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You can easily and quickly prepare our best Cacik recipe from just a few fresh ingredients. Turkish Tsatsiki is a refreshing yoghurt dip with cucumber, garlic and mint. The creamy Cacik fits perfectly with hearty meat dishes, as a starter or light snack.
Cacik comes from Turkey and an integral part of Turkish cuisine. However, its origins can also be traced back to other parts of the Middle East or Mediterranean. In Turkey, it is traditionally served as a side dish to main dishes such as Doner Kebap or Lahmacun, but also as a refreshing soup on hot summer days. But it is diluted with water. The versatility and freshness of the Turkish Tsatsiki also makes it a popular court outside of Türkiye.
Only a few ingredients for our Cacik recipe
You can get almost all ingredients for the Cacik recipe in every supermarket.
- yogurt – Ideally, you use Turkish yogurt with 10% fat content. If you don’t get this in the supermarket you can replace it with Greek yogurt or classic yogurt.
- Cucumber -Looks that you get a crunchy cucumber, we prefer to use organic quality here.
- Fresh garlic is indispensable from Turkish cuisine. Here you can adjust the amount of your taste. But be careful: your cacik only tastes best after cooling, as the fetch can be intensified again. We are also happy to use our fully prepared garlic paste here.
- mint is essential for the Turkish Tsatsiki. You can also use dried nana mint instead of the fresh mint. You get this in the Turkish supermarket or online. Since dried mint tastes more intense, you should use a little less.
- olive oil – Use a high -quality, extra native olive oil.
- Lemon juice gives the Cacik a light, sour freshness and rounds off the taste.
- Salt To taste.
Make Cacik yourself – it’s that easy!
The Cacik sauce can be made in just 3 steps with very little effort:
- Prepare cucumber: Peel the cucumber and plan it into fine pens. Then put it in a bowl together with the leaked juice.
- Mix yogurt: Placed the cucumber together with the Turkish yogurt, finely squeezed garlic, mint, salt, oil and a dash of lemon juice in a bowl and mix well.
- Cool and serve cold: Put the Cacik cold for an hour. Garnish with a little olive oil and fresh mint. Serve cold.
Our Turkish red lentil soup is also easy to prepare.
5 tips for the best Cacik
- With the mint, make sure to use a mild variety with little menthol. Nana mint or Moroccan mint taste very good in the dip. Peppermint is not so suitable due to its sharp taste.
- Let your Turkish yoghurt dip go through in the fridge for at least an hour before serving. This is how the flavors develop particularly well.
- If the consistency is too firm for you, you can add a tablespoon of water.
- Fresh dill also fits perfectly with the Cacik sauce.
- The Turkish Tsatsiki tastes excellent with the Turkish meatballs, to flatbread or to Börek.
3 questions about Cacik
Suitable recipe recommendations
What does Cacik mean in German?
Cacik (pronounced “Jadschick”) has no literal translation because it is a proper name for a traditional Turkish dish. In recipes, it is often referred to as Tsatsiki. It describes a preparation from fresh cucumbers, yogurt and garlic.
What is the difference between Cacik and Tsatsiki?
The main difference is probably the mint that is typically used for the Turkish variant. The Greek version of Tsatsiki is also usually a bit thicker. The Turkish Tsatsiki is often diluted with a little water or olive oil. The Cacik can not only be served as a dip but also as a cold soup.
How long is Cacik durable?
The Turkish yogurt dip is well closed in the fridge for about 3-4 days.
You can easily and quickly prepare our best Cacik recipe from just a few fresh ingredients. Turkish Tsatsiki is a refreshing yoghurt dip with cucumber, garlic and mint. It goes perfectly with hearty meat dishes, as a starter or light snack.
200G
Information for 4 Portions
- Grate the lettuce cucumber with a kitchen grater in fine pens into a bowl. The escaping cucumber juice also remains in the bowl. Add the Turkish yogurt.
200 g salad cucumber, 500 g Turkish yogurt
- Peel the cloves of garlic, press through a garlic press and also put them in the yogurt.
2 cloves of garlic
- Add chopped mint, lemon juice and olive oil and mix the Cacik well. Season with salt.
2 tablespoons of olive oil, 1 tablespoon of chopped fresh mint, 1 splash of lemon juice, Salt
- Cover the bowl and let it pull through in the refrigerator for at least an hour so that the flavors unfold well.
Tips:
- With the mint, make sure to use a mild variety with little menthol. Nana mint or Moroccan mint are very well suited. Peppermint is not so suitable due to its sharp taste.
- Beware of taste: The taste of the Cacik (especially the garlic) becomes more intense by pulling through. So it is better to fall off the final afterwards.
- If the consistency is still too firm, you can add a tablespoon of water.
- A little fresh dill also fits into the recipe very well.
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