Turkish Yogurt With Cucumbers and Herbs (Cacık)

A cold bowl of 'cacık' is a Turkish favorite

Elizabeth Taviloglu

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
133 Calories
6g Fat
15g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 133
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 675mg 29%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 8g
Vitamin C 6mg 29%
Calcium 263mg 20%
Iron 1mg 5%
Potassium 532mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Plain yogurt is a staple in Turkish cuisine. It's used for everything from appetizers and salads to soups, toppings, and desserts.

'Cacık' (JAH'- juck), or yogurt with cucumbers and herbs, is yet another Turkish favorite made with yogurt. 'Cacık' is a very simple dish that's served cold. It's eaten with a spoon, like soup, but it's enjoyed before or during the meal in place of a salad.

'Cacık' is very easy to make with very simple ingredients. You can serve 'cacık' anywhere you would serve Greek "tzatziki." It goes especially well with classic Turkish meat fare like grilled meatballs, or "köfte," and kebabs of all kinds.

Try it at your next barbecue or casual meal by adding a small bowl of ice-cold 'cacık' next to each place setting. Garnish each bowl with a few drops of olive oil and a sprig of fresh dill weed or mint.

Make sure you eat your 'cacık' fresh the same day. If it stays in the fridge for too long, the cucumbers will become soggy.


  • 500 grams (18 ounces) plain yogurt

  • 1 tablespoon extra-virgin olive oil

  • 1 cup cold water

  • 2 to 3 medium cucumbers, peeled and finely diced

  • 1 to 3 cloves garlic, finely chopped, or 1 to 2 teaspoons garlic powder, optional

  • 1 teaspoon salt, more or less to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon crushed red pepper flakes, optional

  • 1/4 cup fresh dill weed, finely chopped, or 1 teaspoon dried dill weed

  • 1/4 cup coarsely chopped fresh mint leaves

Steps to Make It

  1. First, whisk the yogurt and olive oil together to make a smooth mixture. Gradually whisk in the water until you get the consistency you want. Some prefer their 'cacık' watery while some like it thick. It's completely up to you.

  2. Next add the cucumbers, garlic, and spices and mix thoroughly until smooth. Adjust the spices to your taste.

  3. It is best to refrigerate your 'cacık' for a few hours before serving. Serve your ice-cold 'cacık' in small, decorative bowls. Drizzle a little bit of olive oil in the center of each one. Garnish each with a small sprig of fresh mint or dill weed.