Some years ago, HG was lunching at a restaurant in Chicago’s Greektown. Grilled octopus. A tasty slab of sauteed pickerel with garlicky greens, okra and orzo (the Greek version of Jewish farvel, a small pasta shape also called “egg barley.”). Retsina wine (admittedly, an acquired taste). For dessert, my companions (all of Greek origin) ordered yogurt for dessert. Didn’t sound promising. Sounded like a bad health food restaurant option. It proved to be a revelation. Thick, really thick yogurt, topped with walnuts and fragrant honey. Delicious. Remains one of HG’s favorite desserts. Greek yogurt was hard to find then. HG managed to source some at a Greek delicatessen in Vancouver where it was scooped out of a big tub. Now it has become omnipresent. Even Dannon has a version. But, as far as HG is concerned, only the Fage brand has authentic Greek texture and taste.
In Trader Joe’s spice department you can find a nice melange of spices labeled “Tsatziki Mix.” Add it to plain Fage yogurt. Make some Keftas (Middle Eastern lamb burgers utilizing garlic, cumin, mint and grated onion). Tuck a Kefta into a warmed pita with a dollop of Tsatziki-spiced yogurt and a few slices of raw onion and tomato plus a squirt of Sriracha for heat. The burger from heaven.
