Cacik

A creamy yogurt base punctuated by the crunch of fresh cucumber. The sharp acidity of the vinegar and the scent of dill provide immediate freshness on the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 218
• Protein: 4 g
• Carbs: 6 g
• Fat: 20 g

Ingredients

• 1 piece Cucumber ( grated and drained )
• 400 g Plain Greek yogurt ( well chilled )
• 2 piece Garlic ( pasted )
• 3 tbsp Extra virgin olive oil ( extra virgin )
• 1 tbsp Red wine vinegar ( for acidity )
• 1 tbsp Dill ( chopped )
• 1 tbsp Mint fresh ( chopped )
• 1 pinch Gray sea salt ( for seasoning )

Instructions

1. Prepare the cucumber

   Grate the cucumber with the skin on. Squeeze it firmly between your hands to extract all the water; the flesh must be very dry so it doesn't thin out the yogurt.

2. Prep garlic and herbs

   Reduce the garlic cloves to a fine paste using a mortar or a knife. Finely chop the dill and mint without crushing them to keep the essential oils intact.

3. Bind the sauce

   Mix the yogurt with the olive oil and vinegar until the preparation is smooth and coats the spoon. Fold in the cucumber and herbs.

Chef's tips

• The secret lies in draining the cucumber: if water remains, your cacik will be a soup rather than a cream.
• Let it rest for 1 hour in the fridge before serving so the garlic flavor mellows and spreads.

Storage

Keep for 48 hours in the refrigerator in an airtight container. Stir before serving as some water may rise to the surface.