How to make proper cacik

Cacik is one of the simplest things on our menu and one of the most useful things you can make at home. It's a cold, garlicky yoghurt and cucumber dip, closely related to Greek tzatziki, and it's the perfect cooling partner to anything that has just come off the charcoal grill.

What you'll need

• 500g thick natural or Greek-style yoghurt
• 1 cucumber, grated and squeezed of excess water
• 1 to 2 cloves garlic, crushed
• 1 tbsp olive oil, plus extra to serve
• A small handful of fresh mint or dill, finely chopped
• Salt to taste

Method

Grate the cucumber, then squeeze it firmly in a clean tea towel or through a sieve to remove as much water as you can. This step matters: skip it and your cacik will be watery by the time it reaches the table.

Stir the drained cucumber, garlic, olive oil and herbs through the yoghurt. Season with salt, taste, and adjust the garlic to your liking. Chill for at least 30 minutes before serving so the flavours come together.

Serving suggestions

Spoon it alongside Adana or lahmacun, use it to cool down a spicy grill, or simply scoop it up with warm flatbread. Cacik is on our Cold Starters menu every day, made fresh, whenever you would rather leave the grating to us.