📝 About This Recipe
Cacık is a cornerstone of Turkish hospitality, offering a vibrant and cooling contrast to the rich, spiced flavors of the Anatolian table. Unlike its thicker Greek cousin Tzatziki, traditional Cacık can range from a thick dip to a chilled soup, characterized by the aromatic punch of fresh mint and the earthy depth of dried oregano. This recipe balances creamy strained yogurt with the crisp crunch of Persian cucumbers for a dish that is as revitalizing as a Mediterranean breeze.
🥗 Ingredients
The Yogurt Base
- 2 cups Full-fat Greek or Turkish Yogurt (strained and chilled)
- 1/4 to 1/2 cup Cold Water (adjust for desired consistency)
- 2 pieces Garlic Cloves (finely minced or crushed into a paste with a pinch of salt)
- 1 teaspoon Sea Salt (plus more to taste)
The Vegetables and Herbs
- 3-4 pieces Persian Cucumbers (unpeeled for color and crunch)
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Mint Leaves (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed for a bright finish)
For Garnish and Finishing
- 2 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1/2 teaspoon Dried Oregano (crushed between palms to release oils)
- 1/2 teaspoon Aleppo Pepper or Pul Biber (for a mild, fruity heat)
- 2-3 pieces Fresh Mint Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by washing the Persian cucumbers thoroughly. You may leave the skin on for a vibrant green color and extra nutrients, or peel them in a striped pattern if you prefer a softer texture.
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2
Finely dice the cucumbers into very small cubes (about 1/4 inch). Avoid grating them, as grating releases too much water and can make the Cacık soggy rather than crisp.
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3
Place the diced cucumbers in a small bowl and sprinkle with a pinch of salt. Let them sit for 5 minutes, then drain any excess liquid that has pooled at the bottom.
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4
In a large mixing bowl, add the yogurt. Using a whisk or a fork, beat the yogurt until it is completely smooth and velvety.
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5
Prepare the garlic by crushing it with a mortar and pestle along with a half-teaspoon of salt until it forms a smooth paste. This ensures no one bites into a raw chunk of garlic.
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6
Fold the garlic paste into the yogurt and mix well to distribute the flavor evenly.
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7
Slowly whisk in the cold water, one tablespoon at a time. For a dip, use less water; for a traditional 'spoonable' side dish, add more until it reaches the consistency of a thick cream soup.
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8
Add the diced cucumbers, chopped fresh dill, and chopped fresh mint to the yogurt mixture.
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9
Stir in the lemon juice and the remaining salt. Taste and adjust seasoning, adding more salt if the yogurt tastes too flat.
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10
Transfer the mixture to a shallow serving bowl or individual small bowls.
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11
Cover and refrigerate for at least 30 minutes before serving. Cacık is best enjoyed ice-cold, and the resting time allows the garlic and herb flavors to infuse the yogurt.
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12
Just before serving, use a spoon to create small decorative swirls on the surface of the yogurt.
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13
Drizzle the extra virgin olive oil generously over the top, allowing it to pool slightly in the swirls.
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14
Sprinkle with the dried oregano and Aleppo pepper. Garnish with a few fresh mint leaves for a professional touch.
💡 Chef's Tips
Always use full-fat yogurt for the most authentic and satisfying mouthfeel; low-fat versions can become watery. If you cannot find Persian cucumbers, use English (hothouse) cucumbers and remove the watery seeds before dicing. To prevent the garlic from being too sharp, remove the green germ from the center of the clove before crushing. If making this in advance, wait to add the salt until just before serving to keep the cucumbers as crunchy as possible. For a truly traditional touch, add a few ice cubes to the bowl if serving on a particularly hot day.
🍽️ Serving Suggestions
Serve as a cooling side dish alongside spicy Turkish Adana Kebabs or grilled lamb chops. Pair with warm, fluffy Pide bread or toasted pita triangles for a light appetizer. Use it as a refreshing topping for a bowl of hot Bulgur Pilaf or rice. Serve in small glasses as a palate cleanser between courses at a dinner party. Enjoy alongside a glass of chilled Raki or a salty Ayran for the full Turkish experience.