Tarator is a traditional Bulgarian dish, especially popular during the hot summer months. However, since summer includes two short periods of religious fasting, it's a good idea to make tarator without yogurt during those times.
In fact, the original tarator recipe didn’t include yogurt — it was made with water, oil, and vinegar. This version, often referred to as harvesters’ tarator, appears in old Bulgarian cookbooks simply as “tarator,” while the version with yogurt is labeled “tarator with yogurt.”
The vegan tarator I’m sharing here closely resembles the yogurt-based version in both texture and appearance. And no — I don’t use vegan yogurt! The secret ingredient is raw sunflower seeds.
Ingredients of vegan tarator:
- 1–2 cucumbers, depending on size
- 100 g raw, hulled sunflower seeds
- Dill, to taste
- Garlic, to taste
- 20–30 ml olive oil or sunflower oil
- Salt, to taste
- Water
Preparation of vegan tarator:
- Peel and dice the cucumber into small cubes.
- Grind the raw sunflower seeds in a food processor until they become a fine powder. (Soaking them in water for a few hours beforehand is optional but recommended.)
- Finely chop the dill.
- Crush the garlic and mix it with salt.
- In a pot or mixing bowl, combine all ingredients. Gradually add water while stirring until you reach your desired consistency.
- Finally, add the oil, stir well, and serve.
This sunflower seed-based version is rich in magnesium and a refreshing, nutritious choice for hot summer days.
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