Cacik (cold Youghurt And Cucumber Soup) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Cucumber, (about 1/2 pound)
, or 1 teaspoon dried mint
2 cup: Yoghurt,
1/2 tsp: Dill leaves, fresh, finely
2 tsp: White vinegar, distilled
, cut or 1/4 teaspoon dried
1 tsp: Olive oil,
, dill weed
2 tsp: Mint, fresh, finely cut
1 tsp: Salt,
Directions:
With a small, sharp knife, peel the cucumber and slice it
lengthwise into halves. Scoop out the seeds by running the tip of a
teaspoon down the center of each half. Discard the seeds, and grate
the cucumber coarsely. There should be about 1 cup.
In a deep bowl, stir the yoghurt with a whisk or large spoon until
it is completely smooth. Gently but thoroughly beat in the grated
cucumber, vinegar, olive oil, mint, dill and salt. do not over beat.
Taste for seasoning, adding more salt if necessary, and refrigerate
the soup for at least 2 hours, or until it is thoroughly chilled.
Serve the cacik in chilled individual soup plates, and add an ice
cube to each portion if you like.
19 of 116
Source: Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 01-08-95 (1626)
Source from luhu.jp
lengthwise into halves. Scoop out the seeds by running the tip of a
teaspoon down the center of each half. Discard the seeds, and grate
the cucumber coarsely. There should be about 1 cup.
In a deep bowl, stir the yoghurt with a whisk or large spoon until
it is completely smooth. Gently but thoroughly beat in the grated
cucumber, vinegar, olive oil, mint, dill and salt. do not over beat.
Taste for seasoning, adding more salt if necessary, and refrigerate
the soup for at least 2 hours, or until it is thoroughly chilled.
Serve the cacik in chilled individual soup plates, and add an ice
cube to each portion if you like.
19 of 116
Source: Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 01-08-95 (1626)
Source from luhu.jp