Cacik Recipe

Cacık

1. 1

   Prepare the cucumber

   Wash the cucumber. If seeds are large, halve lengthwise and scrape out seeds with a spoon. Peel if desired. Grate the cucumber on the coarse side of a box grater into a bowl.

2. 2

   Remove excess moisture

   Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. If using a sieve, press down with the back of a spoon to extract liquid; if using a towel, gather and twist to squeeze out as much moisture as possible. You should remove at least 2–4 tablespoons of liquid. Reserve a little of the liquid if you like a looser consistency.

3. 3

   Combine yoghurt and flavorings

   In a medium mixing bowl, whisk the Greek yoghurt until smooth. Add the finely grated garlic, lemon juice, 2 tablespoons cold water, and 2 tablespoons olive oil. Whisk until combined. Add the chopped dill (or mint), crushed dried mint if using, and stir.

4. 4

   Mix cucumber into yoghurt

   Fold the well-drained grated cucumber into the yoghurt mixture. Taste and season with salt and freshly ground black pepper. Adjust lemon juice, salt, or water to reach your desired tang and consistency — cacık should be creamy but slightly loose, not syrupy.

5. 5

   Chill and meld flavors

   Cover and refrigerate for at least 30 minutes (preferably 1 hour) to let flavors meld. If the dip thickens too much after chilling, stir in up to 1–2 tablespoons cold water or reserved cucumber liquid to loosen.

6. 6

   Finish and serve

   Before serving, transfer cacık to a shallow serving bowl. Drizzle the remaining 1 tablespoon extra-virgin olive oil across the top and sprinkle with smoked sweet paprika or Aleppo pepper if using. Garnish with a small sprig of dill or mint. Serve chilled as a dip with warm pita, crusty bread, raw vegetables, or as a sauce for grilled meats.