Tzatziki, tzadziki, or tsatsiki (Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]; English pronunciation: /zæˈdʒiːkiː/) (Ottoman Turkish: جاجيق Cacık) is a Greek and Turkish meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually from sheep's or goat's milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint added. Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.
The Greek word is derived from the Turkish cacık, which denotes a similar dish, cacık.
Turkish Cacık is the more diluted cousin of tzatziki, usually served as an accompaniment to meat, though it is suggested as a soup or a salad also. Usual ingredients are yogurt (from goat's milk), cucumber, salt, garlic, and dried and crushed wild mint.
In Cyprus, the dish is known as talattouri (cf. tarator), and recipes often include less garlic and includes the herb mint, unlike the Greek counterpart.
In Bulgaria, Republic of Macedonia and Serbia, the same dish is known as "dry tarator" (Bulgarian: сух таратор, Macedonian: сув таратур, Serbian: сув таратор) "Snezhanka" salad (салата "Снежанка"), which means "snow white salad", and is served as an appetizer. During preparation, the yogurt (Bulgarian: кисело мляко, Macedonian: кисело млеко, Serbian: кисело млеко) is hung for several hours in a kerchief and loses about half of its water (drained yogurt, Bulgarian: цедено кисело мляко, Serbian: цеђено кисело млеко, Macedonian: цедено кисело млеко). The cucumbers, garlic, minced walnuts, salt and vegetable oil are then added.
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