Authentic Turkish Cacik Food

TURKISH CACIK

Turkish Cacik image

A refreshing dish that usually takes place of a plate of salad. Very refreshing on hot summer days. Can be used as an appetizer or as a dip.

Provided by ErOnur

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups plain yogurt
3 medium cucumbers, peeled and diced very small
2 cloves garlic, diced very small
salt
2 tablespoons ground and dried mint
2 tablespoons extra virgin olive oil

Steps:

Place yoghurt in a large bowl.
Add all other ingredients, except salt and water, and mix thoroughly.
Add water until required consistency is achieved.
Stir in some salt, taste and add more if required.
Chill in refrigerator for about two hours before serving.

CACIK (TURKISH TZATZIKI)

Cacik (Turkish tzatziki) image

Provided by Vidar Bergum

Categories Vegetarian

Number Of Ingredients 8

Ingredients

1 clove of garlic, crushed to a paste with a little salt
500 g (18 oz) Greek or Turkish yoghurt
2 tsp dried mint
300 g (10 oz) Persian cucumbers, partly peeled and finely chopped
c. 200 ml (c. ⅘ cup) ice cold water (optional)
2 Tbsp extra virgin olive oil, to serve
fresh mint, to serve
salt

Steps:

In a large bowl, mix the garlic, yoghurt and mint. Gently add the cucumbers and season well with salt.
If serving as a dip, add to your serving bowl and top with extra virgin olive oil and some fresh mint. Serve immediately, or as soon as possible.
If serving as a soup, add water until you reach the desired consistency. Transfer to 4 small bowls, topping with a little extra virgin olive oil and fresh mint and serve immediately.

TURKISH CACIK (YOGURT AND CUCUMBER DIP)

Turkish Cacik (Yogurt and Cucumber Dip) image

This is a great recipe for a traditional yogurt and cucumber dip or sauce, flavored with garlic and fresh mint or dill.

Provided by Saad Fayed

Categories Sauces

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

2 cucumbers (peeled and grated)
16 oz. yogurt ( plain , cold)
2 cloves garlic (peeled and minced)
1 tablespoon mint (fresh, chopped, or dill)
Salt to taste
Garnish: drizzle of olive oil

Steps:

Gather the ingredients.
In a mixing bowl , combine the grated cucumbers and minced garlic. Add salt to taste.
Mix in the yogurt with a wooden spoon, and transfer to a serving bowl.
Garnish with the mint or dill, and drizzle olive oil on top. Serve immediately or cover with plastic wrap and refrigerate.

Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Cholesterol 3 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 114 mg, Sugar 5 g, Fat 3 g, ServingSize 16 ounces (8 servings), UnsaturatedFat 0 g

AUTHENTIC TURKISH CACIK

Authentic Turkish Cacik image

Hi I got this recipe whilst staying in Turkey with my Dad and his friends. I make it all the time and it is a big hit in the summer at barbeques! It's different to the usual recipes where you use cucumber and mint as they tend to have a more Greek/Indian flavour to them. I sometimes use rocket in this dish but it's not necessary, however if you do, use very little ( few leaves finely chopped) as it will taste rather funky!

Provided by CarlyBug

Categories Turkish

Time 3h10m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

250 g Greek yogurt or 250 g homemade yoghurt
1/2 teaspoon lemon juice
1/2 teaspoon lime juice
85 watercress
2 -3 medium sized garlic cloves
2 -3 tablespoons olive oil

Steps:

Roughly tear the watercress using your hands, if you are using rocket then finely chop and mix in with watercress,now thinly line the bottom of your dish with these leaves(casserole dishes are ideal).
Pour however much Greek yoghurt you would like over the watercress and using a spoon even out the yoghurt.
Finely chop your garlic. Personal preference as to how much use use as I am a garlic lover and I tend to overdo it but I use 2 medium sized cloves when making it for new tastebuds! Sprinle the garlic evenly over the yoghurt and using the spoon gently mix into the yoghurt layer.
Now sprinkle a very tiny amount of lemon and lime juice over the Cacik.
Finally drizzle olive oil over the Cacik and leave to settle for a few hours in the fridge.
Serve with Kofte, as an appetizer at barbeques or with whatever you fancy. It is also best when you use fresh bread and dip into the Cacik.

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