. And so, it is there that he made his greatest discovery! This discovery allowed Bulgarian yogurt to be manufactured worldwide. At the same time, the Pasteur Institute of Paris was conducting a survey to determine the number of centenarians in the population of 35 countries. Bulgaria came first with the largest percentage of its population over The Pasteur Institute concluded that the explanation for this longevity was the daily consumption of this famous yogurt.
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This raised the question of how to produce Bulgarian yogurt outside of Bulgaria. Professor Massol contacted the Pasteur Institute by mail. In this letter, he made the Pasteur Institute aware that his young Bulgarian assistant had solved the mystery by isolating the bacteria that gives Bulgarian yogurt its distinctive characteristic. The Pasteur Institute subsequently invited Stamen Grigorov in Paris to present his discovery to the larger scientific community.
A big hit! After completing his doctorate, Grigorov returned to Bulgaria and rejected several job offers, including the leadership of the Pasteur Institute in Sao Paulo, Brazil.
The young doctor eventually returned to his hometown to become a general practice doctor and the Director of the Tran hospital where he worked on the treatment of tuberculosis and lung diseases. He died in Bulgaria in Today, thanks to Dr. Stamen Grigorov, we know the secret of Bulgarian yoghurt.
Known around the world for its exquisite taste and dietary benefits, Bulgarian yogurt is the symbol of Bulgarian cuisine. In the native village of Stamen Grigorov, there is even a small museum dedicated to yogurt.leondumoulin.nl/language/new/to-fell-a-lumberjack.php
There are a number of similar recipes of cucumber and dairy products around the world. In Greece , a similar recipe is known as tzatziki and you can find a variant in Iran under the name of ab-doogh-khiar. In Turkish cuisine , tarator is a sauce that usually accompanies fish, squid or mussels.
In India , you will find ubiquitous raita that Mike, our Indian cuisine fanatic, would recommend to enjoy with hot naan bread.
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It was eighty five degrees in the French capital on the day I prepared this tarator! Needless to say that we did add ice to our recipe and we just loved it! Your email address will not be published.