ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Cacık (cold cucumber and garlic yoghurt with mint)
Turkish cuisine's refreshing cold yoghurt: spooned up as a soup in summer, or served alongside pilaf, stuffed vegetables and meats at other times. A relative of Greek tzatziki, but thinner.
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Ingredients
Method
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- Peel the cucumber, and dice very finely or grate coarsely.
- Mix the yoghurt smooth with the garlic and salt in a bowl.
- Add the cucumber, mint and dill, then thin with cold water to the desired consistency: thinner if eaten as a soup, thicker as a sauce.
- Chill for at least 15 minutes.
- Serve in a bowl, drizzled with olive oil, sprinkled with a little mint; add ice cubes in summer if you like.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- For a sauce, make it with Greek yoghurt and don't thin with water.
- The yoghurt takes on the garlic flavour better after an hour, so it's worth making a little ahead.
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