Thessa sauce4/13/2023 Some recipes add fresh basil or a tablespoon of vinegar. Other cacık varieties may include shredded radish or chopped red pepper and fresh parsley. In Turkey tarator is also called balkan cacığı and is made with fresh scallions and mint. When shredded carrots are added along with the cucumber it is called havuçlu cacık. It is especially popular during summer months and may optionally be served with ice. The crushed garlic, yogurt and cucumber are combined thoroughly before the dish is garnished with some combination of aleppo pepper, paprika, sumac or mint. Garlic is crushed in a mortar and pestle together with salt and the cucumbers are either chopped or grated. Labneh may be substituted for some of the yogurt. 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. 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. Turkish cacık seasoned with Aleppo pepper and mint The form tarator found in languages from the Balkans to the Levant appears to be of Slavic origin, coming from Bulgaria. The modern sense is documented as early as 1876, as a herb salad with yogurt. Įvliya Çelebi's 17th-century travelogue, the Seyahatnâme, defined cacıχ ( cacıg) as a kind of herb that is added to food. According to Sevan Nişanyan the Armenian word may itself come from Turkish or Kurdish. It may be related to an Armenian word, cacıg. Persian zhazh ( ژاژ) refers to various herbs used for cooking. The root is likely related to several words in Western Asian languages. The word tzatziki appeared in English around the mid-20th century as a loanword from Modern Greek ( τζατζίκι), which in turn comes from the Turkish word cacık. It has become a traditional part of meze. In the Levant, taratur is a sauce based on tahini, while in Turkey and the Balkans it came to mean a combination of yogurt and cucumbers, sometimes with walnuts. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. Tarator was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire.
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