Equipment
* optional
Ingredients
Base
- 300 g plain whole milk yogurt, chilled
- 1 english cucumber, grated
- 2 garlic, minced into a paste
Seasonings and Garnish
- 3 g dried mint, crushed
- 4 g kosher salt
- 15 ml extra virgin olive oil
- 30 ml cold water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 3 g
- Carbohydrates
- 6 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 4 g
- Sodium
- 426 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 10 mg
- Potassium
- 192 mg
- Calcium
- 111 mg
- Iron
- 0.8 mg
- Magnesium
- 19 mg
- Phosphorus
- 85 mg
- Zinc
- 0.6 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.1 mg
- Folate
- 12 mcg
- Water
- 110 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash and grate the english cucumber using a box grater. Squeeze the grated pieces lightly in your hands or a clean kitchen towel to remove excess watery juices.
Mince the garlic cloves finely. Sprinkle half of the kosher salt over the minced garlic and use the flat side of your chef's knife to scrape and press the mixture against the cutting board until a smooth paste forms.
In a medium mixing bowl, whisk the plain whole milk yogurt until it is completely smooth. If you prefer a slightly looser dip, whisk in the optional cold water.
Fold the squeezed grated cucumber, garlic paste, dried mint, and remaining kosher salt into the smooth yogurt. Stir until all ingredients are evenly distributed.
Cover the mixing bowl tightly and chill in the refrigerator at around 4C/40F for at least 30 minutes. This resting period allows the dried mint to hydrate and the garlic flavor to permeate the yogurt.
Transfer the chilled cacik to a shallow serving dish. Use the back of a spoon to create light swirls on the surface, then drizzle the extra virgin olive oil generously over the top just before serving.
Chef's Notes
- For the most authentic flavor and creamy texture, always select a high-quality full-fat plain yogurt. If standard yogurt seems too thin, strained Greek-style yogurt is an excellent substitute for a dense, dippable cacik.
- Creating a garlic paste with salt is a crucial technique. The coarse salt acts as an abrasive, breaking down the garlic cell walls while mellowing the harsh, raw allium bite that can otherwise overpower delicate dishes.
- Do not skip the resting period. Dried mint needs time to absorb moisture from the yogurt to release its essential oils fully, transforming from a simple dried herb into the dominant aromatic note of the dish.
Storage
Refrigerator: 3 days — May separate slightly over time; stir well before serving.
Troubleshooting
The dip is excessively thin and watery.
Cause: The cucumber released too much natural liquid into the yogurt, or the initial yogurt was too thin.
Fix: Stir in an extra large spoonful of thick strained yogurt to adjust the consistency, or gently dab the surface with a paper towel to remove pooled water.
Prevention: Squeeze the grated cucumber firmly in a clean kitchen towel before adding it to the mixing bowl.
The garlic flavor is overwhelming and harsh.
Cause: The garlic pieces were too large or were not turned into a paste with salt.
Fix: Add more yogurt and grated cucumber to dilute the flavor. Cannot be entirely removed once mixed.
Prevention: Always mash the garlic into a fine paste with salt to mellow its bite and ensure even distribution.
Cultural Context
Cacik is a fundamental cornerstone of Turkish meze culture, tracing its culinary origins back to the kitchens of the Ottoman Empire. Depending heavily on the specific region and the proportion of cold water added, it can be served as a robust, thick dip alongside warm flatbreads and grilled kebabs, or thinned down with ice water into a refreshing chilled soup enjoyed during the sweltering Anatolian summer months.
