Cacık, usually served with kuru fasulye and pilav (known as “best friends” in Turkey), is like a perfect third-wheel on their relationship. It is always served cold and can act like Turkish ayran by making heavy dishes more digestible.
Cacık is a dish that many countries surrounding Turkey also make, but with slight alterations in the name and preparations.
Here are a few examples:
- In Greece, it is called “tzatziki” and is much thicker than the Turkish version. The Greeks achieve this thicker texture by straining the yogurt and salting the cucumbers.
- In the Balkans, it is called “tarator” and involves straining the yogurt then adding walnuts and vegetable oil.
- In Iraq, it is called “jajeek” and is served as a meze to accompany alcoholic drinks.
- In India, it is called “raita” and includes ground cumin and sometimes onions. 
Makes about 2 ½ cups
2 cucumbers, peeled and grated
2 garlic cloves, finely chopped
1 teaspoon salt (6 grams)
2 cups plain yogurt (500 grams)
2-3 stems of mint, finely chopped
3-4 stems of dill, finely chopped
Drizzle on top: 1 tablespoon olive oil
- Combine all ingredients into a bowl.
- Drizzle with olive oil.
- Serve cold.
Tips & Additional Information
You can adjust the consistency of the yogurt to your preferences. If you wish to serve it like a soup, you can beat cold water into the yogurt. If you wish to thicken it more like the Greek version, you can use a cheese-cloth to strain your yogurt.
To make this dish healthier, simply choose a low-fat or fat-free yogurt and omit oil.
To keep cold, add 1-2 ice cubes into the bowl.
 Wikipedia, Cacık