Cacik dip of diced cucumbers, yoghurt and dried mint

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Cacik dip of diced cucumbers, yoghurt and dried mint

Yoghurt is a key ingredient in Turkish cuisine and some of the finest yoghurt in the world is made in Turkey. It is included with one dish or another at most meal times. My children always have a spoonful of yoghurt with their meals.
I love this Cacik dip; the cool cucumbers, yoghurt and dried mint combination makes a delicious, refreshing dip, served by the side of grilled meats, vegetables and casseroles. Traditional Cacik is a sort of chilled yoghurt soup with water and ice cubes added. Served in a small bowl with hot meal dishes, it refreshes and cleanses the palate. I prefer to serve Cacik as a mildly flavoured cooling dip without the water as in this recipe.

Serves 3-4
225g/8oz natural, creamy plain yoghurt
1 garlic clove, crushed with salt and finely chopped (optional)
About 100g/3½oz cucumber, finely chopped
5ml/1 teaspoon dried mint
Salt to taste
Fresh mint leaves to garnish

Combine the yoghurt and garlic (if using) and beat until smooth. Stir in the chopped cucumber and dried mint. Add salt to taste, cover and refrigerate until required. Add fresh mint leaves for garnish when serving.

Afiyet Olsun.

Source: Ozlem’s Turkish Table