Tarata (Greek)

Name: Tarata (Greek)
Cuisine: Greece
Ingredients: Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; Cook gently in 6 tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups heavy yoghourt. Add 1 teaspoon salt, ½ teaspoon pepper, a pinch of cayenne, a pinch of powdered mint and 2 pressed cloves of garlic.; 6 egg plants, skinned and seeds removed.; 3 green peppers, skinned and seeds removed.

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Ingredients

3 green peppers, skinned and seeds removed.
6 egg plants, skinned and seeds removed.
Cook gently in 6 tab

Europe
Greece
Mediterranean
Soup
Vegetarian
Gluten-free
Spicy

Method

After this chapter was completed further news of gazpacho came from Santiago de Chile in South America. Did the conquistadores take the recipe, along with their horses, to the New World? Señora Marta Brunet, a distinguished Chilean writer, is of Spanish or rather Catalan descent and she describes gazpacho as a meal of the Spanish muleteers. And meal it seem