Total Calories: 135
1. If draining the yogurt, set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a medium-size bowl. Add the 2 cups yogurt and drain, in the refrigerator, for 4 hours. You should wind up with about 1 1/4 cups.
2. Peel the cucumber and seed it, if necessary, then coarsely grate or finely chop it. Place the grated cucumber in a colander and toss with 1/2 teaspoon salt. Let stand, over a bowl or in the sink, for 20 minutes to drain off some of the excess water from the cucumber. Blot the cucumber dry with paper towels.
3. Transfer the drained yogurt to a serving bowl. Stir in the cucumber, garlic, 1/2 teaspoon salt, 2 tablespoons of the mint, 1 tablespoon of the oil, and pepper. Taste for seasoning, adding salt or pepper as necessary.
4. To serve, make a slight hollow in the center of the cacik with the back of a spoon, pouring the remaining oil into the depression (for a less formal presentation, simply drizzle the remaining oil on top). Decorate the top of the cacik with the remaining 1 tablespoon mint. (One traditional presentation is to sprinkle the mint in two intersecting lines to make a cross. If you decide to serve the cacik this way, don’t make a hollow in the yogurt simply drizzle the top with oil.) Serve immediately.
Makes about 2 cups serves 4 to 6 as an appetizer
Note: You’ll need only 1 1/4 cups yogurt if you don’t plan to drain it.
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