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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 (Anglicised: /zɑːdˈzki/; 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, sometimes lemon juice, and dill, mint, or parsley.[1]


Main article: Cacık § Etymology

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

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]