Prep 5 mins
Cook 5 mins
This is my Turkish mother in law's recipe. It can be made in advance and kept in the fridge prior to serving.
- Firstly prepare the cucumber. Using a teaspoon dig out the seeds and soft flesh from the centre of the cucumber and then use a knife to cut off the skin.
- Next using a mortar and pestle crush the garlic with a pinch of sea salt.
- Put the yogurt into a bowl and using a grater, grate the cucumber into the yogurt, stir well. Add the crushed garlic and salt paste and mix in well.
- Serve with a sprinkle of parsley on top.
Good with Turkish Shrimp Pilaf. I added to taste rather than measure. I used 3% yogurt, English cucumber which I just peeled but did not seed, sea salt, and the garlic.
This is outstanding! Thanks for sharing.
Just needed to add my two cents. With all due respect to your mother-in-law, your recipe is not quite right. 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. 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. And there is also a little bit olive oil dribbled on top of it at the very end.