Yogurt Cacik is a meze mainly made by Turks and Greeks. It is usually eaten as appetizer with food with strong alcohol named Raki Alkol or Uozo. I use Danon yogurt and Yeni Raki for this combination mix.
1 lbs Danon Reduced Fat Plain Yogurt
2 Cucumbers
Salt
Olive Oil
Fresh Dill
Dry Red Pepper
Dump Yogurt into a medium pot. Add salt and mix with spoon to until the salt is all saturated.
Cut and peel the cucumbers. Cut peeled cucumbers in small chunks. Add cucumbers in the yogurt. Chop fresh dill in very small pieces. Add to the yogurt and mix well. Once the cucumbers and dill is saturated in the mix pour into small desert cups. Pour olive oil and a small dab of crushed red pepper. Move to refrigerator. It will need about 1 hour to get all the dill flavor in the mix. You can also use dry oregano, mint, sumak or any other crushed and dried spice of your choice. The spice on top of the olive oil serves as a decoration and a hint of taste.
Open your bottle of Raki. (Raki (a strong alkol drink) is easily found in many liquor stores.) Put on a long glass with 1/3 filled with raki. Add 1/3 water. The drink will turn white. Uozo can also be used for the same purpose. They are very similar drinks made with aniseed.
Enjoy your cacik and raki…
This appetizer is served on all Turkish and Greek restaurants. Greeks call it Tzatiki and Turks call it Cacik. It is a good side dish for many main courses. You can serve cacik with beef, fish or chicked. However Mediterranean cuisine usually consists of vegetable dishes and many mezes (appetizers) made with a variety of vegetables.