Tzatzíki
The tzatzíki (in Greek τζατζίκι , marked dzadzíki , sometimes written jajiki ) is a Greek Mezzé and Turkish which can be used as sauce or entry. The word is derived from the Turkish cacık which indicates a kind of Condiment.
The tzatziki is composed of Yaourt (of goat or ewe in Greece and Turkey), of Concombre S (either out of mashed potatoes, or in fine sections), of Oignon S and garlic (sometimes a whole head of garlic for a large bowl of tzatziki).
The tzatziki is generally seasoned with Olive oil and grasses such as the Menthe or the Fenouil, to which one can add a spoonful of vinegar. One often serves it like entry, on a bread Pita, accompanied by olives.
A similar dish, called djadjik , exists in Iraq. One finds another alternative, called ovdukh , in the the Caucasus, where the Kéfir replaces yoghourt. This one can be used as soft drink in summer or be versed on a mixture of vegetables, eggs and of ham, which gives an alternative of Russian soup, Okroshka .
The tzatziki can be compared with the Indian Raita , which is also used as accompaniment with other dishes.
The Jewish name sépharade of this sauce is, at least in Greece and Bulgaria, tarator .
Internal bonds
- Greek Kitchen (with a receipt of the tzatzíki)
| Random links: | Jorge Ubico Castañeda | ISO 15189 | Jean Perréal | Chebba | Ken_Blackwell |