Cacik

Name: Cacik
Yield: 2
Cuisine: Turca
Ingredients: 500 g Yoghurt; 2 cloves Garlic; 1 tablespoon Extra Virgin Olive Oil; 2 teaspoons Lemon Juice; 1 Cucumber; 1 tablespoon Dried Mint

Fácil

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein16 %10 g
Carbs30 %19 g
Fat54 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	243 kcal	58 kcal
Protein	10 g	2.4 g
Carbs	19 g	4.6 g
Fat	15 g	3.6 g

One serving is about 416 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty13/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Turkish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Turkish

Ingredients

500 g Yoghurt
2 cloves Garlic (minced)
1 tablespoon Extra Virgin Olive Oil
2 teaspoons Lemon Juice
1 Cucumber
1 tablespoon Dried Mint

Instructions

Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.
Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.
Halve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over. Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible.
Add the strained, grated cucumber, garlic and ¾ tsp flaky salt to the rest of the ingredients and mix well. Garnish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.