We love this Turkish yoghurt dish with cucumber, yoghurt, garlic and dill. We served with barbecued lamb one night and salmon the next. It’s a good one.
Cacik – serves 4 as a side
- 1 large cucumber, coarsely grated
- 300ml Greek yoghurt
- 1 fat clove of garlic, crushed
- 20g dill, stalks and leaves finely chopped
- extra virgin olive oil, for drizzling
Wrap the grated cucumber in a clean teatowel and squeeze out as much water as possible.
Put the cucumber into a large bowl and mix in the yoghurt.
Add the garlic and dill, mix and season well with sea salt and black pepper. Decant into a serving dish and drizzle with your best olive oil.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)
Jono & Jules do food & wine 