Snezhanka (Bulgarian Cucumber and Yogurt Salad)
Snezhanka is a Bulgarian salad of strained yogurt, diced cucumber, dill and garlic, finished with ground walnuts. It is close kin to tarator, but much thicker, closer to a creamy dip than a cold soup. Straining the yogurt keeps it from turning watery once the cucumbers release their juice. Using pickles instead of fresh cucumbers, or a mix of both, gives it a sharper edge, and the walnuts add a nutty crunch.
Instructions
Strain the yogurt so it loses its excess liquid and becomes thick. If you are using thick American yogurt, use about ½ liter and skip the straining.
Cut the pickles or cucumbers into very small cubes.
Combine the strained yogurt, diced pickles or cucumbers, oil, vinegar or lemon juice, salt, dill and crushed garlic in a bowl, and stir until evenly mixed. Leave out the salt if your pickles are already salty.
Sprinkle the ground walnuts over the top just before serving.
Make it personal.
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