Cacik Yogurt Cucumber Dip

Wash and peel the cucumbers. Grate them finely or dice them into very small pieces. Place the grated or diced cucumber in a fine-mesh sieve or a clean kitchen towel, sprinkle with a pinch of salt, and let it sit for 5-10 minutes. Squeeze out as much excess water as possible from the cucumbers; this prevents the cacik from becoming watery.

Peel and finely mince the garlic cloves. Wash and finely chop the fresh dill and mint leaves. The freshness of the herbs is key to authentic cacik flavor.

In a medium mixing bowl, add the strained full-fat plain yogurt. Add the squeezed cucumbers, minced garlic, chopped dill, chopped mint (if using), and salt. Stir gently to combine all the ingredients thoroughly.

Gradually add cold water, starting with 1/4 cup, stirring until you reach your desired consistency. Cacik should be a pourable, yet still creamy, dip. If you prefer a thicker dip, use less water; for a thinner, soup-like consistency, add more.

Stir in 1 tablespoon of extra virgin olive oil. Taste and adjust salt if necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cacik to chill thoroughly. This step is crucial for the best taste.

Before serving, give the cacik a final stir. Ladle it into individual small bowls or a larger serving dish. Drizzle generously with the remaining extra virgin olive oil and sprinkle with red pepper flakes and a few extra sprigs of fresh dill or mint for garnish. Serve immediately.