📝 About This Recipe
Cacık is a quintessential Turkish classic, offering a refreshing explosion of garden-fresh cucumbers, tangy yogurt, and aromatic herbs. Unlike its thicker Greek cousin, Tzatziki, Turkish Cacık is prized for its lighter, silkier consistency that can be enjoyed as a chilled soup or a vibrant side dish. It is the perfect cooling antidote to grilled meats and spicy flavors, capturing the sun-drenched essence of Mediterranean hospitality in every spoonful.
🥗 Ingredients
The Yogurt Base
- 2 cups Full-fat Greek yogurt (strained for a creamier texture)
- 1/2 cup Ice-cold water (adjust for desired consistency)
- 2 pieces Garlic cloves (finely minced with a pinch of salt)
- 1 teaspoon Fresh lemon juice (optional, for extra brightness)
The Vegetables and Herbs
- 3 pieces Persian or Lebanese cucumbers (small, firm, and seedless)
- 1/4 cup Fresh dill (finely chopped)
- 2 tablespoons Fresh mint leaves (finely chopped)
- 1 teaspoon Dried mint (for an authentic earthy aroma)
- 1 teaspoon Sea salt (or to taste)
For Garnish and Finishing
- 2 tablespoons Extra virgin olive oil (high quality, cold-pressed)
- 1/2 teaspoon Aleppo pepper or Pul Biber (for a mild, fruity heat)
- 2 pieces Fresh mint sprigs (for decoration)
- 2-3 pieces Ice cubes (to keep it ultra-chilled if serving immediately)
👨🍳 Instructions
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1
Thoroughly wash the cucumbers. You can peel them completely, leave them unpeeled for extra crunch, or peel them in 'zebra' stripes for a traditional look.
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2
Finely dice the cucumbers into tiny 1/4-inch cubes. Avoid grating them if possible, as dicing preserves the crisp texture and prevents the dish from becoming watery.
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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 to draw out a little moisture, then drain any excess liquid.
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4
In a large mixing bowl, add the Greek yogurt. Using a whisk or a fork, beat the yogurt until it is completely smooth and glossy.
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5
Prepare the garlic paste by mashing the minced garlic with a pinch of salt using the side of a knife or a mortar and pestle until it forms a smooth paste.
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6
Fold the garlic paste and the lemon juice into the yogurt, stirring well to ensure the garlic flavor is evenly distributed.
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7
Slowly whisk in the ice-cold water, one tablespoon at a time. For a dip-like consistency, use less water; for a traditional soup-like Cacık, add the full 1/2 cup.
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8
Add the diced cucumbers, fresh dill, fresh mint, and dried mint to the yogurt mixture.
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9
Gently fold the ingredients together using a spatula so you don't break down the delicate herbs.
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10
Taste the Cacık and adjust the salt level. Remember that the flavors will develop and intensify as it sits.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Serving Cacık ice-cold is essential for the authentic experience.
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12
When ready to serve, pour the mixture into individual small bowls or one large shallow serving dish.
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13
Drizzle the extra virgin olive oil generously over the surface in a swirling motion.
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14
Sprinkle the Aleppo pepper and a little extra dried mint over the top for a beautiful color contrast.
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15
Garnish with a fresh sprig of mint and serve immediately while perfectly chilled.
💡 Chef's Tips
Always use the freshest herbs available; the fragrance of fresh dill is what defines a truly great Cacık. If your yogurt is very tart, skip the lemon juice to maintain a balanced flavor profile. For an even more authentic texture, use a mortar and pestle to crush the garlic with the salt—it releases more oils than chopping. If you are making this ahead of time, add the salt and fresh herbs just before serving to keep the cucumbers crunchy and the herbs vibrant green. To make it a meal, add a few ice cubes to the bowl to transform it into a refreshing cold summer soup.
🍽️ Serving Suggestions
Serve as a side dish alongside Lamb Shish Kebab or Köfte (Turkish meatballs). Pair with warm, fluffy Pide bread or toasted sourdough for dipping. Use as a refreshing sauce over roasted vegetables like eggplant, zucchini, and bell peppers. Enjoy as a palate cleanser between courses of a heavy Mediterranean feast. Pairs beautifully with a glass of chilled Raki or a crisp, dry white wine like Sauvignon Blanc.