`Cacik' in Turkey, or `Tzatziki' in Greece, this is one of the best known appetisers in either cuisine. Extremely refreshing and fragrant because of the aroma of the mint, it is served with kebabs, or fried slices of courgettes and aubergines; it can also be served with roast chicken, lamb or with meze. Deliciously thick, creamy yogurt, made from sheep's milk accounts for the wonderful texture and flavour of the dish.
2 tablespoons olive oil
1 teaspoon wine vinegar
1 clove of garlic, crushed
175 g (6 oz) natural yogurt
5 cm (2-inch) piece of cucumber, diced finely or grated coarsely
3-4 fresh mint leaves, chopped finely, or 1/2 teaspoon dried mint
Lightly beat the oil, vinegar and garlic with a fork in a bowl; add the yogurt and beat until smooth and well amalgamated. Add the cucumber, salt and the chopped mint and mix well. Serve chilled.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.