Cacik
Here is a straightforward way to make Cacik at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Turkish tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Easy
Ingredients
- 500 g Natural Yoghurt
- 2 tsp Lemon Juice
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Dried Mint
- 1 Sliced Cucumber
- 2 clove Garlic
Method
- Put a sieve over a large bowl, line it with a thick sheet of non-dyed kitchen paper or a clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and leave to strain in the fridge for a minimum of 12 hrs.
- Add the lemon juice, most of the olive oil and the dried mint to a bowl and stir well for the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away the strained yogurt liquid and leave that bowl to one side.
- Halve the cucumber(s) lengthways and remove the seeds by running a teaspoon from the top to the bottom of the flesh, halve the cucumbers widthways to make them shorter and easier to handle, then coarsely grate each one into the bowl the yogurt was straining over. Using clean hands (or a clean muslin cloth), squeeze as much of the liquid out of the cucumber as possible.
- Add the strained, grated cucumber, garlic and ¾ tsp flaky salt to the rest of the ingredients and mix well. Garnish with a drizzle of extra virgin olive oil and a sprinkling of dried mint.
Tips for the best Cacik
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Works well as a starter with warm bread.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for natural yoghurt?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Cacik recipe easy to make?
It is rated easy: 6 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Cacik ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Recipe data via TheMealDB — source
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