"Strained yogurt is also enjoyed in Greece and is the main component of ""tzatziki"" (from Turkish ""cacık""), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic. Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple. In North America and Britain, strained yogurt is commonly called “Greek yogurt”. Strained yogurt is sometimes marketed in North America as ""Greek yogurt"" and in Britain as ""Greek-style yogurt"". In"
"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. Garlic is crushed in a"
"with a distinct sour taste. It is usually mixed with fresh herbs in a pesto-like purée called delal. Yogurt is a side dish to all Iranian meals. Strained yogurt is used as dips and various appetizers with multitudes of ingredients: cucumbers, onions, shallots, fresh herbs (dill, spearmint, parsley, cilantro), spinach, walnuts, zereshk, garlic, etc. The most popular appetizers are spinach or eggplant borani, ‘’Mâst-o-Khiâr’’ with cucumber, spring onions and herbs, or ‘’Mâst-Musir’’ with wild shallots. In Turkey, strained yogurt is known as ""süzme yoğurt"" (""strained yogurt"") or ""kese yoğurdu"" (""bag yogurt""). Water is sometimes added to it in the preparation"
"mortar and pestle together with salt and the cucumbers are either chopped or grated. 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. Other ""cacık"" varieties may include shredded radish or chopped red pepper and fresh parsley. Dill can optionally be"
"Britain the name ""Greek"" may only be applied to yogurt made in Greece. Ayran, doogh (""dawghe"" in Neo-Aramaic) or dhallë is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt. Borhani (or burhani) is a spicy yogurt drink. It is usually served with kacchi biryani at weddings and special feasts. Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added. Lassi is a yogurt-based beverage that is usually slightly salty or sweet,"
"dip, made from yogurt, garlic, and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour, and dill. In Egypt, zucchini may be cooked with tomato sauce, garlic, and onions. In France, zucchini is a key ingredient in ""ratatouille"", a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell"
"of fresh yogurt and serve as is. Dahi chutney Dahi chutney is strained dahi that is mixed into a chutney of mint and onions, originating from the Indian subcontinent. It is popular in South India and is a side dish for the popular Hyderabadi biryani. The traditional ingredients are dahi, onions, tomatoes, mint leaves, coriander, chilli peppers, and salt to taste. There are multiple ways to prepare the side dish. Mint, coriander, and a chilli pepper is cut and mixed into yogurt which is then blended in a blender for a minute. Another way is to simply mix diced onions"
"vinegar, and closely resembles the ""Greek salad"" of Greece. Some spreads and dips found in the meze of Greek cuisine are also called ""salads"" in Greek, such as ""melitzanosalata"", ""taramasalata"" and tzatziki. Greek salad Greek salad or horiatiki salad ( ""village salad"" or ""rustic salad"" or θερινή σαλάτα ""summer salad"") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green"
"may also be served as part of an assorted meze small plate platter that is traditionally served with the anise-flavored liquor called ouzo. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Some variations are made with cattails or purslane, tofu, dill, and seasoned with Vege-sal and either whole allspice or spicebush berries. Purslane is called ""glistrida"" in Greek and this may be called ""glistrida me yiaourti"" meaning ""purslane and yogurt salad"" rather than ""tzatziki"". One simple recipe calls for"
"is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots. The thicker variation more similar to Tzatziki is sometimes known as ""dry tarator"" , or as ""Snezhanka"" salad (салата ""Снежанка""), which means ""Snow white salad"", and is served as an appetizer or side dish. During preparation, the yogurt is hung for several hours in a kerchief and loses about half of its"
"""acılı ezme"" (hot pepper paste often with walnuts), ""haydari"" (thick strained yogurt with herbs), ""patlıcan salatası"" (cold eggplant salad), ""beyin salatası"" (brain salad), ""kalamar tava"" (fried calamari or squid), midye dolma and ""midye tava"" (stuffed or fried mussels), enginar (artichokes), ""cacık"" (yogurt with cucumber and garlic), ""pilaki"" (foods cooked in a special sauce), ""dolma"" or ""sarma"" (rice-stuffed vine leaves or other stuffed vegetables, such as bell peppers), arnavut ciğeri (a liver dish, served cold), octopus salad, and ""çiğ köfte"" (raw meatballs with bulgur). In Greece, Cyprus and the Balkans, ""mezé"", ""mezés"", or ""mezédhes"" (plural) are small dishes, hot or cold,"
"olive oil and often, dried mint. It is also often paired as a dip with the mixed herb blend za'atar. Labneh is also the main ingredient in jameed, which is in turn used in mansaf, the national dish of Jordan. ""Labaneh bil zayit"", ""labaneh in oil"", consists of small balls of dry labneh kept under oil, where it can be preserved for over a year. As it ages it turns more sour. In Egypt, strained and unstrained yogurt is called ""zabadi"" (""laban"" meaning ""milk"" in Egyptian Arabic). It is eaten with savoury accompaniments such as olives and oil, and also"
"a Georgian yogurt in the Caucasus and Russia. Tarator and Cacık are cold soups made from yogurt during summertime in eastern Europe. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator. Khyar w Laban (cucumber and yogurt salad) is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like ""Kibbi bi Laban"" Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than many yogurts offered in"
"Ayran Ayran (from , , """"doogh"""") is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Turkey, Iran, Iraq, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan and the Middle East, particularly Lebanon and Syria. Yogurt drinks are popular beyond the Middle East region—ayran has been likened by some to ""lassi"" from the Indian subcontinent. Ayran is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yoghurt with chilled or iced water and is sometimes carbonated and seasoned with mint. Ayran has"
"Ajika Ajika or adjika (, ) is a Georgian-Abkhaz hot, spicy but subtly flavored dip often used to flavor food. The name itself comes from the Abkhaz word ""аџьыка"" ""salt"" (the more descriptive ""аџьыкаҟaԥшь"" (literally, ""red salt"") and ""аџьыкаҵәаҵәа"" are also used to refer specifically to ajika). In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list. The Abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus),"
"and nuts. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio (locally known as ""macaronia tou fournou"" or ""makarna fırında"") contains very little tomato and generous amounts of mint. The same is true of ""keftedes"" or ""köfte"" (meatballs), which are sometimes laced with mint to provide a contrast with"
"numbing around the mouth, anaphylaxis or contact dermatitis. Mint oil is also used as an environmentally friendly insecticide for its ability to kill some common pests such as wasps, hornets, ants, and cockroaches. Known in Greek mythology as the herb of hospitality, one of mint's first known uses in Europe was as a room deodorizer. The herb was strewn across floors to cover the smell of the hard-packed soil. Stepping on the mint helped to spread its scent through the room. Today, it is more commonly used for aromatherapy through the use of essential oils. Mint descends from the Latin"
"as a snack or dessert. In Macedonia it's widely known as ""pavlaka"" (). As in Greece, strained yogurt is widely used in Cypriot cuisine both as an ingredient in recipes as well as on its own or as a supplement to a dish. In Cyprus, strained yogurt is usually made from sheep's milk. Strained yogurt () is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. A few savoury Greek dishes use strained yogurt. In Greece, strained yogurt, like yogurt in general,"
"Hummus Hummus (, , or ; , full Arabic name: hummus bi tahini ) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe. ""Hummus"" comes from the Arabic word meaning ""chickpeas"", and the complete name of the prepared spread in Arabic is ""ḥummuṣ bi ṭaḥīna"" which means ""chickpeas with tahini"". Spelling of"
"Doogh Doogh, ayran or tan (; , ""dugh""; ; Arabic: ""šinīna"" or عيران ""ayran""; ; ""tan""; ; Kurdish: ماستاو) is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Iran, Turkey, Kurdistan region, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan, Cyprus, Lebanon and Syria. Yogurt drinks are popular beyond the Middle East region. Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yoghurt with chilled or iced water and is sometimes carbonated and seasoned with mint. Doogh has been"
"evolved to meet the needs of a nomad lifestyle. Kumis is a widespread drink among Turkic peoples, especially in Central Asia. Central Asia is also noted for being the birthplace of yogurt. Like kumis, it is widespread among Turkic peoples. West Asian cuisine is the cuisine of the Middle East, minus Egypt. Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley."
"of aubergine or potato with various other ingredients: often minced meat and tomatoes, sometimes a layer of egg custard or béchamel sauce on top. In its Greek variant, well known outside the region, it includes layers of aubergine and minced meat with custard or béchamel sauce on top, but that version is a relatively recent innovation, introduced by the chef Nikolaos Tselementes in the 1920s. Much of Greek cuisine is part of the larger tradition of Ottoman cuisine, the names of the dishes revealing Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftes and so on. Many dishes' names probably"
"or baked rather than steamed and tend to be small in size. A mid-15th-century Ottoman recipe has survived, with the manti filled with pounded lamb and crushed chickpeas, steamed, and served topped with yoghurt mixed with crushed garlic and sprinkled with sumac. In modern Turkish cuisine, manti are typically served topped with yoghurt and garlic, and spiced with red pepper powder and melted butter, and topped with ground sumac and/or dried mint by the consumer. Similarly, the Armenian manti, also sometimes referred to as monta, are usually served with yoghurt (""matzoon"") or sour cream (""ttvaser"") and garlic, accompanied by clear"
"Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki,"
"many variants but with the common characteristic of using yogurt. Many Armenian soups are made with yogurt. Generally, rice, bulgur, or vermicelli is boiled, and yogurt, or strained yogurt, is mixed to make soup. There are of course many variants involving the addition of legumes, herbs, spices, etc. In Western Armenian cuisine, a common side dish or dip is սխտոր մածուն (""garlic yogurt""), made by beating raw mashed garlic and salt into yogurt. In addition to yogurt, Armenians use all the typical dairy products, from milk itself, to milk cream, sour cream (թթվասեր, t'tvaser), etc. Clotted cream, known as սերուցք"
"Duqqa Duqqa, du'ah, do'a, or dukkah ( ) is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. Pre-made versions of duqqa can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones. The packaged variety is found in markets that is composed of parched wheat flour mixed with cumin and caraway. The word is derived from the Arabic for ""to pound"" since the mixture"
"Greek salad Greek salad or horiatiki salad ( ""village salad"" or ""rustic salad"" or θερινή σαλάτα ""summer salad"") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or caper berries (especially in the Dodecanese islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might"
"and olive oil. Fried squids are often offered with Tarator. In Cyprus, the dish is known as talattouri (""cf."" ""tarator""). Similar dishes in Iraq are known as ""jajeek"". They are normally served as meze to accompany alcoholic drinks, especially Arak, an Ouzo-like drink made from dates. A similar dish in Iran is called ash-e doogh, and instead of cucumbers it contains a variety of herbs such as basil, leek, mint, black pepper and raisins. In this style, sometimes dried bread chips, chopped nuts or raisins are put in the dish just before serving. A variation in the Caucasus mountains, called"
"leek, tarragon, mint, and parsley), vegetables (such as spinach, purslane, chickpeas, peas, onion and garlic), lamb meatballs, eggs, rice, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup. Some people prefer to make this soup with yogurt whereas others prefer doogh, a savory soda yogurt. Soup made with yogurt is sweet while the one made with soda yogurt is sour. This soup can be made vegetarian. Ash-e doogh Ash-e doogh, (Persian: آش دوغ), also known as ""yogurt soup"", originates from the Azeri-region of Northwest Iran and"
"Greece, it is called petimezi (πετιμέζι). In Arab cuisine, ""dibs"" or ""dibis"" is made from pomegranates, grapes, carob, or dates. Pekmez Pekmez (, from Oghuz Turkic ""bekmes"") is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent. It is used as a syrup or mixed with tahini for breakfast. Fruit molasses, defrutum, goes back to the classical period. In Turkey, sugar beet (""şeker pancarı""), figs (""incir"") or mulberry (""dut"") are often used, as well as juniper berries (""andiz""). ""Pekmez"" made from carob (""keçiboynuz"" or ""harnup"") is popularly recommended as a"
"added, and dried mint or pennyroyal can be mixed in as well, as well as lime juice. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of ""doogh"" have carbonation. Doogh Doogh, ayran or tan (; , ""dugh""; ; Arabic: ""šinīna"" or عيران ""ayran""; ; ""tan""; ; Kurdish: ماستاو) is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Iran, Turkey, Kurdistan region, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan, Cyprus, Lebanon and Syria. Yogurt drinks are popular beyond the Middle East region. Doogh is served"
"been variously described as ""diluted yogurt"" and ""a most refreshing drink made by mixing yogurt with iced water"". According to Shirin Simmons, ""doogh"" has long been a popular drink and was consumed in ancient Persia (modern-day Iran). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, ""dooshidan"". According to Nevin Halıcı, ""ayran"" is a traditional Turkic drink and was consumed by nomadic Turks prior to 1000 CE. According to Celalettin Koçak and Yahya Kemal Avşar (Professor of Food Engineering at Mustafa Kemal University),"
"a clear, pungent, but mild aroma. Spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States. Spearmint Spearmint (binomial ""Mentha spicata"", synonym ""Mentha viridis""), also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint native to the Balkan Peninsula and Turkey. It is naturalized in much of Europe and Asia (Middle East, Himalayas, China etc.), parts of northern and western Africa, North America, and South America, as well as various oceanic islands."