Tzatziki

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Tzatziki
Tzatziki salade.JPG
Type Dip
Course Appetizer
Place of origin Greece
Main ingredients Strained yogurt, cucumbers, garlic, olive oil, salt, sometimes lemon juice, dill, mint, or parsley
Cookbook:Tzatziki  Tzatziki

Tzatziki (Anglicised: /zɑːdˈzki/; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]) 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, sometimes lemon juice, and dill, mint, or parsley.[1] Tzatziki is always served cold.

Etymology[edit]

Main article: Cacık § Etymology

The name comes from the comparable Turkish dish cacık.[2]

Regional variations[edit]

Main article: Cacık § Variations
Typical ingredients
  • Turkish cuisine: cacık cold soup
  • Bulgarian, Macedonian, and Serbian cuisine: tarator when thinned with water as cold soup or Snow white salad.
  • 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'.
  • 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).[citation needed].
  • India: raita


See also[edit]

Tzatziki

References[edit]

External links[edit]