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Cacik

 


Method 1

Ingredients

500g thick natural yogurt

2 tsp lemon juice

1 tbsp extra virgin olive oil

1 tbsp dried mint

plus extra to garnish

1 English cucumber

or 2-3 x Middle Eastern cucumbers (approx 400g)

2 garlic cloves

crushed

step 1

Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.

step 2

Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.

step 3

Halve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over. Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible.

step 4

Add the strained, grated cucumber, garlic and ¾ tsp flaky salt to the rest of the ingredients and mix well. Garnish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.

Method 2

🇹🇷 Cacık (Turkish Yogurt & Cucumber Dip/Soup)

📝 Ingredients (serves 2–4):

1 cup (250g) plain yogurt (preferably thick, like Turkish or Greek yogurt)

½ large cucumber or 1 small cucumber, grated or finely diced

1–2 cloves garlic, crushed or finely minced

1–2 tbsp extra virgin olive oil

½ tsp dried mint (or 1 tbsp fresh mint, finely chopped)

Salt, to taste

Optional: a little cold water to thin it (depending on how you like the consistency)

🥣 Instructions:

Prepare the cucumber:

Grate or finely dice the cucumber.

If it's very watery, gently squeeze out some liquid with your hands or in a clean cloth.

Mix yogurt and garlic:

In a bowl, whisk the yogurt until smooth.

Add the crushed garlic and salt to taste.

Add cucumber and mint:

Stir in the cucumber and mint.

Add olive oil and a splash of cold water if you'd like it thinner (common in Turkey).

Chill (optional but recommended):

Refrigerate for 30 minutes before serving for the flavors to develop.

Serve:

Drizzle with a little more olive oil and sprinkle with extra mint or a pinch of paprika if desired.

Serve cold as a meze, dip, or refreshing side with grilled meat, rice, or bread.



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