Name: Classic Turkish Cacik
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300 g plain whole milk yogurt; 1 english cucumber; 2 garlic; 3 g dried mint; 4 g kosher salt; 15 ml extra virgin olive oil; 30 ml cold water

Equipment

Mixing bowl

Box grater

Chef's knife

Garlic press*

or Chef's knife for mincing

* optional

Ingredients

4 servings

Base

300 g plain whole milk yogurt, chilled
1 english cucumber, grated
2 garlic, minced into a paste

Seasonings and Garnish

3 g dried mint, crushed
4 g kosher salt
15 ml extra virgin olive oil
30 ml cold water

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

426mg

Sodium

Method

Wash and grate the english cucumber using a box grater. Squeeze the grated pieces lightly in your hands or a clean kitchen towel to remove excess watery juices.

Mince the garlic cloves finely. Sprinkle half of the kosher salt over the minced garlic and use the flat side of your chef's knife to scrape and press the mixture against the cutting board until a smooth paste forms.

In a medium mixing bowl, whisk the plain whole milk yogurt until it is completely smooth. If you prefer a slightly looser dip, whisk in the optional cold water.

Fold the squeezed grated cucumber, garlic paste, dried mint, and remaining kosher salt into the smooth yogurt. Stir until all ingredients are evenly distributed.

Cover the mixing bowl tightly and chill in the refrigerator at around 4C/40F for at least 30 minutes. This resting period allows the dried mint to hydrate and the garlic flavor to permeate the yogurt.

30m

Transfer the chilled cacik to a shallow serving dish. Use the back of a spoon to create light swirls on the surface, then drizzle the extra virgin olive oil generously over the top just before serving.

Chef's Notes

For the most authentic flavor and creamy texture, always select a high-quality full-fat plain yogurt. If standard yogurt seems too thin, strained Greek-style yogurt is an excellent substitute for a dense, dippable cacik.
Creating a garlic paste with salt is a crucial technique. The coarse salt acts as an abrasive, breaking down the garlic cell walls while mellowing the harsh, raw allium bite that can otherwise overpower delicate dishes.
Do not skip the resting period. Dried mint needs time to absorb moisture from the yogurt to release its essential oils fully, transforming from a simple dried herb into the dominant aromatic note of the dish.