Cacık (Yogurt & Cucumber Side)

A cool, creamy yogurt-based side served lightly thinned and chilled. Ready in just 10 minutes, cacık brings freshness and balance to grilled dishes, rice, and warm summer meals.

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Everyday Cooking

Turkish

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Cacık with olive oil and red pepper, served chilled in a ceramic bowl.

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Ingredients:

2 cups yogurt, plain, whole milk
1 garlic clove, pressed
1 cup cucumber, finely sliced or small diced
1 tbsp fresh dill, packed, finely chopped
1 tsp dried mint
1 tsp salt
½ cup cold water

Optional toppings

Olive oil, for drizzling
Red crushed pepper, for sprinkling

Method:

Start Cooking

In a bowl, whisk the yogurt until smooth.
Add grated garlic, dill, dried mint, salt, and cucumber. Stir to combine.
Slowly add cold water, a little at a time, until the texture becomes lightly thinned and spoonable. It should not be thick like a dip.
Transfer to a serving bowl. Swirl with olive oil and sprinkle with red crushed pepper if desired.
Chill before serving. Serve cold. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

If you prefer a thicker consistency, reduce the water slightly.
For a dip-style version, use Greek yogurt and skip the water entirely.
Finely diced cucumber gives texture, while grated cucumber creates a softer, more blended finish.

Make it yours

Add a squeeze of lemon juice for brightness.
Use only mint, only dill, or keep it simple with just cucumber and garlic.
Add extra garlic if you enjoy a stronger flavor.

At the table

Serve alongside grilled meats, rice dishes, stuffed vegetables, or part of a mezze spread.
It balances rich and spiced dishes beautifully.
As a dip: Thicker, served with pita bread or as part of a mezze platter.
As a soup: Thinned with cold water, served in a bowl with a spoon, often before or during a meal as a salad replacement.
As a side: Pairs well with kebabs, grilled meats, and rice dishes.

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FROM THE PANTRY

Cacık

WHY WE LOVE IT

It comes together in minutes and delivers flavor, hydration, and nourishment in one bowl. It can be served spoonable as a side, slightly thinned as a cold soup, or thickened into a dip.

A LITTLE STORY

Cacık developed during the Ottoman era and became a beloved staple in Turkish cuisine. Over time, it influenced neighboring regions across the Mediterranean and the Balkans, shaping similar yogurt-based dishes while maintaining its own distinct character.

DID YOU KNOW?

As dishes traveled through the Ottoman Empire into Greece and the Balkans, the name shifted phonetically. The word “tzatziki” is believed to have evolved from the Turkish word “cacık.”