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CACIK (jha – jheek)
Ana Sortun, Oleana Restaurant
Cacik translates to anything or everything green with thick garlicky yogurt. This was one of my favorite things to munch on when I worked at Oleana. It’s a great way to use green garlic and leftover greens or herbs. I can eat buckets of this stuff with mixed greens, Ana’s lemon vinaigrette & Maura’s homemade pita bread from Sofra Bakery & Cafe
Makes 4 cups to serve 6
1 bunch of scallions, roughly chopped
1 cup of chopped cucumber
1 cup of steamed spinach
1 cup of steamed, sliced green garlic
1 cup of shelled peas, blanched
2 tablespoons of chopped fresh dill
½ cup roughly chopped parsley
2 tablespoons of finely chopped mint, or 1 teaspoon dried mint
2 tablespoons of extra virgin olive oil
3 cups thick Greek-style yogurt
Juice of half a lemon
1 teaspoon dried spearmint
Salt and pepper to taste
- Place the vegetables and herbs in a small mixing bowl and season with salt and pepper.
- Whisk the yogurt into the bowl with the lemon juice and dried mint and season to taste with salt.
- Combine the yogurt and the vegetables and serve over meatballs or on a flatbread with mixed greens
