ReceptnaptárSnezhanka (Bulgarian cucumber and yogurt salad with walnuts)
Snezhanka takes its Bulgarian name from Snow White, thanks to its snow-white yoghurt. It is the thick relative of tarator: strained yoghurt makes a creamy salad that you can also spread on bread, and it often appears alongside rakia. Cucumber, dill and garlic freshen it up, and the walnuts add a crunchy counterpoint, making it an excellent summer starter.
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Ingredients
Method
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- Put the yogurt in a sieve lined with cheesecloth and let it drain for about 1 hour so it thickens. Cut the cucumber into small cubes.
- Mix everything together except the walnuts.
- Sprinkle the walnuts on top and serve cold.
Source: Wikibooks Cookbook – Snezhanka (Bulgarian Cucumber and Yogurt Salad) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Strain the yoghurt for at least an hour, but if you have time, leave it in the fridge overnight so it gets even thicker.
- Salt fresh cucumber and squeeze it out after 10 minutes, or the salad will turn watery. Fermented pickled cucumbers just need draining.
- Sprinkle on the walnuts just before serving, and if time allows, toast them in a dry frying pan to strengthen their flavour.
Frequently asked questions
What is the difference between snezhanka and tarator?
Both are cucumber and yoghurt dishes, but tarator is a thin, cold soup, while snezhanka is a thick salad made from strained yoghurt.
Is this salad vegetarian?
Yes, if you use salt. If you make it with a seasoning blend, check that it doesn't contain meat extract.
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