Caçik (aka tzatziki, pronounced "jaw-jeek")
    
    1 32 oz container of plain Greek yogurt
    2 good size cucumbers peeled, seeded, dewatered and finely chopped
    4 garlic cloves minced
    1/4 cup finely chopped fresh dill
    1/4 cup mint leaves, finely minced
    salt to taste (probably won't need any if you salt the cucumbers)
    
    Peel and seed the cucumbers first. Then grate them in the Cuisinart. Sprinkle with 1/2 tablespoon of salt and put them in a strainer. Let them sit until they look very wet, then rinse off the salt and squeeze against the strainer to remove water. Then transfer to a clean towel, form into a ball, and twist to remove more liquid. Cucumber water is the bane of this dish, so do try to remove as much as you can.
    
    Finely mince the garlic, or thaw out "ice cubes".
    
    Finely chop the fresh herbs.
    
    Mix all the ingredients except the garlic together. Add the garlic very carefully. Mix part of it in and taste it. Just a bit too much garlic and this goes from a great dish to a very average one.
    
    Place caçik in the fridge for at least 1 hour to let the flavors meld.