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{{Short description|Cold
{{Redirect|Tarator|tahini- or nut-based sauce|Tarator (sauce)}}
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{{Infobox food
| name = Tzatziki
| image = Cacik-1.jpg
| image_size = 250px
| caption =
| country =
▲| alternate_name = Tarator, cacık
| creator =
| course = [[
| type = [[Dip (food)|Dip]] or [[soup]]
| served = Cold
| main_ingredient = [[Strained yogurt]], [[cucumber]]s, garlic, [[olive oil]], red wine vinegar, salt, sometimes [[lemon juice]], [[dill]], [[mentha|mint]], [[parsley]], [[thyme]]
| minor_ingredient =
| variations = With strained or diluted yogurt and other herbs and vegetables
▲| other =
}}
'''Tzatziki''' ({{lang-el|τζατζίκι}}, {{lang-Latn|el|tzatzíki}}, {{IPA-el|d͡zaˈd͡zici|lang}}), also known as '''''cacık'''''<!-- DO NOT LINK, see [[MOS:BOLDLINK]] for further guidance --> ({{IPA-tr|dʒaˈdʒɯk|lang}}) or '''''tarator''''',<!-- DO NOT LINK, see [[MOS:BOLDLINK]] for further guidance --> is a class of [[Dip (food)|dip]], [[soup]], or [[sauce]] found in the cuisines of
==History==▼
''Tarator'' was the name of a dish made of ground walnuts and vinegar in the [[Ottoman Empire]]. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the [[Levant]], ''taratur'' is a sauce based on [[tahini]], while in [[Turkey]] and the [[Balkans]] it came to mean a combination of yogurt and cucumbers, sometimes with walnuts. It has become a traditional part of [[meze]].<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1761|publisher=HMH|date=17 November 2010|isbn=9780544186316}}</ref>▼
==Etymology==
The word
[[Evliya Çelebi]]'s
▲The word "''tzatziki''" appeared in English around the mid-20th century as a [[loanword]] from [[Modern Greek]] ({{lang|el|τζατζίκι}}), which in turn comes from the [[Turkish language|Turkish]] word "{{lang|tr|cacık}}".<ref>Georgios Babiniotis, [[Babiniotis Dictionary]]</ref><ref>''[[Triantafyllidis Dictionary]]'', University of Thessaloniki</ref> The root is likely related to several words in Western Asian languages. [[Persian language|Persian]] ''{{transl|fa|ALA-LC|zhazh}}'' ({{lang|fa|ژاژ}}) refers to various herbs used for cooking.{{citation needed|date=April 2021}} That word is combined with the Turkish diminutive suffix ''-cık'' to yield ''cacık''. It may be related to an [[Armenian language|Armenian]] word, ''cacıg''.<ref name=Razuvajeva>{{cite journal |first=Olga |last=Razuvajeva |year=2009 |title=Slang in the Turkish Language as a Social, Linguistic, and Semiotic Phenomenon |journal=University of Gaziantep Journal of Social Sciences |volume=8 |issue=1 |pages=299–316 |issn=1303-0094 |url=https://www.academia.edu/779579 |access-date=22 July 2018 |archive-url=https://web.archive.org/web/20140716024655/http://www.academia.edu/779579/Slang_in_the_Turkish_Language_as_a_Social_Linguistic_and_Semiotic_Phenomenon |archive-date=16 July 2014 |url-status=live}}</ref> According to [[Sevan Nişanyan]] the Armenian word may itself come from Turkish or Kurdish.<ref name="Nisanyan">{{cite web|access-date=2019-04-26|first=Sevan |last=Nişanyan |author-link=Sevan Nişanyan |title=cacik|language=tr |url=http://nisanyansozluk.com/?k=cac%C4%B1k|website=Nişanyan - Türkçe Etimolojik Sözlük}}</ref><ref>{{cite web|access-date=2019-04-26|title=Definition of TZATZIKI|url=https://www.merriam-webster.com/dictionary/tzatziki|website=[[Merriam Webster]]}}</ref>
The form ''[[wikt:tarator|tarator]]'', found in languages from the Balkans to the Levant, may be of Persian origin, with derivative forms now found in a range of countries.<ref name="EtyDict">{{Cite book |last=Kerestedjian |first=Bedros |title=Quelques matériaux pour un dictionnaire étymologique de la langue Turque |publisher=Luzac |editor-last=Haig |editor-first=Kerest |location=London |chapter=Terator |page=138}}</ref><ref>Andriotis ''et al.'', Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Λεξικό της κοινής Νεοελληνικής ''s.v.'' ταρατόρι</ref><ref>E. Saussey, ''Les mots turcs dans le dialect arabe de Damas'', ''Mélanges de l'Institut français de Damas'' '''1''' (1929), p. 84, 127</ref>▼
▲[[Evliya Çelebi]]'s 17th-century [[travel literature|travelogue]], the ''[[Seyahatnâme]]'', defined ''cacıχ'' (''cacıg'') as a kind of herb that is added to food.<ref name="Nisanyan" /> The modern sense is documented as early as 1876, as a herb salad with yogurt.<ref name="Nisanyan" />
▲==History==
▲The form ''[[wikt:tarator|tarator]]'', found in languages from the Balkans to the Levant, may be of Persian origin, with derivative forms now found in a range of countries.<ref name="EtyDict">{{Cite book |last=Kerestedjian |first=Bedros |title=Quelques matériaux pour un dictionnaire étymologique de la langue Turque |publisher=Luzac |editor-last=Haig |editor-first=Kerest |location=London |chapter=Terator |page=138}}</ref><ref>Andriotis ''et al.'', Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Λεξικό της κοινής Νεοελληνικής ''s.v.'' ταρατόρι</ref><ref>E. Saussey, ''Les mots turcs dans le dialect arabe de Damas'', ''Mélanges de l'Institut français de Damas'' '''1''' (1929), p. 84, 127</ref>
▲''Tarator'' was the name of a dish made of ground walnuts and vinegar in the [[Ottoman Empire]]. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the [[Levant]], ''
==Variations==
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===Greece===
[[File:Tzatziki meze or appetizer, also used as a sauce.jpg|thumb|right|Tzatziki with olives and a spearmint garnish, served as [[meze]]]]
Greek-style tzatziki sauce is commonly served as a [[meze]], to be eaten with bread, fried eggplant, or zucchini.<ref>''Fodor's Greek Islands'', 2011, s.v. Skopelos</ref>
Tzatziki is made of [[strained yogurt]] (usually from [[domestic sheep|sheep]] or goat milk) mixed with [[cucumber]]s, garlic, salt, [[olive oil]],
A variation made with [[Portulaca oleracea|purslane]] ({{Transliteration|el|glistrida}} in Greek) may be called {{Transliteration|el|glistrida me yiaourti}}, meaning
===Turkey===
[[File:Cacık cacık.jpg|thumb|Turkish ''cacık'' seasoned with Aleppo pepper and mint]]
Turkish ''cacık'' is made by combining a bit of water and yogurt in a deep bowl together with garlic and different combinations of fresh vegetables and herbs. The amount of water used depends on how thick the cook wants the ''cacık'' to be—sometimes the dish is served as a cold soup, but it can also be made thicker according to taste. [[Strained yogurt|Labne]] may be substituted for some of the [[yogurt]].<ref name=almond>{{Cite AV media| people = Migros Türkiye| title = Çağlalı Cacık Tarifi| access-date = 2018-07-25| url = https://www.youtube.com/watch?v=-ET5l9FFkSY}}</ref> Garlic is crushed in a mortar and pestle together with salt and the cucumbers are either chopped or grated.<ref name=balkan>{{Cite AV media| people = Migros Türkiye| title = Balkan Cacığı Tarifi| access-date = 2018-07-25| time = 93 seconds| url = https://www.youtube.com/watch?v=yQpTmohfTQI| archive-url = https://web.archive.org/web/20180726174837/https://www.youtube.com/watch?v=yQpTmohfTQI| archive-date = 26 July 2018| url-status = live}}</ref>
When shredded [[carrots]] are added along with the cucumber it is called ''havuçlu cacık''.<ref>{{Cite web| title = Havuçlu Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/havuclu_cacik| archive-url = https://web.archive.org/web/20180725153526/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/havuclu_cacik| archive-date = 25 July 2018| url-status = live}}</ref> In Turkey ''tarator'' is also called ''balkan cacığı'' and is made with fresh [[scallions]] and mint.<ref name=balkan /> Other ''cacık'' varieties may include shredded [[radish]]<ref>{{Cite AV media| people = Migros Türkiye| title = Turp Cacığı Tarifi| access-date = 2018-07-25| time = 50 seconds| url = https://www.youtube.com/watch?v=ohjGxAY05pg| archive-url = https://web.archive.org/web/20180726174837/https://www.youtube.com/watch?v=ohjGxAY05pg| archive-date = 26 July 2018| url-status = live}}</ref> or chopped [[chili pepper|red pepper]] and fresh [[parsley]]. [[Dill]] can optionally be added as well.<ref>{{Cite web| title = Sebzeli Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sebzeli-cacik| archive-url = https://web.archive.org/web/20180726174837/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sebzeli-cacik| archive-date = 26 July 2018| url-status = live}}</ref> Some recipes add fresh [[basil]] or a tablespoon of vinegar.<ref name=buzlu /><ref>{{Cite web| title = Sirkeli Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sirkeli-cacik| archive-url = https://web.archive.org/web/20180726174837/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sirkeli-cacik| archive-date = 26 July 2018| url-status = live}}</ref> One version with basil is made with ground [[walnuts]], [[hazelnuts]] and chopped fresh basil.<ref>{{Cite web| title = Cevizli ve Fındıklı Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/diger/cevizli-ve-findikli-cacik| archive-url = https://web.archive.org/web/20180725153406/https://www.sabah.com.tr/sofra/tarifler/diger/cevizli-ve-findikli-cacik| archive-date = 25 July 2018| url-status = live}}</ref>
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Not all ''cacıks'' are made with shredded cucumber—sometimes various types of leafy greens or herbs are used in combination with other ingredients. For example, one version calls for boiled [[wheat berry]] (the same kind used to make [[Noah's Pudding]]) and fresh dill.<ref>{{Cite web| title = Buğday Cacığı| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/bugday-cacigi| archive-url = https://web.archive.org/web/20180725184131/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/bugday-cacigi| archive-date = 25 July 2018| url-status = live}}</ref> It can also be made into a type of [[salad]] with purslane.<ref>{{Cite AV media| people = Migros Türkiye| title = Semizotu Cacığı Tarifi - Semizotu Cacığı Nasıl Yapılır?| access-date = 2018-07-25| url = https://www.youtube.com/watch?v=NONqItRzJ3A| archive-url = https://web.archive.org/web/20180726174837/https://www.youtube.com/watch?v=NONqItRzJ3A| archive-date = 26 July 2018| url-status = live}}</ref> Sometimes it is made with unripe (green) almonds called ''çağla'' in [[Turkish language|Turkish]].<ref name=almond /> It may be also made from wild edible plants like ''[[Chondrilla juncea|çıtlık]]'' and eaten in a wrap called ''[[dürüm]]''.<ref>{{Cite journal| doi = 10.12991/mpj.20163435871| issn = 1309-0801| volume = 20| issue = 1| pages = 34| last1 = Şenkardeş| first1 = İsmail| last2 = Tuzlacı| first2 = Ertan| title = Wild Edible Plants of Southern Part of Nevşehir in Turkey| journal = Marmara Pharmaceutical Journal| access-date = 2018-07-25| date = 2015-10-01| url = http://dergipark.gov.tr/doi/10.12991/mpj.20163435871| hdl = 11424/5322| hdl-access = free| archive-date = 12 July 2021| archive-url = https://web.archive.org/web/20210712041438/http://dergipark.gov.tr/doi/10.12991/mpj.20163435871| url-status = dead}}</ref><ref>{{Cite book| title = Emirdağ kültür araştırmaları sempozyumu| year = 1995| access-date = 2018-07-25| url = https://books.google.com/books?id=g2WBAAAAMAAJ}}</ref>
For ''cacıklı arap köftesi'', [[kofta]] made from a mix of [[bulgur]] and ground meat is served over ''cacık''. In this case the ''cacık'' is made with [[chard]] rather than the usual cucumber
===Balkans===
{{
[[File:TaratorBg.jpg|thumb|Bulgarian ''tarator'' served as soup]]
''Tarator'' is found in many Balkan countries. It is often prepared as a cold [[soup]], popular in the summer. It is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.
A thicker variation is sometimes known as "dry ''tarator''", or as ''[[Snow White salad|Snezhanka]]'' salad, which means
In [[Bulgaria]], ''tarator'' is a popular [[meze]] (
In [[Albania]], ''tarator'' is a very popular dish in the summertime. It is usually served cold and is normally made from yogurt, garlic, parsley, cucumber, salt and olive oil. Fried squid is often offered with ''tarator''. Other
In [[North Macedonia]], ''tarator'' is popular summer cold dish or meze made from yoghurt or "kiselo mleko", cucumbers, garlic and sometimes dill.
===Cyprus===
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===Middle East===
In [[Iraq]], ''jajeek'' is often served as [[meze]].<ref name="Marks 2010"/> It may accompany alcoholic drinks, especially [[Arak (drink)|arak]], an [[ouzo]]-like drink made from [[
in Saudi Arabia, it is known as {{Lang|ar|سَلَطَة خِيار باللَّبَن}}, ''salaṭat ḵiyār bi-l-laban'', made from yogurt and cucumbers.{{cn|date=October 2023}}
===Similar dishes===
{{
A variation in the [[Caucasus Mountains|Caucasus mountains]], called "''ovdukh''", uses [[kefir]] instead of the yogurt. This can be poured over a mixture of vegetables, eggs and [[ham]] to create a variation of ''[[okroshka]]'', sometimes referred to as a
In South Asia, a similar dish is made with yogurt, cucumber, salt and ground cumin (sometimes also including onions) called "[[raita]]".
In Iran, [[ash-e doogh]] is another type of yogurt soup; instead of cucumbers it contains a variety of herbs such as [[basil]], [[leek]], [[Mentha|mint]], [[black pepper]] and [[raisin]]s. In this style, sometimes dried bread chips, chopped nuts or raisins are put in the dish just before serving.
==See also==
{{Portal
<!-- Please keep entries in alphabetical order & add a short description [[WP:SEEALSO]] -->
{{div col|colwidth=20em}}
* [[Cold borscht]]
* [[
* [[Dipping sauce#List of dips|List of dips]]
* [[List of hors d'oeuvre]]
* [[List of yogurt-based dishes and beverages]]
{{div col end}}
<!-- please keep entries in alphabetical order -->
==References==
{{
{{Cuisine of Turkey}}
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