Cucumber and Yogurt Salad

Name: Cucumber and Yogurt Salad
Yield: serves 4 to 6
Ingredients: 4 small cucumbers or 1 large one; Salt; 2 cups plain whole-milk yogurt; 2 garlic cloves, crushed (optional); 2 sprigs of finely chopped mint or dill, or 2 teaspoons dried, crushed mint

December 9, 2011

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.

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