Recipe by: Assia Turner

Source: Family Recipe

Serves: 8 portions

To be served alongside the stuffed peppers (separate recipe)


  • 3 thin (Japanese) cucumber, peeled and diced
  • 1 liter set natural Greek yogurt
  • 100 g roasted walnuts – finely crushed (use mortar)
  • 1 handful of fresh dill, finely chopped
  • 2 medium sized garlic cloves, peeled and crushed (use press)
  • Salt and pepper to taste


  • Put the diced cucumbers in a bowl. Discard any water that may have drained from the cucumbers.
  • If the yogurt is not completely set, drain any remaining liquid using a cheese cloth.
  • Add the yogurt to the bowl with the cucumbers and mix well.
  • Add the crushed walnuts, chopped dill, salt and pepper to the bowl.
  • Mix well to combine all ingredients.
  • Chill in the fridge for a couple of hours before serving (ideally, overnight).

Download PDF version here: Bulgarian Snezhanka (Yogurt Cucumber Salad) Assia Turner