Tzatziki (from Turkish cac? k ), is a sauce served with roast beef or sauce. Tzatziki made from salty tension yogurt (usually from sheep or goat's milk) or dilute yogurt mixed with cucumber, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc.. generally served as a cold meze.
Video Tzatziki
Etimologi
The Greek word tzatziki comes from the Turkish word cac? K which in turn is likely to be the word loan from Armenian cac? G .
The root cac may be related to some words in the West Asian language. Persian zhazh ( ??? ) refers to the various herbs used for cooking. Evliya ÃÆ'â € ¡elebi 17th century SeyÃÆ' Â ¢ hatnÃÆ'Â ¢ me travelogue defines cac ?? ( cac? G ) as a type of potion. Turkish Ottoman Ottoman dictionary of Ahmet Vefik Pasha in 1876 defines cachet? K as a salad with yogurt. This remains the most common definition today.
Maps Tzatziki
Variations
Greece
Greek-style sauce tzatziki served with roast beef or can be served as a mezze beside mezzes, dishes, and other ouzo. Tzatziki made from strained yogurt (usually from sheep or goat's milk) is mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley.
In Turkish cuisine and Greek cuisine, purslane salad is very common and because the salad is made with yoghurt and cooked or cooked purslane and thus can also be called cac? K.
Turkish
Turkish cac? K made of yoghurt, salt, olive oil, garlic, minced cucumber, mint. Among these ingredients, vinegar (mostly white or apple wine), lemon juice, and sumac are optional. Dill, thyme (fresh or dry), pepper Aleppo (called pulbib ) and paprika can be used according to taste.
Cacik can be served as a meze or as a companion to the main course. As a side dish, it is diluted with water, which results in consistency like soup. If consumed as a meze, it is prepared pure but follows the same recipe. Often, dill or thyme are added as well. Ground peppers can also be added if prepared as a meze and served with roast meats, mezes or other shelves? (fizzy flavored beverage). Carrots and other vegetables can be added to the cache? K. In Turkish cooking when cooked or uncooked carrots are added to the cache? K is sometimes called havuÃÆ'§ (carrot) tarator as well as in Balkan cuisine.
Balkan
Is there a plate similar to a cacat? K is called targets in many Balkan countries.
In Bulgarian cuisine and Serbian cuisine, the same dish is known as "dry tarator" (Bulgarian: ???????? , Macedonian: ????????? , Serbian language: ????????? ), or as a salad" Snezhanka "(??????" ???????? "), which means" Snow white salad ", and served as an appetizer. During preparation, yogurt (Bulgarian: ?????? ????? , Macedonia: ???????? , Serbia: ?????? ????? ) was hung for several hours with a handkerchief and lost about half of its water (dried yoghurt, Bulgaria: ?????? ?????? ????? and Serbian: ??????? ??? << The The, cucumber, garlic, chopped walnuts, salt and vegetable oils are then added.
In Bulgaria, Tarator is a popular meze, but also served as a side dish with a Shopska salad with most meals. Sunflower and olive oil are more commonly used, and walnuts are sometimes omitted. The tarator is flavored with garlic and dill, both of which can be removed if desired. It's a popular dish in Bulgaria and a general refresher during the summer.
Tarator is a popular salad and sauce in Serbia rather than soup; it is also known as the "tarator salata". It is made with yogurt, sliced ​​cucumber and diced garlic, and served cold.
In Albania, Tarator is a very popular dish in summer. Usually served cold and usually made from yogurt, garlic, parsley, cucumber, salt and olive oil. Fried calamari is often offered with Tarator.
Cyprus
In Cyprus, this dish is known as talattouri ( cf. tarator), and recipes often include less garlic and include a mint herb, unlike the version used in Greece.
Middle East
Similar dishes in Iraq are known as jajeek . They are usually presented as a meze to accompany alcoholic beverages, especially Arak, drinks such as Ouzo made from dates.
Similar dishes are made in Iran, called mast-o-khiar which literally means yoghurt with cucumber. This is made using a thicker yogurt, mixed with cucumber slices, and mint or dill (sometimes chopped nuts and raisins are also added as decorative).
Similar plates
Variations in the Caucasus mountains, called ovdukh, use kefir as a substitute for yogurt. These can be poured over a mixture of vegetables, eggs and hams to create okroshka variations, sometimes referred to as 'Caucasus okroshka'. Mizeria is another variation of Polish, using the same ingredients but substituting sour cream for yogurt.
In South Asia, similar dishes are made with yoghurt, cucumber, salt, and ground cumin (sometimes also including onions) called raita.
See also
- List of dips
- List of hors d'oeuvre
- List of yoghurt-based foods and beverages
- List of dairy products
- Milk salad
- Tarator
- Qatiq
- Raita
- Cold Borscht
References
Source of the article : Wikipedia
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