Tzatziki

Tzatziki
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: /tsaːtˈsiːki/; 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, lemon juice or red wine vinegar, and sometimes dill, mint, or parsley.^[1]

Etymology[edit]

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

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.