• It is called tzatziki. It is associated with Greek cuisine, but is known in other countries in the same region. The main ingredients are yoghurt and cucumber, with varying amounts of olive oil, dill, onion, and garlic added for flavour. It is usually served as a dip, with flatbread, to accompany a meal. It may also be used to coat chicken or other meats before grilling.
  • Tzatziki is very good and especially good when made with Greek yogurt. There's nothing in the world that compares to Greek yogurt. ----------------- Tzatziki is a Greek and Turkish meze, or appetizer, also used as a sauce or dip. The Greek word is derived from the Turkish cacik, which means a form of chutney. It is made of yoghurt (which in Greece and Turkey is usually made of sheep or goat milk), cucumbers (either pureed and strained or seeded and finely diced), onion, and garlic for taste—in Greece this can be as much as a whole head of garlic for a large bowlful of tzatziki. It is usually seasoned with olive oil and diverse herbs including dill or mint, and usually a spoonful of vinegar is added. It is often served with pita bread as the first course of a meal, with black olives on top or served separately. It is one of the standard components of the Turkish kebab or Greek Souvlaki and gyros. Similar dishes in Iraq are known as djadjik. To prepare the dish, thoroughly mix skinned and diced cucumber, diced dill and plain yogurt. One may add salt and mint, according to taste. A variation in the Caucasus mountains, called ovdukh, uses kefir instead of the plain yogurt, thus creating a refreshing summer drink. 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'. acik may also be compared with raita in India, all are served as a refreshing appetizer alongside with other dishes. The Sephardic Jewish name for this sauce, at least in Greece, is Tarator. Simple recipe for tzatziki Ingredients: 1 ½ cup of Greek yoghurt (strained); 2 medium-sized cucumbers; 4-6 cloves of garlic, crushed; olive oil; a little vinegar; salt Skin the cucumbers and cut into thin strips with a vegetables grater; and then cut into small pieces. Drain and squeeze well and then salt. Add the crushed garlic, the vinegar, the yogurt and mix, finally adding the oil (a little oil at a time) and mixing. If you wish, you can garnish with olives. For a more garlicky taste, add more garlic.
  • Excellent answers! I love Taziki! I would like to add one comment. I speaking with some Greeks, the ones who invented this delicious recipe, they have told me that vinegar is not an ingredient in taziki. Greeks don't use vinegar, its a North American addition to their sause. I've tried it with and without and I think the Greeks are right, its much better without. (But the more garlic you add, the better it is).
  • I got a "traditional" greek cookbook in Greece and it calls for vinager. I have made and it is good. I guess it all depends on what part of Greece you come from. I am from Puerto Rico and we all (Dominican Republic, Cuba Etc...)make the same dish with our own variations...attached Mikonos sunset
  • I strain my yoghurt in muslin cloth, tied at the top and put in a strainer and bowl sitting in the fridge for 48hrs. This reduces the water in the yoghurt and you have something like a yoghurt cream cheese. Do not use vinegar. But prefer to lighty salt the cut cucumber and let it weep a little. Then add garlic. How much depends on who I make it for. Then lemon juice.FRESH. Dill is a wonderful herb to use. FRESH.

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