Cacık goes watery because of the liquid in the cucumber. Grate it, salt it, leave it twenty minutes and squeeze it by the handful; the amount that comes out will surprise you. After that step cacık holds its consistency even into the next day.
Ingredients
For the cacık
For the top
Method
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Drain the cucumber
Salt the grated cucumber and leave for 20 minutes, then squeeze it by the handful.
-
Loosen the yoghurt
Whisk the yoghurt with the garlic and salt and add cold water a little at a time to set the consistency.
-
Combine
Stir the squeezed cucumber into the yoghurt.
-
Chill
Chill for 20 minutes.
-
Serve
Drizzle with olive oil and scatter with mint and pepper flakes.
Tips
- Do not skip squeezing the cucumber; an unsqueezed cacık turns into ayran within half an hour.
- You can add ice instead of water, which both chills and loosens it.
- Go easy on the garlic, as it strengthens in cacık as it stands.
Nutrition
95
kcal
5 g
Protein
5 g
Fat
7 g
Carbs
6 g
Sugar
1 g
Fibre
Values are per serving and approximate.