Cucumber yoghurt dip

Cucumber yoghurt dip

Cacık

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 cucumber
3 garlic cloves, peeled
500g thick yoghurt
4 tablespoons extra virgin olive oil
1 teaspoon dried mint, plus extra to serve
1 tablespoon fresh mint leaves, finely chopped, plus extra to serve
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
chopped cucumber

Method

  1. Grate, dice or shave the cucumber into ribbons and place in a colander. Sprinkle with salt and weigh down with a plate. Leave it to drain for at least 30 minutes. After that, put the cucumber in some muslin or a clean tea towel and squeeze out any excess juice.
  2. Use a pestle and mortar to pound the garlic cloves and a little sea salt to a paste. Transfer to a large bowl with the cucumber, yoghurt, olive oil, dried and fresh mint and combine well. Season generously with sea salt and freshly ground black pepper. Refrigerate until ready to use, then transfer to a serving bowl, sprinkle with a little more dried mint and garnish with some chopped cucumber and fresh mint.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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