çaçık /cha-chik/ (Turkish)
τζατζίκι /tsa-tsē-kē/ (Greek)
serves 4
on a warm afternoon
two varieties
I
Add mint and yogurt
1 lb (450 g) organic cucumber
4 Tbs. (60 ml) mint
1 1/2 cups (350 ml) plain or Greek yogurt (almond yogurt-dairy free)
1/2 tsp. (0,5 ml) coriander
1 Tbs. (15 ml) organic lemon
1/2 cup (115 ml) borage flowers
1 cup (235 ml) water
1.biri: Blend all ingredients except the borage flowers.
2.iki: Chill before serving.
3.üç: Serve topped with borage flowers.
-See: Nutritional Information "Edible Flowers" for other choices.
II
variations:
(a) half dill and half mint
(b) replace 1 cup (250 ml) of the yogurt with sour cream
1 1/2 peeled organic cucumbers, grated
4 cups (750 ml) plain yogurt (strained through a cheesecloth) or almond yogurt-dairy free
juice of 1/2 organic lemon
2 Tbs. (30 ml) olive oil
1/2 minced clove of garlic
1 cup (250 ml) ice water
4 Tbs. (60 ml) finely chopped fresh dill or 4 tsp. (20 ml) dry dill
optional: 2 Tbs. (30 ml) fresh chopped chives
1. ένας: Put the grated cucumber in a bowl sprinkled with salt for 15 minutes.
2. δυο: Beat the yogurt with the lemon juice, oil, garlic, and ice water.
3. τρία: Rinse the cucumbers, pat dry with paper towels and add to the yogurt.
4. τέσσερα: Stir in the dill. Keep a little for garnish.
5. πέντε: Chill. Then serve with the garnish dill.
2. δυο: Beat the yogurt with the lemon juice, oil, garlic, and ice water.
3. τρία: Rinse the cucumbers, pat dry with paper towels and add to the yogurt.
4. τέσσερα: Stir in the dill. Keep a little for garnish.
5. πέντε: Chill. Then serve with the garnish dill.
