Cacik

Name: Cacik
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500g Natural Yoghurt; 2 tsp Lemon Juice; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Dried Mint; 1 Cucumber; 2 cloves minced Garlic

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Serves 4 304 kcal per serving Prep 10 min Cook 50 min

Ingredients

500g Natural Yoghurt
2 tsp Lemon Juice
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Dried Mint
1 Cucumber
2 cloves minced Garlic

Instructions

Place a sieve over a large bowl and line it with thick, unbleached kitchen paper or a clean muslin cloth. Spoon in the yogurt, cover and refrigerate for at least 12 hours to drain and thicken.
In a separate bowl, mix the lemon juice, most of the olive oil and the dried mint. Leave for a few minutes so the mint softens, then stir in the strained yogurt until smooth. Discard the liquid collected during straining.
Halve the cucumber lengthways and remove the seeds using a teaspoon. Cut into shorter lengths and coarsely grate into the bowl used for straining the yogurt. Using clean hands or muslin, squeeze out as much liquid as possible.
Add the drained cucumber, garlic and about ¾ teaspoon flaky salt to the yogurt mixture and mix well. Finish with a drizzle of extra virgin olive oil and a sprinkle of dried mint.

Tips

Grate the cucumbers and squeeze out as much water as possible to keep the dip thick and creamy.
Use high-quality, thick Turkish or Greek yogurt for the most authentic texture.
Crush the garlic into a paste with a pinch of salt to ensure it distributes evenly without biting into raw chunks.

Variations

Cacik Soup: Thin the mixture with cold water and ice cubes for a refreshing chilled summer soup.
Dried Mint: Use dried mint instead of fresh for a more intense, traditional herbal depth.

Storage

Store in the refrigerator for up to 2 days. Stir well before serving as the cucumber may release more moisture over time.

Serving Suggestions

Drizzle with extra virgin olive oil and a sprinkle of Aleppo pepper (pul biber) before serving.
Serve alongside grilled meats like Adana kebab or as a dip with warm pita bread.