So just got back from a lovely holiday in Turkey. I had a great time eating all that delicious Turkish food and discovering the beauty of the country. The best part was the sun (of course), eating watermelons 3 times a day, visiting family members and shopping 🙂 While being back in cold Belgium and trying to adapt myself is hard I find making lots of Turkish food quite helps. Therefore, the next few weeks I’ll be sharing 3 Turkish recipes. Today’s recipe and the first out of the 3 will be Cacik! This dish eaten throughout almost all the former Ottoman countries, is very delicious and again very simple to make. It is made with yoghurt, which is actually a Turkish word. Anyone who has ever been to Turkey knows that yoghurt occupies an important place in the Turkish cuisine. Cacik is eaten as an appetizer (meze), sauce or as a side dish. Thick or diluted with water (depending on the occasion and food served) it can be served alongside everything, especially with meat dishes and rice. I think it’s an excellent choice on hot summer days for its refreshing and healthy ingredients. Cacik is quite similar to the Greek tzatziki (except that tzatziki is only consumed in the thicker version).
For approximately 3 bowls the ingredients are:
- 1/2 cucumber (if you’re using the European ones)
- 1,5 cup plain yoghurt (Turkish or Greek)
- 2 garlic cloves
- mint (dried or fresh)
- 2 tablespoons olive oil
- dill (dried or fresh)
- half a glass water
- Some salt to taste
Chop the cucumber finely or grate it (I always grate it) in a bowl. Add the yoghurt and mix to see if you need more. Crush the garlic and add it to the yoghurt. Lastly, add the spices (I prefer mint and dill but thyme is fine if you don’t have dill) and the water. Stir until you get a smooth consistency. Leave it in the fridge for a few hours so the ingredients can blend nicely. Pour into bowls, garnish with fresh mint leaves, drizzle some olive oil on top and serve.
Like I said, this recipe is so great that it goes with everything. Besides using it as a dip sauce, meze and side dish, Turks also eat it on its own as a soup (similar to the Spanish gazpacho) by mixing it with ice cold water.