Tzatziki: Difference between revisions
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Ian.thomson (talk | contribs) The articles have not been merged. This article is not about Turkish Cacik, this article is about Greek Tzatziki |
Shingling334 (talk | contribs) People call it the sauce of turkey and its origin Tags: Mobile edit Mobile web edit |
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'''Tzatziki''' ({{IPAc-en|lang|pron|t|æ|t|ˈ|s|iː|k|i}}, {{IPAc-en|t|s|æ|t|ˈ|s|iː|k|i|}}, <small>or</small> {{IPAc-en|t|ɑː|t|ˈ|s|iː|k|i|}}; {{lang-el|τζατζίκι}} {{IPA-el|dzaˈdzici|}} or {{IPA-el|dʒaˈdʒici|}} or in Cypriot {{lang-gr|τταλαττούρι}} ) is a [[ |
'''Tzatziki''' ({{IPAc-en|lang|pron|t|æ|t|ˈ|s|iː|k|i}}, {{IPAc-en|t|s|æ|t|ˈ|s|iː|k|i|}}, <small>or</small> {{IPAc-en|t|ɑː|t|ˈ|s|iː|k|i|}}; {{lang-el|τζατζίκι}} {{IPA-el|dzaˈdzici|}} or {{IPA-el|dʒaˈdʒici|}} or in Cypriot {{lang-gr|τταλαττούρι}} ) is a [[Turkish cuisine|Turkish]] sauce served with grilled meats or as a dip. Tzatziki is made of [[strained yogurt]] (usually from [[domestic sheep|sheep]] or [[goat]] milk) mixed with [[cucumber]]s, [[garlic]], [[salt]], [[olive oil]], red [[wine vinegar]], and sometimes [[dill]]. American versions may include [[lemon juice]] , [[mentha|mint]], or [[parsley]].<ref>[http://thursdayfordinner.com/2009/03/evas-classic-greek-tzatziki-sauce Classic Greek Tzatziki Sauce]</ref> |
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==Etymology== |
==Etymology== |
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Revision as of 15:47, 14 August 2016
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| Type | Dip |
|---|---|
| Course | Appetizer |
| Place of origin | Turkey, Ottoman Empire |
| Main ingredients | Strained yogurt, cucumbers, garlic, olive oil, salt, sometimes lemon juice, dill, mint, or parsley |
Tzatziki (English: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici] or in Cypriot Greek: τταλαττούρι ) is a Turkish 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.[1]
Etymology
The name comes from the comparable Turkish dish cacık,[2] which in turn is likely a loanword from the Armenian cacıg.[3][4]
Regional variations
- 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).[citation needed]
- 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.
- Cypriot cuisine: τταλαττούρι strained yogurt dip using sliced cucumbers, minced garlic cloves and sprinkled with oregano and sometimes olive oil.
See also
References
- ^ Classic Greek Tzatziki Sauce
- ^ http://www.phrasebase.com/archive2/turkish/turkish-greek-similar-words.html
- ^ "BUGÜNKÜ TÜRKÝYE TÜRKÇESÝ". balikesir.edu.tr. Retrieved 5 February 2015.
- ^ Razuvajeva, Olga (2009). "Slang in the Turkish Language as a Social, Linguistic, and Semiotic Phenomenon". University of Gaziantep Journal of Social Sciences. 8 (1): 299–316. ISSN 1303-0094.
