Name: Turkish Cacik recipe by Priya Srinivasan at BetterButter
Prep time: 60 min
Total time: 60 min
Yield: 3
Ingredients: 2 cups yogurt; 2 nos lebanese cucumber; 2 cloves of garlic; 1 tsp salt; 2 sprigs of fresh mint leaves; 1/2 tsp fresh lemon juice; A pinch of freshly ground pepper

Ingredients Serving: 3

2 cups yogurt
2 nos lebanese cucumber
2 cloves of garlic
1 tsp salt
2 sprigs of fresh mint leaves
1/2 tsp fresh lemon juice
A pinch of freshly ground pepper

Instructions

Take the yogurt in a cheese cloth, tie it and let it sit on a strainer for the whey to drain down. (I just left it for an hour on the kitchen top.)
Once the hung curd is ready, wash the cucumber, do not peel, shred it and keep aside. (I drained the juice of cucumber and used it along with the curd whey to knead the chapathi dough.)
Pound the garlic with salt in a mortar and pestle, add it to the shredded cucumber.
Wash and finely chop the mint leaves and add it to the cucumber. Now add the hung curd to this and mix well. Taste and add lemon juice and pepper.
Serve it straight away as a dip for any bread or refrigerate until use.

Similar Recipes