Cacik

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt.
2. 2Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.
3. 3Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices.
4. 4Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.
5. 5Halve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over.
6. 6Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible.
7. 7Add the strained, grated cucumber, garlic and ¾ tsp flaky salt to the rest of the ingredients and mix until combined. Finish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.