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Cacık ((:dʒaˈdʒɯk); Ottoman Turkish: ; (アラビア語:لبن وخيار); (ペルシア語: ماست و خیار ); (クルド語:jajî); Azerbaijani: cacıq; (ギリシア語:τζατζίκι) (:dzaˈdzici) or (:dʒaˈdʒici), anglicised: or ) is a dish of seasoned, strained or diluted yogurt, eaten throughout the former Ottoman countries. It is similar to tarator in Balkan cuisine. It is made of salted strained yogurt or diluted yogurt〔 mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc.〔(【引用サイトリンク】title=Eva’s Classic Greek Tzatziki Sauce )〕 It is always served cold. ==Etymology== The ultimate source of the word ''cacık'' is uncertain. It is likely a loanword from the Armenian '.〔(【引用サイトリンク】title=BUGÜNKÜ TÜRKÝYE TÜRKÇESÝ )〕 The root ''cac'' is likely related to several words in Western Asian languages. Persian ' () refers to various herbs used for cooking. Kurdish (Kurmanji) ' refers to caraway,〔 while Armenian ' () refers to mint. The suffix ''-ık'' is Turkish and is related to Armenian ''-ıχ'' (''-ıg''). Evliya Çelebi's 17th-century ''Seyâhatnâme'' travelogue defined ''cacıχ'' (''cacıg'') as a kind of herb.〔 Another pre-1900 source identified it with Van herbed cheese from eastern Turkey. Ahmet Vefik Pasha's 1876 Ottoman Turkish dictionary defined ''cacık'' as an herb salad with yogurt.〔 This remains the most common definition today.〔 The word ''cacık'' is also used in Turkish as a slang term for "fool" or "naïf".〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cacık」の詳細全文を読む スポンサード リンク
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