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Yoghurt with Cucumber
Cacik
- Serves
4
- Difficulty
Easy
- Ready in
35 min
Published 2015
Cacik (pronounced ‘djadjek’) is the twin of the Greek tzatziki. Sometimes more liquid-y in Turkey than variations found in neighbouring countries, it can also be flavoured with dried mint or finely chopped dill. A classic of the meze cable, cacik is also served with meat dishes or kebabs.
Ingredients
200 g 7 oz 1 2
Method
Peel the cucumber if you like, then grate the flesh into a large bowl. Salt it and leave to stand for 30 minutes, to disgorge any liquid Drain well. Using a mortar and pestle, crush the garlic with some salt. Mix it into the yoghurt – into just a tablespoon of yoghurt first, then add the rest of the yoghurt, so that the garlic mixes through evenly. Add the cucumber and a few pinches of herbs (i
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