Cucumber and Yogurt Salad
This salad is popular throughout the Middle East. Unless it is to be eaten as soon as it is made, it is best to salt the cucumber and let the juices drain before mixing with the yogurt; otherwise it gets very watery. If possible, use the small cucumbers sold in Middle Eastern and Asian stores—they have a finer flavor than the large ones. Cacik is served as part of a meze and also as a side dish—to be eaten with spoons from little individual side bowls—to accompany pies, meat dishes, and rice. It even makes a lovely cold summer soup. Use plain whole-milk yogurt.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel and dice or grate the cucumbers, or cut them in half lengthwise, and then into half-moon slices. Unless the salad is to be served immediately, sprinkle with salt and leave for 1/2 to 1 hour in a colander for the juices to drain.
Step 2
Beat the yogurt in a serving bowl with the crushed garlic, if using, and the mint or dill, and fold in the cucumber. Add a little salt, taking into account the saltiness of the cucumber if you have salted it, although most of the salt will have gone with the drained juices.
