TURKISH YOGURT CACIK
TURKISH YOGURT CACIK
Salt as needed
Spinach, stemmed 12 oz.
Garlic, finely chopped 1 tsp.
Lemon juice 1 Tbsp.
Greek yogurt, plain, whole milk or low/reduced fat 2 cups
Black pepper, ground as needed
Green onions, mostly ¼ cup
white parts, finely chopped Persian cucumber, split in half, seeded, small diced or 1/3 of an English cucumber 1 ea.
Mint or spearmint, dried 1 ½ tsp.
Parsley, roughly chopped 2 Tbsp.
Mint or spearmint, finely chopped 1 Tbsp.
Dill, chopped 1 Tbsp.
Extra-virgin olive oil ¼ cup
Romaine leaves, julienned 4 ea.
Red chili flakes or Maras peppers (if using red chili flakes, add to taste) 1 tsp.
Barley, grano (polished durum wheat) or bulgur, cooked (optional) 6 Tbsp.
Whole wheat pita bread or grilled meats to serve with cacik (optional)
Bring a pot of water to a boil over high heat. Add 1 tablespoon salt and the spinach and cook until the spinach is softened, about 2 minutes. Drain immediately and run cold water over it until cool enough to handle.
Squeeze the water out by picking up small handfuls and squeezing as hard as you can between the palms of your hands. You should end up with 1/3 to ½ cup. Finely chop the spinach.
In a small mixing bowl, stir the garlic and the lemon juice until combined. Sprinkle with a pinch of salt and let stand for about 5 minutes to lightly pickle the garlic.
Stir in the yogurt and season with 1 ¼ teaspoon salt and pepper to taste.
Add the spinach, green onions, cucumbers, dried mint, parsley, fresh mint, dill, and 2 tablespoons olive oil and stir until everything is coated with the thick yogurt.
Toss the thinly sliced romaine with 1 tablespoon of the olive oil and season with salt to taste.
Serve the cacik in a bowl and make a well in the center of it using the back of a spoon. Pour the remaining 1 tablespoon olive oil into the well and sprinkle the Maras peppers.
Top with the romaine and serve at room temperature or cold with pita bread, potato chips, za’atar bread or grilled meats. Store covered in the refrigerator up to 3 days.
Persian cucumbers are four to six inches in length, sweet, seedless cucumbers with a thin
and delicate skin. Known as burp-less cucumbers.
Maras Peppers: In southeastern Turkey, not far from the border with Syria and around the city of
Kahramanmaras, is the Maras region, where these sweet oily peppers thrive and are usually
what is imported and labeled as Aleppo pepper. Bright red, brightly flavored and oily, with a
bittersweet, slow mild heat, these peppers broaden all the other flavors in a dish. Available
online at formaggiokitchen.com
This recipe meets 6 of 7 HKHL Recipe Nutrition Goals for a side dish.
Calories 180, Protein 8 grams, Carbs 11 grams, Fiber 3 grams, Saturated Fat 3.5 grams, 1 grams, Trans Fat 0 grams, Sodium 160 milligrams, Sugar 0 grams