The Turkish cousin of tzatziki — cacik is a cool yoghurt and cucumber dip seasoned with dried mint and a drizzle of olive oil. Thinner and more herb-forward than the Greek version, it offers a refreshing balance to the richness of grilled meats and smoky vegetables. Its simplicity is deceptive; the interplay of fresh lemon, garlic, and a touch of chilli brings a subtle brightness that cuts through heavier flavours without overpowering them.

At its heart, cacik is about clean, whole-food ingredients prepared with care. The yoghurt provides a creamy base, while crisp cucumber adds texture and freshness. Dried mint lends a distinctive aromatic note that elevates the dip beyond the usual, making it a versatile companion for everyday BBQ cooking. Whether served alongside slow-cooked lamb or charred aubergine, cacik refreshes the palate and brings a sense of balance to the plate.

This recipe stays true to the Smoke & Soil ethos — straightforward, seasonal, and rooted in quality ingredients. It requires no fire or smoke itself but complements the smoky, charred flavours that come from cooking over coals or wood. It’s a reminder that BBQ is as much about what you serve alongside your main as the meat itself, and that simple, well-made accompaniments can make all the difference.