This classic Turkish dish is the less dense version of tzatziki (which is a yoghurt with cucumber and garlic puree, used as a dip and derived from the Turkish cacık). It is easy to make and should be served cold in very small bowls usually as a side dish. It may also be served on the rocks. To make traditional Turkish Cacik combine the following ingredients to taste; yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint,vinegar, dilute with water to a low consistency, and garnish with sumac. Among these ingredients, olive oil, vinegar, and sumac are optional. Dill and mint (fresh or dried) may be used alternately. Cacık, when consumed as a meze, is prepared without water but follows the same recipe. Ground paprika may also be added when it is prepared as a meze. As a rarer recipe, when prepared with lettuce or carrots instead of cucumber, it is named kış cacığı (winter cacık).

See also

• Tarator
• Raita

Soups | Turkish cuisine

Cacık