I liked this stuff, that I made to go with my Turkish Mucver (zucchini fritters). Kind of the usual cucumber-yogurt sauce you get on gyros, but it's nice for vegetable fritters (like potato pancakes) too:
Turkish Cacik - Yogurt and Cucumber Dip/Salad
Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.
• 2 cucumbers, peeled and grated
• 16 oz. cold, plain yogurt
• 2 garlic cloves, minced
• 1 tablespoon fresh mint
• olive oil
• (a reviewer recco’d adding fresh dill)
In a mixing bowl, combine cucumbers and garlic. Add salt to taste.
Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
I never follow recipes, just use them for inspiration. My version used a 7oz thing of plain greek yogurt (because it was small ) and maybe 1/3 of an unpeeled English cuke, dumped the mint and dill directly into the mix, added a little onion, always use a jar of minced garlic instead of fresh... you know. It was good though.
This was what I made the Turkish Cacik (Cucumber-Yogurt sauce) to go with.
This came out great, but again, I really don't follow recipes closely. I don't like carrots, so used 3 zucchini instead, but they only came to 1 pound. I forgot to use any salt at first, and the first pancakes were OK, so a full teaspoon sounds like too much. And the batter came out too stiff imo, so I dumped some heaping tablespoons of the sauce into the batter. I was thinking of trying it again sometime with zucchini and potato, and making the batter even thinner.
I think it made around 18 pancakes, and I found 3 pretty filling.
Mucver - Zucchini Fritters
Mucver is like a fritter or like a vegetable pancake. It is a Turkish favorite and is served as a hot appetizers, accompanied by a yogurt dip. Try Turkish cacik as dip for mucver.
• 2 zucchini, grated (about 4 cups) (about 2 lbs)
2 carrots, grated (about 1/2 cup) (I used more onion/zuke)
• 2 tablespoons dill weed, finely chopped
• 3 tablespoons grated yellow onion
• 1/2 cup feta cheese
• 1 cup flour
• 3 eggs
• 1 teaspoon salt
• olive oil for frying
Grate zucchini and place in a cheese cloth or absorbent paper towel. Squeeze out excess water. Place zucchini in a large bowl and add carrots and onions and toss gently.
Add dill weed, feta, flour and eggs. Mix well. The mixture will become a thick batter.
Heat 1/2 olive oil in frying pan. Pour 2 tablespoons of batter for each fritter. Fry on each side until golden brown. Drain fritter on paper towel and serve immediately.