Cacık

Name: Cacık
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1/2 tsp Pul Biber, Aleppo-style pepper flakes; 500g Plain Yogurt, preferably strained or full-fat; 2 small Cucumbers, finely diced or grated; 1 clove of Garlic, finely grated; 200ml Water, cold, adjust to desired thickness; 1 tsp Dried Mint; 3/4 tsp Salt, fine; 1 tbsp Lemon Juice; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Extra Virgin Olive Oil; 1/2 tsp Dried Mint

Cacık is a cool, tangy Turkish yogurt-and-cucumber dish that’s equally at home as a refreshing dip, sauce or a chilled soup. Creamy yogurt is loosened with water, brightened with lemon and garlic, and scented with dried mint and a drizzle of olive oil for a light, aromatic finish.

Cacık is a cool, tangy Turkish yogurt-and-cucumber dish that’s equally at home as a refreshing dip, sauce or a chilled soup. Cream... Show more

Traditional Turkish Recipe

Health Grade

C · Balanced

Rating

4.3

Time

25 min

Price

0,53 €

Calories

194 kcal

vegetarian

low calorie

quick

easy

Method

Prep the vegetables

Wash the Cucumbers, trim the ends, and finely dice or grate them, depending on whether you want a chunkier or smoother cacık. Peel the Garlic and grate it very finely so it melts into the yogurt instead of leaving sharp bites. If the cucumber seems especially watery, pat it dry with a paper towel after cutting so the final bowl stays creamy rather than thin.

Whisk the yogurt

In a large bowl, whisk together the Plain Yogurt, preferably strained or full-fat, with the Cold Water, Fine Salt, Lemon Juice, and Dried Mint until smooth and creamy. Stir in the cucumber and garlic until they're evenly distributed. Add a little more cold water if you want it looser, or stop earlier for a thicker, spoonable cacık.

Chill briefly

Cover the bowl and chill for 10 minutes so the garlic softens and the flavors come together. Give it one quick stir before serving, because the cucumbers may release a little liquid as it sits.

Garnish and serve

Spoon the cacık into shallow bowls. Drizzle with the Extra Virgin Olive Oil, then scatter over the Pul Biber and the remaining 0.5 tsp dried mint. Serve cold.