A cooling Turkish cacik — thick strained yogurt with grated cucumber, garlic and dried mint, finished with olive oil. Refreshing alongside grilled dishes.
Cacık is a cooling Turkish yogurt dip with cucumber, garlic and mint — refreshing, tangy and the perfect foil for grilled meats and spicy dishes. Straining the yogurt makes it luxuriously thick, somewhere between a dip and a chilled soup.
Prep 15 min
Total 15 min
Easy
- 500g Natural Yoghurt
- 2 tsp Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Dried Mint
- 1 Cucumber
- 2 cloves minced Garlic
Video
Preparation
- Set a sieve over a large bowl, line it with thick non-dyed kitchen paper or muslin, and spoon in the yogurt. Cover with another sheet and leave to strain in the fridge for at least 12 hours.
- Add the lemon juice, most of the olive oil and the dried mint to a bowl, stirring well so the mint softens and soaks up the juices, then mix in the strained yogurt and pour away the strained liquid.
- Halve the cucumber lengthways and scrape out the seeds with a teaspoon, halve widthways to make it easier to handle, then coarsely grate into a bowl. Using clean hands or a muslin cloth, squeeze out as much liquid as possible.
- Add the grated cucumber, garlic and ¾ tsp flaky salt to the yogurt and mix well. Garnish with a drizzle of olive oil and a sprinkling of dried mint.
Tips from the ZestyPlate Kitchen
- Strain the yogurt well for a thick, luscious texture — overnight gives the best result.
- Squeeze the grated cucumber dry, or it'll water down the dip.
- Let the dried mint steep in the oil and lemon first so it softens and releases its flavour.
- Season generously with flaky salt and a final drizzle of good olive oil.
Frequently Asked Questions
They're close cousins; cacık is often looser and more herb-forward, and sometimes served thin enough to drink.
Yes — fresh mint gives a brighter flavour; dried mint gives the more traditional, mellow taste.
Grilled meats and kebabs, spicy dishes, warm flatbread, or simply as a cooling side.
