Cacik

Step 1: Begin by placing a sieve over a large bowl, then line it with a thick, non-dyed kitchen paper or a clean muslin cloth for straining. Spoon in the natural yogurt carefully to avoid any spillage. Cover with another sheet of kitchen paper to protect the yogurt from absorbing any fridge odors, and let it strain gently in the refrigerator for at least 12 hours. This slow draining process will thicken the yogurt beautifully, resulting in a rich and creamy base for your cacik. Step 2: In a separate bowl, combine the fresh lemon juice, most of the extra virgin olive oil (reserve a little for garnish), and the dried mint. Stir them together with care, allowing the dried mint to soften and infuse, soaking up the citrus and oil flavors. Once well combined, fold in the thick, strained yogurt, blending the flavors harmoniously. Remember to pour away the strained yogurt liquid that has collected in the bowl below—it’s not needed here. Set this mixture aside to let the flavors meld. Step 3: Prepare the cucumber by halving it lengthways and then carefully removing the seeds with a teaspoon; this step ensures your cacik won't be watery. Cut the seeded cucumber widthways into shorter pieces for easier handling, then coarsely grate each piece directly into the bowl that held the strained yogurt to catch any excess liquid. Using clean hands or a muslin cloth, squeeze out as much moisture from the grated cucumber as possible. Removing the excess water is crucial to keep your dip thick and creamy instead of watery. Step 4: Add the well-drained grated cucumber, minced garlic, and ¾ teaspoon of flaky salt to the yogurt mixture. Mix everything thoroughly but gently to combine the fresh, vibrant flavors. For the final touch, garnish your cacik with a drizzle of the reserved extra virgin olive oil and a sprinkling of dried mint. Serve chilled, and enjoy this light, aromatic, and cooling delight!