Cacık vs Tzatziki vs Talattouri: The Eastern Mediterranean's Yogurt-Cucumber Dips Compared

Quick answer: All three are yogurt-and-cucumber preparations. Tzatziki (Greek) is a thick dip of strained yogurt with grated cucumber, garlic, olive oil and often dill. Cacık (Turkish) is usually thinner, loosened with water and flavoured with dried mint, and it's eaten with a spoon as a side or cold soup. Talattouri (Cypriot) sits in between, with a strong mint flavour and extra lemon.

Key takeaways

• The word tzatziki comes from Greek, which borrowed it from the Turkish cacık.

• The main difference is texture: tzatziki is thick for dipping, cacık is loose for spooning.

• The typical herbs differ too: dill in Greek tzatziki, dried mint in Turkish cacık, a lot of mint in Cypriot talattouri.

• All three go well with grilled meat, halloumi, fried vegetables and hot summer days.

Cacık vs tzatziki vs talattouri at a glance

Where the names come from

Language shows how these dishes are connected. The English word "tzatziki" comes from Modern Greek τζατζίκι, which was borrowed from the Turkish cacık. An Ottoman cookbook from the 1840s describes cacık simply as "yogurt with cucumber and garlic" (etymology). In Cyprus, Greek Cypriots call their version talattouri, while Turkish Cypriots usually call it cacık, though they make it in the same minty island style.

The dish has no single owner. Yogurt, cucumber and garlic have been combined across the Eastern Mediterranean, the Balkans and the Middle East for centuries, and each kitchen developed its own balance.

Cacık: the refreshing Turkish side

Turkish cacık is often closer to a cold soup than a dip. Yogurt is whisked with cold water until it pours, then mixed with finely chopped cucumber, garlic, salt and dried mint, and finished with olive oil. In summer, some people add ice cubes. It's served in a bowl with a spoon next to pilaf, köfte, mantı or börek, and it cools the palate against spicy food. A thicker version is used as a meze. Try our cacık recipe.

Tzatziki: the Greek dip

Tzatziki depends on thickness. It uses strained yogurt, and the grated cucumber is salted and squeezed so it doesn't water down the dip. Garlic, olive oil, a splash of vinegar and fresh dill make it bold and tangy. It's scooped with bread, spooned into gyros and served with grilled meats.

Talattouri: the Cypriot version

Cypriot talattouri is similar to tzatziki but has a stronger mint flavour and more acidity from lemon. It's usually made with strained yogurt, cucumber, garlic, lemon juice and a generous amount of dried mint, finished with olive oil (example recipe). It appears in almost every meze spread on the island and goes well with şeftali kebabı (sheftalia) and grilled halloumi.

How to make each at home (for 4)

Base for all three

• 500 g yogurt (strained for tzatziki and talattouri, plain for cacık)

• 1 medium cucumber

• 1 to 2 garlic cloves, crushed with a pinch of salt

• 2 tablespoons extra virgin olive oil

Cacık

Finely chop the cucumber. Whisk the plain yogurt with 100 to 200 ml cold water until it pours. Stir in the cucumber, garlic, salt and 1 teaspoon of dried mint. Drizzle with olive oil and serve cold.

Tzatziki

Grate the cucumber, salt it and leave it for 10 minutes, then squeeze out the liquid with your hands or a cloth. Mix it with the strained yogurt, garlic, 1 tablespoon of vinegar or lemon, 1 tablespoon of olive oil and 2 tablespoons of chopped fresh dill. Chill for 30 minutes.

Talattouri

Dice or thinly slice the cucumber. Mix it with the strained yogurt, garlic, the juice of half a lemon and 2 teaspoons of dried mint rubbed between your palms. Finish with olive oil and a pinch of dried oregano.

Close relatives: haydari and atom

Turkish meze tables have other thick yogurt dishes. Haydari is very thick strained yogurt with garlic, dill and mint, sometimes with white cheese. Atom is garlicky strained yogurt topped with dried hot peppers sizzled in butter. It's fiery and very popular. Try our atom meze. For the best texture, make your own thick yogurt with our homemade yogurt guide.

Chef's tip: Crush the garlic with salt into a paste before adding it. It spreads evenly through the yogurt instead of leaving sharp raw bits. Make these dips no more than a few hours ahead, because the garlic gets stronger and the cucumber releases water as they stand.

What to serve them with

• Grills: Turkish kebabs, sheftalia, souvlaki

• Fried vegetables: courgette, aubergine and mücver

• Rice and pastry: pilaf, börek, mantı

• A Cypriot meze table

Storage and food safety

• Keep all three covered in the fridge and eat them within 2 days. Cacık, with its added water, is best the same day.

• If liquid collects on top, stir it back in (or pour it off for tzatziki). That's normal.

• On hot summer tables, don't leave yogurt dips out for more than about 2 hours. Serve small bowls and refill them from the fridge.

• These dips don't freeze well: the yogurt separates and the cucumber goes limp.

Dairy-free versions

Use a thick, unsweetened plant yogurt (coconut or soy "Greek-style" works best), strain it if it's thin and add a little extra lemon for tang. Keep the garlic, cucumber and mint the same. The texture will be slightly different, but with plenty of mint and olive oil it still goes well with grilled vegetables and falafel.

Frequently asked questions

Is cacık the same as tzatziki?

They're closely related but not the same. Tzatziki is a thick dip made with strained yogurt and dill. Cacık is usually thinned with water and flavoured with dried mint, and it's eaten with a spoon.

What is talattouri?

Talattouri is the Cypriot yogurt-cucumber dip. It's similar to tzatziki but has more mint and lemon juice, and it's served as part of a meze spread.

Which came first, cacık or tzatziki?

Combinations of yogurt, cucumber and garlic are very old and widespread, so there's no single origin. Linguistically, the Greek word tzatziki was borrowed from the Turkish cacık.

Why is my tzatziki watery?

Either the cucumber wasn't salted and squeezed, or the yogurt wasn't strained. Grate, salt and squeeze the cucumber, and use thick strained yogurt.

Can I use Greek yogurt for cacık?

Yes. Loosen it with cold water until it pours easily, because Turkish cacık is much thinner than a dip. For a meze-style cacık, use less water.

Sources

• Tzatziki: etymology, cacık and talattouri variants

• My Greek Dish: Talatouri (Cypriot tzatziki with mint)

Written by the House Chef Cyprus editorial team, Cyprus. Last reviewed: September 2026.