Tzatziki

Did you know that the cuisine of ancient Greeks is considered the original Mediterranean healthy food? This is because, unlike today, medical systems in the past were not as advanced. Thus, ancient Greeks had to choose foods beneficial for their bodies to boost immunity and maintain health balance. Many of their healthy dishes remain popular today, and one such example is the sauce Tzatziki.

Tzatziki is a tangy yogurt sauce with primary ingredients of grated or finely chopped garlic and cucumber, seasoned with salt, a touch of honey for balance, lemon juice or white wine vinegar for acidity, olive oil, and aromatic herbs such as dill, mint, oregano, thyme, and parsley. It is commonly enjoyed as a dip or a side dish and has been widely embraced in the Mediterranean and Middle Eastern regions for centuries, showcasing its enduring value.

Yogurt: The Heart of Tzatziki in Greek Culture

Historically, yogurt was considered a national food of the Greeks because it is rich in probiotics, beneficial bacteria for gut health and the digestive system. However, yogurt in those days was not like the yogurt we are familiar with today; it had a much thicker consistency (similar to Greek yogurt) and could be used in both savory and sweet dishes. These properties made it ideal as the main ingredient for Tzatziki sauce, giving the sauce its rich texture and well-rounded flavor.

The idea of combining yogurt with cucumber is believed to have originated around 1469 CE. Ancient Greeks would combine these readily available and beneficial ingredients, then add various herbs and seasonings to create a refreshing and healthy dish, perfect for the summer, providing a cooling effect in the regions hot climate.

The Origin of the Name Tzatziki: Ottoman Influence

The word Tzatziki first came into use around the mid-20th century, borrowed from modern Greek (τζατζίκι), which has its roots in the Turkish word Cacik, meaning to make everything into a sauce or to chop (in the context of chopping ingredients into small pieces). This linguistic connection stems from the period when the Ottoman Empire ruled Greece from the 16th century until World War I. During this time, many Greek dishes were mandated to be named with Turkish names to assert power and influence. Consequently, many Greek dishes still bear Turkish-derived names, reflecting the inseparable blend of cultural influences.

Tzatziki in Modern Culinary Culture: Diverse Popularity

Over the years, Tzatziki has continuously evolved, adapting to the changing tastes and preferences of various regions. In Greece, it is often served as an appetizer (Meze) or as a dip accompanying various grilled meats like Gyro (rotisserie-cooked meat often served in pita bread), Souvlaki (popular grilled meat skewers), Falafel (crispy fried chickpea balls), and warm Pita Bread. It is also commonly enjoyed with French fries or fresh vegetables, providing a refreshing complement to meals.

Over time, Tzatziki gained international popularity and became known in many countries worldwide, including neighboring Turkey, where it is called Cacik. The Turkish version often includes Sumac (a tangy, slightly tart spice) and fresh mint leaves to enhance its unique flavor and aroma, differing slightly from the Greek version.

Furthermore, in Balkan countries (such as Bulgaria and North Macedonia), this sauce is also known as Tarator. It is often prepared as a cold soup during the summer, made from yogurt, cucumber, garlic, finely ground walnuts, dill, vegetable oil, and water. Served chilled, it is commonly paired with grilled calamari or used as a base for other dishes to alleviate heat on warm days.

Due to Tzatziki's versatility, various countries have adapted it for diverse uses, such as a dip for fruits and vegetables, a spread for sandwiches, or a dressing for vegetarians and vegans (by using plant-based yogurt as the main ingredient). Consequently, Tzatziki has become widely popular among health-conscious consumers who seek healthy, delicious, and refreshing options