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Friday, August 16, 2013

Cacik | Cucumber and Mint Salad | Turkish Salad Recipe

Cacik can be served as a salad or as an accompaniment.  Cacik can be eaten as a cold soup or as a salad. For the salad, the yogurt is kept thick, if served as a soup it is diluted with water. It can be flavoured with fresh or dried mint or with fresh dill and the salad is often served with olive oil on the top.


Recipe Source - Turkish Meze by Chillie Basan

  • Cucumber – 1 large or 2 small ones
  • Plain natural thick and creamy yogurt – 500g/1¼ lb
  • Garlic cloves – 2 crushed
  • Fresh mint – 1 bunch chopped
  • Olive oil – for drizzling
  • Salt to taste
  • Ground black pepper to taste


Using a vegetable peeler, partially peel the cucumber skin in stripes. Cut the cucumber in half lengthways and slice it finely.

Place the slices in a colander and sprinkle with salt.  Leave to weep for 5 – 10 minutes. Rinse the sliced cucumber and drain well.

In a wide bowl, beat the yogurt with the garlic and most of the mint. Add the sliced cucumber and season to taste.

Transfer to a serving bowl, drizzle a little olive oil over the top and garnish with the remaining chopped mint.

Serve with chunks of fresh bread and other meze dishes.

Linking this to Priya's Healthy Diet guest hosted by Rafeeda of The Big Sweet tooth.

and Julie's event  Flavors of Cusines – Turkish hosted at my space




Nilu A said...

Delicious salad Jeya.. The option of either serving as a soup or salad sounds good.. Perfect for summers :-)

Manjula Bharath said...

wow salad looks so creamy and yummy :) loving it :)

Shobha said...

Looks similar to our Indian raita..

Amelia said...

Hi Jeya, this look good, very refreshing. I love cucumber, thanks for sharing the recipe.

Best regards.

Mayuri's jikoni said...

a very cooling salad as all the three main ingredients have a cooling effect on the body. Looks delicious.

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