Türkiye · Türkiye
Cacik
A chilled yogurt soup with cucumber, garlic, dill and dried mint.
Çacık is the answer to meat across Turkey, and it works because the yogurt is loose enough to drink. Grate the cucumber rather than chopping it, or the soup waters down before it reaches the table. It is a summer dish served cold, and the dried mint goes in off the heat so it stays aromatic instead of turning bitter.
Ingredients
- plain pasteurized yogurt400 g
- cucumber250 g
- cold drinking water150 ml
- garlic, finely grated3 g
- fresh dill5 g
- dried mint0.5 g
- olive oil10 ml
- salt2 g
Directions
- 1
Wash cucumber and dill. Dice cucumber finely and chop dill. Keep the yogurt and water cold.
Cucumber pieces are small enough to scoop with a spoon. - 2
Whisk yogurt, cold water, garlic and salt until smooth, then fold in cucumber and dill.
The mixture is pourable with cucumber evenly distributed. - 3
Divide into bowls, drizzle with olive oil and sprinkle with dried mint. Serve cold immediately; refrigerate any remainder within 2 hours at 4°C or below and use within 24 hours.
The soup stays cool and lightly creamy. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content