Milk salad is a traditional Bulgarian side dish made with yogurt, cucumber, garlic, olive oil, and dill. It is often used to offset spicier dishes and is similar to a sauce. Tarator, a cold yogurt soup, is a similar dish found in Bulgarian cuisine. Milk salad is influenced by neighboring countries such as Greece and Turkey, where similar recipes appear.
Sometimes referred to as Snejanka or “Snow White” salad, milk salad is a traditional Bulgarian side dish that combines yogurt, cucumber, garlic, olive oil and dill. It became a popular food in Eastern Europe during the 20th century. Variations on the recipe may include lemon juice, vinegar, nuts, mint, parsley or other herbs. Milk salad more closely resembles a sauce than a salad and is often used to offset spicier dishes.
Milk salad is prepared by first straining plain yogurt through cheesecloth for 30 minutes to rid it of excess moisture. A peeled and chopped cucumber is then added to the strained yogurt along with pressed garlic and salt to taste. Other ingredients such as olive oil, dill and nuts are added. The milky salad is then chilled and served as a cold accompaniment to the main course.
A similar recipe called tarator, or cold yogurt soup, is also found in Bulgarian cuisine. Like milk salad, taratore uses yogurt, cucumber, and garlic in combination with water or vinegar to give it a more soup-like texture. Tarator is mostly served in summer as a cold gazpacho-like dish. Variations of this dish are found throughout Southeastern Europe and the Middle East, including Albania, Macedonia, Serbia, Turkey, and Iran.
Bulgaria is located along the Black Sea in southeast Europe and was founded in the 7th century BC. Its climate is diverse, ranging from the snowy peaks of the Balkans to the lowlands and coastal regions of the Black Sea. Until the late 1990s , agriculture has played an important role in the Bulgarian economy, with most of the foods in the modern Bulgarian diet being produced in the country. The primary source of dairy products for the Bulgarian people is yogurt and feta cheese derived from the milk of cows and goats.
The countries that surround it – Greece and Turkey to the south and Romania and Serbia to the north and west – often influence Bulgarian cuisine. Similar milk salad recipes appear in those cultures. Serbia and Croatia refer to this basic combination of ingredients as Tatarska salata, or tartar salad, so called because it has a texture similar to tartar sauce. It is usually served with grilled minced meat. The Greek version, called tzatziki, is used as a dip for souvlaki and gyros, or served with bread or pita bread as an appetizer.
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