It's crazy how quickly you've become one of (if not THE) main cooking youtubers I watch. Your cadence and tone is so relaxing, and all the recipes look freaking amazing. I'm getting my first full kitchen soon, and I can't wait to go on a tear with your recipes haha
😲😲 thank you! That's very kind of you to say. I've only been making videos since April, and I've been trying to emulate all the channels I love. Glad to know you are enjoying it!
For food? I like to watch Alex the French cooking guy, my name is andong, Ethan cheblowski, Guga foods, Refikas Kitchen, Made With Lau, J Kenji Lopez-Alt, Chinese cooking demystified, Joshua Weissman, Scott Rea and Binging with babish (occasionally). For non food, I watch loads of things. Andrew Camarata, Frank Howarth, Mark Rober, Yes Theory, Indigo Traveller, a bunch of gaming channels, I probably am actively watching about 100 channels.
I have been searching for the true recipe I have eaten in Turkey. This is it. Every recipe has turned out a thin yoghurt dip. I buy Greek yoghurt & I sieve it to give me the desired thickness but recipes call on water, ice cubes or even mayonnaise. Prior to my last holiday, friends took me to a popular Turkish restaurant who are growing and have restaurants in & around London. The Cacik was amazing. I thank you for this. I was meant to find your site!! Thank you fellah, best wishes. You have made my day, week, month & year. Have a good day & thank you.
Use Fage/total or Lancashire Farm greek yoghurt- both are thick and creamy like turkish yoghurt and you can get them at your regular supermarket. Sometimes it's thinned out with water a bit but I like it thick, too. Being close to London you likely have access to a Turkish supermarket pretty close by and might not even know it's there. You can buy cacık ready made if you ever don't feel like making it yourself 😅 (although homemade is best).
@@rachael4512 - I have moved up north far away from 'worldly markets' - Lancashire Farm - I have seen on shelves. Your advice is greatly received & will be put into practice shortly. Can I ask also - I have been used to mint & thoroughly enjoyed, but am sure one I ate not too long ago had dill in it. Being a life long hater of dill, I was kind of surprised because it was superb. Cannot remember if it was all dill, a mix - ? I know the answer would be to make batches & try, but I cannot - the bowl(s) would be eaten as I make each batch. I think what I should be asking for is discipline first and foremost!! Thank you Rachel.
Looks amazing! This is one of my new favorite cooking channels. I've been watching you as much as I watch Babish. I made the pumpkin casserole twice and it was delicious.
Thank you, that's very kind of you to say! Glad to hear you liked the pumpkin casserole so much, it's such a delicious treat. I guess now it's time to try a savoury recipe!
Great recipe! A little note: Thick version is mostly found in restaurants as a 'Meze' which generally offered as a side dish to enjoy with Raki (Arak, Ouzo or whatever else you call). The runnier version is the general standard version made at homes or in 'Home-made food restaurants' around Turkey. Runnier version is indeed like a cucumber soup, but it's served as a side 'drink' to enjoy with your main course, instead of a starter.
What you mean drink,like drinking it from a glass?Here(Greece)only the thick variety exists,as a dip with barbeque,usually. It is also preffered to be garlic heavy.
@@Panos-xo9rc Well, not from a glass but from a bowl with a spoon, think like a very thin soup. The variety that you use also exist, but not very common. We have a dip called 'Haydari', which is very similar to Greek tzatziki, minus cucumbers.
Can't get enough of your videos! You really shine in the spirit of what RUclips was intended to be - love the natural style, the energy, the recipes, the explanations and the goof-ups that we all make (which you take in stride). Please continue with any recipe YOU enjoy and I'm willing to give it a try! Thanks for the time and effort you put into making these videos to share with us.
Hi Pete, thank you, I'm so glad you're enjoying them. It's become my passion making these videos and it makes me happy to hear you look forward to them. What's been your favourite one you tried so far?
Hi Middle Eats! Greeks add salt to grated cucumber and let it sit so it will reduce the water it has. You will be amazed with the amount that strains out. Just a tip for amateur ppl. Lots of love from Sydney guys. Keep up the great job. ❤️❤️❤️
you are a great ambassador and the voice of our diaspora. we will be cooking our way into multiculturalism which is inevitable. no better intro than with delicious baptism of food. your recipes are fantastic. keep up the great work you middle eastern santa clause.
İnteresting, Tarator is something entirely different made with garlic walnuts and stale bread that is served with fried mussels in Turkey. Makes sense it is not a Turkish sounding word and we tend to call stuff by the name of other stuff.
I’d be very interested in a video about pita bread! I’m going to make some of your dipping recipes for Christmas and I had hoped you’d make a video about how to make pita bread before then but alas... This dip looks delicious btw!😍😋
Unfortunately I haven't had much time to experiment with pide or pitta yet, and I'm not sure about the recipes I've found to put them out. Hopefully in the coming weeks.
If it helps (I know it's been 8 months) I have a recipe that I use exclusively to make a great fluffy pita. Makes a dozen, and my Lebanese fiance LOVES them. You do want a pizza stone in your oven tho, and be prepared to get hot, sweaty and covered with flour, LOL. These pocket 75%-100% of the time, but even the non-pocketed ones are fluffy enough to cut a pocket into, or you can just tear off pieces, dip and eat.
I make mine with vegan yogurt and love your spice mix for the bread. BTW, totally not authentic but I tend to top my bread with a za'atar and tahini blend.
You are so much more specific with your directions and tips than basically any other food video creator I've seen, its so helpful when following at home! I made it today and it was delicious, using it on everything!
Would definitely like some recipes and tutorials for the different flatbread / breads. Will be greatly appreciated (ie: lavash, baslama) not too certain of my spelling 🤦♀️🇿🇦
Great stuff!!! my hummus game and now the dips has gone up many notches. Please do pita and if you could do falaffel as well that would be awesome! Thanks!!!
When I was a little girl it was my job to grate the cucumbers for the cacik! We would have to make two versions because my mom doesn't like dill.... lol married a Turkish man and doesn't like dill hehe. Then I would grate carrots for carrot salad.
@@SM-zl4zd Lol, it also happens that there are Chinese and Mexicans who don't like cilantro/fresh coriander herb! I've even met Italians who are allergic to tomatoes. Aren't we all unique?!
Hello. So one thing I found while experimenting is that Greek Yoghurt is less acidic than Turkish Yoghurt. Turkish yoghurt has a more sour flavour which is very important for the flavour of the Cacik. If you are using Turkish yoghurt you won't need the lemon, but with Greek yoghurt it is just missing the sourness so that's why it's added. It also seems that Turkish Cypriot recipes also add lemon, maybe it's not used in the other areas of Turkey.
Love your chanel! Your explanations and amount of research you put into each recipe is amazing. I make a lighter version of cacik without the cucumber to dip with bell pepers, but this looks way more satisfying and the bread is to die for. I wonder if adding carmalized onions on top of the bread would give it a richer flavor and texture! Will definitely try it next time when I have friends over.
01:06 I can assure the thick version was a rare thing to see in restaurants just 10 years ago. Thanks to the tourists from Europe and their never-ending expectations to be fulfilled, the Greek tzatziki became more popular. It was before a meze for rakı but not this common. And never was a dip. So I would rather call that Greek tzatziki because this has very little with Turkey.
@@MiddleEats In Turkey, traditionally this can be found as "Rum cacığı" or "meyhane cacığı" which both have direct references to the Greek minority in Turkey (whom are later deported Greece in masses). Turkish restaurants in UK are pretty good in terms of kebaps but in general in Europe they are totally misrepresenting things by selling falafel, hallumi sandwiches and list goes on. Even their way of döner does not exist in Turkey widely.
Made this some days ago and it's really good and tasty, better than Tzatziki ! Also I made the topping for the bread and it's so good ! Thank you so much to both of you for this recipe !
THANK YOU for giving me a recipe to finally make tzatziki myself. I've tried several times before with different recipes, and every time it was still not the taste I was looking for. I did make this one without the dill, mint and sumac garnish to appease my not-so-adventurous parents, and it's just perfect. Finally I don't have to buy pre-made tzatziki either in the supermarket (if they even have a good one, usually there's a lot of garbage and/or unwanted spices in there) or the local market. I would advise however to let the dipping sauce sit in the refrigerator overnight, so all the aromas can come together nicely. If you do this, there's really no need to adjust the recipe. My personal opinion while making it was that it needed some more lemon juice, but after sitting in the refrigerator for at least 8 hours it definitely didn't need any more. Found that out after my first attempt, since I did sneak in some more lemon juice and it was a bit too sour-ish to my taste when I finally served it. Later attempts at making the recipe always gave me the wanted result.
Well I'm glad you liked it. I think the sumac I add as a topping just adds a little bit more sourness to match your taste, but I'm glad this one tastes right for you! Hope you try out some more recipes!
@@MiddleEats Already tried the Koshari, and while I was sceptical at first because it seemed to be rather simple, it tasted super delicious! My family already suggested to make it for one of our family reunions (which will still take a while, with Corona and stuff), so it was definitely a hit!
@@MiddleEats Late to the party, but I'd also love to see a video on labneh. I'm not expecting to be able to surpass what I get locally.... it's just that if I can make passable labneh, I'll have more money to put towards my ultimate goal of eating my weight in soft feta, lol. The Lebanese-Canadian guy who part-owns the ice cream/cheese shop is a cheese specialist and as good as his labneh is, his feta wins hands-down. (If you're ever in Canada, check to see if there's a Chaeban retailer nearby! Their ice cream is also delicious!)
Damn that looks good! …where’s my gold star?! Just kidding. You are awesome! I love your simple style of cooking without complicated equipment. I seek recipes that can be accomplished with the least utensils as possible…as if recreating the most basic household of the past. You do a wonderful job keeping it simple in this way. You’ve got a subscriber here! Can’t wait to eat some Cacik!
Greek here.The key ingredient is garlic. It eliminates the yoghurtness and turns the mix in a glorious dip,especially with barbequed meat.Stronger is better imho.
I also sometimes make an Indian raita and tend to alternate between both of these, depends what I am serving them with. Hope you enjoy it and thanks for watching!
I've never had cacik in my fridge more than maybe two days max (because I eat it up lol) but as long as you keep the cacik well closed I dont see why it couldn't stay for a couple of days.
I appreciate that Obi’s videos contain his errors and how to correct them. It makes the recipes less intimidating. Thanks for showing that bargain paper towels are not a bargain. If you compare the basis weights (grams per square inch), they actually cost more money.
Depends on what we use them for, maybe. The bargain paper towels work perfectly for my use, which is removing grease from cooking tools, to avoid using a lot of detergent to wash the fats down the drain. Big cities have problems with giant fat blobs clogging up the sewers.
For sure, I love Bamia. We do it a little spicy and acidic to stop it from going floppy, but it's the ultimate comfort food. I'll definitely cover it at some point!
Dear Sir, I'll be following your recipe this weekend, well mostly. I'm planning on a Mediterranean feast. Homemade Falafel, Hummus, PITTAS, and Tzatziki. I'm going to use your recipe as it is the closest to the version that my Greek-Cypriot ex-wife used to make. I'll be altering your recipe only slightly as I'll be making chickpea yoghurt to put in the Tzatziki since the chickpeas to produce the requisite amount cost me about $1.10 USD... Plus, it'll be preservative free and FRESH..
The recipe is nice. For my taste, a cacık tolerates more garlic. But that's just a matter of taste. What I like is that everything is explained step by step.
Ok. I started looking at these videos and tried to subscribe again twice in the same day. That is how good these videos are. I rarely subscribe to channels but this is a really good channel.
Looks excellent. My problem with a lot of tzatzikis I get here In the states is they tend to be watery. Maybe they don’t strain the cucumbers. It isn’t uncommon for places to use sour cream either, witch is sinful.
@@MiddleEats Turned out amazing actually, the thicker consistency is just what I've needed, tzatziki atleast around here, is usually way to heavy on the garlic and tend to be way too runny. Cacık is on the menu to stay.
Amazing, so glad to hear it! Yeah I think the amount of garlic is definitely the biggest difference between the two then it's texture. Glad to hear it!
Your explanations like using dried mint or adding dill take these videos to the next level.
Thank you, I was going to do a side by side comparison with fresh mint too, but found it too sharp.
It's crazy how quickly you've become one of (if not THE) main cooking youtubers I watch. Your cadence and tone is so relaxing, and all the recipes look freaking amazing. I'm getting my first full kitchen soon, and I can't wait to go on a tear with your recipes haha
😲😲 thank you! That's very kind of you to say. I've only been making videos since April, and I've been trying to emulate all the channels I love. Glad to know you are enjoying it!
@@MiddleEats what RUclipsrs do you like to watcher
For food? I like to watch Alex the French cooking guy, my name is andong, Ethan cheblowski, Guga foods, Refikas Kitchen, Made With Lau, J Kenji Lopez-Alt, Chinese cooking demystified, Joshua Weissman, Scott Rea and Binging with babish (occasionally). For non food, I watch loads of things. Andrew Camarata, Frank Howarth, Mark Rober, Yes Theory, Indigo Traveller, a bunch of gaming channels, I probably am actively watching about 100 channels.
Mine too. He’s so very clear, to the point and genuine
I really love how you give such clear instructions and visual indicators of each step! Keep it up!
Thank you, I hope people find them useful and are able to perfectly replicate the dishes.
I agree
That seasoning blend for the bread is magical 🧙♀️ wow
I loved this!. We visited Turkey six times.We love it there and the delicious food.I’ll try it.I have to find the ingredients. Thank you
You're a godsend with these amazing recipes. I've been obsessed with middle eastern food and you make it look oh so easy.
Your videos get better and better, Obi! So smoothly presented, simply detailed, gently spoken! And your taste in recipes is a joy!
Yes!!!! Please make pide!!!! If you haven't already...I'm still working my way thru you channel...LOVE IT so far!!!
I have been searching for the true recipe I have eaten in Turkey.
This is it.
Every recipe has turned out a thin yoghurt dip.
I buy Greek yoghurt & I sieve it to give me the desired thickness but recipes call on water, ice cubes or even mayonnaise.
Prior to my last holiday, friends took me to a popular Turkish restaurant who are growing and have restaurants in & around London.
The Cacik was amazing.
I thank you for this.
I was meant to find your site!!
Thank you fellah, best wishes.
You have made my day, week, month & year.
Have a good day & thank you.
No problem and I hope you continue to try recipe from the channel.
Use Fage/total or Lancashire Farm greek yoghurt- both are thick and creamy like turkish yoghurt and you can get them at your regular supermarket. Sometimes it's thinned out with water a bit but I like it thick, too.
Being close to London you likely have access to a Turkish supermarket pretty close by and might not even know it's there. You can buy cacık ready made if you ever don't feel like making it yourself 😅 (although homemade is best).
@@rachael4512 - I have moved up north far away from 'worldly markets' - Lancashire Farm - I have seen on shelves.
Your advice is greatly received & will be put into practice shortly.
Can I ask also - I have been used to mint & thoroughly enjoyed, but am sure one I ate not too long ago had dill in it.
Being a life long hater of dill, I was kind of surprised because it was superb.
Cannot remember if it was all dill, a mix - ?
I know the answer would be to make batches & try, but I cannot - the bowl(s) would be eaten as I make each batch.
I think what I should be asking for is discipline first and foremost!!
Thank you Rachel.
Looks amazing! This is one of my new favorite cooking channels. I've been watching you as much as I watch Babish. I made the pumpkin casserole twice and it was delicious.
Thank you, that's very kind of you to say! Glad to hear you liked the pumpkin casserole so much, it's such a delicious treat. I guess now it's time to try a savoury recipe!
Moar carbs? Yes please! 🍞 Would love to see your pita recipe. And thank you for the gold star! 😁 🌟
Fresh Pide is like eating a baked pillow, so good. I'll be developing at ASAP. 🌟🌟
Fabulous thanks...I made a Turkish flat bread and used your mix on it...Wow...So yummy 😋
I love cacik but I've never had it with dill! This is a much better way to graze during the holiday break; can't wait to try this version. Thanks!
Yeah the dill really rounds out the flavour, I think it just makes it so much better! Enjoy!
Great recipe! A little note: Thick version is mostly found in restaurants as a 'Meze' which generally offered as a side dish to enjoy with Raki (Arak, Ouzo or whatever else you call). The runnier version is the general standard version made at homes or in 'Home-made food restaurants' around Turkey. Runnier version is indeed like a cucumber soup, but it's served as a side 'drink' to enjoy with your main course, instead of a starter.
What you mean drink,like drinking it from a glass?Here(Greece)only the thick variety exists,as a dip with barbeque,usually. It is also preffered to be garlic heavy.
@@Panos-xo9rc Well, not from a glass but from a bowl with a spoon, think like a very thin soup. The variety that you use also exist, but not very common. We have a dip called 'Haydari', which is very similar to Greek tzatziki, minus cucumbers.
@@cihancakmak3864 OK,thanks for the response.
Made this for dinner tonight, it was delicious! My family loved it, Thanks for another good recipe!
Well thank you for trying it. Glad to hear it was liked!
Can't get enough of your videos! You really shine in the spirit of what RUclips was intended to be - love the natural style, the energy, the recipes, the explanations and the goof-ups that we all make (which you take in stride). Please continue with any recipe YOU enjoy and I'm willing to give it a try! Thanks for the time and effort you put into making these videos to share with us.
Hi Pete, thank you, I'm so glad you're enjoying them. It's become my passion making these videos and it makes me happy to hear you look forward to them. What's been your favourite one you tried so far?
Shawarma!!! Awesome 😎
Thanks, glad to hear that. One of my favourites too
Hi Middle Eats! Greeks add salt to grated cucumber and let it sit so it will reduce the water it has. You will be amazed with the amount that strains out. Just a tip for amateur ppl. Lots of love from Sydney guys. Keep up the great job. ❤️❤️❤️
you are a great ambassador and the voice of our diaspora. we will be cooking our way into multiculturalism which is inevitable. no better intro than with delicious baptism of food. your recipes are fantastic. keep up the great work you middle eastern santa clause.
Thank you Ron, good to see you here again! Hope you have a good holiday!
fun fact santa claus (or saint nicholas) was from modern day turkey apperantly.
Love these videos! Middle Eastern recipes are so varied and I am glad we have guides like this. Keep making them!
Thank you, I appreciate your support! Glad to have you here
That looks so good. Yes, I would love a Pide recipe and some more Turkish dishes in general.
In Bulgaria we call this Dried Tarator :)
Great videos, keep them coming !
İnteresting, Tarator is something entirely different made with garlic walnuts and stale bread that is served with fried mussels in Turkey. Makes sense it is not a Turkish sounding word and we tend to call stuff by the name of other stuff.
In Armenian it is called Zhazhik
The dip is also Bulgarian Snejanka-Snow white slad and the watery soup is Bulgarisn Tarator.My favourites!
Thx so much I am a vegetarian n love all ur veg recipes thx again
One of my favourites in a restaurant 👍👍👍
I followed your recipe and its an all thumbs up at the picnic! thanks!
Awesome! Thank you!
I’d be very interested in a video about pita bread! I’m going to make some of your dipping recipes for Christmas and I had hoped you’d make a video about how to make pita bread before then but alas... This dip looks delicious btw!😍😋
Unfortunately I haven't had much time to experiment with pide or pitta yet, and I'm not sure about the recipes I've found to put them out. Hopefully in the coming weeks.
If it helps (I know it's been 8 months) I have a recipe that I use exclusively to make a great fluffy pita. Makes a dozen, and my Lebanese fiance LOVES them. You do want a pizza stone in your oven tho, and be prepared to get hot, sweaty and covered with flour, LOL. These pocket 75%-100% of the time, but even the non-pocketed ones are fluffy enough to cut a pocket into, or you can just tear off pieces, dip and eat.
I make mine with vegan yogurt and love your spice mix for the bread. BTW, totally not authentic but I tend to top my bread with a za'atar and tahini blend.
You are so much more specific with your directions and tips than basically any other food video creator I've seen, its so helpful when following at home! I made it today and it was delicious, using it on everything!
Thank you, I try to make the recipes as foolproof as possible. It guarantees good results each time! Thanks for trying it!
Would definitely like some recipes and tutorials for the different flatbread / breads. Will be greatly appreciated (ie: lavash, baslama) not too certain of my spelling 🤦♀️🇿🇦
Sure thing! Just need the right pans/oven
Great stuff!!! my hummus game and now the dips has gone up many notches. Please do pita and if you could do falaffel as well that would be awesome! Thanks!!!
When I was a little girl it was my job to grate the cucumbers for the cacik! We would have to make two versions because my mom doesn't like dill.... lol married a Turkish man and doesn't like dill hehe. Then I would grate carrots for carrot salad.
A turkish mother who doesn't like dill? Is this real life?
@@SM-zl4zd I think her mother is not Turkish because she wrote "married a Turkish man"
@@SM-zl4zd Lol, it also happens that there are Chinese and Mexicans who don't like cilantro/fresh coriander herb! I've even met Italians who are allergic to tomatoes. Aren't we all unique?!
This is really easy to make listening to the step by step instructions.👍🏾 I will try to make one for a party today instead butter 😂
Yummy tummy .and so delicious thank you for sharing 👏👏
This was delicious! Took me way longer than 5 minutes, but I don't regret it.
Nice recipe, however in Turkish cacık, lemon juice is usually not involved, but why not ;)
Hello. So one thing I found while experimenting is that Greek Yoghurt is less acidic than Turkish Yoghurt. Turkish yoghurt has a more sour flavour which is very important for the flavour of the Cacik. If you are using Turkish yoghurt you won't need the lemon, but with Greek yoghurt it is just missing the sourness so that's why it's added. It also seems that Turkish Cypriot recipes also add lemon, maybe it's not used in the other areas of Turkey.
Just made this…it’s unreal better than shop bought
I love this so does all my family
Thanks! It's a wonderful recipe and it is a perfect side next to any sort of grilled food!
Thank you so much for these delicious recipes. ❤❤❤
Love your chanel! Your explanations and amount of research you put into each recipe is amazing. I make a lighter version of cacik without the cucumber to dip with bell pepers, but this looks way more satisfying and the bread is to die for. I wonder if adding carmalized onions on top of the bread would give it a richer flavor and texture! Will definitely try it next time when I have friends over.
really enjoying your videos! thank you so much for sharing these recipes.
I would love a video on pide!
I'll start experimenting right away! I'm pretty sure this is one of the easier breads to make
01:06 I can assure the thick version was a rare thing to see in restaurants just 10 years ago. Thanks to the tourists from Europe and their never-ending expectations to be fulfilled, the Greek tzatziki became more popular. It was before a meze for rakı but not this common. And never was a dip. So I would rather call that Greek tzatziki because this has very little with Turkey.
Good to know. It's the way I always find it at Turkish restaurants here, but I'm glad to know the origins of it.
@@MiddleEats In Turkey, traditionally this can be found as "Rum cacığı" or "meyhane cacığı" which both have direct references to the Greek minority in Turkey (whom are later deported Greece in masses).
Turkish restaurants in UK are pretty good in terms of kebaps but in general in Europe they are totally misrepresenting things by selling falafel, hallumi sandwiches and list goes on. Even their way of döner does not exist in Turkey widely.
This is almost exactly the recipe fora Sudanese salad dish called 'salatat roab' or yogurt salad 🥗
Oh interesting, good to know. What are the other differences with it?
@@MiddleEats its only with cucumber and u don't dry the cucumber out.
Made this some days ago and it's really good and tasty, better than Tzatziki ! Also I made the topping for the bread and it's so good ! Thank you so much to both of you for this recipe !
THANK YOU for giving me a recipe to finally make tzatziki myself. I've tried several times before with different recipes, and every time it was still not the taste I was looking for. I did make this one without the dill, mint and sumac garnish to appease my not-so-adventurous parents, and it's just perfect. Finally I don't have to buy pre-made tzatziki either in the supermarket (if they even have a good one, usually there's a lot of garbage and/or unwanted spices in there) or the local market.
I would advise however to let the dipping sauce sit in the refrigerator overnight, so all the aromas can come together nicely. If you do this, there's really no need to adjust the recipe. My personal opinion while making it was that it needed some more lemon juice, but after sitting in the refrigerator for at least 8 hours it definitely didn't need any more. Found that out after my first attempt, since I did sneak in some more lemon juice and it was a bit too sour-ish to my taste when I finally served it. Later attempts at making the recipe always gave me the wanted result.
Well I'm glad you liked it. I think the sumac I add as a topping just adds a little bit more sourness to match your taste, but I'm glad this one tastes right for you! Hope you try out some more recipes!
@@MiddleEats Already tried the Koshari, and while I was sceptical at first because it seemed to be rather simple, it tasted super delicious! My family already suggested to make it for one of our family reunions (which will still take a while, with Corona and stuff), so it was definitely a hit!
Ah nice! Yeah koshari doesn't seem that great until you try it, then it blows you away. Glad to hear they liked it!
What temperature, setting and time for the bread in the oven? Bake setting? Looks good tho!
great recipes, and great video production and presentation! keep it up! :)
Fine I'll eat this for lunch for sure♥️❤️😍
Looks delicious! Thank you for the video Obi.
Requests: While we're talking about dips, I would absolutely love a labneh or baba ghanoush recipe.
I've never made labneh but will definitely look into it. I'll get the Baba ghanoush recipe from my mother in law.
@@MiddleEats ❤❤❤❤❤
@@MiddleEats Late to the party, but I'd also love to see a video on labneh. I'm not expecting to be able to surpass what I get locally.... it's just that if I can make passable labneh, I'll have more money to put towards my ultimate goal of eating my weight in soft feta, lol. The Lebanese-Canadian guy who part-owns the ice cream/cheese shop is a cheese specialist and as good as his labneh is, his feta wins hands-down. (If you're ever in Canada, check to see if there's a Chaeban retailer nearby! Their ice cream is also delicious!)
Absolutely delicious
Man you cook so well
Thanks!
Thanks - this was wonderful. Can't wait to make it. I love the bread topping too.
Looks delicious.
Thanks.
amazing dip!
Thank you!
1:00 thanks for clarifying I was just about to mention this.. the thinner one is the one usually served next to homemade foods
Damn that looks good! …where’s my gold star?! Just kidding. You are awesome! I love your simple style of cooking without complicated equipment. I seek recipes that can be accomplished with the least utensils as possible…as if recreating the most basic household of the past. You do a wonderful job keeping it simple in this way. You’ve got a subscriber here! Can’t wait to eat some Cacik!
I can never go back to the store-bought stuff!!
Love your channel.
Thank you Azeema!
I love this stuff on top of manti with drizzles of fried tomato paste!
I've been thinking about making manti on the channel, I'll have to do it someday
@@MiddleEats that would be cool✌️
@@MiddleEats Please do it!
Greek here.The key ingredient is garlic. It eliminates the yoghurtness and turns the mix in a glorious dip,especially with barbequed meat.Stronger is better imho.
This looks much better than the cucumber dip I’ve been making. I’m always so happy to see you and I’ll be making this soon! 😍
I also sometimes make an Indian raita and tend to alternate between both of these, depends what I am serving them with. Hope you enjoy it and thanks for watching!
Great video, very clear and understandable .
Wonder how this would be with cream cheese instead of yogurt. Will try it.
Nice one Obi!
No problem, thank you for watching!
Turkish chilli sauce would be great!
The dip kind or the liquid kind used for kebabs? I'll try find recipes for both.
@@MiddleEats The dip that they serve on the table, often next to a creamy white sauce. Cheers!
Hi, yummy,.. did u you cover this bread in one of your videos?,.. will be great if u can do more bread recipes from diff parts of the ME. thx
Would this keep in the fridge for a while? Say, 4 days or so? I like to meal prep lunches for a few days.
I've never had cacik in my fridge more than maybe two days max (because I eat it up lol) but as long as you keep the cacik well closed I dont see why it couldn't stay for a couple of days.
But if you have garlic in the cacik it could start to smell garlicky in the fridge so be aware of that 😅
@@buttlerface thank you! Luckily I like garlic 😉
2-3 days because of the salt. Without it it might last a few days more. The salt will naturally draw moisture from the yoghurt and cucumber.
I appreciate that Obi’s videos contain his errors and how to correct them. It makes the recipes less intimidating.
Thanks for showing that bargain paper towels are not a bargain. If you compare the basis weights (grams per square inch), they actually cost more money.
Depends on what we use them for, maybe. The bargain paper towels work perfectly for my use, which is removing grease from cooking tools, to avoid using a lot of detergent to wash the fats down the drain. Big cities have problems with giant fat blobs clogging up the sewers.
Liked and subbed. Love your videos man. :)
Cheers I appreciate it, hope you like the recipes and try some out!
@@MiddleEats will do! Sometime I want to see your take on bamia wu riz. (Okra and rice in a tomato sauce). I’m sure you know it.
For sure, I love Bamia. We do it a little spicy and acidic to stop it from going floppy, but it's the ultimate comfort food. I'll definitely cover it at some point!
Awesome!!! 😍
Amazing
Dear Sir,
I'll be following your recipe this weekend, well mostly.
I'm planning on a Mediterranean feast.
Homemade Falafel, Hummus, PITTAS, and Tzatziki.
I'm going to use your recipe as it is the closest to the version that my Greek-Cypriot ex-wife used to make.
I'll be altering your recipe only slightly as I'll be making chickpea yoghurt to put in the Tzatziki since the chickpeas to produce the requisite amount cost me about $1.10 USD...
Plus, it'll be preservative free and FRESH..
Oh my goodness this sounds soooooo good.
Thank you!!!
Wondering if it tastes ok w dried dill?
The recipe is nice. For my taste, a cacık tolerates more garlic. But that's just a matter of taste. What I like is that everything is explained step by step.
Ooh, Pide would be good!
Definitely doing this in the future, just need to do some recipe testing.
thankyou...
I just love this guy. What kind of monster gives this a thumbs down?
I would love a recipe for the Turkish pide flatbread.
“… and trust me when I say I’ve eaten a lot of jajik.”
🤣🤣🤣
Is there any difference between this an Cypriot tzatziki ?
Thanks for the video and recipe! It looks delicious. Thanks for posting the recipe in the description.
Super
Very similar to Indian cucumber raita. It is used as accompaniment to main meal.
Best food channel. Everything done with a purpose and enough explanation. Keep it up!
Yes please Pide 😋
The mint is Spearmint type, right?
The plop test 😂
The ISO 9109 standardized test for dip viscosity!
1:43 greeks even squeeze the cucumbers out after salting them and washing them off I guess (maybe they kept the salt idk)
2:25 kinda like here
Ok. I started looking at these videos and tried to subscribe again twice in the same day. That is how good these videos are. I rarely subscribe to channels but this is a really good channel.
I would love a pita recipe
Another great video from my favorite youtuber. Keep the good work! 🤩😀
Thank you Tam, glad you liked it!
3:45 that‘s called süzme yoğurt and not every yoghurt is strained
Thank you. The recipe is wonderful but it must be highly caloric.
Looks excellent. My problem with a lot of tzatzikis I get here In the states is they tend to be watery. Maybe they don’t strain the cucumbers. It isn’t uncommon for places to use sour cream either, witch is sinful.
5:25 in our bakery we call this lavaşas it‘s much thinner than pide
not the same as arabic lavash tho
Much love from Vancouver where no one knows how to say the /h/ in “herbs.”
Thanks for the very clear explanation. Just what I was looking for. Based on this video alone I am subscribing. Thanks again.
Welp, got all the ingredients, and no excuses, so what if is 22:10 at night.
Hahaha, so how did it turn out?
@@MiddleEats Turned out amazing actually, the thicker consistency is just what I've needed, tzatziki atleast around here, is usually way to heavy on the garlic and tend to be way too runny. Cacık is on the menu to stay.
Amazing, so glad to hear it! Yeah I think the amount of garlic is definitely the biggest difference between the two then it's texture. Glad to hear it!