Cacik Yogurt Cucumber Dip

Peel the cucumbers and either grate them using a coarse grater or finely dice them. Place the grated or diced cucumber in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess water, then firmly squeeze out as much liquid as possible. This prevents the cacik from becoming watery.

While the cucumbers are draining, peel and finely mince the garlic cloves. Wash and finely chop the fresh dill and mint leaves. Ensure all herbs are very finely chopped to distribute their flavor evenly.

In a medium-sized mixing bowl, add the thick plain yogurt. Stir in the minced garlic until well combined. The garlic flavor will infuse into the yogurt.

Add the squeezed cucumbers, chopped dill, and chopped mint to the yogurt and garlic mixture. Gently fold all the ingredients together until they are evenly distributed throughout the yogurt.

Stir in 1 tablespoon of olive oil and the remaining salt. If you prefer a thinner consistency, gradually add cold water, one tablespoon at a time, until it reaches your desired texture. Taste and adjust salt if necessary.

Transfer the cacik to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with a few fresh mint leaves or a sprig of dill. For best flavor, cover and chill in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.