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Ingredients
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Cacık
Method
Cacık
Prepare the cucumber
Peel the cucumber if the skin is thick or waxed. Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a fine mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and let it sit for 5–10 minutes to draw out excess liquid. After resting, press or squeeze firmly to remove as much water as possible — you want about 1/3 to 1/2 cup drained cucumber.
Prepare the garlic and herbs
Peel and finely mince the garlic cloves. Finely chop the fresh dill and mint. If you prefer a milder garlic flavor, smash the garlic into a paste with a pinch of salt using the flat side of a knife or a mortar and pestle.
Combine yogurt base
In a medium mixing bowl, whisk the yogurt until smooth and slightly loose. Stir in the minced garlic, chopped dill, chopped mint, lemon juice, and 2 tablespoons extra‑virgin olive oil until evenly combined.
Add cucumber and season
Fold the thoroughly drained grated cucumber into the yogurt mixture. Taste and season with sea salt and freshly ground black pepper. If the mixture is thicker than you prefer, stir in up to 2 tablespoons cold water, 1 tablespoon at a time, until you reach a spoonable but creamy consistency.
Serve
Transfer to a serving bowl, drizzle with the extra 1 tablespoon olive oil, and sprinkle with paprika or dried mint if using. Serve chilled as a dip with flatbreads, raw vegetables, or as an accompaniment to grilled meats or pilafs.
Make‑ahead & storage
Cacık can be made up to 2 days ahead. Store tightly covered in the refrigerator for up to 3 days; the cucumber will continue to release some liquid — stir and adjust consistency/seasoning before serving.