tzatziki

(redirected from Tzatsiki)

tza·tzi·ki

 (tsä-tsē′kē)
n.
A mixture of yogurt, chopped cucumber, and seasonings, used as a sauce or a dip in Greek cuisine.

[Modern Greek tzatzíki, from Turkish cacık, dish made from yoghurt and various herbs and vegetables; probably akin to Persian žāž, any of various edible plants.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

tzatziki

(tsætˈsɪkɪ)
n
(Cookery) a Greek dip made from yogurt, chopped cucumber, and mint
[C20: from Modern Greek]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
Translations
tzatziki

tzatziki

n (Cook) → Tsatsiki nt or m, → Zaziki nt or m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
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References in periodicals archive ?
There is a great deal of choice on the menu, something to suit everyone's taste and pocket The interesting starters included soup of the day, smoked mackerel pate with toast and salad, hummus with tzatsiki and crudities, mussels, and whole prawns with garlic mayonnaise.
From a Greek-Marinated Chicken, Tzatsiki which features a yogurt and herb marinated chicken in a cucumber/yogurt herbed sauce (tzatski) to a unique sandwich made from Chicken, Beet, Apple, Goat Cheese and Honey, this is packed with innovations you won't see elsewhere.
Serve in pitta bread pockets with fresh salad, cucumber, tomato and, if you like, tzatsiki or plain yoghurt and mint.
Your reviewer, already in a state of fervour from the smells coming off the slowly rotating spits of chicken and lamb, opted for the mixed mezze starters of hummus, aubergine moutabal, tzatsiki, stuffed vine leaves and crispy Kurdish bread followed by a grilled lamb steak.
A big selection of hot and cold starters or mezze includes fried whitebait, calamari, tzatsiki and grilled halloumi cheese.
To start with I went for cacik - a yoghurt, cucumber, garlic and mint dip similar to the Greek dish, tzatsiki. Served with delicious Turkish bread, this cold starter cost pounds 2.50.
My friends had 'mezzes for two to share' - another very straightforward arrangement of hummus, tzatsiki and taramasalata dips with pitta bread, olive salad and feta cheese (pounds 6.50).
Sticks of carrot, celery, fennel, cucumber, sprigs of cauliflower with tzatsiki for dipping.
Greece is best known for its salads and starters like the tasty 'tzatsiki' which is garlic, yoghurt, cucumber and olive oil, or the 'village salad' made up of tomato and cucumber wedges, s liced onion and red and green peppers in olive oil, topped with feta cheese.
Our supermarkets are crammed with European goodies from tiramisu to tzatsiki while our increased red wine consumption shows that we've come a long way from the days when Leibfraumilch was the order of the day.