| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Balkan |
Appetizers, Sephardic |
8 |
servings |
INGREDIENTS
| 4 |
|
Short cucumbers; (or 2 long) |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Coarse salt |
| 2 |
c |
Plain yogurt |
| 1/2 |
ts |
Olive oil |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Chopped fresh dill |
INSTRUCTIONS
Peel the cucumbers and cut them into small dice. Crush the garlic clove
with the salt, and stir into the yogurt. Add the olive oil and lemon juice
and mix well.
Put the cucumber into a salad bowl and add the yogurt mixture. Stir well.
Sprinkle with dill before serving. Serve with pita bread, warmed and cut
into squares.
Ms. Levy states that this appetizer is also called "cacik" (pronounced
CHA-chik). It is commonly eaten in Balkan Sephardic communities especially
when cucumbers are in season. She suggests using extra-virgin olive oil as
she feels it gives the dish a greenish color and makes it more flavorful.
Jewish Cooking From Around the World by Josephine Levy Bacon, p. 17
Barron's Educational Series, Inc., Woodbury, NY (1986) ISBN: 0-8120-5714-7
Recipe by: Jewish Cooking From Around the World
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 01,
1998, converted by MM_Buster v2.0l.
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