Cucumber with Mint Yogurt



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A refreshing and versatile dish, cacık can be served as a salad or as a cold soup. Its most traditional role is as an accompaniment to meat courses, when it is served in small individual bowls and eaten with a spoon in between mouthfuls of meat. The cucumber can be diced or sliced and the yogurt is often flavoured with dried mint instead of fresh.


  • 1 cucumber, finely sliced and salted for 5 minutes (to drain the excess water)
  • ½ pint/300 ml thick yogurt
  • 2-3 cloves garlic, crushed with salt
  • small bunch of fresh mint leaves, finely chopped
  • salt and freshly ground black pepper
  • a few ice cubes


  • Beat the yogurt with the garlic. Season with salt and pepper and stir in the mint. Rinse the cucumber and add it to the yogurt. Serve as a salad.
  • To accompany meat dishes or to serve as a cold soup, thin the y ogurt with a little water to get the consistency you require, or chill it with the ice cubes.