• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
  • Browse Categories
  • Work With Us
  • Subscribe
  • Contact

Give Recipe logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Browse Categories
  • Turkish
  • Desserts
  • About
  • Start Here
×

Home » Turkish » Turkish Cacik Dip with Yogurt & Cucumber

Published: May 27, 2017 · Modified: Apr 16, 2022 by Zerrin & Yusuf

Turkish Cacik Dip with Yogurt & Cucumber

Jump to Recipe·Print Recipe

Turkish Yogurt Dip Cacik is such a tasty side dish that pairs well with any dish. It is made with plain yogurt, cucumber, garlic and mint. So easy to make and ready in less than 10 minutes. 

Yogurt cucumber cacik in a white bowl accompanied by chicken kebabs, shepherd salad, lettuce leaves, roasted garlic, artichoke hearts, roasted red peppers, bulgur pilaf, tomatoes and cherries.

This Turkish yogurt sauce recipe is a staple in Turkish cuisine. We pair it with several dishes from kebabs like doner kebab, chicken kebabs and Turkish meatballs  to meatless dishes like imam bayildi and menemen.

If you eat at a Turkish restaurant, you will definitely see cacik as the first or second item in the side dish or meze section on their menu. It is one of the side dishes served with kabobs too. 

We have an obsession for meze type of dishes and cacik is our all-time favorite. We make it almost everyday to serve with whatever we cook for dinner. You can’t imagine how easy and simple yet so addictive it is.

Jump to:
  • What is Cacik?
  • How To Pronounce
  • Are Cacik and  Tzatziki The Same?
  • Why you should make this recipe?
  • Ingredients
  • How to Make
  • Tips
  • Serving Suggestions
  • FAQs
  • More Turkish Dishes
  • 📖 Recipe
  • 💬 Comments

What is Cacik?

Cacik is one of the oldest dips or sauces. It is originally a Middle Eastern food and probably the most popular side dish in Turkey today. You can pair any food with this Turkish yogurt sauce. 

Cacik is basically a combination of plain yogurt, cucumbers, garlic and dried mint. Turkish restaurants, lokanta as we say in Turkish, even have meal deals including cacik. 

Some main dishes from these meal deals are bean stew( kuru fasulye), izmir kofte (meatballs and potatoes in tomato sauce) and karniyarik (Turkish style stuffed eggplants). These are always paired with rice pilaf or bulgur pilaf and cacik.

There are two versions of cacik in Turkey.

One is in the form of a thick dip and called kuru (dry) cacik as it contains very little amount of water or no water at all. This one is made with strained yogurt, which is known as Greek yogurt in Europe or in the US. It is the one served as a meze dip. 

The second version is in the form of a cold soup and has a thin and runny texture. It is made either with homemade Turkish yoghurt or strained yogurt. No matter which yogurt you use, you mix it with some water to make it runny like a soup. The amount of water you use depends on how runny or thick you prefer it. This one is like a cold cucumber soup served as a side dish to pair with a main dish. 

When made with strained yogurt, it might be confused with yogurt and feta dip called haydari, but cacik contains cucumber and no feta cheese.

Want more recipes with yogurt? Check out Turkish yogurt soup with rice, cold yogurt drink ayran and cilbir aka Turkish eggs.

How To Pronounce

Cacik is pronounced ja-jik. The Turkish letter 'c' is always pronounced 'j', so it won't be correct if you say it with 'k' sound as you do when saying 'cat' or with 's' sound as you do when saying 'center'. And the 'i' sound in the second syllable is pronounced like the 'i' sound in the word 'cousin'. If you want to learn how to pronounce it correctly, watch our cacik recipe video.

Cacik garnished with spices in a bowl on a dark background.

Are Cacik and  Tzatziki The Same?

Although Turkish cacik and Greek tzatziki look and sound the same, they are not completely the same. Let's learn how different they are.

The first difference between these two dishes is about the texture. For one thing, tzatziki is always thick and served as a dip while cacik could be either thick or as runny as a soup. 

Also, the cucumbers added are in different forms. In a tzatziki recipe, you grate them first and then strain the grated cucumbers with the help of a cheese cloth or a fine mash strainer to remove the excessive juice. The seeds of cucumbers are often removed as well. On the other hand, in a cacik recipe, you just dice the cucumbers into small pieces and seeds are never removed.

Another difference is about the flavorings. Authentic cacik is flavored with dried mint, which has a more aroma than fresh mint. The dried mint used is mostly known as spearmint. There is a variation with fresh dill too, but not as common. On the other hand, authentic tzatziki doesn't use any spice or herbs. The main aroma of tzatziki comes from garlic. Turkish cacik also has garlic but the amount is not as much as in its Greek cousin.

Also, there is vinegar (or lemon juice) and olive oil in a tzatziki recipe while we don't have these in a cacik recipe. 

As for the toppings, cacik is often topped with extra virgin olive oil and some extra spices like dried mint, red pepper flakes (pul biber) and sumac. Fresh mint leaves or chopped fresh dill might also be used for garnish. Similarly, tzatziki is optionally topped with olive oil and fresh dill.

Why you should make this recipe?

  • It is super easy to make and ready in less than 10 minutes. Just mix everything in a bowl and serve in individual portions.
  • It calls for a few ingredients that you probably have in your fridge.
  • It is a great side dish that goes very well with chicken, meat or vegetarian dishes. You can serve it with literally any dish. 
  • You can make it ahead and keep it in the fridge until serving. If you are planning to serve it later, it's better to store it without any toppings. Give it a good stir and top with olive oil and spices right before serving.

Ingredients

We can put the ingredients in two categories: Main ingredients and optional ingredients.

Main ingredients to make cacik are as follows:

Yogurt in a large bowl, halved cucumber, a whole cucumber, garlic, water in a small bottle, salt and dried mint in a wooden bowl on a dark background.
  • Yogurt: You can use any plain yogurt you can find. We recommend whole fat for the best taste. If you like making things from scratch, make your own yogurt or homemade strained yogurt. They both work fine. 
  • Dried mint: It is the main aromatic ingredient. There are two types of dried mint sold outside Turkey: Spearmint and peppermint. We recommend spearmint for any Turkish recipe calling dried mint including this yogurt dip recipe.
  • Garlic: We don't like the dip too garlicky, so we prefer using just one clove of garlic, finely mashed or pureed. It is up to you to decrease the amount of it. If you are not a big fan of garlic, just leave it out. 
  • Cucumbers: Baby cucumbers, Persian cucumbers and English cucumbers all work fine. Use whichever you can find. 
  • Cold water: It is to dilute yogurt. The amount depends on the type of yogurt you use. It is better to add it gradually so that you can decide on the creamy consistency of your cacik.

Optional ingredients for topping:

  • Olive oil: It adds richness to this creamy yogurt dip. Use extra virgin olive oil if you can find.
  • Dried mint: It is great for extra refreshing flavor. You can use fresh mint instead if you want, but just for the topping. 
  • Red pepper flakes: It is called pul biber in Turkish. If you want a nice spicy kick on this yogurt dip, use it. Your taste buds will thank you!
  • Sumac: This is a spice with a sour or tangy flavor, so it complements the flavor of creamy yogurt.

How to Make

Turkish Cacik is ready in 4 super easy steps:

Hands mixing yogurt, dried mint and salt in a large blueish bowl with a spoon.
  1. In a large mixing bowl, whisk  yogurt, salt and dried mint well.
Hands pouring water from a small glass bottle into the mixture of yogurt, dried mint and salt in a blueish bowl. A spoon inside it.
  1. Pour cold water in the bowl gradually and mix well. Decide on the amount of the water by checking the consistency of your dip. If you want it thicker, use less water than we give in the recipe. For a thinner consistency, add more water. 
Mashed garlic in the yogurt, salt, dried mint mixture in a blueish bowl and a spoon inside it.
  1. Add in mashed garlic and mix well.
Chopped cucumber on the yogurt, salt and dried mint mixture in a large bowl and a spoon inside it.
  1. Add in diced cucumbers and give it a good stir. At this point, taste it and adjust the amount of salt if needed.

Although it's not a must to have toppings on cacık, you can take this simple yogurt cucumber dip to a whole new level with a few extra additions. So after sharing it into small bowls, drizzle some extra virgin olive oil, sprinkle dried mint, red pepper flakes and sumac on it. Serve immediately.

Turkish cacik topped with olive oil, dried mint, sumac and red pepper flakes in a bowl and two wooden bowls with spices on both sides of the bowl on a dark background.

Tips

  • You can use strained yogurt for a thicker dip and plain regular yogurt for a thinner dip. You will need a little more water to dilute strained yogurt if you want a soup like consistency. No need for water if you are happy with a thick result. The consistency really depends on your preference.
  • There is no need to peel cucumbers or to remove the seeds inside. They are not bothering at all.
  • If you want to make it vegan, use your favorite plat-based yogurt. Just make sure it is not flavored.
  • You can always taste and adjust the amount of salt or garlic. Make sure you mix it well if you make any additions.
  • Keep the leftovers in an airtight container in the fridge for 1-2 days. Give it a good stir before serving. you can add more yogurt and/or cucumbers if needed.
Yogurt Cucumber Dip Cacik is such a tasty dip that makes your mouth water even when making it. It is our favorite go to dip in summer.

Serving Suggestions

If you make it in the form of a thick yogurt cucumber dip, serve it as a meze with several other foods like pide bread, lavash bread, eggplant salad, baba ganoush and acili ezme. All these are served together at local Adana kebab restaurants.

If you make it in the form of a cold soup, serve it in small individual bowls and spoons. It is traditional to serve delicious dishes like beef stew, stuffed peppers (biber dolma) or Turkish style green beans with a bowl of fresh cacık.

FAQs

What is Greek yogurt called in Turkey?

It is known as suzme yogurt, which means strained yogurt. And it is way thicker than the ones sold under the name 'Greek style yogurt' in the US or Europe.

How long does cacik last in the fridge?

It lasts 2-3 days, but it won't be as tasty as when it is freshly made. It is better to make it in small batches so that you won't have any leftovers.

Can I freeze cacik?

We don't recommend that. Cucumbers in the yogurt become mushy and watery when thawed. So it tastes much better when fresh.

More Turkish Dishes

  • Turkish Gozleme
  • Simit
  • Kofta Kebab

You might also like:

  • Pide (Turkish Flatbread Pizza)
  • Lahmacun - Turkish Pizza
  • Lamb Shish Kebab Recipe
  • Turkish Lentil Balls Mercimek Koftesi

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.

Print

📖 Recipe

Turkish Cacik Dip with Yogurt & Cucumber

Yogurt and cucumber cacik in a white ceramic bowl, drizzled with olive oil and topped with chopped cucumber and halved cherry.
Print Recipe

★★★★★

5 from 2 reviews

A super refreshing yogurt dip with cucumber and dried mint called cacik. Perfect to serve with meat dishes and vegetarian dishes.

  • Author: Zerrin & Yusuf
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Turkish
  • Diet: Low Calorie

Ingredients

Scale
  • 1 cup strained yogurt (or 1 and ½ cups homemade yogurt)
  • ½ teaspoon salt
  • 1 teaspoon dried mint
  • ¼ cup cold water
  • 1 clove garlic,mashed
  • ½ cup cucumbers

Optional Topping:

  • 1 tablespoon olive oil
  • 1 teaspoon dried mint
  • 1 teaspoon sumac
  • 1 teaspoon red pepper flakes

Instructions

  1. In a large bowl whisk together yogurt, salt and dried mint.
  2. Pour cold water into it and mix well.
  3. Add in mashed garlic, mix well.
  4. Add in chopped cucumbers and give it a good stir until everything is combined.
  5. Share it into small bowls.

For the optional topping:

  1. Drizzle olive oil.
  2. Sprinkle dried mint, sumac and red pepper flakes.
  3. Serve cold.

Notes

 

  • You can use strained yogurt for a thicker dip and plain regular yogurt for a thinner dip. You will need a little more water to dilute strained yogurt if you want a soup like consistency. No need for water if you are happy with a thick result. The consistency really depends on your preference.

  • There is no need to peel cucumbers or to remove the seeds inside. They are not bothering at all.

  • If you want to make it vegan, use your favorite plat-based yogurt. Just make sure it is not flavored.

  • You can always taste and adjust the amount of salt or garlic. Make sure you mix it well if you make any additions.

  • Keep the leftovers in an airtight container in the fridge for 1-2 days. Give it a good stir before serving. you can add more yogurt and/or cucumbers if needed.

Nutrition

  • Serving Size:
  • Calories: 102
  • Sugar: 3.1 g
  • Sodium: 316.6 mg
  • Fat: 7.1 g
  • Carbohydrates: 3.6 g
  • Protein: 6.5 g
  • Cholesterol: 9.3 mg

Keywords: cacik, Turkish cacik, cacik recipe, Turkish cucumber dip, Turkish yogurt dip

Did you make this recipe?

Tag @give_recipe on Instagram and hashtag it #giverecipe

« Baked Lemon Pepper Tilapia Fillets
Watermelon Feta Mint Salad »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Marielle says

    June 14, 2021 at 11:22 pm

    This was great! I did use fresh mint, finely chopped. I grated the cucumber and put it in a piece of cheesecloth and squeezed out the excess water. I dressed it with some nice olive oil and sumac.
    I'll be making this again real soon.

    ★★★★★

    Reply
    • Yusuf says

      June 15, 2021 at 1:54 am

      Hi Marielle,

      So happy to hear that you loved it!
      Fresh mint is so good in cacik! We never remove the juice of cucumber.
      Thanks for the tip! That olive oil and sumac on the top make it even tastier. Right?

      Reply
      • Marielle says

        June 15, 2021 at 8:37 pm

        It looks pretty and the flavours complement the taste of the cacik. Yes i made it again today 😀 and Lavash as well. So good!

        ★★★★★

  2. Deniz says

    July 14, 2020 at 3:02 am

    Yummmmm is all I can say.. We served this with the stuffed capsicum and omg soooooo good... Thanks for sharing 🙂

    Reply
    • Yusuf says

      July 17, 2020 at 1:00 am

      Glad you liked it! Any stuffed vegetable goes perfect with cacik!

      Reply
  3. Ece says

    June 09, 2017 at 9:41 am

    Zerrin,
    Cacik is one of my favourites! As well as dried mint, I also add some "sumac" to cacik. Give it a try! 😉
    Hugs & kisses.
    Love,
    Ece

    Reply
    • Zerrin says

      June 09, 2017 at 12:17 pm

      Hi my lovely friend,

      Sumac is a great idea! Will try it next time for sure.

      Big hugs & kisses!

      Reply
  4. Lydia says

    June 08, 2011 at 8:23 pm

    This has always been one of my 2 1/2 year old daughter's favorites! BUT, my adaptation is to keep it thick so it is less messy for a toddler (and me!) to eat. I use about 1 cup thick, strained yogurt, 1 or 2 pressed garlic cloves (depending on size), salt and dried or fresh chopped mint, and one peeled and finely chopped little "perisan" or "japanese" cucumber (the small, slender ones that aren't as watery or seedy as typical cucumbers for sale here in the US ) --either from the international market or a young "Tendergreen" variety from my own garden (a young "burpless" variety of homegrown cucumber is similar to the exotic types), Walmart has started selling a 6 pack of "gourmet" cucumbers for $2.50 which is very suitable and which I used today, since my cucumbers aren't bearing yet. It is more of a cucumber salad than a cold soup for me. But the taste is fantastic! It is also a good dip for vegetables!

    Reply
  5. kaia says

    February 04, 2011 at 8:38 am

    thanks for this recipe! made it and it was deelicious. also added a dash of black pepper and bit of lemon juice and olive oil. thanks again!

    Reply
    • Zerrin says

      February 05, 2011 at 9:18 pm

      These are great additions! Can't wait to try it with your version!

      Reply
  6. Jae Blakney says

    March 21, 2010 at 8:28 am

    Made this once and it was so delicious! Went well with Buffalo wings. Now we're in the Dominican Republic. It's so hot here that it's hard to eat hot food and we are craving creamy-cold cacik. If we can find plain yogurt anywhere, we'll make it.

    Reply
  7. Mrs Ergül says

    September 13, 2009 at 11:48 pm

    yay! And I add another Turkish dish into my repertoire!

    Reply
  8. JMom says

    September 10, 2009 at 7:53 pm

    I like it! Just in time too our cucumbers are at their peak now 🙂

    Reply
  9. Cajun Chef Ryan says

    September 09, 2009 at 4:57 pm

    Oh I like that, looks really great! Thanks!

    Reply
  10. Miya says

    September 08, 2009 at 12:25 pm

    wow ! simple and delicious at the same time.. Thanx alot 🙂

    Reply
  11. Gera @ SweetsFoods says

    September 08, 2009 at 11:24 am

    A healthy and refreshing appetizer...never tasted both yogurt and cucumber all together 😉
    I'd try the cacik soon to know this particular and neat flavor!

    Cheers,

    Gera

    Reply

Primary Sidebar

Zerrin & Yusuf

Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

More about us→

POPULAR

  • Turkish Breakfast (How To Prepare It)
  • Air Fryer Chicken Wings Baking Powder
  • Baking Powder Chicken Wings Baked In The Oven
  • Adana Kebab (Turkish Ground Lamb Kebab)
  • Healthy Greek Yogurt Coleslaw with Low Fat Dressing
  • Turkish Chicken Kebab Recipe (Tavuk Şiş)

Footer

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

All content, recipes and photographs are copyrighted and the property of Give Recipe. They may not be republished in part or whole without proper credit and permission.

Privacy Policy

Copyright © 2021 GIVE RECIPE

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Privacy PolicyACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT