Cacik - Yoghurt with Cucumber, Garlic and Mint

Thinner than Greek tzatziki, and deliberately so: cacik is loosened with water and in summer almost drunk. Garlic, dried mint and a thread of olive oil on top.

• 15 minutes
• 4 servings
• Side dish

• gluten-free
• nut-free
• vegetarian
• calciumreich
• kalorienarm
• b12-quelle

Ingredients

• 500 g Yoghurt (full-fat yoghurt)
• 300 g Cucumber (finely diced, not grated)
• 8 g Garlic (ground to a paste with the salt)
• 3 g Mint (dried - fresh mint tastes too green here)
• 12 g Olive oil (drizzled over at the end)
• 150 g Water (cold, to thin it)
• 3 g Salt

Instructions

1. Dice the cucumber finely, salt it lightly and let it drain in a sieve for ten minutes.
2. Grind the garlic with the remaining salt into a paste on the board - that way it spreads evenly and never tastes sharp in one spot.
3. Stir the yoghurt smooth and fold in the garlic paste and cucumber.
4. Thin with cold water to the consistency you want. Cacik should run off the spoon.
5. Rub the dried mint between your palms and scatter it over, then drizzle with olive oil. Serve chilled.

Cacık ist nicht Tzatziki

Both names go back to the same word, but the dishes do not: tzatziki is made thick from strained yoghurt, cacik thin with added water. In southern Anatolia it is served as an ayran-like drink.

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