|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|
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).