Summer culinary trends in Bulgaria mark a remarkable turn with the emergence of an unconventional tarator recipe that sparks genuine interest among young chefs and restaurateurs.
The new culinary approach radically rethinks the classic recipe, with the main innovation lying in replacing traditional cucumbers with finely grated young zucchini. The experimental version combines strained yogurt, aromatic garlic, fresh dill, and a slight souring with lemon juice.
Leading establishments such as the Sofia restaurant "City Kitchen" and "Trapezata" in Veliko Tarnovo have already included this modification in their summer menus. The dish is served cold, complemented with a drop of olive oil and crumbled nuts, which adds additional texture and richness.
The professional perspective on the culinary innovation comes from Chef Galya Toncheva, a lecturer at the University of Food Technologies in Plovdiv. She defines the new tarator as a "brilliant example of creativity in Bulgarian gastronomy", emphasizing the physiological benefits of zucchini during hot summer days.
The recipe not only offers an alternative to classic cold soups but also responds to contemporary dietary preferences, including for vegetarians and people with dietary restrictions.