Cacık

Ingredients

• 400 gyogurt
• 1cucumber — grated
• 2 clovesgarlic
• 1 tspdried mint
• to finisholive oil
• to tastefine sea salt

Method

1. Start by preparing the cucumber. Peel the cucumber and grate it coarsely using a box grater. Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel and gently squeeze out the excess water. This step ensures that your Cacık will not be too watery, maintaining a creamy consistency.
2. In a mixing bowl, combine 400 g of yogurt with the grated cucumber. Use a spoon or a whisk to blend them together until the mixture is smooth and well-incorporated. The yogurt should envelop the cucumber, creating a cohesive base for the dish.
3. Peel and finely mince 2 cloves of garlic. Add the garlic to the yogurt and cucumber mixture. Stir well to distribute the garlic evenly throughout the mixture, ensuring that its pungent flavor is balanced and not overpowering.
4. Slowly drizzle in olive oil, about 1 to 2 tablespoons, while stirring the mixture gently. The oil should be incorporated gradually to achieve a silky texture. The olive oil adds richness and depth to the Cacık, enhancing its flavor profile.
5. Sprinkle in 1 teaspoon of dried mint and a pinch of fine sea salt. Stir to combine, and then taste the mixture on a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld and intensify as the Cacık rests.
6. Allow the Cacık to rest in the refrigerator for at least 15 minutes. This brief resting period lets the flavors meld together, and the dish will be served cool, which is traditional for this refreshing appetizer.
7. Before serving, give the Cacık a final stir and transfer it to a serving bowl. Drizzle a little more olive oil on top for a finishing touch. Serve the Cacık with bread or as a side dish, inviting everyone to share in this classic Anatolian delight.