Cacik
Turkish Yogurt Sauce- 1 (10oz) (230 g) cucumber (1 long English variety or 2 small Persian)
- 1½ cup (12oz) (340 g) plain yogurt
- 1 (1) garlic clove, minced
- 1 tsp (1 tsp ) dried mint leaves
- 1 tsp (1 tsp ) salt
- 1 Tbsp (1 Tbsp ) extra virgin olive oil, to drizzle on top
- fresh mint leaves (optional), to garnish
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Peel the cucumber, either entirely or in alternating stripes. Finely chop, or thinly slice into small rounds or quarters.
- In a medium bowl, whisk the yogurt and garlic together until smooth. Stir in the cucumber, dried mint and salt. Refrigerate, or serve immediately.(For a soupier cacik, add up to ⅓ cup cold water, or to desired consistency.)
- Serve in small individual bowls garnished with a drizzle of olive oil, a pinch of dried mint and a few fresh mint leaves.
Storing
- Refrigerator: Keeps well for up to 3 days in an airtight container. Stir well before serving.
- Freezer: Can keep for up to 2 months in an airtight container, however, freezing can change the texture. It's a good idea to freeze it in labeled containers, to keep track of the date, in serving sizes only as big as you'll need for one meal. Thaw overnight in the refrigerator, and stir very well before serving.
Nutrition Information
Calories: 91kcal (5%) | Carbohydrates: 6g (2%) | Protein: 3g (6%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Cholesterol: 11mg (4%) | Sodium: 621mg (27%) | Potassium: 228mg (7%) | Fiber: 1g (4%) | Vitamin B2 (Riboflavin): 0.1mg (6%) | Vitamin B6 (Pyridoxine): 0.1mg (5%) | Vitamin B12 (Cobalamin): 0.3µg (5%) | Vitamin E: 1mg (7%) | Vitamin K: 7µg (7%) | Calcium: 113mg (11%) | Magnesium: 19mg (5%) | Zinc: 1mg (7%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.