Cacik (Tzatziki "cousin")

KateL's Note:

Entered for safe-keeping. From Clean Eating, May/June 2009. Turkish cacik lacks lemon juice and uses less garlic than its cousin, tzatziki sauce. If yogurt is not drained, the mixture will be creamier. Substitute mint for all or part of the fresh dill, as you please.

• Total Time: 7 mins
• Prep Time: 7 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 3.0 cups

• 2 cups plain low-fat yogurt (drained in cheesecloth or a fine-mesh sieve overnight)
• 13 inches English cucumbers, peeled or 2 medium cucumbers , peeled and seeded
• 1 garlic clove , smashed
• 5 teaspoons fresh dill , finely minced
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground pepper

Directions:

1. Place yogurt in a large bowl.
2. Grate cucumber and squeeze or pat dry with paper towel to remove excess moisture. Gently fold into yogurt.
3. Add garlic, dill, salt and pepper and mix.
4. Serve immediately.

Reviews

[magpie diner]

I really like this - thanks Kate. I used goat yogurt and opted to finely chop the cucumber instead of grating it (I find it still ends up less watery this way...in any tzatziki recipe). Just remember to set your yogurt to drain the night before and then this goes together in a snap! Very fresh & tasty.