How to make Restaurant Style Cacik - Turkish Tzatziki

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Prepare cucumbers: use half of an English cucumber or two small salad cucumbers.

Grate cucumbers using a box grater, placing a paper towel underneath to catch excess water.

Squeeze grated cucumbers to remove excess moisture using the paper towel or a fine mesh sieve.

In a mixing bowl, combine grated cucumber with 500 grams of thick Greek or Turkish yogurt.

Add in 4 tablespoons of fresh lemon juice, 1/2 teaspoon of salt, 2 teaspoons of dried mint, and 1 tablespoon of olive oil.

Mince 1 clove of garlic and add it to the mixture.

If using, add 1 tablespoon of freshly minced dill and mix everything together vigorously until well combined.

For the seasoned flatbread, combine 1 teaspoon of pulled bibber, 1/2 teaspoon of oregano, 1/2 teaspoon of sumac, 1/4 teaspoon of paprika, and 1/4 teaspoon of salt in a bowl.

Add 1 tablespoon of vegetable oil to the seasoning mixture and mix until uniform.

Spread the seasoning mixture on half of a Turkish pide bread or two large pita breads.

Transfer the bread to a baking sheet and place under the grill in the oven for 3-5 minutes until the oil is bubbling hot and the topping has dried up.

Remove from the oven, allow to cool, and slice into individual pieces.

Serve the jajik in a bowl with a well in the center, drizzle with olive oil, sprinkle with sumac, and serve alongside the seasoned bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens