Turkish Yogurt, Garlic and Cucumber Dip Recipe
A refreshing dip made from thick yogurt, grated cucumber and garlic, served well chilled. In Turkey it often appears on the table alongside other small bowls of meze and is perfect for mellowing spicy grilled dishes. The flavor is similar to Greek tzatziki, but it tends to be a bit thicker and more garlicky.
This simple Turkish-style dip combines the freshness of cucumber with the richness of thick yogurt and a bold hit of garlic, making it both cooling and full of character. It works equally well as a light appetizer, a sauce for grilled dishes, or a flavorful spread for bread.
Chef's tips
Always squeeze the cucumber very thoroughly—this is the key to a thick, creamy texture that won’t turn watery in the fridge. Adjust the amount of garlic to your taste and to the rest of the menu: use more for a meze spread, and a bit less if you’re serving it alongside other garlicky dishes.
How to serve
Serve in a shallow bowl, drizzled with good olive oil and sprinkled with a little extra dill or mint. Offer warm pita or flatbreads, grilled vegetables, kebabs, kofta or simple roasted chicken. It also makes a great sandwich spread or a topping for baked potatoes.
Ingredients
- Greek yogurt thick, plain - 400 g
- cucumber long, fresh - 1 piece
- garlic or more, if you like a pronounced flavor - 2 cloves
- olive oil plus a little to drizzle on top - 1 tablespoon
- salt or to taste - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- fresh dill finely chopped, optional - 1 tablespoon
- fresh mint finely chopped, optional - 1 tablespoon
Preparation
- Wash the cucumber; if the skin is tough, peel it partially or completely. Grate the cucumber on the coarse side of a grater into a bowl.
- Add a pinch of salt to the cucumber, mix and set aside for 5–10 minutes to release its juices. Then squeeze it thoroughly in your hands or through a sieve so the dip doesn’t turn watery.
- Very finely chop the garlic or press it through a garlic press.
- Put the yogurt into a bowl, add the squeezed cucumber, garlic, olive oil, salt, pepper and the chopped dill and mint, if using.
- Mix thoroughly, taste, and if needed season with extra salt or garlic.
- Transfer the dip to a small bowl, drizzle with a little olive oil on top and chill in the fridge for at least 20–30 minutes so the flavors can meld.
Storage
Pasta z czasem może puścić trochę wody z ogórka, więc przed podaniem zamieszaj ją łyżką. Przechowuj pod przykryciem, aby nie chłonęła zapachów z lodówki.
