Yoghurt and Cucumber Dip (Kuru Cacık)

Hi friends! Today I’m sharing one of my all-time favorite dips from Cyprus Kuru Cacık! It’s a thick and creamy yoghurt and cucumber dip that’s packed with flavor. “Kuru” means dry in Turkish, which is why this dip is thicker than regular cacık or tzatziki. It’s perfect with warm bread, especially çörek, which is a soft, seeded Cypriot bread.

This is something you’ll often find at weddings, meyhanes (restaurants with small plates), and big parties in Turkish Cypriot culture. I love how fresh and simple it is. Just a few good ingredients, a bit of patience, and you’ll have the dreamiest dip to share with family or friends.

Method

Straining the Yoghurt

Start by preparing your yoghurt. This is the most important part because it gives the dip that thick and creamy texture. Place a sieve or fine strainer over a medium-sized bowl. Then, line the sieve with either a muslin cloth or two thick layers of paper towel. Spoon the yoghurt into the lined sieve and gently spread it out. Cover the top loosely with another piece of paper towel to keep it clean in the fridge. Let the yoghurt sit and strain in the fridge for 12 hours. During this time, the extra water (called whey) will drip into the bowl, leaving the yoghurt rich and firm.

Preparing the Cucumbers

While the yoghurt is straining or just before you’re ready to mix wash your cucumbers and pat them dry. If you’re using Middle Eastern or Crooks cucumbers, use about three medium ones. If you’re using an English cucumber, half of a large one will do. Slice the cucumbers in half lengthwise, then use a small spoon to scrape out the soft, watery seeds. This step keeps the dip from getting too wet. After that, dice the cucumber into very tiny cubes. The smaller, the better! This helps the dip stay thick and gives it a nice texture.

Mixing Everything Together

Once your yoghurt is ready and your cucumbers are finely chopped, it’s time to mix! Spoon the thick yogurt into a clean mixing bowl. Add the diced cucumber, 1 tablespoon of dried mint, 1 teaspoon of lemon juice, 1 teaspoon of extra virgin olive oil, and 1 teaspoon of finely grated garlic. Stir everything together very well. Make sure all the flavors mix evenly so every bite tastes just right.

Serving and Garnishing

Now it’s time to make your dip look as good as it tastes. Spoon the finished mixture into a serving bowl and smooth out the top. Drizzle a little extra olive oil over the surface. Then sprinkle a pinch more dried mint on top. Finally, add 2 or 3 black olives in the middle for a traditional garnish. Your dip is ready to serve! It tastes best when served cold, right from the fridge.

Necessary Tools

• Sieve or fine strainer
• Muslin cloth or thick paper towels
• Medium bowl
• Small spoon or spatula
• Sharp knife and cutting board
• Grater (for the garlic)

Serving Suggestions

• Scoop it up with warm Cypriot çörek or pita bread.
• Serve it with grilled meats or roasted veggies.
• Add it as a cool, creamy side for spicy dishes.
• Great in lunchboxes with crackers and sliced carrots!

Fun Fact

In Cyprus, this dip is often served before the rest of the food arrives at weddings or meyhane dinners. It’s like a tasty little welcome that says, “Let’s start the meal!”

Conclusion

This yoghurt and cucumber dip isn’t just simple it’s super fresh, cool, and creamy. It brings a little piece of Cyprus to your table. Whether you’re serving it as a snack or alongside a big meal, Kuru Cacık is always a hit. Give it a try and let your taste buds take a trip to the Mediterranean!