Prep 10 mins
Cook 30 mins
I love this stuff. When I was in Turkey, I remember eating it with kebabs but I also saw people just eating it with a spoon. I saw a couple of other recipes like this but the technique is a little different hence the post. I found recipe in "Mediterranean Street Food" by Anissa Helou but have adjusted it to how I remember eating it. The cook time is the time you let the grated cucumber set.
- 1 cucumber
- 8 ounces plain yogurt
- 1 garlic clove, crushed
- 1 teaspoon dried dill or 1 teaspoon mint
- Finely grate cucumber. Put grated cucumber in a colander and sprinkle with a little salt. Let sit for about 30 minutes, this will help get the excess water out of the cucumber.
- With your hands, squeeze the excess water out of the cucumber.
- Put into a bowl and mix in yogurt and dill or mint. Enjoy!
- While in Turkey, I don't really remember it having dill or mint but have found I like it with either one. Also, I add two cloves of garlic and I am well into garlicky flavor.
I needed to put my two cents. I am from Istanbul and have eaten thousands of cacik in hundreds of Turkish places in my life. Cacik is supposed to have water in it, more liquid-er than your recipe, but a bit thicker than ayran. I mean it is not thick in consistency like a dip. It is a bit watery, which is why people drink it like a soup on the side in individual small bowls. And there is also a little bit olive oil dribbled on top of it at the very end.
Allea, this is the method I use for making cacik. I find Greek yoghurt just tops it off perfectly... so creamy and delicious...
I didn't use the quantities right, I just piled it in and it was great! I used mint because that's how I had it in Keffalonia. It was really quick to make, I didn't leave the cucumber to sit in the colander; I just squeezed it. This could be nice in a salad and I'm going to try it in sarnies :)