Cacik (Turkish cucumber and yogurt dip) is a classic side dish, closely related to tzatziki and other yogurt dips from the Eastern Mediterranean. This refreshing and delicious dip pairs perfectly with rice dishes and grilled meats and vegetables. And it comes together in under 15 minutes!
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What is Cacik?
Cacฤฑk is a traditional Turkish dish made from yogurt, cucumber, garlic, and various herbs such as mint or dill. It is often served as a cold appetizer, dip or side dish in Turkish cuisine. The yogurt used in traditional cacik is typically strained to make it thicker and creamier.
Cacฤฑk is known for its refreshing taste and is particularly popular during the hot summer months in Turkey. It can be served on its own or alongside main dishes like grilled meats or kebabs (try my Chicken Shish Tawook, Kabob Koobideh or Beef Kofta).
There are different ways to prepare it with regional and familial variations. This recipe is very adaptable and you can customize it to suit your taste.
In many ways, it is similar to other yogurt dips from the region like Greek Tzatziki, Persian Mast-o Khiar and Levantine Khiar bi Laban. I like to think of it as the Turkish version of Tzatziki. But I wonโt say that out loud in a room with Turks and Greeks!
Ingredients
A few basic and simple ingredients are all you need to make this classic Turkish yogurt dip.
- Yogurt: I recommend using a thick yogurt such as Turkish, Greek or Greek-style. The fat percentage is up to you. Choose what suits you best. Or make this recipe entirely vegan by using a coconut yogurt or other vegan substitute.
- Fresh Cucumbers: This recipe calls for grating or shredding the cucumber. I recommend using Persian or Lebanese cucumbers because of their thin skin. You can use an English cucumber, but I recommend removing and discarding the seeds before grating.
- Herbs: Itโs all about mint in this classic Turkish recipe. I use both fresh and dried. If you like the flavor of fresh dill, try my Mast-o Khiar (Persian Cucumber Dip) recipe too! Dried mint can be a little challenging to find. It is readily available at all Middle Eastern grocery stores or online. You can use it in other recipes like Mint Yogurt Sauce (with Garlic and Lemon). Consider growing mint in your garden or balcony and preserving it yourself too!
See the recipe card for full information on ingredients and quantities.
How to Make this Turkish Cacik Recipe
This recipe comes together quickly in just a few steps.
Step 1. Grate the cucumbers. Using a box grater, grate the cucumber into a bowl. Salt it lightly and mix. Set aide for a few minutes. If you prefer a thick dip consistency, squeeze out the cucumber and discard the juice. If you want to have a runnier sauce-like consistency, leave the cucumber juice in the bowl.
Step 2. Assemble. To the same bowl, add the yogurt, garlic, mint, a pinch of salt and a few cracks of black pepper. Stir well to combine.
Step 3. Adjust seasoning. Taste your dip and adjust the seasoning.
Step 4. Serve. Garnish your dip with extra virgin olive oil, more dried and fresh mint.
Video Tutorial
Expert Tips
- Squeeze the cucumber. If youโre making a small batch of Turkish cucumber yogurt dip, you can simply squeeze the shredded cucumber in your hands to release the liquid. But for a bigger batch, use a clean tea towel.
- Use quality olive oil. Youโre only using a little olive oil as a garnish here, so make sure to use the best quality extra virgin olive oil you have.
- Chop the cucumber instead. For more of a salad-like consistency, you can chop the cucumbers into small cubes.
- Turn it into a cold cucumber soup. This recipe can be converted into a cacik soup but adding water to the yogurt to thin it out and by cubing the cucumber instead of grating it. A great option for hot summer days.
- Thicken up the yogurt! Traditionally you would use thick strained Turkish yogurt for this recipe. But if you only have access to runnier plain natural yogurt, you can strain it in a cheese cloth for a couple of hours. Simply place a colander over a bowl and line it with 2 layers of cheese cloth. Place the runny yogurt in the cheese cloth and set aside in your fridge for a few hours until it thickens. If you let it thicken too much, itโll turn into homemade labneh!
- This recipe is featured in my what to serve with shish kabobs post.
Recipe FAQs
You can, but I recommend making this recipe only a few hours before you want to serve it.
Store it in an airtight container in the fridge for 2-3 days. It may separate, so give it a good stir before serving.
Yes, you can certainly prepare this recipe with fresh mint or a combination of fresh mint and dill.
This is a very contentious question. In many ways, these dips are similar because the Ottoman Empire ruled over the region for a long time, so there are bound to be similarities and overlaps in the cuisine. I consider them to be similar yet unique because each recipe means so much to the people who love it.
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Recipe Card
Cacik (Turkish Cucumber Yogurt Dip Recipe)
Ingredients
- 3 Persian cucumbers
- Kosher or sea salt
- 1 ยฝ cups Turkish or Greek yogurt
- 1-2 Garlic cloves - Finely minced
- 3 tablespoon Fresh mint - Finely chopped
- 1 teaspoon Dried mint
- Fresh cracked black pepper
- Garnish: Extra virgin olive oil, more fresh and dried mint.
Instructions
- Grate the cucumbers. Using a box grater, grate the cucumber into a small bowl. Salt it lightly and mix. Set aide for a few minutes. If you prefer a thick spreadable dip consistency, squeeze out the grated cucumbers and discard the juice. If you want to have a runnier sauce-like consistency, leave the cucumber juice in the bowl.
- Assemble. To the same bowl, add the yogurt, garlic, mint, a pinch of salt and a few cracks of black pepper. Stir well to combine.
- Adjust seasoning. Taste your dip and adjust the seasoning.
- Serve. Transfer to a serving bowl or small individual bowls and garnish your dip with extra virgin olive oil, more dried mint and fresh mint leaves.
Video
Notes
- Yogurt: I recommend using a thick yogurt such as Turkish, Greek or Greek-style. The fat percentage is up to you. Choose what suits you best. Or make this recipe entirely vegan by using a coconut yogurt or other vegan substitute. Plain yogurt will work too in a pinch.
- Cucumbers: This recipe calls for grating or shredding the cucumber. I recommend using Persian or Lebanese cucumbers. You can use an English cucumber, but I recommend removing and discarding the seeds before grating.
- Herbs: Itโs all about mint in this classic Turkish recipe. I use both fresh and dried. If you like the flavor of Dill, try my Mast-o Khiar (Persian Cucumber Dip) recipe too!
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