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| '''Cacık''' ({{IPA-tr|dʒaˈdʒɯk}}; |
'''Cacık''' ({{IPA-tr|dʒaˈdʒɯk}}; <small>Anglicised:</small> {{IPAc-en|z|ɑː|d|ˈ|z|iː|k|i}}; {{lang-el|τζατζίκι}} {{IPA-el|dzaˈdzici|}} or {{IPA-el|dʒaˈdʒici|}}); {{lang-fa| ماست و خیار }}; {{lang-sq|xaxiq {{Citation needed|date=February 2013}}}}; {{lang-ku| jaj <ref>http://www.etimolojiturkce.com/kelime/cac%C4%B1k</ref>}}) or '''Tzatziki''' is a dish of seasoned, strained ], eaten throughout the former ]. It is similar to ] in ] cuisine. It is made of salted ] or ] mixed with ]s, ], ], ], with sometimes ] or ], and some herbs like ], ], ], thyme etc.<ref>{{cite book|last=Grigson|first=Jane|title=Jane Grigson's Vegetable Book|year=2007|publisher=U of Nebraska P|isbn=978-0-8032-5994-2|pages=239–40|url=http://books.google.com/?id=Nr2Dna7hx1EC&pg=PA239|author2=Yvonne Skargon|accessdate=27 July 2010}}</ref><ref></ref> It is always served cold. | ||
| ==Etymology== | ==Etymology== | ||
Revision as of 19:25, 26 May 2014
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| Alternative names | Yogurt with cucumber or herb salad with yogurt |
|---|---|
| Type | Dip |
| Course | Side dish |
| Place of origin | Turkey, Greece, Bulgaria, Armenia |
| Region or state | Balkan, Anatolia |
| Serving temperature | Cold |
| Main ingredients | Yogurt, variety herbals, cucumber, garlic, salt, olive oil and sometime lemon juice or vinegar |
Cacık (Template:IPA-tr; Anglicised: /zɑːdˈziːki/; Template:Lang-el [dzaˈdzici] or [dʒaˈdʒici]); Template:Lang-fa; Template:Lang-sq; Template:Lang-ku) or Tzatziki is a dish of seasoned, strained yogurt, eaten throughout the former Ottoman countries. It is similar to tarator in Balkan cuisine. It is made of salted strained yogurt or yogurt mixed with cucumbers, garlic, salt, olive oil, with sometimes vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc. It is always served cold.
Etymology
ژاژ (jaj) in Persian, cacıχ in Armenian and Kurdish refers to herbs like mint, thyme, etc. The suffix -ık comes from Turkish. This in combination results in cacık in Turkish and tzatziki in Greek.
Ahmet Vefik Pasha's old Ottoman Turkish language dictionary defines it as "Herb salad with yoghurt" in 1876. (Ahmet Vefik Paşa, Lugat-ı Osmani (1876))
Variations
Turkey
Turkish Cacık is made of yoghurt, salt, olive oil, crushed garlic, chopped cucumber, mint. Among these ingredients, vinegar (mostly white grape or apple), lemon juice, and sumac are optional. Dill and thyme (fresh or dried) and sumac and paprika may be used alternately.
Mostly, cacik is served to accompany main dishes. As a side dish, it is diluted with water, which results in a soup-like consistency. If consumed as a meze, it is prepared undiluted but follows the same recipe. Often, dill and thyme are added as well. Ground paprika may also be added if it is prepared as a meze and to be served with some grilled meat, other mezzes or rakı (a Turkish spirit similar to Greek ouzo). More rarely, it is prepared with lettuce or carrots instead of cucumber under the name of kış cacığı (winter cacık) or havuç tarator.
Haydari
Haydari is a different type of mixture of some herbals, spices, garlic with strained yoghurt or labne. The main differences to cacık is that cucumber is not included in the recipe and that strained yoghurt or labne is used. It is just served as mezze and it have to be more strained and soury and salty than cacık.
Greece
Greek Tzatziki sauce is served with grilled meats or may be served as a mezze alongside other mezzes, dishes and ouzo. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Greeks prefer tzatziki more strain so they keep cucumber into to salt to make drier.
Cyprus
In Cyprus, the dish is known as talattouri (cf. tarator), and recipes often include less garlic and includes the herb mint, unlike the Greek counterpart.
The Balkans
Main article: TaratorThere are dishes similar to cacık called Tarator in many Balkan countries.
In Bulgaria, the Republic of Macedonia and Serbia, the same dish is known as "dry tarator" (Template:Lang-bg, Template:Lang-mk, Template:Lang-sr), or as "Snezhanka" salad (салата "Снежанка"), which means "snow white salad", and is served as an appetizer. During preparation, the yoghurt (Template:Lang-bg, Template:Lang-mk, Template:Lang-sr) is hung for several hours in a kerchief and loses about half of its water (drained yogurt, Template:Lang-bg, Template:Lang-sr, Template:Lang-mk). The cucumbers, garlic, minced walnuts, salt and vegetable oil are then added.
In Bulgaria, tarator is a popular meze (appetizer) but also served as a side dish along with Shopska salad with most meals. Sunflower and olive oil are more commonly used and walnut is sometimes omitted. Tarator is seasoned with garlic and dill both of which can be omitted if so desired. Tarator is a popular dish in Bulgaria. A salad version of tarator is known as "Snowwhite salad" (Template:Lang-bg- "salata Snezhanka" or "Snejanka" ), also called Dry Tarator. It is made of thick (strained) yogurt, without water. It can be served as an appetizer or as a side to the main meal. It is a common refresher during the summer.
In Macedonia, tarator or taratur is made with garlic, soured milk, cucumber, sunflower oil and salt. It is garnished with dill and served either room temperature or chilled (sometimes by adding ice blocks).
Tarator is a popular salad and dip in Serbia rather than a soup; it is also known as "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 time. It is usually served cold and is normally made from yoghurt, garlic, parsley, cucumber, salt and olive oil. Fried squids are usually offered with Tarator.
Middle East
Similar dishes in Iraq are known as jajeek. They are normally served as meze to accompanye alcoholic drinks, especially Arak, an Ouzo-like drink made from dates.
A similar dish is made in Iran, called mast-o-khiar literally meaning yogurt with cucumber. It is made using a thicker yogurt, which is mixed with sliced cucumber, and mint or dill (sometimes chopped nuts and raisins are also added as a garnish).
Other far variants and similar dishes
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'.
In India a similar dish is made with yoghurt, cucumber, salt and ground cumin (sometimes also including onions) called raita.
See also
References
- 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.
- Classic Greek Tzatziki Sauce
- http://www.etimolojiturkce.com/kelime/cac%C4%B1k
- 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.
- http://turkishfood.about.com/od/CheeseYogurtDairy/r/Strained-Yogurt-With-Garlic-And-Herbs-Is-Classic-Turkish-meze.htm
- Classic Greek Tzatziki Sauce
- Hoffman, Susanna (2004). The olive and the caper: adventures in Greek cooking. Workman. p. 149. ISBN 978-1-56305-848-6.
- pers comm, Емил Атанасов и Нина Шарова
External links
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