Cacik - Tzatziki Recipe

Grate and drain

Wash and peel the cucumber if desired. Grate it on the coarse side of a box grater. Place the grated cucumber in a fine mesh sieve or a clean kitchen towel. Sprinkle with 1/4 teaspoon of the salt and let sit 10 minutes to draw out moisture. Squeeze firmly to remove as much liquid as possible (you should get roughly 1/4 cup of liquid). Discard liquid.

If you prefer a chunkier cacik, reserve a small handful of the grated cucumber without squeezing and fold in at the end.

Strain (optional but recommended)

If using regular yogurt (not Greek), strain it for 30–60 minutes in a cheesecloth-lined sieve set over a bowl to thicken. This yields a creamier, thicker cacik. If using Greek yogurt, you can skip this step.

Place the yogurt in a medium mixing bowl. Stir in the minced garlic, chopped mint, chopped dill, lemon juice, remaining salt, and black pepper until smooth and well combined.

Fold the well-drained grated cucumber into the yogurt mixture until evenly distributed. Taste and adjust seasoning—add more salt, a squeeze of lemon juice, or more garlic if desired.

Stir in 2 teaspoons of olive oil to add silkiness. Chill at least 30 minutes to allow flavors to meld; overnight in the refrigerator will deepen the taste.

Transfer cacik to a serving bowl. Drizzle the optional extra olive oil on top, sprinkle the crushed dried mint or paprika if using, and garnish with a sprig of dill or mint.

Serve chilled as a dip with pita bread, as a sauce for grilled meats, or as a refreshing side with mezze. Keeps in an airtight container in the refrigerator for up to 3 days.