Cacik is a yoghurt dish served with bread or as an accompaniment to various meat dishes. Turkish people will eat yoghurt with most things but not fish.
I get bored with plain Cacik. I do like it but really fancied something a bit different tonight.
This has a garlic and lemony flavour and went really well with our chicken.
Plain yoghurt 400 grams
Tablespoon Olive oil per 200 grams I used 2
1/4 teaspoon of sumac
1/4 teaspoon black pepper
1/4 tea spoon salt
2 cloves of garlic peeled and very finely chopped. You could use purée but I prefer it with the little lumps.
Add the seasoning to a dish, add the garlic and the olive oil and mix well. Add the yoghurt and stir well. It will keep in the fridge for a couple, of days but you will find the flavours get stronger. I prepared mine about 2 hours before I needed it to give the flavours a chance to develop without been over powering. The sumac gives it a lovely hint of lemon.
Give it another stir just before you serve it to mix the oil which will separate slightly and accumulate around the edges.