Will the Real Tzatziki Please Stand Up?

If you've ever had a Greek Gyro (prounounced Yee-ro) then you know about the creamy yogurt sauce that's traditionally served with it called tzatziki (pronounced dza-DZEE-kee). Judging from the Greek restaurants in our Dallas and Collin County area my guess is: 1) True Greeks are not making the tzatziki, 2) They've lost the recipe or 3) They have intentially pulled a fast one on us in order to save time and cut costs. No matter where you live the result of an improperly made tzatziki means that restaurant goers are paying for a diluted cultural experience.

I know about tzatziki. For about a decade in the late 80's and 90's I was submersed in Greek culture. I lived in Astoria, Queens New York. For those in the know, Astoria has the largest population of Greeks anywhere in the world outside of Athens…Greece that is, not Texas. Half the people I knew were Greeks and I mean the real deal. They spoke Greek, read Greek newspapers, listened to Greek radio, went to Greek churches, bought their bread and pastries at Greek bakeries, drank only Greek coffee, and ate only at traditional Greek restaurants, which were owned and operated by Greeks. After 20 years in the U.S. some of them still couldn't speak English but with all those Greeks around they didn't have to. So, I eventually learned to speak, write, dance, sing and cook the Greek way as taught to me not by books but by...you guessed it, Greeks. I made several trips to Greece too staying at least 2-3 months at a time and in all my days and nights, not even in the most remote island-mountain villages where goats outnumbered people, was I ever served the horrendously watery, flavorless slop versions of tzatziki that's being served up with an Opa! in our neighborhood Greek restaurants.

Tzatziki is traditionally served as an appetizer and can accompany foods throughout the meal. The key to great tzatziki is its thick, I mean very thick, creamy texture that allows it to be eaten alone, as a dip, as a spread, or a condiment. True tzatziki should be as thick as cream cheese. The best way to know if yours is thick enough is the spoon test. Stick a spoon straight-up in your tzatziki. If it stands vertically all by itself--bingo you're on your way to having the real thing. Years ago I learned to make this deliciously healthy, easy to make appetizer and love to eat it with vegetables, pita bread, or meats. Instead of the usual tomato sauce with pasta, try tzatziki. By the end of this article you will know how to make it and will love it too. Moms, as a nutritional dip it’s a great way to get your kiddos to eat more calcium and munch those veggies.

So how are divergent Dallas cooks spoiling the tzatziki? There are several things to avoid when making your own. Impatience. It will not help you make a true tzatziki or any Greek dish for that matter. The yogurt (puhleeze not sour cream) must be completely drained of its water. Do this by letting the yogurt sit refrigerated in a strainer either with a cheesecloth, a clean towel, or paper towels. No place other than Dallas, Texas was I ever served tzatziki made with sour cream. Gimme a break. No Greek person that I ever knew used sour cream in their cooking, or butter, or mayonaise, which some pathetic Americanized tzatziki recipes on the Inter-net have spouted. The next important thing to remember when making tzatziki is to thoroughly drain your cucumbers to remove as much of the excess water as possible. This takes time so go rent a movie while you allow your preferably shredded cucumbers to drain through a colander. Now that you've drained your yogurt and cucumbers you can be sure that your tzatziki will have a proper thickness however the remaining ingredients can not be excluded or else you'll lose authentic flavor. Garlic. Raw. Not powdered. Yes, Greek tzatziki is packed with healthy garlic. Olive oil. Not canola, or safflower or vegetable. Use only good olive oil from the first cold pressing, dark in color and rich in taste. Lemon juice. Greeks love lemons and you'll find them in many recipes. Here is a recipe for tzatziki. It's so easy you won't believe that you haven't made this before! And now that you know better you'll thumb your nose at anything less.

INGREDIENTS:
16 ounces (2 cups) of well-drained yogurt (full fat, low fat, or fat free)
4 to 10 cloves of garlic, diced
1/2 cup of peeled, diced or shredded cucumber
1 tablespoon of olive oil
2 teaspoons of lemon juice

PREPARATION:
Prepare all ingredients in advance. Fold in the oil and lemon juice into the yogurt slowly so that its thickness is not broken down. Add the garlic and the cucumber incorporating slowly. Do not mix in a blender or food processor. Add oregano, mint or dill: Variations include 1 tablespoon finely chopped. Oregano is most commonly used.
OPA! ENJOY!

Taste Galilee but Leave Your Passport at Home

Taste of Galilee/2301 N. Central Expway between Park and Parker/Plano, Texas

Ignite your taste buds, we’re off to Galilee but leave your passport at home. Whether by car, camel or donkey, if you love Mediterranean favorites like lamb, falafel, hummus and Baba Ganoush then drop everything and head to Taste of Galilee restaurant in Plano. The Biblically referenced land of Galilee is part of today’s northern Israel and a long time area of conflict between Jews and Arabs. Galilee is also a popular vacation spot for its natives, well-known for its gastronomic cuisine. Now, we too can have a taste of Galilee! Only a few weeks young the restaurant’s owner and staff are gracious and informative about the more than 28 items featured on the all-u-can eat buffet, which includes many traditional Mediterranean dishes that you’d find at just about any Lebanese, Turkish or even Greek restaurant for that matter. They even make their own yogurt! However, the owner who still has family in Galilee and visits every year has included several special family recipes strait from his Mama’s kitchen. Bravo! Thank you Mama! You can’t beat the lunch buffet at under $10. Though I am a fan of Fadi’s restaurant which has locations in Frisco and Dallas, they can’t hold a candle to the all-u-can eat concept for the same price at Taste of Galilee. Sorry Fadi’s, still love ya but Taste of Galilee has a slight edge. Being such healthy, authentic ethnic food for the price and only a few miles away, by car that is, I will certainly return to Taste of Galilee. The dinner buffet is around $14 and includes more items than the lunch menu such as shish-kabob and other succulent meat dishes. Taste of Galilee is a laid back atmosphere so come as you are. I strolled in wearing my work-out gear. The chandeliers give an ambiance of elegance and the piped-in Mediterranean music adds another layer to a fine cultural experience in our own community. Yankees Eat Rating/ 4=Very Good

Vietnamese: Zander's House Restaurant

2300 N. Central Expway at Park Road/ Plano, TX 75074/Phone: 972 943-9199

I have put off going to Zander’s House Restaurant for months. I remember the previous horrid August Moon Chinese restaurant that was there. The scarcity of cars in Zander’s parking lot made me timid, too. When their sign looked as though it had been hit by lightening I thought that the place might be cursed. I recently had lunch there and am happy to report that my mojo is intact and I’m still sufficiently quirky enough to write these reviews. I had the beef over vermicelli with fresh vegetables which was delicious and satisfied for the entire day. Though I’m not a big fan of beef (and I moved to Texas?) I was feeling a little risqué and gave it a whirl. I expected dry and tough but was pleased to get piled high, tender and thinly sliced. Lunch specials range around $7 and include popular noodle bowls and other Vietnamese specialties. A nutritious value; I don’t know how they can afford to be so generous with their portions, which includes salad too. The lime and chili sauce was a perfect compliment. The place bustled with an Asian crowd whether business types or families with youngsters. The owners, the Bui family, hail from New York where they successfully operated a Vietnamese style restaurant for many years--- no small feat! As to the authenticity, freshness and presentation of the food I must give sufficient props. Service is friendly and prompt however the voluminous space can make it somewhat loud. As spacious as it is many tables are stacked and waiters insist upon scrunching customers. I was practically elbow to elbow with two guys who slurped rather loudly which made it difficult to read the newspaper, eat and decompress for an hour. Next time I will be more insistant about choosing my own table. Yankees Eat Rating = 4 Very Good