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Cacık (Turkish Yoghurt and Cucumber Dip)

Cacık (Turkish Yoghurt and Cucumber Dip)
What is Cacık? It is basically Turkish version of Tzatziki. Traditionally, it is made out of diluted yoghurt which sets it apart from its Greek cousin.

Cacık or Turkish Yoghurt and Cucumber Dip is an important part of Turkish cuisine. It is a great accompaniment to certain main dishes such as kebabs, casseroles, bulghur (bulgar or cracked wheat) pilaf and vegetables dishes. Not to mention its incredible cooling quality. It is something we all need, especially during hot summer months.

Recipe Notes:
• The traditional Cacık is made of thick, strained yoghurt which is thinned down with water.
• Cacık can be served alongside with any style of vegetarian or vegan kebab, bean casseroles and many other vegetable dishes.
• There are many different varieties of cacık in Turkey. Some Turks make it without dill but I think dill should be in, not out. There is a certain synergy between cucumber, yoghurt and dill. You can’t ignore it.

Cacık (Turkish Yoghurt and Cucumber Dip)
1 cup Greek style plain yoghurt
1 Lebanese cucumber, peeled and chopped
½ tsp salt
3 twigs of fresh dill, finely chopped
2 tablespoons extra virgin olive oil
Pinch of salt

• Peel the cucumber and either grate it or chop it up very finely. I prefer the chopping option as it doesn’t release its juice too much. If you choose the grating option, then you will need to squeeze the grated cucumber by using a paper towel.
• Whisk the Greek style yoghurt in a bowl. Add 1 tablespoon extra-virgin olive oil, half the fresh dill, cucumber and salt. Stir well.
• Divide Cacık into bowls and drizzle with the remainder of olive oil and decorate with chopped dill.
• Serve cold. And let me tell you afiyet olsun!


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