Best Cacik Turkish Yogurt Dip With Cucumbers And Dill Recipes

CACıK RECIPE - REFRESHING YOGHURT & CUCUMBER DIP

Steps:

• Add your yoghurt to a large bowl.
• Add a tiny splash of water to your yoghurt and stir vigorously until it is mixed.
• Keep adding the water a little at a time and stirring until your yoghurt is the thickness you want.
• Now add half the olive oil and stir again until it is mixed and the yoghurt is smooth.
• Add your lemon juice and mix thoroughly.
• Now stir in your garlic and mint.
• Add your cucumber to the yoghurt dip and stir.
• Do a taste test and add a pinch of salt. You can also add more mint or lemon at this stage to suit your taste.
• Before serving, if you like, you can add a bit more dried mint to the surface of your cacık along with a drizzle more 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.

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!

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.