Directions

• Cacık: In a mixing bowl, whisk the yoghurt until smooth and creamy. Stir in the finely chopped or grated cucumber. Add minced garlic, salt, and dried mint. Mix well.
• Add a few ice cubes directly into the bowl or stir in cold water to thin it slightly. The ice will chill the cacık and make it extra refreshing. Let it sit for 5–10 minutes for the flavours to blend. Serve cold. Optionally with a drizzle of olive oil and a sprinkle of extra mint on top.
• Pilav: Rinse the rice thoroughly under cold water until the water runs clear. Soak it in warm water for 15 minutes, then drain well. (This helps prevent sticky rice.)
• In a medium sized pot, heat the butter and olive oil over medium heat. Add the orzo and sauté until it turns golden brown, stirring constantly to prevent burning.
• Add the drained rice and continue to sauté for another 2 minutes until the rice is lightly translucent and coated in oil. Pour in the hot water or broth, add salt, and give it a quick stir.
• Cover the pot, bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the liquid is absorbed.
• Once done, remove from heat and place a clean kitchen towel or paper towel under the lid to cover the pot tightly, and let the rice steam for 15 minutes. Fluff with a fork before serving.
• Kuru fasulye: In a medium pot, heat some olive oil and sauté the chopped onion over medium heat until soft and translucent.
• Add the tomato paste and pepper paste, and continue cooking for 5 minutes, stirring well.
• Add the canned white beans (using canned beans makes this a quick and easy version of a traditional Turkish comfort dish), salt, black pepper, and cumin. Pour in enough hot water to just cover the beans. Simmer for about 10 minutes.
• Add the chopped pastırma slices and simmer for another 10 minutes, allowing the flavours to meld.
• Adjust the seasoning if needed. Serve hot with rice or crusty bread.