Cacik Recipe Turkish Yogurt and Cucumber (2024)

FAQs

What is the Turkish version of tzatziki? ›

Cacik (Turkish cucumber and yogurt dip) is a classic side dish, closely related to tzatziki and other yogurt dips from the Eastern Mediterranean. This refreshing and delicious dip pairs perfectly with rice dishes and grilled meats and vegetables. And it comes together in under 15 minutes!

'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.

The word "tzatziki" appeared in English around the mid-20th century as a loanword from Modern Greek (τζατζίκι), which in turn comes from the Turkish word "cacık". The root is likely related to several words in Western Asian languages.

Everyone seems to have their favorite kind of Anatolian yogurt, with some Turkish people preferring buffalo milk yogurt because of its rich content of fat, it's thick texture, and the flavorful kaymak present on the top of the mixture.

They both contain essentially the same (or at least very similar) ingredients, and both vary slightly regionally, so I'd be hard-pressed to say for definite which was which from any given region or restaurant! The main difference is that Turkish cacik is slightly thinner than Greek tzatziki.

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.

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.

Etymology. The word tzatziki entered English dictionaries in the mid-20th century through Greek, itself a loanword from the Turkish cacık. There are connections to the Armenian word “cacıχ”, but that might derive from the Turkish as well.

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.

Do Egyptians eat tzatziki? ›

Unlike the more familiar Turkish style, in Egypt, spices such as cumin and paprika are added. The kebab is served in baladi bread, with a salad and tahini, baba ganoush, or tzatziki. A very popular street food, you will also find them on restaurant menus, where they are more likely to be served with rice.

Tzatziki, while being a ridiculously fun word to say and a very good name for a dog if you are in need of one, is a classic Greek condiment made of thick yogurt, grated cucumber, garlic, lemon or vinegar, and fresh herbs like dill or mint or thyme, and sometimes olive oil.

Greek yoghurt is made in Greece and Turkish yoghurt is made in Turkey. That's it. Yoghurt is yoghurt. Now, I realise that there is a product sold as “Greek yoghurt” in English-speaking countries, this is what is called “süzme yoğurt” (strained yoghurt) in Turkey and it's the exact same thing.

Etymology and spelling

The word for yogurt is derived from the Ottoman Turkish: یوغورت, romanized: yoğurt, and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".

A staple in Greek and Turkish cuisine, tzatziki is a sauce or dip made with Greek-style yoghurt, cool cucumber, punchy garlic, zingy lemon and fresh herbs.

Lebne is made by placing yogurt in a fine strainer or cheesecloth for a while so that all the whey runs out. The texture you get is like that of cream cheese, and this is often mistaken to be a curd cheese – though it is actually made from yogurt. The straining process gives you what is commonly called Greek yogurt.

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.

Chobani was founded in 2005 by the Turkish Kurd and businessman Hamdi Ulukaya. He chose the name Chobani as a variation of the Turkish word çoban, "shepherd".