Tzatziki

Tzatziki

Tzatziki IMGP1430.jpg
Origin
Place of origin	Greece
Details
Course served	Appetizer
Type	Dip
Main ingredient(s)	Strained yogurt, cucumbers, garlic, olive oil, salt, sometimes lemon juice, dill, mint, or parsley

Tzatziki (Anglicized: /tsɑːtˈsiːki/ or Tahina; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]; from Turkish cacık) is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and sometimes dill. American versions may include lemon juice , mint, or parsley.

Etymology

Main article: Cacık § Etymology

The name comes from the comparable Turkish dish cacık, which in turn is likely a loanword from the Armenian cacıg.

Regional variations

Main article: Cacık § Variations

Typical ingredients

• Bulgarian, and Serbian cuisine: tarator when thinned with water as cold soup or snow white salad.
• Iran: mast-o-khiar ("yogurt with cucumber"). It is made using a thicker yogurt, which is mixed with sliced cucumber, and mint or dill (sometimes chopped nuts and raisins are also added as a garnish).
• Iraq: jajeek, normally served as meze alongside alcoholic drinks.
• In the Caucasus Mountains: ovdukh, with kefir instead of yogurt, making a drink that can be poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, sometimes referred to as a "Caucasus okroshka".
• South Asia: raita
• Turkish cuisine: cacık cold soup.

See also

• List of common dips
• List of hors d'oeuvre
• List of yogurt-based dishes and beverages
• Milk salad
• Tarator