Cacık (Turkish Yogurt with Cucumber & Mint)
Creamy Turkish yogurt dip with grated cucumber, garlic, fresh mint and dill — the essential cooling counterpart to grilled meats and spiced rice dishes.
About This Recipe
Cacık is Turkey's answer to tzatziki — and arguably the original. Made with thick strained yogurt, finely grated or shredded cucumber (with excess water squeezed out), raw garlic, fresh mint, dried mint and dill, then finished with a drizzle of extra-virgin olive oil. The texture ranges from a thick dip to a chilled soup depending on how much water you add. As a soup it is thinned with water and sometimes served over cracked ice in summer. As a meze or side, it is thicker and spooned alongside köfte, kebabs or pilav. The key technique is getting rid of excess cucumber water so the yogurt stays thick and never watery.
Ingredients
Serves 4
- 500 gthick full-fat yogurt (süzme or Greek-style)
- 1 mediumcucumber
- 2garlic cloves, minced
- 3 tbspfresh mint, finely chopped
- 2 tbspfresh dill, finely chopped
- 1 tspdried mint
- 2 tbspextra-virgin olive oil
- 1 tspsalt
Instructions
- 1
Prepare cucumber
Grate the cucumber coarsely. Place in a clean cloth or sieve, sprinkle with a pinch of salt and squeeze firmly to remove excess liquid.
- 2
Mix yogurt
Combine yogurt, drained cucumber, minced garlic, fresh mint, fresh dill and dried mint in a bowl. Season with salt.
- 3
Drizzle and serve
Transfer to a serving bowl. Drizzle olive oil over the top and garnish with a pinch of dried mint and a few herb sprigs.
Pro Tips
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Always squeeze the cucumber thoroughly — watery cacık is the most common mistake.
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Süzme yogurt (drained overnight through a cloth) is the traditional choice; Greek yogurt is the easiest substitute.
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For a milder garlic flavour, use roasted garlic instead of raw.
Variations
- •
Soup version: thin with cold water, serve in bowls over ice in summer.
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Add a drizzle of pul biber oil for a spicy finish.
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Some cooks add a splash of white wine vinegar or lemon juice for brightness.
Storage
Keeps in the fridge for up to 2 days. Stir before serving as it may separate slightly.
History & Origin
Cacık predates the modern Turkish republic and appears in Ottoman culinary manuscripts. Its close relative tzatziki arrived in Greece through centuries of cultural exchange during the Ottoman period. The Turkish version tends to use more mint and less lemon than the Greek version.
Frequently Asked Questions
What is the difference between cacık and tzatziki?
They are very similar. Turkish cacık typically uses more mint and less lemon; Greek tzatziki often includes lemon juice. Cacık can also be served as a thinned cold soup.
Can I use low-fat yogurt?
You can, but the result will be thinner and less creamy. Full-fat strained yogurt gives the best texture.
How long can I keep cacık?
Up to 2 days covered in the fridge. It may release a little liquid — simply stir it back in.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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