AUTHENTIC TURKISH CACIK
Hi I got this recipe whilst staying in Turkey with my Dad and his friends. I make it all the time and it is a big hit in the summer at barbeques! It's different to the usual recipes where you use cucumber and mint as they tend to have a more Greek/Indian flavour to them. I sometimes use rocket in this dish but it's not necessary, however if you do, use very little ( few leaves finely chopped) as it will taste rather funky!
Provided by CarlyBug
Categories Turkish
Time 3h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Roughly tear the watercress using your hands, if you are using rocket then finely chop and mix in with watercress,now thinly line the bottom of your dish with these leaves(casserole dishes are ideal).
- Pour however much Greek yoghurt you would like over the watercress and using a spoon even out the yoghurt.
- Finely chop your garlic. Personal preference as to how much use use as I am a garlic lover and I tend to overdo it but I use 2 medium sized cloves when making it for new tastebuds! Sprinle the garlic evenly over the yoghurt and using the spoon gently mix into the yoghurt layer.
- Now sprinkle a very tiny amount of lemon and lime juice over the Cacik.
- Finally drizzle olive oil over the Cacik and leave to settle for a few hours in the fridge.
- Serve with Kofte, as an appetizer at barbeques or with whatever you fancy. It is also best when you use fresh bread and dip into the Cacik.
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