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Cacık

By Groceree

Also known as Turkish Yoghurt and Cucumber

Yoghurt thinned with cold water, grated cucumber, garlic and dried mint, looser than tzatziki and served in a bowl, often with an ice cube, alongside grilled meat.

Last updated

A bowl of thin white yoghurt with grated cucumber, dried mint and a drizzle of olive oil
Servings
4 servings
Prep
10 min
Total
40 min

Ingredients

  • Greek yoghurt400 g
  • cucumbers1
  • garlic cloves2
  • dried mint2 tsp
  • dill (optional)2 tbsp
  • water150 ml
  • olive oil2 tbsp
  • salt½ tsp

Instructions

  1. 01

    Crush the to a paste and chop the , if using. Beat the with the crushed to a paste, the , the chopped and most of the .

  2. 02

    Grate or finely dice the and stir it in without squeezing it — unlike tzatziki, cacık wants the ’s juice.

  3. 03

    Loosen it with the cold until it is pourable, somewhere between a thick dip and a cold soup. How thin is a matter of taste and region.

  4. 04

    Chill for 30 minutes.

  5. 05

    Serve in bowls with a drizzle of , the last of the rubbed between your fingers, and an ice cube in summer.

Notes

  • Thinner than tzatziki, deliberately. Tzatziki is a thick dip; cacık is often eaten with a spoon or drunk.
  • Dried mint, not fresh. It is the Turkish flavour and it is stronger and more rounded.
  • Served beside kebabs, pilaf and dolma to cool everything down.

Nutrition per serving

Calories
200 kcal
Protein
7 g
Carbs
6 g
Fat
17 g

Estimated from the ingredients.

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