Yogurt with cucumber and mint (Tzatzıkı / Cacık) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 107) by Yasmin Khan

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Accompaniments: Adana kebabs; Classic Turkish meatballs (Kuru köfte)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for mint.

  • ellwell on March 19, 2024

    This was a great version of tzatziki sauce. Definitely will make it again.

  • jenburkholder on May 30, 2022

    Like everyone else says, a great version of tzatziki, the dried mint adds a nice aroma.

  • bernalgirl on May 28, 2022

    As others noted, this is a very nice version, I also liked the layered flavors of the dried and fresh mint.

  • rmardel on May 14, 2022

    Excellent version of Tzatsiki. I only tend to keep plain yogurt but I drained it while the cucumbers also drained, perhaps longer than necessary as the resulting yogurt was thicker than a traditional Greek yogurt. It worked very nicely. I like the layering of flavor created by using both fresh and dried mint, something I had not previously bothered with.

  • TrishaCP on November 01, 2021

    Good version of cacik. I used dill and plain yogurt instead of Greek yogurt since that is what I had on hand. Served with the Adana kebab recipe.

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