Thursday, June 30, 2011


Turkish Cucumber Salad!  Or soup!
     Turkish cucumber mint salad is a refreshing summer appetizer.  Turkish cacik is similar to Grecian tzatziki.  Cacik is usually thinner and "soupier" than tzatziki.  Tsatziki is meant to be a sauce that clings.
     Cacik can be served thin like a soup.  Cacik can be served as a salad or as a dip for bread.  This recipe is very simple to make.  Cacik can have a chopped cucumber texture or it can be made like a refined smooth puree.
     For this recipe, the seeds are left in the cucumber.  The watery seed section adds to the refreshing qualities of cacik.  A food processor can be used to puree the cucumber and mint, if a smooth texture is preferred.
     Place 2 cups of finely chopped peeled cucumber in a mixing bowl.
     Add 2 minced garlic cloves.
     Add enough goat milk yogurt to thoroughly coat and cover the chopped cucumber.
     Add 3 tablespoons of finely chopped mint.
     Add 2 to 3 pinches of sea salt.
     Add 2 tablespoons of olive oil.
     Stir the ingredients together.
     Add enough water thin the yogurt to a milk consistency.
     Place the cacik into a shallow serving dish.
     Garnish the rim of the dish with mixed baby lettuce leaves.
     Set the cacik dish on a serving platter.
     Heat a pita bread in an oven.
     Cut the pita bread into small triangles.
     Place the pita bread triangles next to the dish of cacik on the platter.
     Cacik has one of the best "I gotta have more of this!" kind of warm weather refreshing flavors!  Yum!  ...  Shawna    

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