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A refreshing mezze made with yogurt, cucumber, garlic, and herbs.
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Kavuç taratir (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 6.1 g of carbs, 3.1 g of protein, 3 g of fat and 1.2 g of fiber. Its 0.2 mg of B2 covers 12% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
66
KCAL / 120G
Carbs
6.1g
· 2% DV
Protein
3.1g
· 6% DV
Fat
3g
· 4% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 19% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.8 g | 9% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 1.2 g | 4% |
| Protein | 3.1 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 66 kcal |
| 2 tablespoon (chopped) | 30 g | 17 kcal |
| 1 serving (mini) | 40 g | 22 kcal |
| 1 serving (small) | 60 g | 33 kcal |
| 100 g | 100 g | 55 kcal |
| 1 piece (whole) | 100 g | 55 kcal |
| 1 cup (medium) | 150 g | 83 kcal |
| 1 serving (large) | 180 g | 99 kcal |
| 1 serving (extra large) | 240 g | 132 kcal |
Calculated from 55 calories per 100 g.
Kavuç taratir is a chilled Turkish-style mezze made with yogurt, cucumber, garlic, and herbs. The ingredients are mixed rather than cooked, and the finished texture can range from spoonable dip to a looser, salad-like side.
To make Kavuç taratir, grate or finely chop cucumber and stir it into yogurt with crushed garlic and chopped herbs. For a thicker dip, squeeze excess liquid from grated cucumber before mixing it in.
Kavuç taratir is similar to cacik, but it is generally served thicker as a mezze. Cacik is often loosened with water to make a more spoonable, soup-like dish, although household recipes for both can vary.
Kavuç taratir turns watery when liquid drains from the cucumber into the yogurt. Squeeze grated cucumber before mixing, use thick yogurt, and add salt near serving time to help the mezze keep its texture.
Serve Kavuç taratir alongside grilled meat, kebabs, or a spread of cold mezze. Its cool, tangy yogurt base also works as a dip for flatbread or fresh vegetables, especially with richer or spicier dishes.
Yes, you can prepare Kavuç taratir ahead and keep it covered in the refrigerator. For the freshest texture, prepare the cucumber and yogurt separately and combine them shortly before serving, since cucumber releases moisture as it sits.
Peeling cucumber for Kavuç taratir is optional. Leave the skin on if the cucumber is washed and tender-skinned; peel it if the skin is thick or you prefer a smoother texture.
Dill, mint, and parsley all work well in Kavuç taratir. Dill is a common pairing with cucumber and yogurt; chop fresh herbs finely and add them gradually so their flavor does not overwhelm the garlic.
Kavuç taratir is usually served as a thick mezze or dip, not as a soup. If you want a looser version, thin it with a little water, but that moves its texture closer to cacik.
Thick plain yogurt works best in Kavuç taratir because cucumber can thin the mixture. Strained yogurt gives it a denser dip-like texture; with regular yogurt, drain or squeeze the cucumber well first.
Vitamins
B2
0.16mg · 12% DV
B5
0.48mg · 10% DV
B12
0.22µg · 9% DV
Biotin
2.64µg · 9% DV
Minerals
Phosphorus
58mg · 8% DV
Calcium
78mg · 8% DV
Copper
0.06mg · 7% DV
Potassium ⭐
216mg · 6% DV
Sodium
144mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 66 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kavuç taratir is a Turkish-style, cool mezze made with cucumber, yoghurt, garlic and herbs. It belongs to the family of tarator-style dishes: simple, tangy mixtures served as part of a shared table, especially welcome in warm weather. Dill or mint makes a familiar herbal addition.
Serve it chilled with bread, alongside grilled food, or among other small dishes. Its character is light and refreshing, with most of its substance coming from yoghurt and cucumber rather than rich ingredients. For a thicker dip, squeeze excess water from the grated cucumber before mixing; adjust the garlic and herbs to taste.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.