Cacik is a wonderful dish, cooling in summer and endlessly versatile. It can be made very thick with thick thick yoghurt to serve as a dip or along side curries, rice dishes and pastry dishes. Make it with ordinary yoghurt as a sauce to drizzle over vegetables or salads or some filo pastry dish. Or make it thin with some ice cold water and eat as a soup.
Here we love yoghurt, so there is quite a collection of yoghurt recipes, including drinks, dips, raitas, yoghurt curries and salad dressings. I hope something inspires you there. Or our Dips are here, Turkish dishes here and Middle Eastern recipes here. Or be inspired by our Late Spring recipes.
Cacik | A Turkish Dip and Soup
Source : inspired by Turquoise
Prep time: 5 mins + chilling time
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
500g thick yoghurt (use a Greek yoghurt or make thick thick yoghurt; use ordinary yoghurt for a thinner consistency)
1 clove garlic
2 Lebanese cucumbers, no need to peel
1/3 cup finely chopped dill
1 tspn dried mint
small squeeze lemon juice
sea salt and a tiny pinch black pepper
Crush the garlic with a small teaspoon of salt, and beat with the yoghurt, cucumber, black pepper and herbs. Taste and add more salt if required. Cover and chill until ready to eat. Enjoy!
browse some ways to use Yoghurt
- How to make thick thick yoghurt/yoghurt cheese.
- Blueberry Shrikhand. It is hard to beat.
- Tender Eggplant with yoghurt
- Yoghurt, Feta and Mustard Dip