Turkish cuisine · Salads & Mezze

Cacık

Thin, drinkable yogurt dish with grated cucumber, garlic, mint, and olive oil, served with kebap and pilaf.

Ingredients · for 4 servings

• 500 g yogurt
• 2 cucumbers
• 2 garlic cloves
• 1 tbsp dried mint
• 3 tbsp olive oil
• 1 tsp salt
• 150 ml cold water
• 1/2 bunch dill

Instructions

1. Peel the cucumbers and grate them coarsely, mix with 1/2 tsp of the salt, and let sit for 10 min. so they release water.
2. Squeeze the grated cucumber firmly by hand – otherwise the cacık turns watery – and discard the released liquid.
3. Crush the garlic with the remaining salt into a fine paste so no sharp bits are scattered through the yogurt.
4. Whisk the yogurt smooth, stir in the garlic paste, and add the cold water gradually until a thin, soupy consistency forms.
5. Stir in the grated cucumber and the finely chopped dill, crumble the dried mint between your palms and fold it in too; chill for 30 min.
6. Fill into shallow bowls ice-cold, drizzle with the olive oil, sprinkle with a little mint, and serve with grilled dishes.