Cacik
15 min
total
4
people
219
calories per serving
Ingredients
4 people
- 1 pcCucumber (grated and drained)
- 400 gPlain Greek yogurt (well chilled)
- 2 pcGarlic (pasted)
- 3 tbspExtra virgin olive oil (extra virgin)
- 1 tbspRed wine vinegar (for acidity)
- 1 tbspDill (chopped)
- 1 tbspMint fresh (chopped)
- 1 pinchGray sea salt (for seasoning)
Method
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.
- 1
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
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
Mix the yogurt with the olive oil and vinegar until the preparation is smooth and coats the spoon. Fold in the cucumber and herbs.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Stir before serving as some water may rise to the surface.
4.9
7 reviews
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