Cacik with Garlic, Cucumber and Dried Mint

What you need

• 2 small cucumbers, about 300 g, or 1 English cucumber
• 2 cloves garlic
• 1/2 tsp salt, plus more to taste
• 500 g (2 cups) plain whole-milk yogurt
• 2 tsp dried mint, plus a pinch for serving
• 1 tbsp fresh dill, chopped, optional
• 100 ml (scant 1/2 cup) cold water, more for a soupier cacik
• 1 tbsp extra-virgin olive oil

Method

Restated from the original video

1. 1

   Peel the cucumbers in stripes, then dice them very finely or grate them on the coarse side of a box grater.

2. 2

   If grated, let the cucumbers sit for 5 min, then squeeze out some of the liquid with your hands.

3. 3

   Crush the garlic with the salt into a smooth paste using the flat of a knife.

4. 4

   Whisk the yogurt with the garlic paste in a bowl until smooth.

5. 5

   Stir in the cucumbers, the dried mint and the dill.

6. 6

   Whisk in the cold water a little at a time until it reaches the texture you want: spoonable for a meze, loose and drinkable as a cold soup.

7. 7

   Taste and add more salt if needed.

8. 8

   Cover and chill for at least 30 min so the garlic and mint flavor the yogurt.

9. 9

   Serve cold, drizzled with the olive oil and sprinkled with a pinch more mint.

Imported from baconismagic.ca. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.