Cacik

1. 1

   Peel and dice the cucumbers, or cut them in half lengthwise, then into half-moon slices.

2. 2

   Unless the salad is to be served immediately, sprinkle with plenty of salt and leave for 1 hour in a colander for the juices to drain.

3. 3

   Beat the yogurt in the serving bowl with the garlic, mint, and pepper.

4. 4

   Rinse the cucumber of excess salt, drain, then mix into the yogurt.

5. 5

   Add a little salt, if necessary.

6. 6

   Beat 3 tablespoons extra-virgin olive oil, 1 of vinegar, and 3 tablespoons chopped dill into the yogurt.

7. 7

   For a cold soup, use natural, not strained, yogurt and chop or grate the cucumber.

8. 8

   A lovely alternative is to use a mixture of sour cream and yogurt in equal quantities.

9. 9

   A fragrant Persian version (mast-o khiar) mixes in 34 tablespoons raisins and 1/2 cup chopped walnuts.

10. 10

    It can be garnished with a few chopped or grated radishes and dried rose petals.

* Per serving · 4 servings · Values may vary.

No additional tips available.