Cacık is a single side cold soup that mostly eaten in summer in Turkey. To me, it is eaten once a week every season. I am a huge fan of yoghurt and cucumbers. Tzatziki is the name for this dish in Greek cuisine. Greeks tends to make it as a spread or dip. The Turkish style of cacık, is runnier than the Greek one, as least the way we have always eaten it in our house in Istanbul. But will less water you can still make as a dip to be enjoyed with bread.
This time I gave it different touch by adding some dried tarragon and pomegranate molasses. The outcome was delicious. Cacık is often enjoyed in our house, I always make differently, but the last version I made was a hit with my husband, Philippe.
Serves 3-4 people:
300 g Turkish yoghurt
Salt to taste
½ European long cucumber or 2 Turkish cucumbers (medium sized)
1 tsp dried mint
1 tsp sumac
½ tsp isot pepper (roasted Urfa pepper in small flakes)
1 garlic clove minced
1 cup of water
1 tbsp pomegranate molasses
1 tsp dried tarragon (optional)
TIP: You can also use 1 tbsp fresh chopped tarragon.
Olive oil for drizzling
- Mix yoghurt with 1 cup of water, if you prefer it less runny, then simply reduce the amount of water. It is up to you.
- Then add the rest of the ingredients and give it a good stir until evenly mixed.
- Drizzle olive oil last while serving to each serving bowl.
Enjoy, afiyetle!
