Tzatzkiki. Photography: mor shani, unsplash
Tzatzkiki. Photography: mor shani, unsplash


Tzatziki - or cacik in Turkish - is perhaps the most popular Aegean meze. It can be served diluted, as a cold soup, or as a thick side dish

My mother used to serve tzatziki in a simple and wonderful version: small cubes of cucumbers, mixed in yogurt with garlic and salt – they called it Tnuva Danube back then (today it is called Greek yogurt). I also add to the cacik – sorry, tzatziki! – dried mint, as they do in Turkish cuisine, and isot, which is also called Urfa Biber pepper – Turkish paprika with a slightly smokey taste. In Turkey it is customary to peel the cucumbers before cutting, I prefer them unpeeled, as the Greeks do.

Ingredients for Tzatziki

  • 1.1 lbs (500 grams) natural yogurt 10% Greek
  • 5-6 cucumbers as thin, hard and crunchy as possible
  • 2 garlic cloves finely chopped
  • 2-3 tablespoons dill chopped
  • 2-3 tablespoons dried mint (optional)
  • 1 tablespoon coarse salt

To serve:

  • 1 teaspoon isot or Urfa Biber pepper (can be replaced with Moroccan sweet paprika)
  • 3 tablespoons olive oil
  • 1 teaspoon dried mint


  • 1. Cut the cucumbers lengthwise. Finely chop vertically and place in a large mixing bowl. Add the rest of the ingredients and mix well. Place in a serving bowl, cover and refrigerate for 30 minutes to an hour (optional).

  • 2. Serving: Pour olive oil over the mixture and sprinkle with dried mint and isot. Serve immediately.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.