Cacık (Yogurt, Cucumber and Mint Dip)
The Quirky Foodster Team
Ingredients
- Plain yogurt — 500 g (2 cups)
- Large cucumber, finely grated or diced, excess liquid squeezed out — 1
- Garlic cloves, crushed — 2
- Salt — 1/2 tsp
- Fresh dill or mint, chopped — 1 tbsp
- Olive oil, to serve — 1 tbsp
Method
- Grate or finely dice the cucumber, then squeeze out as much liquid as possible using a clean cloth or sieve.
- In a bowl, whisk the yogurt until smooth.
- Stir in the cucumber, crushed garlic and salt.
- Fold in the chopped dill or mint.
- Transfer to a serving bowl, drizzle with olive oil, and chill for at least 15 minutes before serving.
Introduction: Cacık is a cooling, garlicky yogurt and cucumber dip served at the start of a Turkish meal or alongside
grilled meats to balance their richness.
Cultural Background: Cacık is a cooling, garlicky yogurt and cucumber dip served at the start of a Turkish meal or alongside
grilled meats to balance their richness. Thinned slightly with water, it also becomes a refreshing chilled
soup in the summer.
Tips: Squeezing out the cucumber's liquid is essential, or the dip will turn watery. Let it chill for a while before serving so the garlic flavour mellows into the yogurt.
Variations: Thin with a little cold water and serve as a chilled soup. Add a pinch of dried mint on top for extra fragrance. Naturally vegetarian.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I make cacık ahead?
A: Yes, it keeps well and the flavour improves after a few hours in the fridge.
Q: What does it pair with?
A: Grilled meats, köfte, or as a dip with warm pide bread.
Q: Can I use Greek yogurt?
A: Yes, it makes for an even thicker, richer dip.
- Plain yogurt — 500 g (2 cups)
- Large cucumber, finely grated or diced, excess liquid squeezed out — 1
- Garlic cloves, crushed — 2
- Salt — 1/2 tsp
- Fresh dill or mint, chopped — 1 tbsp
- Olive oil, to serve — 1 tbsp
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