CACIK (TURKISH TZATZIKI)
Steps:
- In a large bowl, mix the garlic, yoghurt and mint. Gently add the cucumbers and season well with salt.
- If serving as a dip, add to your serving bowl and top with extra virgin olive oil and some fresh mint. Serve immediately, or as soon as possible.
- If serving as a soup, add water until you reach the desired consistency. Transfer to 4 small bowls, topping with a little extra virgin olive oil and fresh mint and serve immediately.
TURKISH CACIK (YOGURT AND CUCUMBER DIP)
This is a great recipe for a traditional yogurt and cucumber dip or sauce, flavored with garlic and fresh mint or dill.
Provided by Saad Fayed
Categories Sauces
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a mixing bowl , combine the grated cucumbers and minced garlic. Add salt to taste.
- Mix in the yogurt with a wooden spoon, and transfer to a serving bowl.
- Garnish with the mint or dill, and drizzle olive oil on top. Serve immediately or cover with plastic wrap and refrigerate.
Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Cholesterol 3 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 114 mg, Sugar 5 g, Fat 3 g, ServingSize 16 ounces (8 servings), UnsaturatedFat 0 g
TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)
Steps:
- First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.
- Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.
- It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.
Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 675 mg, Sugar 11 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g
YOGURT AND CUCUMBER SALAD (TZATZIKI OR CACIK)
Provided by David Kamen
Categories Condiment/Spread Salad Side No-Cook Yogurt Mint Cucumber Fat Free Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1. Place the shredded cucumbers in a medium bowl and toss with a few pinches of salt. Set aside for 15 minutes to draw some of the liquid out of the cucumbers.
- 2. Drain the excess liquid from the bowl of cucumbers. Add in the yogurt, vinegar, garlic, dried mint, and fresh mint. Mix well to combine. Adjust the seasoning as needed with salt and pepper. Refrigerate until ready to serve.
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