- Turkish cuisine: cacik cold soup
- Greek cuisine: tzatziki
- Bulgarian, Macedonian, and Serbian cuisine: called tarator when thinned with water as cold soup or Snow white salad.
- Iraq: jajeek, normally served as meze (appetizers) alongside alcoholic drinks
- In the Caucasus Mountains: ovdukh, with kefir (Kefir, keefir, or kephir, alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains instead of yogurt, making a drink that can be poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, sometimes referred to as a 'Caucasus okroshka'.
- Iran: mast-o-khiar ("yogurt with cucumber"). It is made using a thicker yogurt, which is mixed with sliced cucumber, and mint or dill (sometimes chopped nuts and raisins are also added as a garnish).[.
- South Asia: raita from India, Pakistand and Bangladesh