1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (357g) Recipe makes 4 servings |
||
| Calories 172 | ||
| Calories from Fat 99 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 64mg | 2% | |
| Potassium 543mg | 15% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 9.5g | ||
| Protein 6.0g | 11% | |
Menus using this recipe:
Ingredients
- 2 cups plain yogurt
- 3 medium cucumbers, peeled and diced very small
- 2 cloves garlic, diced very small
- salt
- 2 tablespoons ground and dried mint
- 2 tablespoons extra-virgin olive oil
Directions
1
Place yoghurt in a large bowl.2
Add all other ingredients, except salt and water, and mix thoroughly.3
Add water until required consistency is achieved.4
Stir in some salt, taste and add more if required.5
Chill in refrigerator for about two hours before serving.
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- Course > Appetizers > Dips
- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 15 mins
- Preparation > Technique > No Cook
Featured Reviews for This Recipe
From: Chef #1263550
On May 9, 2009
I am Turkish and the consistency in the pictures posted is wrong. The recipe posted left the consistency open to interpretation. Cacik is more soupy liquid, rather than creamy as pictured. But I guess if you like creamy better, then that's fine. I am just saying that in Turkey cacik is made thinner/more liquid than the user pics posted.
From: ~Leslie~
On Jan 26, 2009
Delicious dish that I made to go with Kofte. My whole family enjoyed this, and my husband even used the leftovers to top his rice the next night. I did use fres mint, but cut the amount in half. Terrific!
From: Missy Wombat
On Jul 12, 2004
Very nice refreshing dish and a good way of serving cucumber. The chilling in the fridge is important and the time allows the flavours to develop.
From: mianbao
On Apr 10, 2005
I made this today to offset some very spicy food, and it functioned well. I think mine was probably a little more "chewy" because I used Japanese cucumbers, and didn't peel or seed them. It's still very good. Next time I think I will try it with fresh mint. Thank you very much for posting this recipe.
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