Cacık (Yoğurtlu Salatalık Mezesi) — Chilled Turkish Yogurt, Cucumber & Mint Dip

• 500 gstrained yogurt (Greek-style, 10% fat) (Use thick, unsweetened yogurt for authentic body.)
• 250 gcucumber (About 1 large cucumber; peel if waxed.)
• 6 ggarlic (About 2 small cloves, finely grated.)
• 10 gfresh dill (Finely chopped.)
• 6 gfresh mint leaves (Finely chopped, plus a few leaves for garnish if desired.)
• 15 mlextra-virgin olive oil (About 1 tbsp.)
• 15 mllemon juice (About 1 tbsp, freshly squeezed.)
• 4 gfine sea salt (About 3/4 tsp.)
• 1 gground black pepper (About 1/2 tsp.)
• 120 mlcold water (Adjust for dip vs. soup consistency.)
• 1 gAleppo pepper (pul biber) (About 1/2 tsp.)

Instructions

1. 1

   Prepare the cucumber so it stays crisp and the cacık doesn’t turn watery. Grate the cucumber on the large holes of a box grater, then squeeze firmly in your hands (or in a clean towel) to remove excess liquid.

2. 2

   Build the yogurt base in a mixing bowl. Add the strained yogurt, grated garlic, salt, black pepper, lemon juice, and olive oil, then whisk for 30–45 seconds until smooth and slightly aerated.

3. 3

   Fold in the cucumber and herbs without overmixing. Add the squeezed cucumber, chopped dill, and chopped mint, then stir gently until evenly distributed and the yogurt remains thick.

4. 4

   Thin to your preferred style and chill for the best flavor. Whisk in 120 ml cold water for a spoonable meze, or add 60 ml less for a thicker dip; then cover and refrigerate for 20 minutes so the garlic and herbs perfume the yogurt.

5. 5

   Finish and serve cold with a clean, bright garnish. Spoon into a shallow bowl, drizzle with a few drops of olive oil from the measured amount if you reserved it, and sprinkle the Aleppo pepper on top before serving.