Cacık (Turkish Yogurt with Cucumber & Mint)

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. 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. 2

   Mix yogurt

   Combine yogurt, drained cucumber, minced garlic, fresh mint, fresh dill and dried mint in a bowl. Season with salt.

3. 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.

Variations

• •

  Soup version: thin with cold water, serve in bowls over ice in summer.

• •

  Add a drizzle of pul biber oil for a spicy finish.

• •

  Some cooks add a splash of white wine vinegar or lemon juice for brightness.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Keeps in the fridge for up to 2 days. Stir before serving as it may separate slightly.

Frequently Asked Questions