Bulgarian Cucumber & Yogurt Salad (Snezhanka – Снежанка). Cut the cucumbers into bite-sized chunks and place in a bowl. Stir in the garlic, salt, pepper, and the onions plus all their liquid. Stir to blend, continuing to stir as you add in the yogurt and dill.

Bulgarian Cucumber & Yogurt Salad (Snezhanka - Снежанка) Stir in the oil, garlic and walnuts. Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency. You can cook Bulgarian Cucumber & Yogurt Salad (Snezhanka – Снежанка) using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Bulgarian Cucumber & Yogurt Salad (Snezhanka – Снежанка)

  1. You need 300 g of cucumber, chopped into small cubes,.
  2. You need 1 of large clove garlic, minced or grated finely,.
  3. Prepare 1 tbsp of extra virgin olive oil,.
  4. It’s 2 tsp of dried dill,.
  5. Prepare of Salt and pepper to season,.
  6. You need 260 g of natural thick yogurt or quark,.
  7. It’s 20 g of walnut halves, crushed into pieces,.
  8. You need of To garnish:.
  9. You need of Fresh parsley leaves (optional).

Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste. It is a Traditional Bulgarian salad made with tomatoes and cucumbers. It is a staple in Bulgarian cuisine.

Bulgarian Cucumber & Yogurt Salad (Snezhanka – Снежанка) step by step

  1. Take the cucumber and pat it down with kitchen towel to remove the excess water, as you don't want the water to run out into the yogurt later on. Place it in a bowl with all the other ingredients, except the crushed walnuts and yogurt/quark, and gently combine together. Set aside to marinate for at least 15 minutes..
  2. Add in the yogurt/quark and stir together until combined well then cover over with cling film or paper and leave to set in the fridge for at least an hour..
  3. When ready to serve, either spoon it into small bowl or mould and turn out neatly onto the plate, then sprinkle the walnuts over the top and garnish with a few parsley leaves. Eat and enjoy! :).

While it is perfect for summer, it us made year round. Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency.

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