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Cacık (Cucumber - Yogurt Salad)

Sample Dishes from Turkish Cuisine

Cacık (Cucumber - Yogurt Salad)

Cucumbers3 medium size400 grams
Dill3-4 sprigs10 grams
Yogurt3 ½ cups770 grams
Salt2 teaspoons12 grams
Water1 ¼ cups250 grams
Olive oil2 tablespoons20 grams
Garlic3 cloves9 grams


Wash, peel and coarsly grate the cucumbers. Wash and weed out the dill and chop finely. Whisk the yogurt, add salt, water, garlic and the cucumbers and mix well. Pour the mixture into individual dishes and sprinkle with olive oil and dill.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy99 cal
Protein4.5 g
Fat5.5 g
Carbohydrates8.3 g
Calcium157 mg
Iron0.22 mg
Phosphorus126 mg
Zinc1 mg
Sodium816 mg
Vitamin A 178 iu
Thiamine0.07 mg
Riboflavin0.24 mg
Niacin0.25 mg
Vitamin C9 mg
Cholesterol16 mg


It is a frequently served dish in every region. In winter months it can be prepared with lettuce in spring with romaine lettuce, pennyroyal and purslane. It is served at lunch and dinner as a third course particularly after rice or börek (pastry).