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Tzatziki Greek meze or appetizer, also used as a sauce.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  Media: Tzatziki

Tzatziki (Anglicized: /tsɑːtˈski/ or /tsæ-/; 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.[1]


Main article: Cacık § 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[edit]

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).[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.

See also[edit]


  1. ^ Classic Greek Tzatziki Sauce
  2. ^
  3. ^ "BUGÜNKÜ TÜRKÝYE TÜRKÇESÝ". Retrieved 5 February 2015. 
  4. ^ 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.