You can adjust the herbs so suit, as I did. You also need a clove of crushed Garlic, chopped Fresh Dill and Mint and some Cumin, and I also added some Lemon Zest, along with a teaspoon of Juice. Half a tub of Greek Yoghurt made the bulk of the Cacik, added the drained Cucumber and mixing well. It’s wise to add some salt (1/2 tsp) to the grated Cucumber to try and extract as much moisture as you can, I left mine for about 15 minutes before using a metal sieve and large metal spoon to push the remaining juice out. Cacik is a really nice side dish that you can adjust to suit your palate, and consists of mostly Yoghurt and Cucumber, in fact for two people I went for half a large cucumber, peeled and the seeds removed. Thinking about the weather situation and thumbing through the pages I came across an interesting looking recipe that could be prepared in advance, and cooked last minute, Lamb and Pistachio Kofte, which would be served with Cacik and and a simple salad of Red Onion and Tomato. I pre-ordered mine several months ago and it arrived on the day the book was released, the 1st episode starts on Friday 7th at 9:30 and I can’t wait to follow his foodie travels. Recently, Rick Stein had a new book published to join a T.V. The weather has been pretty variable recently and by the time it comes to eat, the kitchen is too hot and I am, well, just not up to it. You should notice the picture quality has been resumed, thanks to my trusty Nokia 1020 Camera Phone.
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