Tzatziki is a dip or spread used on grilled meats or on bread. It is made
of salted strained sheep or goat yoghurt with cucumbers, garlic, olive oil, and
herbs, such as dill, mint, and parsley.
Tzatziki – or talattouri in Cyprus – originated in the Balkans, Caucasus
and Anatolia regions of Armenia, Cyprus, Greece, and Turkey.
In this village in south Cyprus, near Limassol, the tsatziki was served with pitta bread, and dried figs,
raisins, and quince jelly - with a sample plate of grilled meat and home-made sausage.
MARTINA NICOLLS is an international
aid and development consultant, and the author of:- The Shortness of
Life: A Mongolian Lament (2015), Liberia’s Deadest Ends (2012), Bardot’s Comet
(2011), Kashmir on a Knife-Edge (2010) and The Sudan Curse (2009).
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