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 (çaçık in Turkish, pronounced jajuk). Cacik is similar to 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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