Tarator with cucumber and soured milk


Dice the cucumbers in small cubes, press the garlic and finely chop it along with the dill and the spearmint. Put them all in a bowl, add salt, pepper, oil, and the soured milk, and stir until all the ingredients are combined. Taste and adjust as preferred. For better results, leave in the fridge for 30 minutes. Serve in small glasses and garnish with cucumber slices.


  • 3 medium-sized cucumbers
  • 200g soured milk
  • 2-3 cloves of garlic
  • 4 sprigs of dill
  • 12 leaves of spearmint
  • 1 cup olive oil
  • Salt
  • Pepper