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    You are in: Home / Recipes / Cacik Recipe
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    Cacik

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 08, 2009

      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.

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    • on November 28, 2006

      Allea, this is the method I use for making cacik. I find Greek yoghurt just tops it off perfectly... so creamy and delicious...

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    • on October 25, 2006

      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 :)

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    Nutritional Facts for Cacik

    Serving Size: 1 (137 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 100.8
     
    Calories from Fat 37
    37%
    Total Fat 4.1 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 15.9 mg
    5%
    Sodium 60.6 mg
    2%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 8.2 g
    32%
    Protein 5.4 g
    10%

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