This Turkish cucumber yogurt dish is the definition of a refreshing warm weather treat, but once you try it, you’ll want to enjoy it year round.
One of the best things about cacik is that I’ve had it served as a dip, as a soup, and as a sauce to ladle onto meat and rice dishes.
In many ways, it’s similar to Greek tzatziki, except cacik is typically diluted with water to make for a thinner consistency, and it tends to contain more herbs than tzatziki.
This cooling yogurt and cucumber sauce has been served alongside some of the best meat I’ve had in my entire life. It strikes the perfect balance and refreshes any meal during the hottest months of the year. I’ve had it for breakfast with a side of savory Menemen (Turkish scrambled eggs with tomatoes), I’ve eaten it as a dip with pita chips, and I’ve even had it by itself as is.
This dish has a rich history that goes way back; we know that in 1844, Mehmed Kâmil Pasha wrote about it in The Sanctuary of Cooks (the first Ottoman cookbook) and described it simply as “yogurt with cucumber and garlic.” Variations of this dish are enjoyed in Greece, Cyprus, Turkey, Armenia, Iran, Iraq, and the Balkans.
This version takes ten minutes to whip up and pairs with so many different foods.
Is Cacik Healthy?
Cacik is a bonafide powerhouse as far as health benefits go. It’s a great source of protein, probiotics, calcium, potassium, and antioxidants. It is something I like to consume on days when I wake up feeling a little sluggish, and a little dehydrated.
Step aside, every store bought electrolyte drink ever. This vegetarian dish is nutrient-dense and low in carbs.
Grating and straining your cucumber
Grating your cucumber is simpler than it seems. Unlike carrots or hard cheeses, cucumbers are mostly water, making them easy to grate quickly!
Instead of dicing or slicing, grating allows for an even distribution of cucumber throughout the sauce and helps remove excess moisture. Grating your cucumber will allow you to easily strain excess water from cucumbers, which gives you more control of the consistency of the cacik.
FAQs & Tips
Store your cacik in an airtight container in the fridge for 3 to 4 days. Do not freeze as it will change the consistency of the cacik.
If you have an allergy or intolerance to dairy yogurt, feel free to use non-dairy yogurt. Just make sure that it’s unflavored.
This recipe has a medium-thick texture, comparable to a tzatziki dip. Feel free to adjust the ratio to make it a bit thinner if that’s what you prefer. I usually set aside some of the excess water I’ve strained from the cucumber and then add it back to the cacik in small increments until I get the right consistency. This recipe also calls for 2 tablespoons of cold water.
Serving Suggestions
Cacik is best served with delicious savory meat dishes like this Kofta Kebab, these Ground Turkey Zucchini Boats, or these Keto Stuffed Peppers. You can also drizzle it over your favorite salads or lunch bowls, like a Bulgur Salad or this Mediterranean Bowl. If you’re looking for a vegetarian main dish, this Air-Fryer Falafel is seriously good.
Cacik Recipe
Ingredients
- 2 cups plain yogurt
- 4 Persian cucumbers
- 2 tablespoons fresh dill finely chopped
- 2 garlic cloves minced
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 2 tablespoons cold water
- Extra virgin olive oil for garnish
Instructions
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Grate the cucumber and use a fine-mesh sieve or clean kitchen towel to squeeze out any excess water.
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In a mixing bowl, combine the grated cucumber, water, plain yogurt, minced garlic, chopped fresh dill, dried mint, and salt. Stir until all ingredients are well incorporated. Adjust the seasonings as needed.
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Transfer the cacik into a serving dish. Drizzle with extra virgin olive oil and serve chilled.
Nutrition
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