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TurkishAuthentic Cuisine

Cacık Yan

Serves 4 to 6 Side vegetarian, Sides

Cacık Yan

Cacık Yan is a staple at Turkish grill gatherings, where it complements the richness of grilled meats with its refreshing coolness. This home version captures the essence of those lively tables, where family and friends come together, and each cook adds their own touch, often with a generous hand of salt and a liberal use of fat. It is a dish that resonates with the warmth of shared meals, written down to preserve the authenticity of how it's enjoyed at home.

Expect a creamy blend of yogurt and cucumber, punctuated by the aromatic bite of garlic and the mild, earthy touch of dried mint. It's a dish that brings a cooling contrast to the table, balancing the robust flavors of its grilled counterparts. Serve it generously, allowing each spoonful to enhance the meal with its refreshing simplicity.

Ingredients

  • 400 gyogurt
  • 1cucumber
  • 2 clovesgarlic
  • 1 tspdried mint
  • to tastefine sea salt

Method

  1. Begin by preparing the cucumber. Peel the cucumber and cut it into small, even cubes, about 1 cm in size. This ensures that the cucumber pieces cook uniformly and absorb flavors evenly.
  2. Peel and finely mince the garlic cloves. The smaller the garlic pieces, the more evenly they will distribute their flavor throughout the dish, enhancing the overall taste.
  3. In a medium-sized skillet, heat a generous amount of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until the garlic becomes fragrant and lightly golden, but not browned, to avoid bitterness.
  4. Add the cubed cucumber to the skillet. Stir occasionally and cook until the cucumber becomes tender and slightly translucent, which should take about 5-7 minutes. The cucumber should retain a slight crunch but be soft enough to easily bite through.
  5. Remove the skillet from heat and let it cool slightly. In a large mixing bowl, combine the cooked cucumber and garlic with 400 g of yogurt. Stir until the yogurt coats the cucumber evenly.
  6. Add 1 teaspoon of dried mint to the yogurt mixture. Stir well to ensure the mint is evenly distributed, which will infuse the dish with its aromatic flavor.
  7. Season the mixture with fine sea salt to taste. Start with a small amount, taste, and adjust as needed to balance the flavors without overpowering the dish.
  8. Transfer the Cacık Yan to a serving dish. Serve warm, allowing the flavors to meld, and enjoy as a refreshing side dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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