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Author Notes: Whether consumed as a cold soup, a meze, or a condiment atop rice or bulgur, cacık (pronounced "juh-jik") adds a hint of brightness to any meal. This very popular Turkish dish combines plain yogurt, salt, crushed garlic and cucumber. Thinned with a bit of water and/or ice, it is generally served very cold. Beyond that, there are many cacık variations. Here is mine -- which I daresay is so yummy! —Mandy Bora
- 1 cup plain Greek-style full fat yogurt
- 1/4 cup cold drinking water
- 1 large clove of fresh garlic, crushed
- 1/2 teaspoon Kosher salt (more or less to taste)
- 1 pickling cucumber, partially peeled and diced very small
- 8-10 fresh mint leaves, cut into ribbons
- 1 tablespoon extra virgin olive oil
- 1 pinch fresh ground black pepper
- Combine the first 4 ingredients, and then taste and readjust by adding more yogurt, water, garlic or salt, until the flavor and consistency are to your liking. The mixture should be creamy, and just slightly thicker than desired.
- Next, stir in the diced cucumber.
- Plunge in two ice cubes and let everything rest for at least 15 minutes before serving so the flavors develop.
- Just before serving, remove ice cubes, stir, and top with mint, olive oil, and black pepper.