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5 from 2 votes

Cacik Turkish Yogurt and Cucumber

Cacik is a staple of a Turkish Kitchen. This delicious mixture of yogurt and cucumber is perfect for warm days as a light appetizer or side dish. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: Turkish
Servings: 4 servings
Calories: 118kcal
Author: Shadi HasanzadeNemati


  • 2 cups plain yogurt
  • 1 cup water
  • 4 Persian cucumbers or mini cucumbers
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1 1/2 tsp dried mint
  • 1 tbsp olive oil


  • Whisk the yogurt in a large bowl to make sure it's smooth. Add water to the yogurt and whisk until it's completely incorporated. 
  • Grate the cucumbers in another bowl and if they're too watery, squeeze out the excess water. If they're not too watery, add the directly to the yogurt and water. 
  • Mix well and add garlic, salt and dried mint. Taste and add more salt if needed. 
  • Chill cacik yogurt and cucumber in the fridge for 30 minutes before serving. 
  • To serve, divide it between 4 bowls and top each with a little bit of olive oil. 


  • Use mini or Persian cucumbers for this recipe because they have very small seeds. English cucumber has bigger seeds which would change the texture and flavor. 
  • If you would like to have a thicker cacik, leave out the water. 
  • You can store the leftovers in an airtight container and refrigerate for up to 2 days. Give it a nice stir before serving. 


Calories: 118kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 352mg | Potassium: 281mg | Fiber: 1g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg