Cacik Recipe Turkish Yogurt and Cucumber (2024)

FAQs

What is the difference between tzatziki and cacik? ›

Unlike tzatziki, where the cucumber is grated, cacik is usually made with finely chopped cucumbers. This gives the dip (or soup) a more interesting bite, rather than the mushy consistency often resulting from grating cucumbers. It also allows the flavour of the cucumber to come through in a better way.

Cacık is a traditional Turkish dish made from yogurt, cucumber, garlic, and various herbs such as mint or dill. It is often served as a cold appetizer, dip or side dish in Turkish cuisine. The yogurt used in traditional cacik is typically strained to make it thicker and creamier.

Tzatziki (Greek: τζατζίκι, tzatzíki, [d͡zaˈd͡zici]), also known as cacık (Turkish pronunciation: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia.

Tzatziki is Greek, no other country can claim the most famous Greek food in the world (it's a few centuries older than Greek Mousaka)!!! The Ottoman Empire, ruled over Greece from the 16th century until World War 1.

Cacik is best enjoyed the day it is made. If you have leftovers, store them in an airtight container in the fridge for up to two days. Note that the longer it is stored the more watery it will get and the cucumbers will lose their crunch.

Cacik has an aroma of wild garlic and other herbs. It is widely produced and consumed in eastern and southeastern parts of Turkey. Therefore it is also produced and consumed other parts of country. Labneh is a traditional dairy product with high nutritional value, unique taste and aroma.

More than any other nation in the Ottoman Empire, the Greeks enjoyed this dish immensely. However, they also experimented with this classic cucumber and yogurt dip until its Indian roots were almost invisible. Tzatziki (derived from the Turkish word cacık) was born.

'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.

Tzatziki Origin

Even the name of the food comes from the Persian word zhazha, which means herb mixture. According to another theory, it derives its name from a Greek version of a very similar Turkish dish – cacık.

Lebne – Yogurt of Turkey.

What is Greek yogurt called in Turkey? ›

But whenever a recipe calls for the thick, sour ingredient, it is referred to as Greek yogurt, which in Turkey is probably closest to “süzme yoğurdu”, which means strained yogurt.

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days. This will depend on how fresh the yogurt was when you made the sauce.

Tzatziki is a sauce made primarily of salted and strained yogurt, cucumber, garlic, lemon juice, and herbs with origins in southeastern Europe and the Middle East.

cacik (plural caciks) A Turkish dish made from yoghurt, salt, olive oil, crushed garlic, chopped cucumber, and mint.

Differences between Mast-O-Khiar and Tzatziki: tzatziki is Greek in origin; mast-o-khiar is Iranian/Persian. tzatziki is made with a thicker (strained), Greek-style yogurt while mast-o-khiar can be made with a thinner, plain yogurt. tzatziki has dill, mast-o-khiar usually has mint.

Tzatziki Origin

Even the name of the food comes from the Persian word zhazha, which means herb mixture. According to another theory, it derives its name from a Greek version of a very similar Turkish dish – cacık.