Cucumber with Yoghurt


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

I like the casual generosity of cacık, which can appear as a meze, to be eaten with bread, or as a side-dish with, say, grilled meat – or be diluted to make a refreshing cold summer soup.


  • cucumber 1, peeled and seeded
  • salt 1 tsp
  • garlic yoghurt sauce 200 ml/½ pint
  • dill or mint small bunch, chopped


  • Grate the cucumber into a colander, set the colander on a plate, and sprinkle the cucumber with a teaspoonful of salt. Leave it to drain its liquid for a few hours, or overnight, under a plate as a weight. Give it another squeeze and mix it with the yoghurt sauce and a splash of olive oil. Garnish with the fresh herbs.