One of the Turkish mezes, cacık, has a very easy recipe. In addition, you can decide on the taste yourself at almost every stage and make some changes. If yogurt, cucumber, garlic are ready, let's start...
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| Cacık |
The cacik (cacık) is also known as tarator or tzatziki. It is widely consumed in Turkey as well as in Greece and the Balkans. In some regions, it is prepared and consumed as a soup. On the other hand, my suggestion to you is the form that is prepared and consumed as an appetizer. I recommend you to enjoy a bowl of cacık with your meat dishes. After adding it to the bowl, you can sprinkle a little dried mint or thyme. (You can also add fresh parsley or mint, but it's up to you) You can also add an ice cube to the bowl during the summer months.
Recipe
250 gr strained (Turkish kese) yogurt
3 cucumbers
2 cloves of garlic
You can start by chopping the cucumbers finely. Especially in restaurants, I think a grater is used to save time. I suggest you cut like coin with a knife and divide it into three or four. Crush two cloves of garlic in a mortar and pestle with a teaspoon of salt.
Take the yogurt in a deep bowl and mix it while slowly pouring a glass of water. Then add the cucumber and garlic. Then slowly add two glasses of water and continue mixing well.
As you can see in the photo, a pinch of dried mint is good. Also, if you wish, you can add a little olive oil, especially for its appearance.
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