Snezhanka salad (means Snow white salad) is the Bulgarian version of the Greek tzatziki (tsatsiki). There are variations of this dish all over the Balkans, as well as in Iraq, Iran, India and even in the Caucasus mountains.
The Bulgarian special touch to this recipe is the substitution of fresh cucumbers with preserved ones. So we can have our tangy Snezhanka even when cucumbers are not in season. It’s always served cold, as an appetizer or meze alongside alcoholic drinks, as a side dish or dip.
Bulgarian yogurt is similar to the Greek-style yogurt and for this recipe it must be strained to make it thicker. In the process yogurt should lose about 1/3 of its volume.
"I tried this salad on my very first visit to Bulgaria in a small restaurant in one of the villages on the Black Sea coast. It was delicious and very refreshing, and whenever I go back, I have one as a starter. Salads are traditional in Bulgaria at the start of a meal with a glass or two of Bulgarian brandy. There are many different salads, but snow girl salad is my favourite and it is one of the things I most look forward to every time I visit."
- extra thick, plain yoghurt - 1litter
- cucumber - 500g
- garlic cloves, crushed - 2-3
- fresh dill, choped - half bunch
- olive oil - 30ml
- salt - to taste
1. Strain the yoghurt.
2. Chop the cucumbers into tiny cubes.
3. Mix all the ingredients together.
4. Chill and serve.