Tzatziki is a traditional dish of Greek cuisine. The name of the sauce comes from the Turkish dish dzhadzhik (Turkish cacik), consisting of the same components, but having a more liquid consistency. In Cypriot cuisine, the dish is called ttalattouri and, unlike the Greek recipe, contains mint and less garlic. In Macedonian and Bulgarian cuisines, an analogue is considered to be cold tarator soup or its “dry” version made from squeezed yogurt. In Persian cuisine the dish is called mast-o-khiar. Tzatziki can also be compared to Indian raita sauce (English, Hin.) made from cucumber. Tzatziki is usually part of a meze (a set of appetizers or small dishes served with drinks) and is used as a dip for bread or vegetables. The sauce is also often served with meat dishes, such as gyros or souvlaki, or with fried fish.