Cacik

4 steps · 44 min total

1. 01

   Strain the Yogurt

   To start, set a sieve over a large bowl and line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth. Spoon in the yogurt, then cover it with another sheet of kitchen paper. Leave this to strain in the fridge for a minimum of 12 hours; this long drain time is what gives the cacik its thick, creamy body.
2. 02

   Mix Mint and Yogurt

   In a separate bowl, combine the 2 teaspoons lemon juice, most of the 1 tablespoon extra virgin olive oil, and the 1 tablespoon dried mint. Stir well and let it sit for a moment to allow the dried mint to soften and soak up the juices. Once the yogurt has finished straining, mix it into this bowl, pouring away any liquid that has collected in the bowl below.
3. 03

   Grate and Drain Cucumber

   Halve the cucumber lengthways and use a teaspoon to scoop out the seeds from top to bottom. Then, halve the cucumbers widthways to make them easier to handle for grating.

   Coarsely grate each cucumber half directly into the bowl where the yogurt was straining. Using clean hands or a clean muslin cloth, squeeze out as much liquid as possible from the grated cucumber. This step is key to preventing a watery cacik.

4. 04

   Combine and Garnish

   Add the strained, grated cucumber, the 2 cloves minced garlic, and ¾ teaspoon flaky salt to the yogurt mixture. Mix everything together thoroughly until well combined. Before serving, garnish with a drizzle of the remaining extra virgin olive oil and a sprinkling of dried mint.