Cacık (Cucumber - Yogurt Salad)
Sample Dishes from Turkish Cuisine
Cacık (Cucumber - Yogurt Salad)
| Ingredients | Measure | Amount |
| Cucumbers | 3 medium size | 400 grams |
| Dill | 3-4 sprigs | 10 grams |
| Yogurt | 3 ½ cups | 770 grams |
| Salt | 2 teaspoons | 12 grams |
| Water | 1 ¼ cups | 250 grams |
| Olive oil | 2 tablespoons | 20 grams |
| Garlic | 3 cloves | 9 grams |
Preparation
Wash, peel and
coarsly grate the cucumbers. Wash and weed out the dill and chop finely. Whisk
the yogurt, add salt, water, garlic and the cucumbers and mix well. Pour the
mixture into individual dishes and sprinkle with olive oil and dill.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 99 cal |
| Protein | 4.5 g |
| Fat | 5.5 g |
| Carbohydrates | 8.3 g |
| Calcium | 157 mg |
| Iron | 0.22 mg |
| Phosphorus | 126 mg |
| Zinc | 1 mg |
| Sodium | 816 mg |
| Vitamin A
| 178 iu |
| Thiamine | 0.07 mg |
| Riboflavin | 0.24 mg |
| Niacin | 0.25 mg |
| Vitamin C | 9 mg |
| Cholesterol | 16 mg |
Notes
It is a frequently
served dish in every region. In winter months it can be prepared with lettuce
in spring with romaine lettuce, pennyroyal and purslane. It is served at lunch
and dinner as a third course particularly after rice or börek (pastry).