21 Oct


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.

(serves 4)

  • 1 English cucumber, coarsely grated
  • 500ml Greek yogurt
  • 2 cloves garlic, crushed
  • 1/4 cup dill, finely chopped
  • salt and pepper
  • olive oil
  1. Sprinkle the cucumber with salt and leave it to drain in a colander. After five minutes, squeeze by hand to remove the excess water.
  2. In a mixing bowl, combine the cucumber, yogurt, garlic, and dill. Season with salt and pepper. Serve drizzled with olive oil.

4 Responses to “Cacik”

  1. eat2healthblog October 21, 2015 at 10:53 am #

    Yum! We can’t pass on a recipe that contains that much dill! We’re going to try it with soy yoghurt! 🙂

    • Andrea October 21, 2015 at 11:04 am #


  2. anisakazemi March 6, 2016 at 11:57 pm #

    oh that picture! I can just taste it!!

    • Andrea March 7, 2016 at 4:33 pm #

      Thank you!

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