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

  • 20 m
  • 1 d 20 m
Gamze Ineceli
“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.”


    • 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


  • 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.
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