Mostly, cacik is served to accompany main dishes. As a side dish, it is diluted with water, which results in a soup-like consistency. If consumed as a meze , it is prepared undiluted but follows the same recipe. Often, dill and thyme are added as well. Ground paprika may also be added if it is prepared as a meze and to be served with some grilled meat, other mezes or rakı (a Turkish spirit similar to Greek ouzo). More rarely, it is prepared with lettuce or carrots instead of cucumber under the name of kış cacığı (winter cacık) or havuç tarator.
I have these exact symptoms. Use to be just a random itchy rash on my neck or face (I thought it was from mildew in our basement), it progressed to entire limbs itching (and of coarse swelling) in about 6 months. I have tried things in my own like probiotics, DIM, and Epsom salt bath. Then turned to the stinging nettle capsules, mixed herbal teas, and putting a dash of tumeric in food every day. I don’t get near as bad of outbreaks (maybe a red spot that I scratched here and there). I never linked the cramps and the bowl movements in the morning to it though – time to look up natural healing for my gut. Thank you!
The first time The Sous Chef tried this dip he would have licked the inside of the container it came in if he could, that’s how much he liked it! So here is the story: for our first monthversary, yes you read it right, month-versary , I know it is a bit cheesy, but bear with me, I took the Sous Chef on a beach picnic. I packed a nice spread of Iranian food, amongst which was a store bought container of mast-o-musir. It was a love affair from the very first taste, I tell ya.! Next thing I know, the ambitious man that he is, he started making his own masto-o-musir. Nowadays, the store bought kind is not good enough for him! He literally will eat spoon fulls of mast-o-musir!