Jump to content

Tzatziki

Checked
Page protected with pending changes
From Wikipedia, the free encyclopedia
(Redirected from Taratur)
"Tarator" redirects here. For tahini- or nut-based sauce, see Tarator (sauce).

Tzatziki
Alternative namesCacık, tarator
TypeDip or soup
CourseAppetiser, side dish, meze
Serving temperatureCold
Main ingredientsStrained yogurt, cucumbers, garlic, olive oil, red wine vinegar, salt, sometimes lemon juice, dill, mint, parsley, thyme
VariationsWith strained or diluted yogurt and other herbs and vegetables

Tzatziki (Greek: τζατζίκι, tzatzíki, Greek: [d͡zaˈd͡zici]), also known as cacık (Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt[1] mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme.[2][3] It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.[4][5]

Etymology

[edit]

The word tzatziki appeared in English around the mid-20th century as a loanword from Modern Greek (τζατζίκι), which in turn comes from the Turkish word cacık.[6][7] The root is likely related to several words in West Asian languages. Persian zhazh (ژاژ) refers to various herbs used for cooking, and Kurdish jaj or ژاژ refers to the caraway herb.[8] That word is combined with the Turkish diminutive suffix -cık to yield cacık. It may be related to an Armenian word, cacıg.[9] According to Sevan Nişanyan the Armenian word may itself come from Turkish or Kurdish.[8][10]

Evliya Çelebi's 1665 travelogue, the Seyahatnâme, defined cacıχ (cacıg) as a kind of herb that is added to food.[8] The modern term cacık (جاجیك) was mentioned in print for the first time in 1844 in Kâmil Pasha's Melceü't-Tabbâhîn (The Sanctuary of Cooks), the first Ottoman cookbook, in which the basic description is given as "yogurt with cucumber and garlic" (hıyar ve sarmısaklı yoğurt).[8]

The form 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.[11][12][13]

History

[edit]

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, tarator 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.[14]

Variations

[edit]

Greece

[edit]
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.[15]

Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley.[16]

A variation made with purslane (glistrida in Greek) may be called glistrida me yiaourti, meaning 'purslane and yogurt salad', rather than tzatziki. One simple recipe calls for purslane, olive oil, red wine vinegar and dill.[17] Another is made with purslane, mint, cilantro, parsley and ground coriander, along with the standard yogurt-cucumber base.[18]

Turkey

[edit]
Turkish cacık seasoned with Aleppo pepper and mint

Turkish cacık is made by combining water and yogurt together with garlic and different combinations of vegetables and herbs. Labne may be substituted for some of the yogurt.[19][20]

Turkish cacik also has many variations, different recipes use wheat berries, carrots, scallions, mint, radish, red pepper, parsley, dill, basil, chondrilla juncea, vinegar, walnuts, hazelnuts and unripe almonds.[21][22][23][24][20][25][26][27][19][28][29]

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 (spinach or parsley may be substituted for the chard. Some recipes use purslane).[30][31] Bulgurlu madımak cacığı is made with cracked wheat, cucumber and a type of knotweed called madımak.[32]

Balkans

[edit]
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 Snezhanka salad, which means 'Snow White salad', and is served as an appetiser or side dish. During preparation, the yogurt is hung for several hours in a kerchief and loses about half of its water. The cucumbers, garlic, minced walnuts, salt and vegetable oil are then added.

In Bulgaria, tarator is a popular meze (appetiser), but is also served as a side dish along with Shopska salad with some meals. Sunflower oil and olive oil are more commonly used, and the walnuts are sometimes omitted. Tarator is seasoned with garlic and dill, both of which can be omitted. It's a popular dish in Bulgaria and a common refresher during the summer.

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 similar Albanian variants are Salcë Kosi and Xaxiq.

In North Macedonia, tarator is popular summer cold dish or meze made from yogurt or "kiselo mleko", cucumbers, garlic and sometimes dill.

Cyprus

[edit]

In Cyprus, the dish is known as ταλαττούρι ("talattouri")[33] and is similar to the Greek recipe with a more characteristic flavour of mint and added acidity in the form of lemon juice.[34]

It is made from strained yogurt, sliced cucumbers, minced garlic cloves, lemon juice and sprinkled with dried mint, oregano or olive oil.[35]

Middle East

[edit]

In Iraq, jajeek is often served as meze.[14] It may accompany alcoholic drinks, especially arak, an ouzo-like drink made from anise. In Iran it is known as mast o khiar.[14]

in Saudi Arabia, it is known as سَلَطَة خِيار باللَّبَن, salaṭat ḵiyār bi-l-laban, made from yogurt and cucumbers.[citation needed]

Similar dishes

[edit]

A variation in the 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 "Caucasus okroshka". Mizeria is another variation from Poland, using the same ingredients but substituting sour cream for yogurt.

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, mint, black pepper and raisins. In this style, sometimes dried bread chips, chopped nuts or raisins are put in the dish just before serving.

See also

[edit]

References

[edit]
  1. ^ "TÜRK DİL KURUMU". tdk.gov.tr. Archived from the original on 17 December 2014. Retrieved 5 February 2015.
  2. ^ Kochilas, Diane (24 December 2018). My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. St. Martin's Press. ISBN 978-1-250-16637-1.
  3. ^ Grigson, Jane; Yvonne Skargon (2007). Jane Grigson's Vegetable Book. U of Nebraska P. pp. 239–40. ISBN 978-0-8032-5994-2. Retrieved 27 July 2010.
  4. ^ Susanna Hoffman, Victoria Wise, The Olive and the Caper: Adventures in Greek Cooking, 2004, ISBN 1563058480, p. 466-467
  5. ^ America's Test Kitchen Twentieth Anniversary TV Show Cookbook, 2019, ISBN 1945256885, p. 301
  6. ^ Georgios Babiniotis, Babiniotis Dictionary
  7. ^ Triantafyllidis Dictionary, University of Thessaloniki
  8. ^ a b c d Nişanyan, Sevan. "cacik". Nişanyan - Türkçe Etimolojik Sözlük (in Turkish). Retrieved 26 April 2019.
  9. ^ 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. Archived from the original on 16 July 2014. Retrieved 22 July 2018.
  10. ^ "Definition of TZATZIKI". Merriam Webster. Retrieved 26 April 2019.
  11. ^ Kerestedjian, Bedros. "Terator". In Haig, Kerest (ed.). Quelques matériaux pour un dictionnaire étymologique de la langue Turque. London: Luzac. p. 138.
  12. ^ Andriotis et al., Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Λεξικό της κοινής Νεοελληνικής s.v. ταρατόρι
  13. ^ E. Saussey, Les mots turcs dans le dialect arabe de Damas, Mélanges de l'Institut français de Damas 1 (1929), p. 84, 127
  14. ^ a b c Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316.
  15. ^ Fodor's Greek Islands, 2011, s.v. Skopelos
  16. ^ Kochilas, Diane (24 December 2018). My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. St. Martin's Press. ISBN 978-1-250-16637-1.
  17. ^ Kochilas, Diane (15 March 1999). The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece. Macmillan. ISBN 978-0-312-20076-3. Archived from the original on 26 July 2018. Retrieved 25 July 2018.
  18. ^ Kochilas, Diane (10 August 2015). "Purslane: Weed of Distinction". Huffington Post. Archived from the original on 24 April 2017. Retrieved 25 July 2018.
  19. ^ a b Migros Türkiye. Çağlalı Cacık Tarifi. Retrieved 25 July 2018.
  20. ^ a b "Buzlu Cacık". Arda'nın Mutfağı. 10 June 2017. Archived from the original on 25 July 2018. Retrieved 25 July 2018.
  21. ^ "Havuçlu Cacık". Sabah. Archived from the original on 25 July 2018. Retrieved 25 July 2018.
  22. ^ Migros Türkiye. Balkan Cacığı Tarifi. Event occurs at 93 seconds. Archived from the original on 26 July 2018. Retrieved 25 July 2018.
  23. ^ Migros Türkiye. Turp Cacığı Tarifi. Event occurs at 50 seconds. Archived from the original on 26 July 2018. Retrieved 25 July 2018.
  24. ^ "Sebzeli Cacık". Sabah. Archived from the original on 26 July 2018. Retrieved 25 July 2018.
  25. ^ "Sirkeli Cacık". Sabah. Archived from the original on 26 July 2018. Retrieved 25 July 2018.
  26. ^ "Cevizli ve Fındıklı Cacık". Sabah. Archived from the original on 25 July 2018. Retrieved 25 July 2018.
  27. ^ "Buğday Cacığı". Sabah. Archived from the original on 25 July 2018. Retrieved 25 July 2018.
  28. ^ Şenkardeş, İsmail; Tuzlacı, Ertan (1 October 2015). "Wild Edible Plants of Southern Part of Nevşehir in Turkey". Marmara Pharmaceutical Journal. 20 (1): 34. doi:10.12991/mpj.20163435871. hdl:11424/5322. ISSN 1309-0801. Archived from the original on 12 July 2021. Retrieved 25 July 2018.
  29. ^ Emirdağ kültür araştırmaları sempozyumu. 1995. Retrieved 25 July 2018.
  30. ^ "Cacıklı Arap Köfte". Sabah. Archived from the original on 25 July 2018. Retrieved 25 July 2018.
  31. ^ "Cacıklı Arap Köftesi Tarifi, Nasıl Yapılır? - Sahrap Soysal". Archived from the original on 26 July 2018. Retrieved 25 July 2018.
  32. ^ Soysal, Sahrap. "Bulgurlu Madımak cacığı". Archived from the original on 13 August 2017. Retrieved 25 July 2018.
  33. ^ Hoffman, Susanna (2004). The olive and the caper: adventures in Greek cooking. Workman. pp. 149. ISBN 978-1-56305-848-6.
  34. ^ "Talatouri recipe (Cypriot tzatziki sauce with mint)". My Greek Dish. 23 November 2018. Retrieved 30 December 2021.
  35. ^ "Talatouri recipe (Cypriot tzatziki sauce with mint)". My Greek Dish. 23 November 2018. Retrieved 30 December 2021.
Retrieved from "https://wiki.riteme.site/w/index.php?title=Tzatziki&oldid=1260851141"