Cacik (Turkish Cucumber Yogurt Dip Recipe)

Turkish cacik in a bowl garnished with mint and olive oil.

5 from 2 votes

Cacik (Turkish Cucumber Yogurt Dip Recipe)

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!

Prep Time15

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: Turkish

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Ingredients

3 Persian cucumbers
Kosher or sea salt
1 ½ cups Turkish or Greek yogurt
1-2 Garlic cloves - Finely minced
3 tbsp Fresh mint - Finely chopped
1 tsp 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

Refer to the post above for step-by-step recipe photos.

Important ingredient 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: It’s 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!

Other additions: Lemon juice, garlic powder, other fresh herbs of your choosing.

Dried mint can be a little challenging to find. It is readily available at all Middle Eastern grocery stores or online.

Enjoy as a dip with breads like my Taboon (Palestinian flatbread) or Lebanese Pita bread. Serve alongside grilled or roasted meat dishes like my Beef Kofta, Chicken Kafta, Pulled Lamb or Chicken Shish Tawook. It works really well with rice dishes like my Maqluba (upside down chicken and rice) and Qidreh (Palestinian spiced lamb and rice).

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