Cucumber with Basil, Yogurt, Walnuts & Browned Butter (Yanik Tereyagli Cacik)

Cucumber with Basil, Yogurt, Walnuts & Browned Butter (Yanik Tereyagli Cacik)

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From: EatingWell Magazine, September/October 2018

You may not typically serve your cucumbers bruised, but intentionally smashing them releases their flavorful juices. Taking the time to soak the walnuts for this dish gives them a special soft texture and plumpness. Serve this vegetable dish with pita as part of a mezze platter or as a side salad.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 cup walnuts
  • 1 pound mini (Persian) cucumbers, sliced
  • ¾ teaspoon salt, divided
  • 2 tablespoons slivered fresh basil, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • ½ teaspoon grated lemon zest
  • ½ teaspoon ground pepper
  • 3 cups whole-milk plain Greek yogurt
  • 2 tablespoons butter


  • Prep

  • Ready In

  1. Place walnuts in a bowl and add cold water to cover by 1 inch. Soak for 5 hours at room temperature. Rinse, add fresh water to cover by 1 inch and refrigerate overnight. Drain, pat dry and coarsely chop.
  2. Using a potato masher, mash cucumbers with ¼ teaspoon salt until juicy. Drain in a colander for 5 minutes. Transfer to a large bowl and stir in 1 tablespoon basil, oil, garlic, lemon zest, pepper and the remaining ½ teaspoon salt.
  3. Whisk yogurt in a large bowl until smooth and spread onto a serving platter. Top with the cucumber mixture and the walnuts.
  4. Melt butter in a small skillet over medium heat until beginning to brown, 2 to 4 minutes. Immediately remove from heat and drizzle over the cucumbers. Serve topped with the remaining 1 tablespoon basil.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 180 calories; 14 g fat(4 g sat); 1 g fiber; 6 g carbohydrates; 9 g protein; 17 mcg folate; 16 mg cholesterol; 4 g sugars; 0 g added sugars; 159 IU vitamin A; 2 mg vitamin C; 96 mg calcium; 0 mg iron; 162 mg sodium; 222 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ whole milk, 2 fat

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