Yoghurt is a great accompaniment to anything fried as the acid cuts through the richness. I especially love it mixed with garlic and cucumber to make cacik (cacık in Turkish, pronounced jajuk). Cacik is similar to Persian maast-o-khiar and Greek tzatziki, except that the cucumber is often drained for tzatziki whereas in cacık it’s a feature. In summer, cacik is often thinned with cold water and served as a cooling soup. It’s also a delicious addition to a mezze table or a snack with pita crisps or raw vegetables for dipping. Sometimes dried or fresh mint is used instead of dill, if using dried you’ll need about ½ teaspoon.
Makes about 1½ cups (375ml)
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