Cacık/Tzatziki: Yoghurt cool as a cucumber, two recipes, a question: is it Turkish or Greek?

The earliest reference to cacık/tzatziki is from Evliya Çelebi’s 17th century travelogue, “Seyahatnâme,” in which he describes cacık/tzatziki as a kind of herb that is added to food. We tasted the most delicious yoghurt in Istanbul's Kanlıca neighborhood and took a journey into the history of yoghurt. We learned how to make it, and discovered the yoghurt-based cacık/tzatziki, a tasty side dish whether it is Turkish or Greek. Ingredients · 700 gr yogurt · 200 ml water · 3-4 cucumbers · 2 cloves of garlic · 1 tbsp salt · ¼ bundle of dill · 1 tsp mint · 2 tbsp olive oil Instructions 1. Peel the cucumbers in alternating stripes, then either cut into small pieces or grate them to your desire. Finely chop the dill. 2. Crush the garlic with the salt until it resembles a paste. Add the garlic paste, dill and cucumbers to the yogurt and gradually add the water until you reach the consistency you would like. Serve with olive oil and mint sprinkled on top. For more dishes visit our web site: https://www.dishesorigins.com/​ Facebook:   / dishesorigins   Instagram:   / dishesorigins