Cacik – Cucumber and Yogurt Dip

What could be more cooling than a bowl of cacik on a hot summer day? Greeks make it thicker, Turks like it more in a liquid form. Mix up some yogurt, crushed garlic, chopped cucumber and fresh mint, it’s that easy. Garlic is yogurt’s best friend in a Turkish kitchen and mint leaves freshen up the whole thing. Serve it with bread, legumes cooked in tomato sauce or with meatballs. I know I know, it’s not the healthiest thing to consume yogurt and meat together, as it prevents the body from metabolizing the iron in meat.

The trick to a good cacik or tzatziki as Greeks call it, is to avoid the temptation to grate the cucumbers and to chop them finely with a knife instead.

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Humus – Chickpea Spread With Tahini

Humus, originally a Middle Eastern meze, “is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. Garbanzo beans make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, an excellent source of amino acid, complementing the proteins in chickpeas”, says Wikipedia. Humus is a very convenient food for those who prefer a vegetarian or vegan diet and like other combinations of grains and pulses, when eaten with bread it serves as a complete protein. It’s great for your digestive system as well.

Its creamy texture and earthy, yet rich, flavor balances great with the mild and acidic flavors of olive oil and lemon juice. I am always up for regional staple food recipes as they are usually amazingly well balanced both in terms of health and taste. I am not a drinker at all, but some say, humus when eaten with alcoholic beverages helps avoid a nasty hangover.

Here goes the recipe for humus:

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