Cacik

Cacik is a cool and refreshing Turkish yogurt sauce made with cucumber, yogurt, mint, dill, and a little olive oil. It takes about 10 minutes to prepare and pairs perfectly with kebabs, grilled meat, rice dishes, stews, or warm bread.

You can have it thick like a dip or add a little cold water to make it lighter and more spoonable. I usually keep mine somewhere in the middle, creamy but not too thick, which makes it easy to serve on the side.

Jump to:

• What is Cacik?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Cacik
• Recipe Tips From the Chef
• Thick or Thin Cacik
• Cacik vs Tzatziki
• Recipe Variations
• Serving Suggestions
• Make Ahead and Storage
• Recipe FAQs
• Related Recipes
• Cacik

I like my cacik simple, with plenty of cucumber, thick, freshly made homemade yogurt, fresh herbs, and just enough olive oil to bring it together. This recipe makes enough for a family meal, and you can easily adjust the texture depending on how you want to serve it.

A Kind Note From a Reader;

I think this recipe is perfect. It’s so delicious and it makes a bunch. My family loves it! Thanks for this recipe!

What is Cacik?

Cacik, pronounced “jajik,” is a refreshing Turkish yogurt dish that is usually served chilled, especially on warm summer days. You can keep it thick like a dip or add cold water to make it lighter, more spoonable, and closer to a light yogurt soup.

In Turkey, every home and restaurant seems to have its own way of making cacik. Some versions are garlicky, some are very mild, and some use only dried mint instead of fresh herbs.

Why This Recipe Works?

• This Cacik dish is quick and easy to make when you need something refreshing on the table.

• The yogurt makes it creamy, the cucumber keeps it light, and the mint and dill give it that fresh Turkish flavor. It tastes simple in the best way and works with so many dishes.

• It is also easy to make in a bigger batch. The reader comment above says it makes plenty, which is helpful for family meals, BBQs, and meze-style dinners.

• You can adjust the consistency, depending on how you want to serve it. Keep it thick for dipping and spreading, or add a little cold water to serve it more like a Turkish yogurt sauce.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Yogurt - Use plain natural yogurt, thick strained yogurt, Turkish süzme yogurt, or Greek yogurt. Thick yogurt gives a creamier Cacik, but you can loosen it with cold water if you want a thinner sauce. Do not use flavored or sweetened yogurt.

• Cucumber - Small Turkish cucumbers work best as they have thin skins, good flavor, and less water. You can also use English cucumber. If the cucumber has large seeds or a watery middle, remove the seeds before grating or chopping.

• Fresh mint and dill - I use both fresh mint and fresh dill. Mint gives Cacik a cool, fresh taste, and dill works very well with yogurt and cucumber. You can use one or the other if that is what you have.

• Dried mint - It is very common in Turkish yogurt dishes. It has a stronger flavor than fresh mint and gives Cacik a more traditional taste.

• Olive oil - Extra virgin olive oil makes the yogurt smoother and adds flavor. You can also drizzle a little over the top before serving.

How to Make Cacik

Peel the cucumbers if you prefer, or leave the skin on if the skin is thin and tender. Grate the cucumbers using the large side of a box grater. You can also finely chop them if you want more crunch.

If the cucumber is very watery, gently squeeze out some of the excess liquid. Don’t squeeze it completely dry, as a little cucumber juice adds flavor. Add the fresh herbs and dried mint to the cucumbers.

Place the yogurt, salt, and olive oil in a bowl. Whisk until smooth. If you want a thinner Cacik, add a little cold water and whisk again until it reaches the texture you like. Add the grated cucumber, fresh mint, fresh dill, and dried mint to the yogurt. Mix well, then taste and add a little more salt if needed.

Transfer the Cacik to individual bowls or one serving bowl. Drizzle with extra virgin olive oil and garnish with a little fresh mint, dill, or dried mint if you like. Serve cold.

Recipe Tips From the Chef

• Use plain yogurt with a fresh, clean flavor. Sweetened or flavored yogurt will not work.

• Choose firm cucumbers. Soft or watery cucumbers can make the Cacik too loose.

• Grate the cucumber for a softer texture, or chop it finely if you want more crunch.

• Add cold water slowly if you want a thinner Turkish yogurt sauce.

• Make Cacik close to serving time if you want the cucumber to stay fresh and crisp.

• If you make it ahead, give it a good stir before serving because the yogurt and cucumber can release a little water.

• Taste before serving. Yogurt, cucumber, and herbs can all vary, so a little extra salt or dried mint may be needed.

Thick or Thin Cacik

Cacik can be served in different textures, and this is one of the reasons it changes from table to table in Turkey.

For a thicker Cacik, use strained yogurt or Greek yogurt and add little or no water. This version works well as a dip, meze, or side dish with bread.

For a lighter Cacik, whisk in cold water a little at a time until it becomes more spoonable. This version is good with rice dishes, stews, grilled meat, and kebabs.

Add the water slowly. It is easy to make Cacik thinner, but harder to thicken it again.

Cacik vs Tzatziki

Cacik and tzatziki are similar, but they are not exactly the same.

Cacik is Turkish and can be served thick or thin. It often includes yogurt, cucumber, dried mint, fresh herbs, olive oil, and sometimes cold water.

Tzatziki is Greek and is usually thicker. The cucumber is often grated, salted, and squeezed well so the dip stays thick and spreadable.

Cacik is usually lighter and more spoonable, especially when served as a Turkish yogurt sauce. Tzatziki is usually thicker and more like a dip or spread.

Recipe Variations

While the classic Cacik recipe is delicious on its own, there are many variations that you can try to add some variety to your palate. Here are a few of my favorite variations that you can experiment with:

• Sumac - Add a teaspoon of Sumac to the classic Cacik recipe to give it a tangy and slightly sour taste. Top with a drizzle of olive oil and garnish with fresh mint leaves.

• Garlic - Add an extra clove of minced garlic to the classic Cacik recipe for a stronger and more pungent flavor. This variation is perfect for garlic lovers who enjoy a bold and savory taste.

• Lemon - Squeeze the juice of half a lemon into the classic Cacik recipe for a refreshing and tangy flavor. This variation is ideal for those who enjoy a light and citrusy taste.

Serving Suggestions

Cacik is one of the easiest sides to serve with Turkish and Mediterranean dishes. It goes well with Grilled Lamb Kofta (Izgara kofte), Lamb Shish Kebab, Harissa Chicken, Ankara Tava - Turkish Lamb and Rice, or Inegol Kofte.

You can serve it as part of a meze table with Lebanese Falafel, Arnavut Cigeri - Turkish Liver, Homemade Labneh, and Circassian Chicken.

It also works as a treat alongside hearty stews such as Turkish Lamb Stew, Green Bean Stew with Meat, or Kuru Fasulye, and grains such as Bulgur Pilaf, Lebanese Ground Beef and Rice, and Turkish Rice.

Make Ahead and Storage

Cacik tastes best fresh, especially if you want the cucumber to stay crisp.

You can make it a few hours ahead and keep it covered in the refrigerator. Stir it well before serving.

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The cucumber will release water as it sits, so the texture may be looser the next day.

I don’t recommend freezing Cacik because the cucumber turns soft and the yogurt can split after thawing.

Recipe FAQs

Related Recipes

For more delicious Turkish dips why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this light, cooling, and delicious yogurt dish, Cacik, as much as you enjoy eating it! 🙂