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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Entered for safe-keeping. From Clean Eating, May/June 2009. Turkish cacik lacks lemon juice and uses less garlic than its cousin, tzatziki sauce. If yogurt is not drained, the mixture will be creamier. Substitute mint for all or part of the fresh dill, as you please. Ingredients:
2 cups plain low-fat yogurt (drained in cheesecloth or a fine-mesh sieve overnight) |
13 inches english cucumbers, peeled or 2 medium cucumbers, peeled and seeded |
1 garlic clove, smashed |
5 teaspoons fresh dill, finely minced |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Place yogurt in a large bowl.
2. Grate cucumber and squeeze or pat dry with paper towel to remove excess moisture. Gently fold into yogurt.
3. Add garlic, dill, salt and pepper and mix.
4. Serve immediately.
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