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Snezhanka Salad or Milky salad is the Bulgarian version of the Greek tzatziki, Turkish cacık. The salad vary depending on the region and country, but you can find it even in Iraq, Iran, and India. It is served as a side dish, dip or starter.
Snezhanka Salad owns its name to the creamy white yogurt used as a base. Snezhanka in Bulgarian means Snow White. Plain yogurt used in this recipe is as white as the princess from the fairy tale. The salad is a mixture of strained Bulgarian yogurt and cucumber. In winter the salad is made with pickled cucumbers.
Snezhanka Salad’s Yeld: 4 Servings
30 oz plain yogurt (this is 900 ml)
Two small or one big cucumber
2 cloves of garlic
Small bunch of fresh dill
4 tablespoons of crushed walnuts
1 tablespoon of olive oil
Salt to taste
Snezhanka Salad Cooking Directions
Strain the yogurt. Chop the cucumber into small pieces. Do the same with the dill. Mince or chop the garlic. Mix everything in a big bowl. Add the salt to taste. The Snezhanka salad should be thick and creamy. In fact, the salad should be thick enough to be styled as a small ball with a ice-cream spoon. Arrange several balls around a meat dish. Top it with a sprinkle of crushed walnuts.