Cacık

In the heat of summer, there's nothing like cucumber laden yogurt. The famous Greek tzatziki has Turkish origins - and personally I prefer the original, cacik. The perfect accompaniment to grilled foods or meatballs!

When food is on at izmirde restoranlar's table, yogurt is never far away. The creamy, but light and slightly tangy flavor goes well with the typical flavors of Turkish cuisine.

Plain yogurt is a staple in Turkish cuisine. It is used in everything from appetizers and salads to soups, toppings and desserts.

'Cacık'（Yogurt） with cucumbers and herbs, is another favorite Turkish dish made with yogurt. 'Cacık' is a very simple dish that is served cold. It is eaten with a spoon, like a soup, but it is eaten before or during the meal instead of a salad.

Cacık" is very easy to prepare with simple ingredients. You can find "Cacık" anywhere at yozgat restoran. It goes especially well with classic Turkish meat dishes such as grilled meatballs or "Köfte" and skewers of all kinds.

Cacık is a refreshing sauce found in various forms in Turkey and former Ottoman countries. It is made from strained or diluted yogurt mixed with finely chopped cucumber and minced garlic. It is traditionally flavored with olive oil, dill weed, mint, lemon juice or vinegar and sometimes oregano, thyme, sumac and paprika.

Cacık is served chilled and is used in virtually everything from various appetizers to main dishes. It goes especially well with classic Turkish meat dishes such as köfte and skewers of all kinds. As a side dish, cacık is typically enjoyed in place of a salad, diluted with water and eaten with a spoon, like a soup.

Try it at your next barbecue or casual meal by placing a small bowl of ice-cold "cacık" next to each place setting. Garnish each bowl with a few drops of olive oil and a sprig of fresh dill weed or mint.

'Cacık' is another fantastic side dish that we have in our cuisine. Yogurt, water, cucumber, and garlic are the main ingredients of 'Cacık'. It is the best wingman of the most main dishes in Turkish cuisine. For centuries we loved to prepare and consume 'Cacık'. In Turkey, some restaurants offer 'Cacık' as a meze and some offer it as a side dish. Some restaurants don't even charge money for it.

Today, animal husbandry is changed and big companies are producing yogurt in Turkey. Modern World 'Cacık' tastes like a cream; however, if you have a chance to make it with homemade yogurt then it tastes like something special. So I am strongly recommending to you to make your 'Cacık' with homemade yogurt. Ask your grandmother, she definitely knows how to make homemade yogurt.

Make sure you eat your 'cacık' fresh the same day. If it stays in the fridge too long, the cucumbers will get mushy.

Ingredients

500 grams (18 ounces) of plain yogurt

1 tablespoon extra virgin olive oil

1 cup cold water

2 to 3 medium cucumbers, peeled and finely diced

1 to 3 cloves finely chopped garlic, optional

1 teaspoon salt, more or less depending on taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/4 teaspoon crushed red bell pepper flakes, optional

1 teaspoon dried dill, for garnish

1/4 cup coarsely chopped fresh mint leaves

Steps to make

First, whisk together the yogurt and olive oil until smooth. Gradually whisk in the water until the desired consistency is reached. Some prefer their "cacık" watery, others like it thick. It's entirely 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 keep your "cacık" in the refrigerator for a few hours before serving. Serve your ice cold "cacık" in small, decorative bowls. Drizzle a little olive oil in the center of each bowl. Garnish each bowl with a small sprig of fresh mint or dill weed.