Cacik Turkish Yogurt Dip With Cucumbers And Dill Food

CACIK TURKISH YOGURT AND CUCUMBER

Steps:

• Whisk the yogurt in a large bowl to make sure it's smooth. Add water to the yogurt and whisk until it's completely incorporated.
• Grate the cucumbers in another bowl and if they're too watery, squeeze out the excess water. If they're not too watery, add the directly to the yogurt and water.
• Mix well and add garlic, salt and dried mint. Taste and add more salt if needed.
• Chill cacik yogurt and cucumber in the fridge for 30 minutes before serving.
• To serve, divide it between 4 bowls and top each with a little bit of olive oil.

TURKISH YOGURT WITH CUCUMBERS AND HERBS (CACıK)

Steps:

• First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.
• Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.
• It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.

TURKISH CACIK (YOGURT AND CUCUMBER DIP)

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.

CACIK, TURKISH YOGURT DIP WITH CUCUMBERS AND DILL

Steps:

• Finely dice the cucumber into many little pieces. A food chopper is good for this.
• Mix everything together in a mixing bowl, then serve. Dip usually lasts about 3-4 days in the fridge, though it doesn't survive long around me if there's fresh cucumbers and yummy pitas!

CUCUMBER-YOGURT DIP

Steps:

• Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
• Chop the cucumber, scallions, and parsley and add them to the garlic.
• Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP

Steps:

• Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
• Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
• Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

TURKISH YOGURT AND SPINACH DIP

Steps:

• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.
• Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.
• In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.

TURKISH CACIK

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.