Cacik (Turkish Yogurt-Cucumber Sauce)
Prep 10 min Total 40 min
Cacik (Turkish Yogurt-Cucumber Sauce) - kvalifood.com
Yogurt, cucumber, garlic, dried mint, and cold water – a cool, tangy sauce served alongside grilled meats in Turkey. The consistency ranges from a thick dip to a thin, drinkable soup depending on how much water you add. Both are traditional.
Makes 4 servings
Ingredients
- 400 g plain yogurt (strained or Greek-style preferred)
- 120-240 ml cold water
- 1 medium cucumber, peeled and grated
- 1 garlic clove, minced or crushed
- 1 tsp dried mint
- 1/2 tsp salt
Garnish
- olive oil, a drizzle
- dried mint, extra
Directions
Whisk the yogurt in a large bowl until smooth. Add cold water gradually, whisking until you reach your desired consistency. Use about 120 ml for a thick dip or up to 240 ml for a thinner, soup-like version.
Peel and grate the cucumber. Squeeze out excess liquid. Add to the yogurt.
Stir in garlic, dried mint, and salt. Mix well. Taste and adjust.
Refrigerate for at least 20-30 minutes before serving. Serve topped with a drizzle of olive oil and a pinch of dried mint.
Notes
Grating the cucumber gives the most traditional texture. Drain it well to avoid a watery result.
If using regular (unstrained) yogurt, reduce the water or skip it.
Fresh dill (1-2 tbsp chopped) is a legitimate addition in some Turkish households.
Keeps refrigerated for 2-3 days. Garlic flavor intensifies over time.
See Also
Yogurt Soslu (Turkish Garlic Yogurt Sauce)
Nar Eksili Sos (Turkish Pomegranate Molasses Dressing)
Biber Salcasi (Turkish Red Pepper Paste)
Bagna Cauda
