All About Turkey

Cacik (Cucumber and Yogurt Salad)

Ingredients                 Measure            Amount
Cucumbers                 3 medium size     400 grams
Dill                             3-4 sprigs             10 grams
Yogurt                       3 cups               770 grams
Salt                            2 teaspoons          12 grams
Water                        10 cups                250 grams
Olive oil                     2 tablespoons        20 grams
Garlic                        3 cloves                  9 grams
Servings: 6

Preparation:
Wash, peel and coarsely 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.

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 parslane. It is served at lunch and dinner as a third course particularly after rice or börek (pastry).

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