Cacik

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From our Spring 2009 newsletter (pdf)

Cacik: anything green with thick garlicky yogurt. Pronounced "jah-jik,' cacik can also be used as a dip or eaten on its own as a side dish. It is similar to Greek tzaziki and Indian raita.

Cacik

2  cloves finely chopped garlic
    Juice of half a lemon
1  bunch scallions, roughly chopped
1  c chopped cucumber
1  c steamed spinach
1  c shelled peas, blanched
2  T chopped fresh dill
½ c curly parsley, roughly chopped
2  T finely chopped mint
2  T extra virgin olive oil
3  c thick Greek-style yogurt
    Salt and pepper to taste

Directions

• In a small dish, stir the garlic and the lemon juice until combined. Let stand for 10 minutes. Prepare the vegetables and herbs, place them in a small mixing bowl, and season them with salt and pepper.
• In a larger bowl, whisk the oil into yogurt and add the lemon juice mixture, whisking to blend well. Incorporate the vegetables into the yogurt mixture and stir until evenly distributed. Season with additional salt if desired. Serve over meatballs or on a flatbread with mixed greens

Makes 4 cups. Serves 6. You can add anything else green that you like or that is seasonal. Other good fall/winter options are Brussels sprout leaves or thinly sliced sautéed leeks.

With appreciation to Ana Sortun’s Sofra Bakery and Café, 1 Belmont Street in Cambridge, featuring sweets and savories inspired by the cooking of Turkey, Lebanon and Greece and by the vegetables grown on her husband’s Sudbury farm.

Greek yogurt is available at Sophia’s Greek Pantry, 267 Belmont Street in Belmont.

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