I’m not going to wax authoritative on the difference between cacik and tzatziki. One is Turkish, the other Greek – reason enough to stay out of it right there.
The similarities are more apparent: both are made with yogurt, cucumber and garlic, both are typically served as a dip or with grilled meat. Given that cacik is pronounced “ja-jik”, they even sound pretty similar.
Instead, I’ll just tell you the way I make cacik. The main difference is dill – and plenty of it. If the stalks aren’t too thick, I chop them up and include them as well.
- 1 English cucumber, coarsely grated
- 500ml Greek yogurt
- 2 cloves garlic, crushed
- 1/4 cup dill, finely chopped
- salt and pepper
- olive oil
- Sprinkle the cucumber with salt and leave it to drain in a colander. After five minutes, squeeze by hand to remove the excess water.
- In a mixing bowl, combine the cucumber, yogurt, garlic, and dill. Season with salt and pepper. Serve drizzled with olive oil.