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The Hirshon Bulgarian “Snow White Salad” – тракийска

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 3 garlic cloves, 1 minced, 2 crushed
  • 2 tbsp fresh dill, chopped
  • 1 cup pickles that have been diced into small cubes and left to drain for 2 hours – ideally barrel fermented
  • 2 cups labneh (or full-fat natural yogurt that has been strained through cheesecloth for 45 hours so it thickens)
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • salt
  • black pepper
  • 2 tbsp walnuts, finely chopped


  1. Chop the dill and mix with the crushed / minced garlic cloves in a bowl.
  2. Add the pickles in the bowl.
  3. Add the strained yogurt or labneh and mix in the olive oil. Then add the vinegar and stir.
  4. Sprinkle with a pinch of salt and fresh-ground black pepper to taste, stir.
  5. Use raw walnuts or for a different taste try roasting them first. Chop them finely and add to the yogurt mix. Stir well and serve or serve cold after 2 hours in the fridge to allow the flavors to blend.
  6. Serve with a few drops of olive oil on top and a touch of fresh paprika (optional)
  7. Serve this as an accompaniment to a spicy stew, or simply use it as a dip for vegetables.


  • Calories: 183.89 kcal
  • Sugar: 4.87 g
  • Sodium: 361.09 mg
  • Fat: 13.42 g
  • Saturated Fat: 5.45 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 6.31 g
  • Fiber: 0.42 g
  • Protein: 11.27 g
  • Cholesterol: 19.15 mg
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