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Suggest a better descriptionPeel 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 Barrons 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
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 8 servings | ||
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Calories: 21 | ||
Calories from Fat: 5 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 166.9mg | 6 % | |
Potassium 75.7mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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