Cacik
Cacık [ dʒaˈdʒɯk ] is a preparation in Turkish cuisine made from yogurt , cucumber and garlic .
Solid yoghurt, cream yoghurt ( Süzme Yoğurt , Turkish süzme means “filtered off, strained ” , i.e. dehydrated yoghurt without whey) and finely chopped cucumber are mixed together, seasoned with pressed garlic, salt , mint or dill (also together), with a little vinegar and Olive oil rounded. Depending on the recipe and intended use, Cacık is diluted with water. Peppermint or dill leaves serve as a garnish.
Cacık is served as a starter, used as a sauce for salads, doner kebab and lahmacun or served with flatbread and börek .
Similar recipes are already known from ancient Mesopotamia . In addition to the Greek Tsatsiki , the very similar Bulgarian Sneschanka (Снежанка), Albanian Taratoi , Persian Mast o khiar and Indian Kheere ka Raita ( Raita with cucumber) are related.
Web links
Individual evidence
- ↑ Uwe Hinrichs: Handbook of Eurolinguistics . Harrassowitz, 2010, p. 462, books.google.de
- ↑ Bulgarian cuisine likes it rustic . 17th January 2018