Cacik Recipe

Peel, seed and dice

Peel the cucumber with a vegetable peeler. Cut it lengthwise and scoop out seeds with a spoon if the center is watery. Dice the cucumber into small 1/4-inch (5 mm) pieces so they blend well with the yogurt.

Place the diced cucumber into a fine-mesh sieve, sprinkle lightly with a pinch of salt (not included above) and let drain over a bowl for 10 minutes to remove excess water. Press gently with the back of a spoon to remove more liquid, then transfer to a bowl and set aside.

In a medium bowl whisk the yogurt until smooth. Gradually whisk in cold water to reach a pourable but still creamy consistency (about 1/2 cup water). Taste and adjust — cacik should be thinner than tzatziki but thicker than a soup.

Add the drained diced cucumber to the yogurt base. Stir in minced garlic, chopped dill, chopped mint, olive oil, lemon juice, salt, and black pepper until evenly combined.

Taste and adjust seasoning: add more salt, lemon juice, or herbs as desired. If mixture is too thick, stir in up to 2 tablespoons more cold water to loosen.

Cover the cacik and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. Cacik is best served cold.

Before serving, stir once, transfer to a serving bowl, drizzle with the optional teaspoon of olive oil and sprinkle the dried mint or a pinch of paprika for color. Serve as a chilled dip, meze, or accompaniment to grilled meats and breads.