TurkishSide dish
Cacik
Cacik is a bright, cooling Turkish yogurt and cucumber dip, perfect as a side dish or part of a meze spread. Its signature creamy texture comes from straining natural yogurt for at least 12 hours, which removes excess whey. Grating and thoroughly squeezing the cucumber is another crucial step, ensuring the dip stays thick and doesn't become watery. A fragrant mix of lemon, olive oil, and dried mint ties it all together.
Method
4 steps · 44 min total
- 01
Strain the Yogurt
To start, set a sieve over a large bowl and line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth. Spoon in the yogurt, then cover it with another sheet of kitchen paper. Leave this to strain in the fridge for a minimum of 12 hours; this long drain time is what gives the cacik its thick, creamy body. - 02
Mix Mint and Yogurt
In a separate bowl, combine the 2 teaspoons lemon juice, most of the 1 tablespoon extra virgin olive oil, and the 1 tablespoon dried mint. Stir well and let it sit for a moment to allow the dried mint to soften and soak up the juices. Once the yogurt has finished straining, mix it into this bowl, pouring away any liquid that has collected in the bowl below.
