The tzatziki is definitely one of the best known and appreciated recipes of Greek cuisine: it is virtually impossible to go to Greece and not taste, even by mistake, this sauce.

Thanks to its very particular taste and versatility, the Greeks use the tzatziki to accompany most dishes, from fish to meat to salads to rice. Moreover, in addition to being one of the ingredients of the gyros and souvlaki Greek, it is also a component of kebap turkish.

The origins of the tzatziki, which is derived from the Turkish word cacik, lost in centuries and the traditions of the ancient Greeks, to cool off on hot days, they used to mix in a pot of yogurt with garlic bread and water: the ancestor of tzatziki.

Sure is from Greece this sauce has spread to nearby areas but with a different name: in Bulgaria is called Tarator and Iraq Djadjik.

See how to cook the recipe on Nyum: Tzatziki


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