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A small bowl of cacık, served with few drops of olive oil and a few pieces of dill.
Cacık (IPA pronunciation: /dʒɑːdʒɨk/) is a Turkish dish of seasoned, diluted yoghurt, eaten throughout the former Ottoman world. In Greece it is called tzatziki. It is served cold in very small bowls usually as a side dish or with ice cubes.
Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac. Among these ingredients, olive oil, lime juice, and sumac are optional. Dill and mint (fresh or dried) may be used alternately. Cacık, when consumed as a meze, is prepared without water but follows the same recipe. Ground paprika may also be added when it is prepared as a meze. As a rarer recipe, when prepared with lettuce or carrots instead of cucumber, it is named kış cacığı (winter cacık).
Similar kind of side dish is prepared in India which is called as Raita. Particularly in state of Maharashtra it is prepared with cucumbers, onions, tomatoes and many times grated carrots. Here only one thing which is not used in its preparation is lime juice. Rest ingredients being the same the major difference in the Indian dish is that the oil is heated, mustard seeds and asafoetida are added and a tadka is given to the consistency of yoghurt and the other vegetables.
[edit] Trivia
Cacık is mentioned in the The Alice B. Toklas Cookbook.[1]
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