Sides · Turkish

Turkish Cacik (Cool Yogurt and Cucumber Dip)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · June 27, 2026

Cacik is the Turkish answer to a hot day: thick strained yogurt loaded with grated cucumber, garlic, and dried mint. It comes together with almost no cooking, and a quick overnight strain is what gives it that luxurious, spoonable texture. Serve it as a dip, a sauce for grilled meats, or a refreshing side.

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Turkish Cacik (Cool Yogurt and Cucumber Dip)

Why you'll love this

  • Almost zero effort and no cooking required.
  • Cool, creamy, and garlicky: the perfect contrast to grilled or spicy food.
  • Easy to make ahead for a crowd.
  • Naturally gluten-free and vegetarian.

EveryDayMeal recipe

Turkish Cacik (Cool Yogurt and Cucumber Dip)

Prep
15m
Total
735m
Serves
4
Level
Easy

Ingredients

  • 500g natural yogurt
  • 2 tsp lemon juice
  • 1 tbsp, plus more to finish extra virgin olive oil
  • 1 tbsp, plus more to finish dried mint
  • 1 cucumber
  • 2 cloves garlic, minced
  • 3/4 tsp flaky salt

Equipment

  • Sieve
  • Muslin cloth or kitchen paper
  • Large bowl
  • Box grater
  • Mixing bowl

Instructions

  1. Set a sieve over a large bowl and line it with a clean muslin cloth or a thick sheet of undyed kitchen paper, then spoon in the yogurt. Cover and refrigerate for at least 12 hours so the excess whey drains off and the yogurt turns thick and creamy.
  2. In a mixing bowl, stir together the lemon juice, most of the olive oil, and the dried mint, and let it sit a minute or two so the mint softens and releases its flavor into the liquid. Stir in the strained yogurt, discarding the watery liquid left behind.
  3. Halve the cucumber lengthwise and scrape out the seeds with a teaspoon, then cut each piece in half again so it is easier to handle and coarsely grate it. Squeeze the grated cucumber firmly in your hands or a clean cloth to remove as much water as possible, otherwise the dip will turn runny.
  4. Add the squeezed cucumber, garlic, and flaky salt to the yogurt mixture and stir until evenly combined. Taste and adjust the salt, then drizzle with a little more olive oil and a pinch of dried mint to serve.

Tips from the kitchen

  • Don't skip squeezing the cucumber dry, since the trapped water is the number one reason cacik turns thin and watery.
  • If you're short on time, start with thick Greek yogurt and skip the 12-hour strain entirely.
  • Crush the garlic with a little salt into a paste for a smoother, more mellow garlic flavor.

Estimated nutrition per serving: 120 cal · 6g protein · 8g carbs · 7g fat

Make it your own

  • Stir in chopped fresh dill or mint for a brighter, herbier version.
  • Thin it with a splash of cold water to make a chilled soup-style cacik.
  • Add a pinch of dried chili or sumac for a little heat and tang.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. The cucumber may release a little water as it sits, so give it a quick stir before serving. Not suitable for freezing.

Good to know

Can I use Greek yogurt instead?
Yes. Greek yogurt is already strained, so you can skip the overnight draining and go straight to mixing.
Why is my cacik watery?
Usually the cucumber wasn't squeezed enough or the yogurt wasn't strained. Press out as much liquid as you can from both.
Is cacik the same as tzatziki?
They're close cousins. Cacik leans on dried mint and is often a touch thinner, while Greek tzatziki typically uses fresh dill.
What do I serve it with?
It's great with grilled meats, kebabs, flatbread, or alongside rice and spicy dishes to cool the palate.

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