* Exported from MasterCook *
Turkish Cacik - Yogurt Cucumber Dill Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber -- peeled, seeded, shredded
salt
3 large garlic cloves -- mashed in a mortar with 1 teaspoon salt until mushy
2 cups full-fat plain yogurt -- strained (labna), or Greek-style yogurt
1 tablespoon chopped fresh dill
3/4 teaspoon dried mint
1 tablespoon extra-virgin olive oil
Toss the shredded cucumber with a light sprinkling of salt. Leave for 30
minutes. Drain the cucumber, squeezing out all the liquid.
Stir the garlic paste into the yogurt and beat with a fork until smooth.
Stir in the cucumber, dill, mint, and olive oil until it has the
consistency of a thick soup. Refrigerate for 1 hour and serve cold.
Note: If the yogurt you usually use is not thick; stir in some labna
(strained yogurt) to thicken.
Makes 3 cups
AuthorNote: Cacik (pronounced jajuk) is a yogurt and cucumber dip common
throughout Turkey. In Greece it is known as tzatziki and in Cyprus they it
talattouri. Although it is a meze that can stand on own, one often finds
it used as a kind of relish for any number of prepared foods, especially
grilled kabobs and kofte (foods cooked on sticks)
Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 40 Calories; 2g Fat (55.4% calories
from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 20mg Sodium. Exchanges: 0 Vegetable; 0 Non-Fat Milk; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 1671 0 0 0
