Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cacık (Turkish Yogurt-Cucumber Dip)
Method
Cacık (Turkish Yogurt-Cucumber Dip)
- 1
Prepare the cucumber
Peel the cucumber if the skin is thick or waxed. Grate the cucumber coarsely on the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve or clean kitchen towel and press or squeeze gently to remove excess liquid. Aim to remove most but not all moisture — about 2–3 tablespoons of liquid can remain. Transfer the cucumber to a mixing bowl.
- 2
Prep the garlic and herbs
Peel and finely mince or crush 1 garlic clove. Finely chop the mint leaves and optional dill. Measure them so they are ready to add to the yogurt.
- 3
Combine yogurt base
In a medium bowl, whisk the 2 cups of plain full-fat yogurt until smooth. Add the 2 tablespoons of cold water and 1 teaspoon lemon juice and whisk again to loosen the yogurt to a creamy but slightly pourable consistency typical for cacık. If you prefer a thicker tzatziki-like texture, omit or reduce the water.
- 4
Mix everything together
Add the squeezed grated cucumber, minced garlic, chopped mint, and optional dill to the yogurt. Stir gently to combine. Drizzle in 1 teaspoon of extra-virgin olive oil. Season with 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a little more lemon juice or salt if desired.
- 5
- 6
Serve and garnish
Before serving, stir the cacık and if it has thickened too much, add up to 1–2 tablespoons cold water and stir to reach desired consistency. Transfer to a serving bowl, drizzle a little extra-virgin olive oil over the top, and sprinkle 1/4 teaspoon paprika or Aleppo pepper for color. Garnish with a few whole mint leaves if desired. Serve chilled with pita, flatbread, grilled meats, or as a salad accompaniment.
- 7
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving; freshen with a squeeze of lemon or a splash of water if thickened.