A refreshing Turkish meze made with grated cucumber, strained yogurt and fresh garlic. Freshened with dill, cacık is served as a light starter alongside main courses on hot days.
Finely grate the cucumber and salt it lightly, let rest for a few minutes, then squeeze out the excess liquid with your hands; this step is important so the cacık doesn't get watery.
Whisk the yogurt in a deep bowl until smooth, add the crushed garlic and salt, and mix.
Add the drained cucumber and finely chopped dill to the yogurt mixture and mix well; the consistency should be as soft and fluid as the yogurt.
Transfer the cacık to a serving bowl, drizzle with a thread of olive oil, optionally sprinkle with dried mint, and serve cold.
Important: If you don't drain the cucumber thoroughly, the cacık will turn watery quickly; stirring right before serving helps keep the consistency. Allergen: contains milk and dairy products. Cacık can be kept in the refrigerator for at most 1-2 days, not for long periods.
If you add the garlic at least half an hour before serving, it gives the yogurt a more evenly infused aroma.
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