Tzatziki sauce kroger

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Southeast Europe and the Middle East. Tarator was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. The root is likely related to several words in Western Asian languages.

That word is combined with the Turkish diminutive suffix -cık to yield cacık. It may be related to an Armenian word, cacıg. The modern sense is documented as early as 1876, as a herb salad with yogurt. The form tarator found in languages from the Balkans to the Levant appears to be of Slavic origin, coming from Bulgaria.

Greek-style tzatziki sauce is commonly served as a meze, to be eaten with bread, fried eggplant, or zucchini. One simple recipe calls for purslane, olive oil, red wine vinegar and dill. Another is made with purslane, mint, cilantro, parsley and ground coriander, along with the standard yogurt-cucumber base. Turkish cacık is made by combining a bit of water and yogurt in a deep bowl together with garlic and different combinations of fresh vegetables and herbs. The amount of water used depends on how thick the cook wants the cacık to be—sometimes the dish is served as a cold soup, but it can also be made thicker according to taste.

Labneh may be substituted for some of the yogurt. The crushed garlic, yogurt and cucumber are combined thoroughly before the dish is garnished with some combination of aleppo pepper, paprika, sumac or mint. It is especially popular during summer months and may optionally be served with ice. When shredded carrots are added along with the cucumber it is called havuçlu cacık. In Turkey tarator is also called balkan cacığı and is made with fresh scallions and mint.