Editing Tzatziki (section)

===Greece===
[[File:Tzatziki meze or appetizer, also used as a sauce.jpg|thumb|right|Tzatziki with olives and a spearmint garnish, served as [[meze]]]]
Greek-style tzatziki sauce is commonly served as a [[meze]], to be eaten with bread, fried eggplant, or zucchini.<ref>''Fodor's Greek Islands'', 2011, s.v. Skopelos</ref>

Tzatziki is made of [[strained yogurt]] (usually from [[domestic sheep|sheep]] or goat milk) mixed with [[cucumber]]s, garlic, salt, [[olive oil]], red wine [[vinegar]], and [[dill]], [[mentha|mint]], or [[parsley]].<ref name="Kochilas"/>

A variation made with [[Portulaca oleracea|purslane]] ({{Transliteration|el|glistrida}} in Greek) may be called {{Transliteration|el|glistrida me yiaourti}}, meaning 'purslane and yogurt salad', rather than tzatziki. One simple recipe calls for purslane, olive oil, red wine vinegar and dill.<ref>{{Cite book| publisher = Macmillan| isbn = 978-0-312-20076-3| last = Kochilas| first = Diane| title = The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece| date = 1999-03-15| url = https://books.google.com/books?id=xdFP7vjdJrcC&pg=PA36| access-date = 25 July 2018| archive-url = https://web.archive.org/web/20180726174837/https://books.google.com/books?id=xdFP7vjdJrcC&pg=PA36| archive-date = 26 July 2018| url-status = live}}</ref> Another is made with purslane, mint, [[cilantro]], parsley and ground [[coriander]], along with the standard yogurt-cucumber base.<ref>{{Cite web| last = Kochilas| first = Diane| title = Purslane: Weed of Distinction| work = Huffington Post| access-date = 2018-07-25| date = 2015-08-10| url = https://www.huffingtonpost.com/diane-kochilas/purslane-weed-of-distinction_b_7959156.html| archive-url = https://web.archive.org/web/20170424225839/http://www.huffingtonpost.com/diane-kochilas/purslane-weed-of-distinction_b_7959156.html| archive-date = 24 April 2017| url-status = live}}</ref>