Cacik - Tzatziki
A refreshing and creamy Turkish classic, Cacik (or Tzatziki) flawlessly blends thick strained yogurt with crisp grated cucumber, crushed garlic, and fresh mint. This cooling side dish provides a bright, savoury balance that cleanses the palate, making it the ultimate accompaniment to heavily spiced grilled meats and a perfect addition to your favourite home-cooked kebab. Finished with a drizzle of good olive oil, it delivers a vibrant, authentic taste in every single bite.
Cuisines
Cooking Instructions
Cooking: 0 minutes
Notes:
Full-fat Greek yoghurt or authentic Turkish strained yoghurt yields the creamy, velvety texture typical of a traditional meze dip.
Dried mint delivers a distinct warm, herbal note characteristic of Turkish cacik, though finely chopped fresh mint can be used.
Cold water or ice cubes can be stirred in if you prefer a thinner, soup-like cacik consistency traditionally served during summer.
Grate and Drain Cucumber
Peel the cucumber, coarsely grate it into a bowl, and squeeze firmly in a clean cloth or sieve to remove excess liquid.
Combine Yoghurt and Garlic
In a mixing bowl, whisk together the Greek yoghurt, crushed garlic, salt, and cold water until smooth and creamy.
Add Herb and Cucumber
Fold the squeezed grated cucumber, dried mint, lemon juice, and extra virgin olive oil into the yoghurt mixture until evenly combined.
Garnish and Chill
Transfer to a serving dish, drizzle with extra virgin olive oil, and sprinkle with a pinch of dried mint. Refrigerate for 30 minutes before serving chilled with warm pitta bread or kebabs.
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Ingredients
| Greek Yoghurt | 300g |
| Cucumber | 1 |
| Garlic | 1 clove |
| Cold Water | 60ml |
| Dried Mint | 1 tbsp |
| Lemon Juice | 1 tbsp |
| Extra Virgin Olive Oil | 1 tbsp |
| Salt | ½ tsp |
