A cooling Turkish cacik — thick strained yogurt with grated cucumber, garlic and dried mint, finished with olive oil. Refreshing alongside grilled dishes.
- 500g Natural Yoghurt
- 2 tsp Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Dried Mint
- 1 Cucumber
- 2 cloves minced Garlic
Video
Preparation
- Set a sieve over a large bowl, line it with thick non-dyed kitchen paper or muslin, and spoon in the yogurt. Cover with another sheet and leave to strain in the fridge for at least 12 hours.
- Add the lemon juice, most of the olive oil and the dried mint to a bowl, stirring well so the mint softens and soaks up the juices, then mix in the strained yogurt and pour away the strained liquid.
- Halve the cucumber lengthways and scrape out the seeds with a teaspoon, halve widthways to make it easier to handle, then coarsely grate into a bowl. Using clean hands or a muslin cloth, squeeze out as much liquid as possible.
- Add the grated cucumber, garlic and ¾ tsp flaky salt to the yogurt and mix well. Garnish with a drizzle of olive oil and a sprinkling of dried mint.
