Got a cucumber knocking around? Good. Got some plain yoghurt? Great. A few dried herbs, some olive oil and you can make this dreamy, swirly, thick Turkish yoghurt, also known as cacık. Read on…
500g of Greek Yoghurt or ANY plain yoghurt
A good glug of extra-virgin olive oil
1 cucumber or 3-4 small Persian cucumbers, peeled and finely grated
1/4 tsp of garlic powder
1 tsp of sea salt
1/2 tsp of Aleppo Chilli Flakes
1/2 tsp of dried oregano
1/4 tsp of dried peppermint
1/4 tsp of urfa chilli flakes (optional but provides a nice kick)
- Firstly, take your grated cucumber and wrap it in some muslin or a few sheets of kitchen roll and wring out all the moisture, this is crucial in making sure your cacık does not end up watery.
- Next, in a your serving bowl add in your grated cucumber(s) 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. Once you are ready to serve, add a generous glug of olive oil and some more spices to jazz it up, easy peasy!