Sarımsaklı yoğurt, is a versatile Turkish garlic yoghurt that pairs beautifully with roasted vegetable dishes like türlü and classics like mantı and dolma. Pronounced 'sah-rum-sahk-luh yoh-urt', it is easy to make, simply by blending finely chopped garlic with yoghurt.
Cacık is very similar to sarımsaklı yoğurt, but the addition of cucumber provides cooler flavours that are better suited to the summer. This makes sarımsaklı yoğurt easier to use year-round, where it works to balance rich flavours, such as those of tomato-based oven dishes and grilled meats.
Traditionally, natural yoghurt is used for a lighter consistency and tangy flavour. However, you can make sarımsaklı yoğurt with strained yoghurt for a thicker, creamy texture. As you guessed, garlic is the key ingredient and you can use more or less as you prefer - we recommend 1 to 2 cloves. Finely chopping the garlic provides a lighter hint of flavour, but you can crush it for a deeper infusion. Adding dried mint lifts the dish with freshness.
Serves 4 as a side | Preparation time: 5 minutes
Ingredients
250g strained or natural yoghurt | ½ tsp dried mint |
1-2 cloves of garlic, finely chopped | ⅛ tsp salt |
Method
Mix all the ingredients well and serve - it really is that simple.