How does the world cook something as simple as a cucumber? Would you go for a Turkish Cacık, a Korean Oi Muchim, a Greek Tzatziki, or an American cucumber salad?
One ingredient, four passports. How the world turns cucumbers into cravable dishes. In Turkey, it’s jajuk, a yogurt dip with dill and garlic. In Korea, it is oe muim, spiced with that fiery goaru. In Greece, it cools as taziki, folded into warm pa. And in the United States, it’s comforting, a creamy cucumber salad at backyard barbecues. One vegetable, four cultures, four flavors, acid, heat, herbs, cream. So tell me, which one makes it to your plate? [Music]
Dining and Cooking