Yield: 8 servings

Measure Ingredient
4 \N Short cucumbers; (or 2 long)
1 \N Clove garlic
½ teaspoon Coarse salt
2 cups Plain yogurt
½ teaspoon Olive oil
1 teaspoon Lemon juice
1 tablespoon Chopped fresh dill

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@...> on Nov 01, 1998, converted by MM_Buster v2.0l.

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