cacik yogurt cucumber soup

As summer is knocking at our door I thought this Cacik recipe might come in handy. This recipe is known as Cacik (pronounced a little bit as “djadjik”) and contains ingredients perfect for sunny days: yogurt, cucumber, garlic, mint… If you pay attention, it does not sound too far away from the Greek Tzaziki which borrowed this dish from the Ottoman cuisine. The word Cacik refers in Ahmet Vefik Pasha’s 1876 Ottoman Turkish dictionary to a herb salad with yogurt. In contemporary life, it is an unmissable starter if you are traveling to Istanbul or eating in a good Turkish restaurant next to your place. You may have seen that in this blog I refer a lot to Turkish cuisine. Not only it is delicious, simple with fresh ingredients, but it a heaven for vegetarians. I hope you will enjoy it! A little tip before you start, make sure the garlic is cut really thinly. 😉

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Cacik. Turkish Yogurt and cucumber soup: a cold delight. Yum
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Start by peeling the cucumber. Take the pulp and the seeds out and cut the cucumbers in small cubes. Place them in a large bowl. Add salt on it and reserve.
  2. While you wait on the cucumbers to drain, chop the garlic and the mint.
  3. After 10 minutes, squeeze the cucumbers with your hand in the bowl. There will be cucumber juice getting out of the cucumber. This is great, as this will serve as the water for the soup.
  4. Add the yogurt, the garlic, the herbs, the olive oil, the water and squeeze half a lemon. Add salt and pepper. Let it cool in the fridge.
  5. When ready to serve add an ice cube to each serving and you are ready to go! Bon appétit!
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