Cacik

• thick natural yogurt↗500g g
• lemon juice2 tsp tsp
• extra-virgin olive oil↗1 tbsp tbsp
• dried mint↗1 tbsp tbsp

  plus extra for garnish

• English cucumber1

  or 2‑3 Middle Eastern cucumbers (≈400 g)

• garlic cloves↗2

  minced

Step-by-step instructions

1. 1

   Place a sieve over a large bowl, line it with a thick sheet of unbleached kitchen paper or clean muslin, and spoon the yogurt into it. Cover with another sheet of paper and let it drain in the refrigerator for at least 12 hours.

2. 2

   Add the lemon juice, most of the olive oil and dried mint to the bowl and mix well until the mint softens and absorbs the juices. Add the strained yogurt, then pour off any remaining liquid and set the bowl aside.

3. 3

   Cut the cucumber(s) lengthwise in half and remove the seeds by scraping with a teaspoon from top to bottom. Then cut the cucumbers crosswise into shorter pieces, and coarsely grate each into the bowl where the yogurt was strained. Using clean hands (or clean muslin) squeeze out as much liquid from the cucumber as possible.

4. 4

   Add the strained, grated cucumber, garlic and ¾ tsp coarse salt to the remaining ingredients and mix well. Garnish with a drizzle of extra-virgin olive oil and sprinkle with dried mint.