Although cacik is a popular mezze dish in Turkey, it’s also served as an accompaniment to pastries, meat and rice dishes and can be diluted with ice-cold water to make a refreshing summer soup. This recipe is from by Greg and Lucy Malouf.
- 1 clove of garlic
- For seasoning: sea salt
- 500 gm thick natural yoghurt
- 2 Lebanese cucumbers, seeded and grated (skin on)
- 1/3 cup finely chopped dill
- 1 tsp dried mint
- Squeeze lemon juice
- 1Crush the garlic with 1 tsp salt, then beat with the yoghurt, cucumber and herbs in a large bowl. Season with
salt and lemon juice to taste. Chill, covered, until ready to eat.