Turkish
Cacık
Cool Turkish yogurt is loosened to a spoonable consistency around finely diced cucumber, garlic, dill, and mint, then finished with olive oil just before serving.
4 servings · 15 minutes prep
Ingredients
Yogurt Base
- 2 cups plain whole-milk yogurt, cold and unsweetened, not strained until stiff
- 1/4 cup ice-cold water, plus up to 2 tablespoons as needed
- 1 small garlic clove, finely grated
- 1/2 teaspoon Diamond Crystal kosher salt
Cucumber and Herbs
- 1/2 large English cucumber, about 7 ounces, peeled in alternating strips and cut into 1/4-inch dice
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons extra-virgin olive oil
Directions
Loosen the Yogurt
- Whisk the yogurt until completely smooth. Add the ice-cold water a little at a time until the yogurt falls from the whisk in a thick ribbon and can be eaten with a spoon rather than spread like a dip.
- Whisk in the garlic and kosher salt until evenly dispersed.
Add the Cucumber and Herbs
- Fold in the cucumber, three-quarters of the dill, and all of the mint. Do not squeeze or drain the cucumber; its fresh juice is part of the final consistency.
Chill and Serve
- Cover and chill for 20 minutes so the garlic and herbs season the yogurt. Stir well, then add another spoonful of cold water only if the cacık no longer flows slowly from a spoon.
- Divide among shallow bowls. Drizzle with the extra-virgin olive oil, scatter over the reserved dill, and serve cold with spoons.
