Yogurt with cucumbers, better known as "cacik" (JAH'-juck), is a common Turkish dish. I can never decide whether to call it a soup, a salad or a side dish.
It's actually a little bit of all three. "Cacik" is eaten with a big spoon like soup. It's cold, crunchy and fresh like salad and it's eaten alongside some of Turkish cuisine's favorite main dishes, like kebabs and grilled meatballs, or "kofte" (kuf-TAY').
If you're a plain yogurt fan, or a lover of Greek "tzaziki," you have to try this easy recipe for Turkish "cacik." It takes only minutes to prepare and goes great with any sort of grilled meats and chicken.
You can make it as thick or watery as you like, and add garlic, herbs and spices to your taste. Full-fat yogurt works best, but you can save some calories and fat by using low or non-fat plain yogurt.
Make sure your cucumbers are fresh and crunchy. Soft cucumbers just won't do. Don't forget to chill your "cacik" well before serving.
The colder the better. But don't wait too long to serve it. After several hours, your cucumbers will get mushy.
"Cacik" is very refreshing, especially during the summer months. It looks lovely in small, decorative bowls garnished with a drizzle of olive oil and a sprig of fresh mint or dill weed.
You can also serve it in a large, glass bowl with a ladel. Go ahead and try this recipe for Turkish "cacik" and get the benefits of plain yogurt.
For more on Turkish yogurt and yogurt recipes:Purslane With Yogurt And Garlic
Photo © Elizabeth Taviloglu, 2013