Yogurt and cucumber salad (Cacik) from The New Book of Middle Eastern Food (page 70) by Claudia Roden

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice with vermicelli (Roz bil shaghria)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Ganga108 on March 06, 2022

    How fabulous that cucumber and yoghurt is incredibly popular everywhere! I so love it. I made her recipe with thick drained yoghurt mixed with sour cream, as she suggests. I made the first of her four variations which adds evo and vinegar to the yoghurt (YUM). Love that she uses white pepper - it is so out of fashion these days. The dish is quite simple compared to the over-the-top with rose petals and walnuts, Syrian version I made recently from The Food of Life. But very delicious nevertheless. I can eat it out of the bowl ??, but it also makes a great accompaniment, dip and spread.

  • CandyB on August 15, 2013

    Yes, good recipe; delicious

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