Cucumber and Yogurt Salad
Ingredients Measure Amount
Cucumbers 3 medium size 400 grams
Dill 3-4 sprigs 10 grams
Yogurt 3 1/2 cups 770 grams
Salt 2 teaspoons 12 grams
Water 10 cups 250 grams
Olive oil 2 table spoons 20 grams
Garlic 3 cloves 9 grams

Servings: 6

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: Cacik is a frequently served dish in every region. During winter months it can be prepared with lettuce, meanwhile in spring with romaine lettuce, pennyroyal and parslane. It is served at lunch and dinner as a third course particularly after pilav rice or börek (pastry).