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".
Cypriot cuisine: τταλαττούρι (ttalattouri) strained yogurt dip using sliced cucumbers, minced garlic cloves and sprinkled with oregano and sometimes olive oil.
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).
Levant: In Lebanon, Syria and other Levantine countries, it is known as khyar b-laban, literally "cucumber in yogurt". Unlike Greek tzatziki, it is thin, made using finely chopped cucumber, garlic, mint, salt, yogurt and water. In Iraq, it is commonly referred to as jajeek, which is normally served as meze alongside alcoholic drinks.