Cacik (jajik) is a Turkish side dish seen on tables in every household in Turkey. It is one of the most refreshing dishes. Cacik is usually served as an appetizer (meze) or side dish with rice, pasta, meat, or chicken. It goes down well by itself too on a hot summer day! Yogurt itself is known to be great for quenching your thirst in the Mediterranean, when diluted with water and a pinch of salt. It is also a great cure for hangovers.
Cacik goes back to the Ottoman era. This dish is comparable to the side dish by the Greek kitchens – which is a much thicker yogurt dish, called Tzatziki which is served cold in very small bowls.
This dish comprises of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and can be garnished with sumac if so desired.
Among these ingredients, olive oil, lime juice, dill, and sumac are optional ingredients. Alternatively dill and mint (fresh or dried) may be used.
Prep Time: 10 minutes
- 2 cucumbers, peeled and grated
- (You can also chop the cucumber into very small pieces. This method gives it more substance)
- 16 oz. cold, plain yogurt
- 2 garlic cloves, crushed or minced
- 1 tablespoon fresh mint
- olive oil
Cacik, when prepared as an appetizer (meze), is prepared without water but contains the same ingredients in the recipe. Ground paprika may also be added when made as a meze.
My personal opinion is to make this dish while you’re in Turkey as the taste of yogurt is different here than it is abroad – therefore giving Cacik the original taste of Turkey. Enjoy!
Did you like our article? If yes, Click the share links for your favorite social network and/or leave your comments below! Thank you.