Talaturi - a cold appetizer of Cypriot cuisine

Category: Cold meals and snacks
Kitchen: Cypriot
Talaturi - a cold appetizer of Cypriot cuisine

Ingredients

For Greek yogurt:
Cow's milk 400 ml
Sugar Free Yogurt 70 ml.
For soup:
The yoghurt is very thick 250 ml.
Small cucumber 1 PC.
Salt to taste
Fresh mint leaves 1 branch
Garlic 1/2 tooth
Pita or tortilla to serve
Olive oil 1 tbsp. l.

Cooking method

  • Making Thick Greek Yogurt:
  • Pour room temperature milk into the yogurt maker. Add yoghurt - leaven. Switch on the yoghurt maker for 7-10 hours, depending on the model. I had a little over 8 hours to prepare. Refrigerate for 7-8 hours. During this time, the yogurt will mature. For a thicker Greek yoghurt, strain it through a sieve lined with double gauze or a thick cloth.
  • Cooking snacks:
  • Peel the cucumber. Grate on a coarse grater. Season with salt, stir and leave on a sieve. To remove liquid from the pulp. For about 10-15 minutes. Crush and chop the garlic. Chop the mint leaves. Stir in yogurt, cucumber, garlic and mint. Put in the refrigerator for 15–20 minutes.
  • Innings:
  • Add olive oil before serving and beat well. Serve with hot pita or flatbread.

The dish is designed for

1 serving

Cooking program:

yoghurt maker + refrigerator

Note

From Wikipedia, the free encyclopedia:

In Cypriot cuisine, the dish is called ttalattouri and, unlike other recipes, contains mint and less garlic.

Delicious!

Deva
Delicious sauce. Only I make the Greek version, but I replace the fresh cucumber with pickled ones and it turns out much tastier. Well, that's for my taste.
Tumanchik
Quote: Deva

Delicious sauce. Only I make the Greek version, but I replace the fresh cucumber with pickled ones and it turns out much tastier. Well, that's for my taste.
oh I understand you. Today I crumbled a tomato there, added some garlic and basil (I can't live without this herb - I even put it in tea) - A TALE! GREAT BREAKFAST! Now I have such a variety
Nikusya
Tumasik, Prepared a delicious thing !! I love all kinds of cold soups, sauces, okroshka !! If you make it a little thinner, you can chop it like a hold soup! Printable recipe! Thank you golden!
Tumanchik
Quote: Nikusya
If you make it a little thinner, you can chop it like a hold soup! Printable recipe! Thank you golden!
always please, everything is possible - and thicker and thinner. everything is delicious
notglass
In! This is our way,Brazilian in Cypriot. This is what we love like that. And tell me, Irishechka, from that appetizing little piece of flatbread, this is also your own baking, or where? Sorry for your curiosity.
Tumanchik
Quote: notglass
And tell me, Irishechka, from that appetizing little piece of flatbread, this is also your own baking, or where? Sorry for your curiosity.
but how! of course. my grief. thought to bake pita, so as to be correct. but my scales flew. put it on the eye. understood - there will be no sense. and then how to fill up - that is how such a cake on yogurt turned out, by the way.
Mikhaska
To fried fish Irish, that's cool!
Tumanchik
Quote: Mikhaska

To fried fish Irish, that's cool!
agree!
Erhan
Quote: Nikusya

If you make it a little thinner, you can chop it like a hold soup!
Yeah, that's what we always do in the summer. Only all normal people dilute yogurt with water, and I do it with milk.
Premier
Ha ha ha! Irish, you are great - you put up your talaturi, and at the same time you cut off everyone who wanted to be on tzatziki and on right!
Rada-dms
Quote: Premier
Ha ha ha! Irish, you are great - you put up your talaturi, and at the same time you cut off everyone who wanted to be on tzatziki and on right!
I do not think that Irishka pursued such a goal! The recipe is wonderful!

And why not expose these options too! There are nuances! The more choice the better!


Ol, what were you going to do?
Rada-dms
Tumanchik, Irish, good recipe! I have not tried this option - I will definitely reproduce it! Thank you so much!
Premier
Quote: Rada-dms

Ol, what were you going to do?
Oh, well, tell you everything ...
I have a book by Alice B. Toklas, who, having visited Spain, became interested in gazpacho and began to study the issue of cold soups from different countries and peoples (Spanish, Greek, Polish, Turkish, etc.). So she came to the conclusion that they are all obscenely similar. And now it is impossible to determine who borrowed what from whom.
And tzatziki and wright are really written from the same "face", and don't change the seasoning, their texture is still the same.
Rada-dms
PremierOl, here in Spain I will say that no matter how much gazpacho I ate, the textures are probably similar, but the taste is different in all regions, and the presentation is also different.

I'm going to show you what we were treated in Valencia, for example.


But I have not tried talaturi, I am not going to Cyprus yet, so thanks again to IRISHKA for the recipe!
Premier
As for the texture, I was not talking about soups, but about tzatziki with wright.

By the way, remember the similarities between melon buns and your Mexican ... The world is small.


Tumanchik
Quote: Erhan
Yeah, that's what we always do in the summer. Only all normal people dilute yogurt with water, and I do it with milk.
Sveta, and this is a wonderful idea - I'll drink water at home! I will definitely use it!
Rada-dms
Quote: Premier
melon buns and your Mexican ...
Well, I also exhibited melons!
Tumanchik
Quote: Premier
Irish, you are great - you put up your talaturi, and at the same time you cut off everyone who wanted to be on tzatziki and on right!
Olga, no, this is definitely not my method. Believe it. If you judge so, then if someone writes everything about potatoes, then you can't cook from it?
I just gave information, without any ulterior motive. They even gave me a thank you for her. But if I saw a hint, I'd rather delete it. It's calmer this way.
Quote: Rada-dms
But I have not tried talaturi, I am not going to Cyprus yet, so thanks again to IRISHKA for the recipe!
Olga is glad that you understood everything correctly! Thank you for your trust!
Quote: Premier
So she came to the conclusion that they are all obscenely similar. And now it is impossible to determine who borrowed what from whom.
And tzatziki and wright are really written from the same "face", and don't change the seasoning, their texture is still the same.
Well, there are also Belarusian potato pancakes in German cuisine. but one and the other recipes are on the forum. nobody suspects anyone!
Rada-dms
What is there to theorize! We don't write tea for a doctor's degree! You need to cook more and display! Aha!
Premier
Quote: Rada-dms

What is there to theorize! We don't write tea for a doctor's degree! You need to cook more and display! Aha!
Right here Olya the rights!
And you, Irina, do not make excuses, I am not criticizing, I just laughed like a joke. All, they say, we sit in the same sandbox. We are not here on HP, but on a global scale.
Just imagine, aliens will come to visit us, and a cookbook will be taken from us as a souvenir. It will matter to them there, which of the nations which dish is land, and that's it! (or earthy?)
Tumanchik
Quote: Premier
Just imagine, aliens will come to visit us, and a cookbook will be taken from us as a souvenir. It will matter to them there, which of the peoples which dish is land, and that's it! (or earthy?)

Quote: Rada-dms
You need to cook more and display! Aha!

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