Best Turkish Cacik Recipes

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TURKISH CACIK



Turkish Cacik image

A refreshing dish that usually takes place of a plate of salad. Very refreshing on hot summer days. Can be used as an appetizer or as a dip.

Provided by ErOnur

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

Steps:

  • Place yoghurt in a large bowl.
  • Add all other ingredients, except salt and water, and mix thoroughly.
  • Add water until required consistency is achieved.
  • Stir in some salt, taste and add more if required.
  • Chill in refrigerator for about two hours before serving.

CACIK, TURKISH YOGURT DIP WITH CUCUMBERS AND DILL



Cacik, Turkish Yogurt Dip With Cucumbers and Dill image

There's a wonderful Turkish restaurant I started to frequent, and I tried a dish called cacik. I loved it so much I tried to create a version at home. It's versatile enough to halve or double, and is a great vegetable dip for parties or just to make a little for an afternoon snack with some pitas or crackers. I like this with cucumber slices and warm pitas! The restaurant's recipe used half labne and half plain yogurt, but I used just Greek yogurt and it came out fine. Fresh mint and dill would be optimal though I only had dried on hand. The measurements are guesses since except for the salt, I just eyeballed everything else.

Provided by the80srule

Categories     Turkish

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

16 ounces Greek yogurt
1 kirby cucumber
1 teaspoon dried dill
1/2 teaspoon dried mint
1/2 teaspoon kosher salt
1 pinch garlic powder

Steps:

  • Finely dice the cucumber into many little pieces. A food chopper is good for this.
  • Mix everything together in a mixing bowl, then serve. Dip usually lasts about 3-4 days in the fridge, though it doesn't survive long around me if there's fresh cucumbers and yummy pitas!

AUTHENTIC TURKISH CACIK



Authentic Turkish Cacik image

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

250 g Greek yogurt or 250 g homemade yoghurt
1/2 teaspoon lemon juice
1/2 teaspoon lime juice
85 watercress
2 -3 medium sized garlic cloves
2 -3 tablespoons olive oil

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.

SPICY LAMB KABOBS WITH TURKISH CACIK



Spicy Lamb Kabobs With Turkish Cacik image

Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs lamb, cubes about 1 inches each
2 green peppers
2 pints cherry tomatoes
2 onions
2 tablespoons lemon juice
1/2 cup olive oil
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
1 pinch ground red pepper or 1 pinch cayenne
2 cucumbers, peeled and grated
16 ounces cold plain yogurt
2 garlic cloves, minced
1 tablespoon of fresh mint
salt
olive oil

Steps:

  • Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
  • Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

CACIK (TURKISH CUCUMBER SALAD)



CACIK (TURKISH CUCUMBER SALAD) image

Categories     Salad     Side

Yield 6 to 8 servings

Number Of Ingredients 5

1 teaspoon dried mint
1-2 teaspoons salt
leaves from one bunch fresh mint, chopped
1-2 cloves garlic, depending on size and intensity
extra-virgin olive oil to drizzle over

Steps:

  • Peel and dice the cucumber finely and add to the yogurt in a mixing bowl. Stir in the dried mint, salt, and most of the fresh mint. Mince or microplane in the garlic, stir again, and then tip the whole thing into a serving dish. Sprinkle over the last scrapings of chopped mint and drizzle with the oil.

TURKISH CACIK



TURKISH CACIK image

Categories     Sauce     Dairy     Appetizer

Yield 4 servings

Number Of Ingredients 6

1 cup plain yogurt (6oz)
1 kirby cucumber, peeled and diced very small
1 tsp garlic, diced
1/2 tbsp dried mint
1/2 tbsp olive oil
salt, to taste

Steps:

  • Mix all ingredients in large bowl. Stir in salt to taste. Chill in fridge for about 2 hours before serving.

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