Yoghurt dip

Yoghurt dip

Cacık

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Cacık is a garlicky yoghurt sauce that is often served alongside grilled meats as well as as a meze dish. Its close cousin is haydari, often served alongside raki, an aniseed spirit, and made with very thick strained yoghurt called süzme. (To make süzme, line a colander with clean muslin or a clean dish cloth and drain three times the quantity of yoghurt in it over a sink or bowl overnight and continue as for the recipe below). Cacık is sometimes diluted with water or milk to make it soupier.

Ingredients

Quantity Ingredient
2 teaspoons dill, finely chopped
250ml plain turkish or greek-style yoghurt
60g cucumber, grated and liquid squeezed out
1 garlic clove, finely chopped and mashed to a paste
1 tablespoon olive oil
1/2 teaspoon dried mint, (optional)
1 teaspoon freshly squeezed lemon juice, (or to taste)
salt

Method

  1. Mix 1 teaspoon of the dill with the yoghurt, cucumber, garlic and olive oil. Taste and add the mint, if using, lemon juice and salt gradually, tasting until you have a tangy sauce, flavoured to your liking. Spoon into a small serving bowl and garnish with the remaining teaspoon of chopped dill.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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