Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You’re going to love it!

It costs approximately $9.13 to make this kisir recipe. The recipe makes 6 servings and costs around $1.52 per serving.

What is Turkish Kisir?

Traditional Kisir salad is made up of small bulgur, red pepper paste, tomato paste, and fresh vegetables like cucumbers, onions, and tomatoes. Nothing more, nothing less.

I’ve enjoyed many different versions of kisir, and they all taste lovely. I thought, why not swap out bulgur for healthier quinoa?

By all means, I do not want to undermine the traditional kisir salad. I simply want to eat healthier. But it all comes down to personal preference. Use traditional bulgur or quinoa for a healthier and heartier twist. Honestly, it can be nerve-racking to put a modern twist on something so traditional.

What I Love About Kisir

• Serving versatility: I love this salad because you can serve it as a side or main dish. When I serve it as a main dish, I put it in lettuce leaves.
• Fresh ingredients: The chopped tomatoes, cucumbers, and parsley add a refreshing touch and bright pops of color to the salad.
• Easy to make: This recipe requires minimal prep and cooking time, making it perfect for weeknight meals or light lunches.

Again, I like to make a separate paste that contains the onions, garlic, pastes, and spices. I mix it well before transferring it to the cooked quinoa. Then, I ditch the whisk and use either my hands to massage the quinoa until seasoned well or I use a spoon.

I must say, it’s much more fun to use my hands!

Ingredients and Estimated Cost:

Recipe Cost: $9.13

Per Serving Cost: $1.52

• 1 ½ cups quinoa OR medium size bulgur wheat – $1.92
• 3 cups water – $0.00
• ½ teaspoon kosher salt – $0.01
• 2 Tablespoons pomegranate molasses – $0.32
• 1 Tablespoon tomato paste – $0.20
• 1 Tablespoon red pepper paste – $0.42
• 1 Tablespoons extra virgin olive oil – $0.24
• ½ teaspoon dried oregano – $0.12
• ¼ teaspoon dried garlic powder – $0.02
• ¼ teaspoon kosher salt – $0.01
• Pepper to taste – $0.01
• ½ cup onion – $1.62
• 1 cup tomatoes – $0.72
• 1 cup Persian cucumbers – $1.00
• ½ cup parsley – $0.44
• 10 mint leaves – $2.08

The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2024.

How To Make Kisir

1. Add the cooked and cooled quinoa to a bowl and set it aside. 

1. In a separate mixing bowl, make the kisir paste by adding pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper. 
2. Mix well until a thick paste-like sauce forms.

1. Next, add the paste mixture to the quinoa and mix with your hands or a spoon for 2-3 minutes to ensure every grain is fully coated. 
2. Then, add the parsley and mix to combine.

1. When ready to serve, add the chopped tomatoes and cucumbers and give it a gentle toss. 
2. Serve cold or keep it in the fridge for up to 3 days.

Variations

• Swap out the tomatoes for the sweet red pepper. I understand that not everyone likes tomatoes. In this case, red pepper will give the same look and a nice crunch.
• Use fresh mint or dried mint. Both are delicious in the dish, so use what you have!
• Use red pepper paste or tomato paste. I enjoy the combination of both. However, if you are unable to reach one of them, feel free to double up on one of them.

To Store

This is the perfect make-ahead dish to bring to any gathering. The longer it sits, the better it gets! Remember, do not add the tomatoes and cucumbers until the day of for optimal freshness. Store in an airtight container for up to 3 days.

More Salads

• Thai Cucumber Salad
• Spinach Caprese Salad
• Buckwheat Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

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2.50 from 4 votes

Kisir

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You're going to love it!

Course Salads

Cuisine Turkish-American

Keyword quinoa, salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 234kcal

Author Jillian

Cost $9.13

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 4 cups cooked quinoa or bulgur That's roughly 2 cups of quinoa + 2 cups of water cooked in the instant pot for 10 minutes.
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 2 tbsp extra virgin olive oil
• 1 lemon zest of, juice of
• 1 cup onion (about 1 small onion) finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• ¼ tsp garlic powder or 2 cloves minced fresh garlic
• ¼ tsp kosher salt
• pepper to taste
• ½ cup chopped parsley
• 1 cup tomatoes (about 3-4 Roma tomatoes) seeds and innards removed, small dice
• 1 cup Persian cucumbers (about 3-4 Persian cucumbers) small dice

US Customary – Metric

Instructions

• Add the cooked and cooled quinoa or bulgur to a bowl and set aside. 
• Add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper in a separate mixing bowl. Mix well until a thick paste-like sauce forms.
• Mix really well until a thick paste-like sauce forms.
• Next, add the paste/sauce to the quinoa and massage generously with your hands or a spoon. I like to massage for 2-3 minutes to ensure every grain is fully coated to its full potential.
• Then, add the parsley. Mix and combine.
• When ready to serve, add the chopped tomatoes and cucumbers. Give a gentle toss. 
• Serve cold or keep it in the fridge for up to 3 days. 

Notes

Serve: Serve with a slice of lemon and romaine lettuce leaves or alongside any meal.

How long does quinoa kisir salad last? Store in an air-tight container for up to 3 days.

Do you like spice? Add a diced jalapeno when you add the vegetables. 

Nutrition

Serving: 1.25cup | Calories: 234kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 133mg | Potassium: 431mg | Fiber: 5g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.

It costs approximately $7.66 to make this soup. The soup makes six servings for about $1.27 per serving.

I love cooking with the Instant Pot. For more great recipes made in the Instant Pot, try my Instant Pot Mexican Beef and Instant Pot Spaghetti Squash.

Let me say that I have made this dish many, many times. It’s the best-ever-crowed-pleasing dish. It feeds many, and leftovers are great.

I like to cook the sausage in with the onions and garlic until the onions are translucent and the meat gets nice and crispy ( just a lil’ bit).

This Turkish Soup is filling, nutritious, and comes together easily. I love the wholesome flavors from the blend of spices that soothe the soul on a chilly night.

How To Make Kuru Fasulye

***For complete recipe instructions, see the recipe card below.

1. First, presoak the dried beans overnight.
2. Then, push the saute button on your Instant Pot and add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook them until the onions have softened and the sausage is slightly crispy.
3. Next, add the red pepper paste and oregano to the onion and sausage mixture. Cook for thirty seconds to fry the paste. 
4. Add the beans and water and put the lid on. Turn off the saute button, set the Instant Pot to the soup function, and cook for thirty minutes. 
5. Finally, release the valve when the timer goes off. Ladle the soup into bowls and garnish with parsley and red pepper flakes. 

Recipe Variations

• Make it vegan by simply omitting the sausage.
• If you are unable to find Turkish Sucuk sausage, feel free to use Chorizo, vegan Chorizo, Valencian sausage, Linguíça, or nothing at all.
• I used water in this recipe, but feel free to use any low-sodium broth of your choice. When doing so, cut the recommended salt in the recipe card in half. In other words, instead of adding 1 tsp of kosher salt, add ½ tsp.

Recipe FAQs

More Soups and Stews

• Mediterranean Lamb Stew
• Farro Soup
• Creamy Pumpkin Lentil Soup
• Best Nourishing Chicken Soup with quinoa
• Healthy Chicken Vegetable Soup

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4.72 from 7 votes

Instant Pot Kuru Fasulye (Turkish Stew)

Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.

Course Main Dish

Cuisine Turkish

Keyword instant pot, stew, Turkish

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 273kcal

Author Jillian

Cost $7.66

Equipment

• instant pot
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Liquid measuring cup

Ingredients

• 6 cups dried beans that were soaked overnight about ¾ of a 16 oz bag of dried beans
• 2 tbsp olive oil
• ¾ cup small dice spicy turkish sausage about 4 oz
• ¾ cup red onion small dice (about 1 small onion)
• 3 cloves of garlic finely chopped
• 1 tsp dried oregano
• 2 tbsp heaping of red pepper paste
• 1 tsp kosher salt reduce to ½ tsp if using low-sodium broth
• 4 cups of water or low-sodium broth of choice

FOR SERVING:

• chopped fresh parsley optional
• red pepper flakes optional

US Customary – Metric

Instructions

• Presoak the dried beans overnight. Set aside. 
• Push the saute button on your instant pot. Add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook until the onions have softened and the sausage gets a little crispy. 
• Next, add the red pepper paste, and oregano to the onion and sausage mixture. Cook for about 30 seconds or so to fry the paste. The oil and everything in it will turn a deep red color at this point. 
• When ready, add in the white beans, water (or low-sodium broth), and put the lid on. Turn off the saute button and set the instant pot to the soup/stew button or cook for 30-minutes. 
• When the timer goes off, turn the steam release valve to release the build-up steam. Open the pot and generously ladle the desired amount of stew into your favorite bowl. 
• Garnish with chopped fresh parsley and red pepper flakes (both optional).
• Enjoy!

Nutrition

Serving: 2cups | Calories: 273kcal | Carbohydrates: 31g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 962mg | Potassium: 129mg | Fiber: 9g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

This Creamy Zucchini Yogurt is made with sautéed zucchini, mint, and the perfect amount of garlic. Serve it alongside any of your favorite Mediterranean meals.

This yogurt costs around $2.17 to make four servings. The price per serving is about $0.54.

For more delicious yogurt recipes, try my Greek Yogurt Sauce and my Cacik-Turkish Cucumber Yogurt Sauce.

This yogurt is beyond delicious. It is the perfect side dish for meats and veggies with the right amounts of garlic, zucchini, and mint. This yogurt is flavorful and creamy and comes together in just a few minutes. 

Garlicky Zucchini Yogurt Ingredients

Nevertheless, here are the main ingredients you will need. This does not include garnishes, salt, and pepper.

How to Serve Garlicky Zucchini Yogurt

Serve the zucchini yogurt as a side dish. However, there are endless ways to enjoy it.

• Dollop on top of gyros.
• Smear it on sandwiches.
• Eat it with a big bowl of buttery rice or quinoa.
• Dip thick pita wedges into it.

I am so excited for you to try this recipe! ♡

By the way, this time around, I made juicy chicken meatballs as the dipping vehicles. These were quite fun to eat.

More Mediterranean Recipes You Will Love

• Roasted Dill Potatoes with Greek Yogurt Sauce
• Lahmacun Recipe (Baked!)
• Smokey Roasted Eggplant Dip Recipe
• Easy Hummus Recipe

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 7 votes

Garlicky Zucchini Yogurt

This Creamy Zucchini Yogurt is made with sautéed zucchini, mint, and the perfect amount of garlic. Serve it alongside any of your favorite Mediterranean meals.

Course Sides

Cuisine American-Turkish

Keyword gluten-free, vegetarian, yogurt

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 108kcal

Author Jillian

Cost $2.17

Equipment

• Skillet
• grater
• Measuring cups and spoons
• mixing spoon
• Mixing bowl
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup shredded zucchini skin on (about one medium zucchini)
• 1 clove of garlic minced or 1/2 tsp garlic powder
• 10 mint leaves finely chopped, or 1/2 tsp dried mint
• 1 tsp sea salt divided*
• ¼ tsp coarse black pepper
• 1 cup yogurt whole milk
• A squeeze of lemon juice optional

US Customary – Metric

Instructions

• Heat a nonstick skillet over medium-high heat. Once heated, drizzle in the olive, add the zucchini, garlic, mint, salt, and pepper. Sautee until the zucchini has softened and has become translucent. 
• When ready, transfer the mixture to a mixing bowl. Next, add the yogurt, lemon juice (if using), and the other half of sea salt. Give a generous mix. 
• Enjoy right away or chill until ready to serve.

Notes

• Sea salt: half the sea salt will go in with the zucchini while sauteeing and the other half will be added after combining the zucchini and yogurt together. 
• How long does this zucchini yogurt last? Store in an air-tight container for up to three days. 

Nutrition

Serving: 0.5cup | Calories: 108kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 613mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This lahmacun recipe is a family favorite. It’s rolled-out thin dough topped with perfectly seasoned minced meat, generous amounts of garlic, onions, and finely diced sweet red peppers.

Lahmacun is like a thin and crispy pizza that is topped with peppers and onions in a deliciously spiced meat mixture. It works well for lunch or a quick dinner. You can even slice it up to serve as an appetizer to a crowd.

You do not need any special equipment to make this recipe. You only need a glass bowl, a rolling pin, and a nonstick baking sheet pan. Simple enough, let’s get started.

Lahmacun pronounced [lah-ma-june] can be found all over Turkey. There are different varieties like sarimsakli lahmacun ( with garlic), soğanlı lahmacun (with onions), kemeli Lahmacun (with truffle), and zeytinli lahmacun ( with olives).

All are great, I was aiming for more of an Antep-style lahmacun here. Some know it as Turkish pizza though the method of making it is entirely different.

Ingredients and Estimated Costs

Recipe Cost: $5.87

Per Serving Cost: $0.98

Here are all the ingredients you need to make this recipe, including estimated costs.

• All-purpose flour (2 cups – $0.26)
• Kosher salt (2 teaspoons – $0.02)
• Cane sugar (1 ½ teaspoons – $0.02)
• instant yeast (2 teaspoons – $0.45)
• Water (1 ⅔ cup – $0.00)
• Ground beef (½ pound – $2.08)
• Red bell pepper (⅓ cup – $0.83)
• Onion (½ cup – $0.16)
• Parsley (⅓ cup – $0.11)
• Garlic (2 cloves – $0.10)
• Dried oregano (1 teaspoon – $0.66)
• Dried mint (½ teaspoon – $0.22)
• Cumin (1 teaspoon – $0.44)
• Black pepper (¼ teaspoon – $0.02)
• Turkish red pepper paste (2 Tablespoons – $0.50)

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2025.

How to Make Simple Lahmacun Dough

1. Add all of the dry ingredients into a large mixing bowl. Whisk to combine. 
2. Add the water and fold and mix until a ball of dough forms. Transfer the dough onto a flat surface dusted with all-purpose flour. Dust the top of the dough. Knead with your palms for five minutes straight, adding flour to the surface and to the dough as needed to prevent sticking.
   
3. Move the dough back into the same bowl you started with and cover the bowl with a kitchen towel or plastic wrap. 
4. Allow the dough to rest and proof for one hour or until it doubles in size.
   
5. Transfer the risen dough to a floured surface. Cut the dough into six even pieces. 
6. Shape each piece into a circle as best you can. With a rolling pin, create a thin circular shape. Add additional flour to the surface, your hands, and the rolling pin when necessary.
   

As you can see in the picture below, the dough is thin enough so you can see the shape of my hand. If the dough is rolled too thick, your lahmacun will be too thick and puffy for traditional lahmacun.

However, if your dough is rolled too thin, it will burn in the high-heat oven and will be undesirably crunchy.

How To Make Lahmacun

1. In a large bowl, add all of the ingredients for the meat mixture. Mix well with YOUR HANDS for 5 minutes straight. You know the mixture is ready once it starts to perfume with oniony, garlicky goodness. Chill until ready to use. 
2. Transfer the rolled-out dough to a rimmed nonstick baking sheet. Spread the dough evenly on the pan. Do not use parchment paper; it will burn. Add 4 tbsp of the meat mixture to the top. 
3. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. 
   
4. Transfer the lahmacun into a preheated 500 °F oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. 
5. Once baked, transfer to a heat-safe serving tray. Repeat each step until you have finished making all six lahmacuns. Garnish with fresh parsley, pickled red onion, and lemon wedges (all optional). Serve.
   

Tips For Making Lahmacun Minced Meat Topping

Fine-dice all of the vegetables. In this case, you will fine-dice the red peppers, onion, mince the garlic, and finely chop the parsley. Aim for tiny, tiny pieces of everything. The tinier, the better.

Massage the meat. Once all of the spices and vegetables are added to the meat mixture, massage and mix with your hands for at least five minutes. This is very important.

Spread out the meat mixture with your fingertips evenly. Take your time. Take the mixture to the edge. This is not a pizza. There is no need to leave room for a crust.

I like to wet the ends of the dough with meat juices to prevent dried-out and off-white colored edges. Get every nook and cranny. Try to prevent any meatless areas in the center. Sometimes pressing with your palms can help.

How To Serve Lahmacun

Add pickled red onion and fresh parsley as garnishes or you can make an onion and parsley salad as a topping. To make an onion parsley salad, simply about 1 thinly sliced medium-sized onion, ½ cup (loosely packed) of plucked parsley leaves, 1 tsp sumac, a pinch of salt, pepper, and a squeeze of lemon juice. Toss to combine. Enjoy immediately.

While you can eat your lahmacun as you wish, squeezing lemon on all over and adding onion-parsley salad—then folding it into a wrap can be one of the best ways to enjoy it.

More Mediterranean Recipes You Will Love

• Creamy Crimini Tuscan Chicken with Kale (without cream)
• Smokey Roasted Eggplant Dip with Tahini
• Marinated tomatoes over Seasoned Greek Yogurt

Did you make this recipe? Don’t forget to leave a comment below and an honest rating.

Print Pin

5 from 11 votes

Lahmacun Recipe

Thin-crust lahmacun recipe with perfectly seasoned minced meat with generous amounts of garlic, onions, fine diced sweet red peppers, and baked until crispy around the edges.

Course Main Dish

Cuisine Turkish

Keyword dough, healthy, lahmacun

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Calories 283kcal

Author Jillian

Cost $5.87

Equipment

• meausuring cups and spoons
• Liquid measuring cup
• Mixing bowl
• Wooden mixing spoon
• pastry cutter
• Baking sheet
• Rolling Pin

Ingredients

For the dough

• 2 cups of all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp cane sugar
• 2 tsp dried instant yeast
• 1 cup of lukewarm water

For the meat mixture

• ½ pound ground beef or lamb
• ⅓ cup small-diced red bell pepper packed
• ½ cup small-diced onion lightly packed
• ⅓ cup finely chopped parsley lightly packed
• 2 cloves garlic finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• 1 tsp cumin
• ½ tsp kosher salt do not use iodized
• ¼ tsp ground black pepper
• 2 tbsp Turkish red pepper paste scraped and leveled
• ⅔ cup of water
• ½ tsp kosher salt

US Customary – Metric

Instructions

MAKE THE DOUGH

• In a large mixing bowl, add the flour, salt, sugar, and yeast. Mix well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms. When ready, transfer the dough to a floured hard surface. Dust addition flour on top of the dough, and on your hands. Knead for five-minutes straight.
• When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size. While that is rising, let’s make the seasoned meat mixture. 

SEASONED MEAT MIXTURE

• In a large bowl, add all of the ingredients. Mix well with YOUR HANDS for 5-minutes straight. You know the mixture is ready once it starts to perfume oniony, garlicky, goodness. Set aside until you are ready to work with your dough.

PUTTING IT ALL TOGETHER

• Preheat the oven to 500 °F
• Get the proofed dough and cut it into 6 even pieces. Flour a hard surface. You will work with one piece of dough at a time. Flour your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly. Be patient. I like to roll the edges flat as well. Once again, this is not a pizza, there is no need to make the edges puffy. 
• Now that the lahmacun shape is created, dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper. It will burn.
• Next, add 4 tbsp of the meat mixture to the top. Spread out the mixture with your fingertips. Do not press hard. Do not create holes. I like to bring the mixture to the edges. I even wet the spot with meat juices where the meat can’t reach. This will create nice golden edges. 
• Transfer the lahmacun into the preheated oven and cook for 6-8 minutes. Do not open the oven once it’s in there. Turn on your oven light and have a peek there. 
• Once baked, transfer to a heat-safe serving tray. I used my pizza stone or use another nonstick baking sheet. 
• Repeat each step until you have finished making all six lahmacuns.

TO SERVE

• Serve with onion salad, additional sprigs of parsley, and lemon wedges. 

Notes

Do you have a dark nonstick baking sheet? If so, reduce the oven to 475 °F

Is the dough too sticky to handle? Add more flour as needed.

Do I have to let the dough rest? Yes.

• This recipe contains halal beef.
• You can use ground beef or lamb as a part of the meat mixture.

Nutrition

Serving: 1lahmacun | Calories: 283kcal | Carbohydrates: 39g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 811mg | Potassium: 276mg | Fiber: 3g | Sugar: 3g | Vitamin A: 566IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 3mg

Lahmacun – Turkish Pizza FAQ’s

More Turkish Recipes

• Cucumber Yogurt Sauce
• Quinoa Kisir Salad
• Instant Pot Turkish White Bean Stew
• Turkish Kisir Salad

Posh Plate - Healthy Feel-Good Recipes

Cacik is a Turkish cucumber yogurt side dish or sauce made from roughly chopped cucumbers, fresh lemon juice, and mint. It pairs well with kabobs, chicken, and bean dishes. Slather this condiment on buttery rice or even a hunk of juicy meat.

This recipe makes 3 cups of sauce which will serve about 12 people for about $3.37. That’s just $0.28 per serving. 

I recommend this Quinoa Kisir Salad, this Lahmacun Recipe, and this Instant Pot Turkish White Bean Stew for more Healthy Turkish recipes.

I probably make this cacik recipe once a week. It gets devoured immediately—followed by a nagging of when I will make some more again. The crisis!

In Turkish cuisine, plain yogurt is a staple. It is served cold and typically eaten before or during the meal instead of a salad. Serve it alongside some grilled meat for the perfect dinner!

Ingredients and Cost

• 2 cups whole milk plain yogurt – $0.92
• 4-5 Persian cucumbers – $2.00
• 2 Tablespoons lemon juice – $0.08
• 1 Tablespoon lemon zest – $0.04
• 1 teaspoon kosher salt – $0.02
• ¼ cup fresh mint – $0.28
• 1 teaspoon garlic – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Tips For Making Cacik – Cucumber Yogurt Sauce:

There is no cooking required—just a lil chopping and dolloping.

1.) First, chop the cucumber(s). There is no need to shred the cucumbers with a cheese grater as we are not making tzatziki). Lastly, I like to use Persian or English cucumbers. If you can only find the American ones, remove the skin and the seeds.

2.) Secondly, finely chop the mint as small as you can.

3.) Thirdly, zest and juice the lemon.

4.) Fourthly, I like to add the zest, lemon juice, mint, kosher salt, and pepper to the finely chopped cucumbers before adding the yogurt. This will help to really season those cucumbers well and help dissolve the salt.

Lastly, add the plain whole milk yogurt and mix very well.

Watch how to make cucumber yogurt sauce (cacik) in the recipe card below.

Storage Tips

SERVE: This is best served immediately. Or you can chill the Cacik until ready to serve.

STORE: Cover and chill for up to 24 hours. Pour off any excess liquid and stir before serving.

FREEZE: Because of the yogurt, this recipe does not freeze well so I do not recommend freezing it.

Cook’s Tools

• Mixing bowls
• Wooden mixing spoon
• Measuring spoons
• Chef’s knife
• Cutting board
• Zester
• Liquid measuring cup

Recipe FAQs

More Turkish Recipes

• Instant Pot Turkish White Bean Stew | Kuru Fasulye
• The Best Ever Vegan Turkish Kisir Salad (vegan)
• Cold Brew Turkish Coffee
• Lahmacun Recipe (Baked!)

Print Pin

5 from 7 votes

Cacik – Turkish Cucumber Yogurt Sauce

Cacik is a Turkish cucumber yogurt sauce or side dish made from roughly chopped cucumbers, fresh lemon juice, and mint.

Course Sides

Cuisine Turkish

Keyword cucumber, sauce, yogurt

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 people

Calories 31kcal

Author Jillian

Cost $3.37

Equipment

• mixing bowls
• Wooden mixing spoon
• Measuring spoons
• Chef’s knife
• Cutting board
• Zester
• Liquid measuring cup

Ingredients

• 2 cups whole milk plain yogurt
• 4-5 Persian cucumber finely diced (peeling skin, optional)
• 1 lemon juiced about 2 tbsp
• 1 lemon zested about 1 tbsp
• 1 tsp kosher salt
• ¼ cup freshly chopped mint
• 1 tsp chopped garlic

US Customary – Metric

Instructions

• Add the chopped cucumber into a large bowl.
  4-5 Persian cucumber
• Add the zest of the lemon, juice of the lemon, garlic, mint, and salt. Mix to combine.
  1 lemon juiced, 1 lemon zested, 1 tsp kosher salt, 1 tsp chopped garlic, ¼ cup freshly chopped mint
• Add the yogurt,  stir, and fold until all of the ingredients are well incorporated.
  2 cups whole milk plain yogurt
• Enjoy right away.

Video

Notes

• This makes 3 cups of sauce. 
• The smaller the cucumber is chopped, the better.
• If you don’t like garlic, simply omit it.
• Use lime if you don’t have a lemon.
• Iodized salt is saltier than kosher, so adjust the seasonings accordingly.

Nutrition

Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 213mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes