Cacik - Yogurt and Cucumber Meze

It has been too long but it's like this once you have a vacation.  You mentally check out from all the things you should be doing and if you are a mother then you start thinking what to pack.  Yes I was on holiday again and it was great.  But it is time to get back on the usual daily routine so as I promised I am writing the recipe for the famous "Cacik".  I guess it is a little strange for me to write this because I never heard of a Turkish person giving the recipe for this to another Turkish person.  It seems like we learn this from our mothers and pass it on to our children. It comes naturally, without being written anywhere.  It is also too easy to write.  However I had so many friends asking for the recipe so I had to write it.  The way cacik is done varies within different parts of the country, however the ingredients are generally the same.  In some parts, they add some water to the yogurt so that it almost has the texture of a cold soup.  I prefer it with a thick yogurt.   This time I used fresh peppermint and it was delicious. 

Cacik

(Makes about 4-5 portions as a dip or meze)

500 g natural yogurt

a large cucumber, peeled and finely chopped into very small bits

2 cloves of garlic, peeled and crushed or finely chopped

a handful of fresh peppermint leaves (alternatively you can use dried and crushed peppermint)

salt to taste

a drizzle of olive oil (optional)

If you have time, prepare this few hours before you serve because it tastes much better if it waits a little while.

Mix yogurt with garlic, salt and cucumbers.  Finely chop most of the mint leaves and mix them into the yogurt.  Leave some of the mint leaves to garnish.  Pour the cacik into bowls to serve.  Garnish with some mint leaves. You can also add a drizzle of olive oil on top before you serve. 

You can also put some crushed chilies on top if you want to spice it up.  It goes really well with the Chickpea and Bulgur kofte from the previous post.

Hummus

It always feels good to be on holiday, but just like every holiday mine is over and I'm back home.  It was a great vacation at the south coast of Turkey with family and some very yummy homemade food.  I know that most people say their mother is the best cook, but my mother really is the best.  As my first post after the holiday, I decided to dedicate this post to my mother, and put few photos of some of the best meals she prepared for us.  I will not be putting all of the recipes here today, although I will at some point in the future, because I'm determined to try these recipes out in my own kitchen.  Here, I give you one of the best hummus recipes from my mother's kitchen.  It is very easy and quick to prepare if you have some cooked or canned chickpeas and some tahini.

Here are my holiday food photos:

Best cheesecake I have ever had, I'm really looking forward to try this one.

Tahini bread is general sold in every bakery, and it was the first time I had this at home.  It is very easy to make, you just need the usual bread dough and some tahini.

Here is the best leg of lamb I have ever tasted.  It's the boneless part of the meat rolled with rosemary and garlic, then slow cooked in the oven.







Lamb was served with a very soft and creamy potato gratin. 

I'm looking forward to try all these recipes out and share them here. So until then enjoy the hummus recipe below. 

Hummus

2 cups of cooked chickpeas

1 clove of garlic

1/2 cup of tahini

3 tablespoons of olive oil

juice of 1/2 lemon

1 teaspoon of blackpepper

1 teaspoon of grounded cummin

1 teaspoon of salt

1 tablespoon of parsley leaves and some pickled cucumbers to garnish (optional)

In order to make the hummus, it is best to use a food processor.  Just put all the ingredients in (except the parsley and cucumbers) and blend for about 2-3 minutes until smooth.  You can garnish it with some parsley and pickles if you prefer.  Another option is to pour some melted butter with chili powder over it.  In any case, it tastes great and you can enjoy it warm or cold.  Serve with some pita bread. 

Fava Beans with Artichoke Hearts

You know those type of dishes that your mother makes but you don't really like, then you still have to eat it because you have to.  Fava beans (or broad beans) were one of those things I didn't enjoy as a child.  Lucky for me that the season for fava beans were very short.  I came to appreciate them long after I left home. Maybe, because there was nobody to cook them for me and they turned into something that reminds me home.  I also probably realized that they are actually very tasty.  This is a slightly modified recipe from my mother's one, because she actually fills the artichokes with the fava beans.  I bought some already prepared and cooked artichokes at the market.  Alternatively you can use tinned ones, but if you do then pick the ones without olive oil.  This dish is served cold and it's originally a meze, but can be served as a salad or starter as well. 

Fava Beans with Artichoke Hearts
 (Makes 4 portions as a starter)

900 g fava bean pods - shelled (beans makes about 300 g when shelled)

1 medium size onion - finely chopped

20 small artichoke hearts - prepared and cooked (or about 2 cans of artichoke hearts)

1 teaspoon salt

3-4 tablespoons of olive oil

a handful of fresh dill to garnish

If you have shelled your beans and ready to go, first you need to boil the beans in water for about 5 minutes.  This is apparently to get rid of the slightly bitter taste.  After boiling is finished, drain the water and set the beans aside.  Put about 1 tablespoon of olive oil on a non-stick pan and saute the onions for about 2-3 minutes over medium-high heat.  Next add the fava beans and a cup of water.  Cover the pan with a lid and let the beans cook over medium heat for about 15-20 minutes until they are tender but not too soft.  Keep checking regularly if there is still a bit water in the pan to prevent the beans sticking to the bottom. If necessary add in some hot water, but not too much as you don't want it to look like a soup in the end.  Next, add in the artichoke hearts and let it simmer over low heat for about 5 minutes. When it's done, set it aside and let it cool.  When it is cold enough, add in the rest of the olive oil, as this will bring out the flavors of the beans and artichokes.  Garnish with dill leaves before serving. 

It's vacation time for me soon, therefore, the posts will be a little less for a while, but I'll keep you all posted with my culinary adventures from Turkey (and mainly my mom's food).