Herb and Cheese Meze
A textured white-cheese meze with strained yogurt, walnuts, pistachios and fresh herbs.
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Yogurt and Cucumber Salad
Cacık
A cool, spoonable mixture of yogurt, diced cucumber, garlic, dill and dried mint.
- Prep
- 15 min
- Cook
- 0
- Rest
- 20 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 2 cups Yogurt (plain, full-fat, unstrained), made with milk and cultures
- 2 Cucumbers (Persian, small), washed and finely diced
- 1 clove Garlic, finely grated
- 2 to 4 tbsp Water (cold), added gradually as needed
- 1 tbsp Olive oil (extra-virgin)
- 1 tbsp Dill (fresh), washed and chopped
- 1 tsp Mint (dried), divided
- Table salt, to taste
Method
Whisk the yogurt with the grated garlic and a little salt until smooth.
Fold in the cucumber, dill and most of the dried mint. Add cold water a spoonful at a time, stopping when the mixture is lightly spoonable. You may not need all the water.
Cucumber pieces remain distinct in the yogurt; the mixture flows slowly from a spoon.
Cover and refrigerate for 20 minutes. Stir once, drizzle with the olive oil and scatter over the reserved mint. Serve chilled.
Cooking guidance
This version of cacık is lightly loosened with water, then chilled before serving. Add water gradually: the thickness of the yogurt determines how much it needs.
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