A refreshing chilled yogurt dish with grated cucumber, fresh mint, garlic, and a splash of olive oil — Turkey's essential cooling accompaniment.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: dried mint, olive oil drizzle, fresh mint
Accompaniments: grilled meats, bread
Instructions
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1
Grate the cucumber on the coarse side of a grater, then squeeze out as much excess water as possible using your hands.
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2
Whisk the thick yogurt in a bowl until smooth, then stir in the cold water to reach your desired creamy consistency.
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3
Add minced garlic, squeezed cucumber, dried mint, salt, and white vinegar, stirring everything together until evenly combined.
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4
Drizzle olive oil over the top and garnish with fresh mint leaves, adding a light dusting of dried mint as well.
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5
Refrigerate for at least thirty minutes before serving so the flavors meld together and the cacik becomes properly chilled.
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6
Serve cold alongside grilled meats, rice dishes, or börek, optionally adding a few ice cubes to keep it refreshingly cold.
Did You Know?
In summer, many Turks drink cacik as a cold soup rather than eating it as a side dish, sometimes thinned even further with ice water.
Chef's Notes
Equipment Tips
- mixing bowl
- grater
- serving bowl
Garnishing
dried mint, olive oil drizzle, fresh mint
Accompaniments
grilled meats, bread
The Story Behind Cacık
Cacik has been a cornerstone of Turkish meze culture for centuries, reflecting the central role of yogurt in Anatolian cuisine. Unlike Greek tzatziki, Turkish cacik is often served thinner as a drinkable soup in summer months.
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