• 1 quantity yoghurt and garlic sauce
• 200 g/7 oz cucumber

Make the yoghurt and garlic sauce. Peel the cucumber, grate it, sprinkle with salt, leave for 1 hour, then squeeze out the juice. If you prefer your cacık crisp, cut the cucumber into thin slices and use it straight away. Mix it into the yoghurt with the chopped dill, transfer to a serving dish, pour the olive oil over gently, sprinkle with red pepper and serve.