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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Ic Pilav – Garnished Rice

On Sunday, we were at my parents’ place. Towards iftar time, my sister was trying real hard to convince to make some ic pilav – garnished rice dish, mainly used as a filling for most stuffed vegetable and meat dishes in Ottoman cuisine. A starving and insisting sister ain’t no good. I gave up and pulled myself together despite the fatigue caused by fasting on such a long day and made her the pilav. She was happy and so was I.  Mom’s garden has the perfect lighting to photograph the food I make.

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