Cacık (Yoghurt with Cucumber)
serves 4
15 min
2 versions
Cacık with Purslane
One of 2 versions of Cacık (Yoghurt with Cucumber). The table below shows how their ingredients differ.
Ingredients
Servings
people
- 150 gram purslane
- 2 water glass (200 ml) yoghurt
- 3-4 clove garlic
- 1 dessert spoon mint · dried
- 3 tablespoon olive oil
- 1 dessert spoon salt
How to make it
Open in kitchen mode-
Trim the roots from the purslane and wash it in plenty of water.
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Crush the garlic in a mortar and add it to the yoghurt.
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Add a very little water to the yoghurt and whisk it well with a fork until it reaches the consistency of thick ayran.
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Drain the washed purslane. Put it on a board and chop it at half-centimetre intervals with a sharp knife.
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Add the coarsely chopped purslane and the salt to the whisked yoghurt.
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Mix everything together and spoon it into bowls.
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Drizzle over olive oil, sprinkle with dried mint and serve alongside the main dishes.
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Cacık (Yoghurt with Cucumber) versions
They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.
| Ingredient | Classic | With purslane |
|---|---|---|
| cucumber | ✓ | — |
| dill | ✓ | — |
| purslane | — | ✓ |
| water | ✓ | — |
Classic
serves 4 15 min
Cucumber salted to draw out its water, thinned with whisked yoghurt and flavoured with mint and dill.
Open this version