Prep 25 mins
Cook 0 mins
This is posted for ZWT3. This is a recipe from Steven Raichlen. This is part dip and part salad served on hors d'oeuvre platters in Turkey. This is also known as tzatziki sauce in Greece.
- 1 1⁄4 cups plain yogurt
- 1 seedless European cucumber (seedless) or 1 large regular cucumber
- 1 teaspoon salt (to taste)
- 1 -2 garlic clove, minced
- 3 tablespoons of fresh mint (or 1 tbs dried) or 3 tablespoons dill, finely chopped (or 1 tbs dried)
- 2 tablespoons extra virgin olive oil
- fresh ground pepper, to taste
- Peel the cucumber and seed it, if necessary, then coarsely grate or finely chop it.
- Place the grated cucumber in a colander and toss with 1/2 teaspoon salt.
- Let stand, over a bowl or in sink, for 20 minutes to drain off some of the excess water from the cucumber.
- Blot the cucumber dry with paper towels.
- Put the yogurt in a bowl.
- Stir in cucumber, garlic, 1/2 teaspoon salt, 2 tablespoons of mint/dill, 1 tablespoon oil and pepper.
- Taste for seasoning, adding salt or pepper as necessary.
- To serve, drizzle with remaining tablespoon olive oil and sprinkle remaining tablespoon of mint/dill.
- Serve as a dip with wedges of fresh pita bread.
I really liked this. Followed the hint of another reviewer and didn't drain it so it was runnier. It worked great in the dish I put it over. Made for ZWT6 by a Looney Spooner.
How yummy! I have enjoyed cucumber sauces when dining out in the past, and I can't believe it has taken me this long to try making one myself! This is very easy to put together; despite the time for the cucumber to drain it is very quick as well. I will say I thought the salt was a bit strong, and I actually added a bit more cucumber to try and balance that out. Worked like a charm! Also, you might want to add the mint or dill a bit at a time (I chose dill) as it is definitely powerful in the quantity listed. Thanks for posting! Made for Mischief Makers, ZWT 6.
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.