View source for Tzatziki

{{Short description|Cold cucumber–yogurt dip, soup, or sauce}}
{{Redirect|Tarator|tahini- or nut-based sauce|Tarator (sauce)}}{{pp-sock|small=yes}}
{{Use dmy dates|date=September 2020}}
{{Infobox food
| name               = Tzatziki
| image              = Cacik-1.jpg
| image_size         = 250px
| caption            = 
| alternate_name     = ''Cacık'', ''tarator''
| country            = [[Ottoman Empire]]
| region             = 
| creator            = 
| course             = [[Appetiser]], [[side dish]], [[meze]]
| type               = [[Dip (food)|Dip]] or [[soup]]
| served             = Cold
| main_ingredient    = [[Strained yogurt]], [[cucumber]]s, garlic, [[olive oil]], red wine vinegar, salt, sometimes [[lemon juice]], [[dill]], [[mentha|mint]], [[parsley]], [[thyme]]
| minor_ingredient   = 
| variations         = With strained or diluted yogurt and other herbs and vegetables
}}
'''Tzatziki''' ({{langx|el|τζατζίκι}} {{IPA|el|d͡zaˈd͡zici|}}), also known as '''''cacık''''' ({{IPA|tr|dʒaˈdʒɯk|lang}}) or '''''tarator''''', is a class of [[Dip (food)|dip]], [[soup]], or [[sauce]] found in the cuisines of Southeastern Europe and West Asia. It is made of salted [[strained yogurt]] or diluted yogurt<ref name="tdk.gov.tr">{{cite web|url=http://www.tdk.gov.tr/index.php?option=com_gts&kelime=CACIK|title=Türk Dıl Kurumu|work=tdk.gov.tr|access-date=5 February 2015|archive-url=https://web.archive.org/web/20141217100020/http://www.tdk.gov.tr/index.php?option=com_gts&kelime=CACIK|archive-date=17 December 2014|url-status=live}}</ref> mixed with [[cucumber]]s, [[garlic]], salt, [[olive oil]], red wine vinegar, sometimes with [[lemon juice]], and herbs such as [[dill]], [[mentha|mint]], [[parsley]] and [[thyme]].<ref name="Kochilas">{{Cite book |last=Kochilas |first=Diane |url=https://books.google.com/books?id=YM56DwAAQBAJ&q=greek+tzatziki+with+red+wine+vinegar |title=My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours |date=2018-12-24 |publisher=St. Martin's Press |isbn=978-1-250-16637-1 |language=en}}</ref><ref name="Grigson 2007 239–40">{{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=https://books.google.com/books?id=Nr2Dna7hx1EC&pg=PA239|author2=Yvonne Skargon|access-date=27 July 2010}}</ref> It is served as a cold [[appetizer|appetiser]] ([[meze]]), a [[side dish]], and as a sauce for [[souvlaki]] and [[gyros]] sandwiches and other foods.<ref>{{cite book|first1=Susanna|last1=Hoffman|first2=Victoria|last2=Wise|title=The Olive and the Caper: Adventures in Greek Cooking|year=2004|isbn=1563058480|pages= 466–467|publisher=Workman }}</ref><ref>{{cite book|title=America's Test Kitchen Twentieth Anniversary TV Show Cookbook|year=2019|isbn=978-1945256882|page= 301 |last1=Kitchen |first1=America's Test |publisher=America's Test Kitchen }}</ref>

==Etymology==
The word ''tzatziki'' appeared in English around the mid-20th century as a [[loanword]] from [[Modern Greek]] ({{lang|el|τζατζίκι}}), which in turn comes from the [[Turkish language|Turkish]] word {{lang|tr|cacık}}.<ref>Georgios Babiniotis, [[Babiniotis Dictionary]]</ref><ref>''[[Triantafyllidis Dictionary]]'', University of Thessaloniki</ref> The root is likely related to several words in West Asian languages. [[Persian language|Persian]] ''{{Transliteration|fa|ALA-LC|zhazh}}'' ({{lang|fa|ژاژ}}) refers to various herbs used for cooking, and [[Kurdish language|Kurdish]] jaj or ژاژ refers to the [[caraway]] herb.<ref name="Nisanyan">{{cite web|access-date=2019-04-26|first=Sevan |last=Nişanyan |author-link=Sevan Nişanyan |title=cacik|language=tr |url=http://nisanyansozluk.com/?k=cac%C4%B1k|website=Nişanyan - Türkçe Etimolojik Sözlük}}</ref> That word is combined with the Turkish diminutive suffix ''-cık'' to yield ''cacık''. It may be related to an [[Armenian language|Armenian]] word, ''cacıg''.<ref name=Razuvajeva>{{cite journal |first=Olga |last=Razuvajeva |year=2009 |title=Slang in the Turkish Language as a Social, Linguistic, and Semiotic Phenomenon |journal=University of Gaziantep Journal of Social Sciences |volume=8 |issue=1 |pages=299–316 |issn=1303-0094 |url=https://www.academia.edu/779579 |access-date=22 July 2018 |archive-url=https://web.archive.org/web/20140716024655/http://www.academia.edu/779579/Slang_in_the_Turkish_Language_as_a_Social_Linguistic_and_Semiotic_Phenomenon |archive-date=16 July 2014 |url-status=live}}</ref> According to [[Sevan Nişanyan]] the Armenian word may itself come from Turkish or Kurdish.<ref name="Nisanyan"/><ref>{{cite web|access-date=2019-04-26|title=Definition of Tzatziki|url=https://www.merriam-webster.com/dictionary/tzatziki|website=[[Merriam Webster]]}}</ref>

[[Evliya Çelebi]]'s 1665 [[travel literature|travelogue]], the ''[[Seyahatnâme]]'', defined ''cacıχ'' (''cacıg'') as a kind of herb that is added to food.<ref name="Nisanyan" /> The modern term ''cacık'' (جاجیك) was mentioned in print for the first time in 1844 in Hoca 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'').<ref name="Nisanyan" />

The form ''[[wikt:tarator|tarator]]'', found in languages from the Balkans to the Levant with derivative forms now found in a range of countries.<ref name="EtyDict">{{Cite book |last=Kerestedjian |first=Bedros |title=Quelques matériaux pour un dictionnaire étymologique de la langue Turque |publisher=Luzac |editor-last=Haig |editor-first=Kerest |location=London |chapter=Terator |page=138}}</ref><ref>Andriotis ''et al.'', Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Λεξικό της κοινής Νεοελληνικής ''s.v.'' ταρατόρι</ref><ref>E. Saussey, ''Les mots turcs dans le dialect arabe de Damas'', ''Mélanges de l'Institut français de Damas'' '''1''' (1929), p. 84, 127</ref>

According to [[Sevan Nişanyan]], the name tarator (sauce) comes into Turkish directly from the Venetian word "trattor". In Venetian, this word means "cook". It has acquired the meaning of a type of sauce in Turkish. It has likely been borrowed from Turkish into other languages. The first use of this word in the sense of sauce was in the book Seyehatname by the Turkish traveler Evliya Çelebi.<ref>[https://www.nisanyansozluk.com/kelime/tarator] Nişanyan Dictionary "tarator"</ref>

==History==
Tzatziki and similar yogurt-based dishes trace their origins to the [[Central Asia|Central Asian]] yogurt culture, which spread to [[Anatolia]], the [[Balkans]], and the [[Middle East]] through Turkic migrations. Turks had consumed yogurt since ancient times and introduced yogurt-based cold soups and sauces to Anatolia.<ref name="Yerasimos2002">{{cite book |last=Yerasimos |first=Marianna |title=500 Years of Ottoman Cuisine |publisher=Boyut Yayınları |year=2002 |isbn=9789752300405 |page=45 |quote=Yogurt-based cold dishes such as tzatziki were integral to Ottoman cuisine, reflecting earlier Central Asian traditions.}}</ref>  

During the [[Ottoman Empire]], yogurt and garlic condiments became a part of the [[meze]] tradition. One notable example was ''tarator'', prepared with yogurt, cucumber, garlic, or sometimes walnuts. The 17th-century Ottoman traveler [[Evliya Çelebi]], in his ''Seyahatname'', described dishes made with yogurt and garlic, demonstrating their established place in Ottoman cuisine.<ref name="Celebi1660">{{cite book |last=Çelebi |first=Evliya |title=Seyahatname |publisher=İkdam |year=1660 |edition=Modern |volume=1 |page=312 |language=tr |quote=Mentions of yogurt-based sauces and dishes consumed with cucumber and garlic.}}</ref>  

In the [[Balkans]] and the [[Levant]], variations of ''tarator'' developed with different bases: in the Levant it is usually made with [[tahini]], while in the Balkans it may include yogurt and walnuts. In Anatolia, however, the version made with yogurt, cucumber, garlic, and sometimes walnuts became known as '''cacık'''.<ref name="Marks2010">{{cite book |last=Marks |first=Gil |title=Encyclopedia of Jewish Food |publisher=Houghton Mifflin Harcourt |year=2010 |isbn=9780544186316 |page=1761 |url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1761}}</ref>  

Today, cacık is widely consumed in [[Turkey]] as a refreshing dish, especially in summer, while related versions continue to exist in Balkan and Levantine cuisines.<ref name="Davidson2014">{{cite book |last=Davidson |first=Alan |title=The Oxford Companion to Food |publisher=Oxford University Press |year=2014 |isbn=9780199677337 |page=150 |quote=Cacık in Turkey and tarator in the Balkans illustrate the regional diversity of yogurt-based cold dishes.}}</ref>

==Variations==

===Greece===
[[File:Tzatziki meze or appetizer, also used as a sauce.jpg|thumb|right|Tzatziki with olives and a spearmint garnish, served as [[meze]]]]
Greek-style tzatziki sauce is commonly served as a [[meze]], to be eaten with [[Pita|pita bread]], [[Olive|olives]], fried eggplant, zucchini, or other vegetables.<ref>''Fodor's Greek Islands'', 2011, s.v. Skopelos</ref> It is also used for dishes like [[gyros]], or [[souvlaki]] and most other [[Greek cuisine|greek dishes]].<ref>{{Cite web |last=Schofield |first=Helen |title=What To Eat With Tzatziki |url=https://scrummylane.com/what-to-eat-with-tzatziki-50-delicious-creative-ideas/ |archive-date= |website=Scrummy Lane}}</ref>

Regular tzatziki is made of [[strained yogurt]] (usually from [[domestic sheep|sheep]] or goat milk) mixed with [[cucumber]]s, garlic, salt, [[olive oil]], [[vinegar]], [[dill]], [[mentha|mint]], and [[parsley]].<ref name="Kochilas"/>

A variation made with [[Portulaca oleracea|purslane]] ({{Transliteration|el|glistrida}} in Greek) may be called {{Transliteration|el|glistrida me yiaourti}}, meaning 'purslane and yogurt salad', rather than tzatziki. One simple recipe calls for purslane, olive oil, red wine vinegar and dill.<ref>{{Cite book| publisher = Macmillan| isbn = 978-0-312-20076-3| last = Kochilas| first = Diane| title = The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece| date = 1999-03-15| url = https://books.google.com/books?id=xdFP7vjdJrcC&pg=PA36| access-date = 25 July 2018| archive-url = https://web.archive.org/web/20180726174837/https://books.google.com/books?id=xdFP7vjdJrcC&pg=PA36| archive-date = 26 July 2018| url-status = live}}</ref> There also is a version where [[walnut oil]], crushed nuts (like [[Walnut|walnuts]], [[Hazelnut|hazelnuts]], or [[Almond|almonds]]) and red peppers are added to the standard yoghurt base.<ref>{{Cite web |title=Celery and Walnut (or Hazelnut) Tzatziki |url=https://cooking.nytimes.com/recipes/1017236-celery-and-walnut-or-hazelnut-tzatziki |website=NYT Cooking}}</ref>

===Turkey===
[[File:Cacık cacık.jpg|thumb|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. [[Strained yogurt|Labne]] may be substituted for some of the [[yogurt]].<ref name=almond>{{Cite AV media| people = Migros Türkiye| title = Çağlalı Cacık Tarifi| access-date = 2018-07-25| url = https://www.youtube.com/watch?v=-ET5l9FFkSY}}</ref><ref name="buzlu">{{Cite web |date=10 June 2017 |title=Buzlu Cacık |url=http://www.ardaninmutfagi.com/yemek-tarifleri/ramazan-tarifleri/buzlu-cacik |url-status=live |archive-url=https://web.archive.org/web/20180725214400/http://www.ardaninmutfagi.com/yemek-tarifleri/ramazan-tarifleri/buzlu-cacik |archive-date=25 July 2018 |access-date=2018-07-25 |work=Arda'nın Mutfağı}}</ref>

Turkish cacik also has many variations; different recipes use [[Wheat berry|wheat berries]], [[carrot]]s, [[scallion]]s, mint, [[radish]], red pepper, [[parsley]], [[dill]], [[basil]], [[chondrilla juncea]], [[vinegar]], walnuts, hazelnuts and unripe almonds.<ref>{{Cite web| title = Havuçlu Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/havuclu_cacik| archive-url = https://web.archive.org/web/20180725153526/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/havuclu_cacik| archive-date = 25 July 2018| url-status = live}}</ref><ref name="balkan">{{Cite AV media |url=https://www.youtube.com/watch?v=yQpTmohfTQI |title=Balkan Cacığı Tarifi |time=93 seconds |access-date=2018-07-25 |archive-url=https://web.archive.org/web/20180726174837/https://www.youtube.com/watch?v=yQpTmohfTQI |archive-date=26 July 2018 |url-status=live |people=Migros Türkiye}}</ref><ref>{{Cite AV media| people = Migros Türkiye| title = Turp Cacığı Tarifi| access-date = 2018-07-25| time = 50 seconds| url = https://www.youtube.com/watch?v=ohjGxAY05pg| archive-url = https://web.archive.org/web/20180726174837/https://www.youtube.com/watch?v=ohjGxAY05pg| archive-date = 26 July 2018| url-status = live}}</ref><ref>{{Cite web| title = Sebzeli Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sebzeli-cacik| archive-url = https://web.archive.org/web/20180726174837/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sebzeli-cacik| archive-date = 26 July 2018| url-status = live}}</ref><ref name="buzlu" /><ref>{{Cite web| title = Sirkeli Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sirkeli-cacik| archive-url = https://web.archive.org/web/20180726174837/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/sirkeli-cacik| archive-date = 26 July 2018| url-status = live}}</ref><ref>{{Cite web| title = Cevizli ve Fındıklı Cacık| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/diger/cevizli-ve-findikli-cacik| archive-url = https://web.archive.org/web/20180725153406/https://www.sabah.com.tr/sofra/tarifler/diger/cevizli-ve-findikli-cacik| archive-date = 25 July 2018| url-status = live}}</ref><ref>{{Cite web| title = Buğday Cacığı| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/bugday-cacigi| archive-url = https://web.archive.org/web/20180725184131/https://www.sabah.com.tr/sofra/tarifler/zeytinyaglilar-ve-mezeler/bugday-cacigi| archive-date = 25 July 2018| url-status = live}}</ref><ref name="almond" /><ref>{{Cite journal| doi = 10.12991/mpj.20163435871| issn = 1309-0801| volume = 20| issue = 1| pages = 34| last1 = Şenkardeş| first1 = İsmail| last2 = Tuzlacı| first2 = Ertan| title = Wild Edible Plants of Southern Part of Nevşehir in Turkey| journal = Marmara Pharmaceutical Journal| access-date = 2018-07-25| date = 2015-10-01| doi-broken-date = 1 July 2025| url = http://dergipark.gov.tr/doi/10.12991/mpj.20163435871| hdl = 11424/5322| hdl-access = free| archive-date = 12 July 2021| archive-url = https://web.archive.org/web/20210712041438/http://dergipark.gov.tr/doi/10.12991/mpj.20163435871| url-status = dead}}</ref><ref>{{Cite book| title = Emirdağ kültür araştırmaları sempozyumu| year = 1995| access-date = 2018-07-25| url = https://books.google.com/books?id=g2WBAAAAMAAJ}}</ref>

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 [[Portulaca oleracea|purslane]]).<ref>{{Cite web| title = Cacıklı Arap Köfte| work = Sabah| access-date = 2018-07-25| url = https://www.sabah.com.tr/sofra/tarifler/et-yemekleri/cacikli-arap-kofte| archive-url = https://web.archive.org/web/20180725153745/https://www.sabah.com.tr/sofra/tarifler/et-yemekleri/cacikli-arap-kofte| archive-date = 25 July 2018| url-status = live}}</ref><ref>{{Cite web| title = Cacıklı Arap Köftesi Tarifi, Nasıl Yapılır? - Sahrap Soysal| access-date = 2018-07-25| url = https://www.sahrapsoysal.com/cacikli-arap-koftesi-tarifi-t-3637| archive-url = https://web.archive.org/web/20180726174838/https://www.sahrapsoysal.com/cacikli-arap-koftesi-tarifi-t-3637| archive-date = 26 July 2018| url-status = live}}</ref> ''Bulgurlu madımak cacığı'' is made with cracked wheat, cucumber and a type of [[Polygonum|knotweed]] called ''madımak''.<ref>{{Cite web| last = Soysal| first = Sahrap| title = Bulgurlu Madımak cacığı| access-date = 2018-07-25| url = http://www.hurriyet.com.tr/yazarlar/sahrap-soysal/bulgurlu-madimak-cacigi-40115910| archive-url = https://web.archive.org/web/20170813133849/http://www.hurriyet.com.tr/yazarlar/sahrap-soysal/bulgurlu-madimak-cacigi-40115910| archive-date = 13 August 2017| url-status = live}}</ref>

===Balkans===
{{Unreferenced section|date=May 2019}}
[[File:TaratorBg.jpg|thumb|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 ''[[Snow White salad|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 is 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''.

===Cyprus===
In [[Cyprus]], the dish is known as {{Lang|el|ταλαττούρι}} ("''talattouri''")<ref>{{cite book|last=Hoffman|first=Susanna|title=The olive and the caper: adventures in Greek cooking|year=2004|publisher=Workman|isbn=978-1-56305-848-6|pages=[https://archive.org/details/olivecaper00susa/page/149 149]|url=https://archive.org/details/olivecaper00susa|url-access=registration}}</ref> and is similar to the Greek recipe with a more characteristic flavour of mint and added acidity in the form of lemon juice.<ref name="mygreekdish.com">{{Cite web|date=2018-11-23|title=Talatouri recipe (Cypriot tzatziki sauce with mint)|url=https://www.mygreekdish.com/recipe/talatouri-recipe-cypriot-tzatziki-sauce-with-mint/|access-date=2021-12-30|website=My Greek Dish|language=en-US}}</ref>

It is made from strained yogurt, sliced cucumbers, minced garlic cloves, lemon juice and sprinkled with dried mint, oregano or olive oil.<ref name="mygreekdish.com"/>

===Middle East===
In [[Iraq]], ''jajeek'' is often served as meze.<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1761|publisher=HMH|date=17 November 2010|isbn=9780544186316}}</ref> It may accompany alcoholic drinks, especially [[Arak (drink)|arak]], an [[ouzo]]-like drink made from [[anise]]. In [[Iran]], it is known as ''mast o khiar''.<ref name="Marks 2010"/>

In some parts of the Arab world, it is known as {{Lang|ar|سَلَطَة خِيار باللَّبَن}}, ''salaṭat ḵiyār bi-l-laban'', made from yogurt and cucumbers.<ref name="Marks 2010" /><ref>{{cite news |last1=عوض |first1=سميرة |title=شيف اليوم علي أبو طير.. سفرة رمضانية فاخرة بنكهة فلسطينية |url=https://www.aljazeera.net/women/2021/5/7/%D8%B4%D9%8A%D9%81-%D8%A7%D9%84%D9%8A%D9%88%D9%85-%D8%B9%D9%84%D9%8A-%D8%A3%D8%A8%D9%88-%D8%B7%D9%8A%D8%B1-%D8%A3%D8%B7%D8%A8%D8%A7%D9%82-%D9%81%D9%84%D8%B3%D8%B7%D9%8A%D9%86%D9%8A%D8%A9 |access-date=15 September 2025 |work=Al-Jazeera |date=26 Apr 2022 |archive-url=https://web.archive.org/web/20230619152018/https://www.aljazeera.net/women/2021/5/7/%D8%B4%D9%8A%D9%81-%D8%A7%D9%84%D9%8A%D9%88%D9%85-%D8%B9%D9%84%D9%8A-%D8%A3%D8%A8%D9%88-%D8%B7%D9%8A%D8%B1-%D8%A3%D8%B7%D8%A8%D8%A7%D9%82-%D9%81%D9%84%D8%B3%D8%B7%D9%8A%D9%86%D9%8A%D8%A9 |archive-date=19 Jun 2023 |language=ar |trans-title=Today's chef is Ali Abu Tayr... a luxurious Ramadan meal with a Palestinian flavor.}}</ref>

==Similar dishes==
{{Unreferenced section|date=January 2021}}
A similar dish in the [[Caucasus Mountains|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 a Polish dish of sliced cucumbers mixed with sour cream or another fermented milk product, often herbs (such as dill or chives) and seasonings, which is commonly served as a savoury or sweet side salad with typical dinner dishes.

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

==See also==
{{Portal|Greece|Turkey|Food}}
<!-- Please keep entries in alphabetical order & add a short description [[WP:SEEALSO]] -->
{{div col|colwidth=20em}}
* [[Cold borscht]]
* [[List of dairy products]]
* [[Dipping sauce#List of dips|List of dips]]
* [[List of hors d'oeuvre]]
* [[List of yogurt-based dishes and beverages]]
{{div col end}}
<!-- please keep entries in alphabetical order -->

==References==
{{Reflist}}

{{Cuisine of Turkey}}
{{Yogurts}}
{{Cuisine of Greece}}
{{Cuisine of Iran}}
{{Levantine cuisine}}
{{Soups}}

[[Category:Bulgarian cuisine]]
[[Category:Cold soups]]
[[Category:Cypriot cuisine]]
[[Category:Dips (food)]]
[[Category:Fermented dairy products]]
[[Category:Greek sauces]]
[[Category:Greek appetizers]]
[[Category:Iranian cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Levantine cuisine]]
[[Category:Meze]]
[[Category:Sauces]]
[[Category:Turkish soups]]
[[Category:Yogurt-based dishes]]
[[Category:Creamy dishes]]