Cucumber Salad with Yoghurt Sauce

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Cacık is one of the best-known dishes of Turkish cuisine.


  • 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.