Recipes
Cacik (Everything green with thick garlicky yogurt)
Makes 4 cups to serve 6
Ana Sortun
You can add anything else green that you like or that is seasonal. Other good fall/winter options are Brussels sprout leaves or thinly sliced sauted leeks.
Ingredients
1 bunch of scallions, roughly chopped
1 cup of steamed broccoli florets
1 cup of steamed swiss chard, spinach or kale
2 tablespoons of chopped fresh dill
½ cup roughly chopped curly parsley
2 tablespoons of finely chopped mint
2 tablespoons of extra virgin olive oil
3 cups thick greek-style yogurt
2 cloves finely chopped garlic
Juice of half a lemon
Salt and pepper to taste
Instructions
Using the metal blade of a food processor, pulse scallions, broccoli, swiss chard, dill, parsley, and mint until finely chopped. Add the olive oil and set aside.
In a small mixing bowl stir the garlic and the lemon juice until combined. Let stand for 10 minutes.
Stir in the yogurt and season well with salt and pepper. Combine the yogurt with the greens and reseason.
Copyright © 2006 by Ana Sortun.
From the book Spice: Flavors of the Eastern Mediterranean, published by Regan Books.
Reprinted with permission.