Cacik

Ingredients

• 500g Natural Yoghurt
• 2 tsp Lemon Juice
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Dried Mint
• 1 Cucumber
• 2 cloves minced Garlic

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Line a sieve with muslin or kitchen paper and set it over a bowl. Spoon in the yoghurt, cover, and leave it to drain in the fridge for at least 12 hours.
2. In a mixing bowl, stir together the lemon juice, dried mint and the bulk of the olive oil, letting the mint sit for a few minutes to soften.
3. Fold the drained yoghurt into this mixture, then discard the liquid that collected underneath.
4. Halve the cucumber lengthways, scoop out the seeds with a teaspoon, then cut into shorter lengths and coarsely grate it.
5. Squeeze the grated cucumber by hand or in a clean cloth to remove as much liquid as you can.
6. Stir the squeezed cucumber, garlic and ¾ tsp flaky salt into the yoghurt mixture until evenly combined.
7. Spoon into a serving dish, then finish with a trickle of olive oil and a scattering of dried mint.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.