Think Of Greece - Think Of OLIVES!

When you think of olives, you imagine a little bowl on a bar counter, ordering a small bowl to go with your meal at a restaurant, or in your martini . They are also very popular because of the oil that they produce, but what do you really know about where they came from?

Olives are grown on olive trees that are native to the Mediterranean area. They are an evergreen tree or shrub that is very short, usually no taller than 50 feet. These trees are incredibly strong. Olive trees last for many years, but usually don’t start growing the actual fruit until they are about 6 or 7 years old. These trees are grown in abundance in the Mediterranean countries. There are about 18 million tons of trees produced each year with 95% of them being from the Mediterranean area.

Every type of olive comes from a different area, therefore there are not all kinds of different olive trees in one area. The different kinds of olives are Empeltre, Hojiblanca, Lechin, Picual, Cornicabra, Verdial, Arbequina, Picudo and varieties. There are also the most common olives in the United States, which are the black and green olives. Each one of these olives have a different taste depending on where they are grown, inside or outside, the heat, and the soil. These are all factors that change the taste of olives! Olives are harvested at the green stage but can be left to ripen which darkens their color and we get what we know as black olives.

Olives are used in a variety of ways. They can be eaten whole or cultivated into oil. In kitchens all over the world, olive oil is the most common cooking oil. It is also very common to have olive oil salad dressings. Just like traditional mediterranean kitchens, Ziziki’s uses olive oil for cooking too. For example- our calamari is lightly sautéed with olive oil, white wine, and lemon. Another favorite dish with olive oil is our shrimp, it is marinated to perfection with olive oil and herbs. If you are looking for a delicious appetizer that is sure to please your Greek craving the artichoke dip & pita bread should be your number one choice; it is even served with whole kalamata olives. You can also just order a few olives on the side with any of our dishes if you would please.

After all, the Ziziki’s menu would not be so perfect unless it served foods that were full of strong flavors, like olives and garlic. These are the backbone to the every Greek meal, So come on “oliver” and eat a "Big Fat Greek Dinner"!

FALL in Love With Greek Food

In the coming weeks, the leaves will start changing to bright reds and oranges, and the season that brought incredible heat to the south and storms to the northeast will come to an end. The days of hot dogs at ballgames and hamburgers on the grill are slowly winding down, so try something new.... Go Greek!

The Greeks love to cook (OPA!) and make large use of several wonderful ingredients in their Fall Greek dishes - including the Mediterranean cuisine staple: olives and olive oil.

Olives are very important in Greek cuisine because of its roots to Greek history - and of course, it's dietary benefits. Ancient Greeks used to eat olives because they believe it was good for keeping their body healthy and full of life. Greek olive oil is also extremely tasty and smooth. It is often taken from privately owned pressing plans, the best come from Lesvos!

Another Fall favorite in Greece is Kalamarakia - or 'calamari', which is squid. Adding orange wedges, cumin, pasta or rice can seal the meal and add a delightful white wine (also known as kalamarakia krasata) is a family favorite.

Feast Like the Gods -- Greek Style

Looking for some place new for dinner? Why not try food that is as ancient as the gods: Ziziki's!  Opt for an authentic Greek salad - as Aphrodite might have eaten to keep her svelte figure. Or maybe you are more like Zeus and would fancy a lamb gyro or souvlakis. With an array of traditional Greek food the selection is superb.

No detail is spared when feasting Ziziki's style: start off with either Ziziki bread, Spinach Tiropitas, Keftedes or maybe some Lamp Loli-Pops. What are Lamb Loli Pops? Two large seasoned chops grilled to perfection and served with Creamy Polenta.

Ready for the main course? You can choose from Lamb, Pork Loin or seafood. The Salmon Filet and Pan Seared Sea Bass are Ziziki's favorites.

And please, leave room for desert. Zizki's is known for their famous Baklava Ice Cream Cake or the unbelievable Tiramisu.

The Role of Meals in Greek History

Dining in Greece isn’t just a time to get together for a meal - it’s an experience!  And at Ziziki's - it doesn't get more authentic - both the Greek cuisine and the Greek atmosphere. Opa!

The cornerstone of Greek cuisine is large dinners shared between friends and family alike.

This spirit transcends the delicious breads, meats and vegetables - it embodies the true essence of what it means to be Greek. In Greece, how food is prepared is nearly as much as a conversation as what’s shared over dinner. It’s not unusual to hear multiple strong opinions on how to prepare various meats and what ingredients add the most flavor!

Everyone, from the local market to the coastal fishermen, all have great suggestions and experience.

It’s part of the reason that Greek culture embodies so many distinct different dishes and options. Greece is a very difficult place to grow crops and produce yet ironically food is nearly a full-blown obsession.

So how did Greek dishes become so well-known with poor agriculture and so many options? Simply put, because meals in Greece are more than just meals. Grecians work hard throughout the day, perfecting their crafts up until its time to come together and share memories. The Greek obsession with food is little about food, it’s about family. 

Greek food is based on a simple, balance meal using a large portion of either lamb, fish or chicken, delicate cheeses, fresh tomatoes and vegetables all accented by a delicious and soft glass of wine.

Join our family and dine with your friends for a true Greek cuisine experience!

Greek Salads - Diverse and Delicious

Greek salads are as diverse and delicious as Greek wines. Salads are often eaten alongside the main dishes and rarely contain lettuce - instead, Greek salads are garnishes with beans, olives, dressings and fresh vegetables. So eat like a Greek native and enjoy some of these hearty Mediterranean salads.

Chopped Greek Salad with Chicken Some delicious chicken accented with fresh broccoli and tomatoes, chopped into small pieces, makes for a hearty Greek salad. Enjoy this dish with pita bread and hummus.

Smokey Eggplant Grilled Salad - Have you ever tasted grilled eggplant? It’s delicious! The mellow taste of eggplant is balanced by smokey paprika, vinegar and a light dressing.

Chickpea Salad - Add to the Mediterranean flavor of a Greek salad by adding chickpeas and ranch to a lettuce-less salad. If ranch isn’t your choice, this salad is just as tasty with a tangy vinaigrette.

Other great treats to try alongside Greek salads are baked parmesan tomato slices.

Feel free to step outside your comfort zone when experimenting with Mediterranean salads and open your tastebuds to the delicious salads made without lettuce. Stop by and give our Greek salads a taste for a truly authentic taste of Greece cuisine.

Planning A Trip To Greece

Relax and celebrate a year’s worth of hard work by experiencing Greece this Spring and Summer!

Although the peak travel season for people to visit Greece falls later in the Summer within July to August—you won’t miss any of the beautiful warm weather if you come earlier. Perhaps, NOW!?

Spring is an excellent time to visit the islands of Greece. Make sure to stop and experience the Halkidiki peninsula off of the north-mainland coast. The Aegean islands offer some of the most breathtaking views and spectacular beaches that picturesque the sea as though it was painted in watercolors shortly before your visit. By visiting Greece earlier than July, you’ll be able to avoid some of the main flow of tourism traffic that Greece experiences – which leads to higher room rates and more expensive packages.

Plan ahead. 

Save money. 

Indulge. 

The weather in late Spring is breezy and cool because the islands are slowly waking up from cold winters. 

No time to travel just yet? Or does this not fit the budget? Come discover Greece right NOW by visiting us here at Ziziki’s for authentic Greek Cuisine. Or visit us at The Greek at One Arts Plaza - we can mimic the 'Greek breeze' on our patio.

We offer a wide-variety of authentic Greek dishes that will have you resting back in your chair listening for the seagulls that gather around Greek docks... OPA!

Celebrating the Mediterranean Diet

A recent Spanish medical study published in the New England Journal of Medicine reveals that a diet full of low-fat “Mediterranean” items can drastically reduce your risk for heart disease and a variety of other heart related illnesses.

So what does this mean? It means that the Mediterranean diet is good for you - and that Ziziki's, Ziziki's Taverna and The Greek One Arts are EXCELLENT choices for lunch and dinner! Opa!

The study revealed that the participants of the study experience a near 30 percent drop in risk for major cardiovascular problems. How many of us would be comforted by a 30 percent decrease in risk? I know we would.

The “Mediterranean Diet” isn’t a new fad but a long-researched (and ancient) meal planning method used by many in the Mediterranean region. It consists of eating fresh food on a more regular basis, including fish, grains and plenty of fruits and vegetables.

The Mediterranean Diet is based on eating less “meats & sweets” and deciding to choose more
fibrous carbs and healthier proteins. Of course, everything should be portion-controlled.

Mayo Clinic suggests that while eating according to the Mediterranean Diet you should use herbs and spices instead of salt to season your entrees while remembering to replace butter with healthy fats and oils.

The best part of the Mediterranean Diet is that it leaves room for one of our favorite meal
accents, wine! The diet suggests drinking red wine in moderation while limiting your intake of red meat.

Stop by and sample our wide variety of wines from all across the globe and embrace a healthier
diet and a healthier you.

Perfect Potatoes - Roasted Greek Style

Everyone loves potatoes. And of course, the Greeks know how to make them perfect - every time. This fool-proof recipe is a tried and true tradition of tastiness.   Some handy tips on these potatoes - when cooking, don't worry about overcooking - some extra minutes will just add extra flavor and yumminess. And, you should not skimp on the garlic.

What you'll need:
 

8 large potatoes, peeled, sliced into large wedges
4 garlic cloves, minced (more is OK! OPA!)
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juiced 

1/2 cup olive oil
sea salt to taste
fresh coarse ground black pepper to taste

Directions:
 

Fire up the oven to 420°F and prepare your baking pan. Pick a large pan, and spray it with a little no-stick spray.  Place all the ingredients into the pan and season with sea salt and black pepper. 

 

Either with your hands, or some salad tongs - toss everything around to mix it up.  The garlic will form droplets in the water & oil, but those are like little flavor bombs - let them land where they will! This will keep moist flavor without burning. 

Bake at 420°F for 40 minutes.

By this time, a golden-brown crust will appear on the potatoes. This is when you should flip them and season again on the other side. Dash a little oregano at this time too.

If the pan appears to be getting dry, it is OK to add up to 1/2 cup more water and put back into the oven.

 

Bake other side 40 more minutes.

Greek Yogurt: Better than Regular Yogurt?

Move over, regular yogurt. Going Greek is in! This exotic option has elbowed its way onto refrigerator shelves everywhere. Most give a big thumbs up to its taste—tangier and less sweet, as well as creamier—but is it healthier than its conventional counterpart?

Both Greek and regular yogurt, in their plain, nonfat or low-fat forms, can be part of a healthful diet. They're low in calories and packed with calcium and live bacterial cultures. But our Mediterranean friend—which is strained extensively to remove much of the liquid whey, lactose, and sugar, giving it its thick consistency—does have an undeniable edge. In roughly the same amount of calories, it can pack up to double the protein, while cutting sugar content by half. 

For someone who wants the creamier texture, a little bit of a protein edge, and a sugar decrease, going Greek is definitely not all hype. And it's really got a following: In the past five years, Greek yogurt sales nationwide have skyrocketed.

Here's a closer look at how the two stack up nutrition-wise.

Protein. Greek yogurt is high in protein, which helps promote fullness. A typical 6-ounce serving contains 15 to 20 grams, the amount in 2 to 3 ounces of lean meat. That makes it particularly appealing to vegetarians, who sometimes struggle to get enough of the nutrient. An identical serving of regular yogurt, on the other hand, provides just 9 grams.

Carbohydrates. Going Greek is a smart choice for low-carb dieters. It contains roughly half the carbs as the regular kind—5 to 8 grams per serving compared with 13 to 17. Plus, the straining process removes some of the milk sugar, and lactose. 

Fat. Be wary of Greek yogurt's fat content. In just 7 ounces, Fage's full-fat Greek yogurt packs 16 grams of saturated fat—or 80 percent of your total daily allowance if you're on a 2,000-calorie diet. Dannon's regular full-fat yogurt has 5 grams of saturated fat in an 8-ounce serving. If you're going Greek, stick to low-fat and fat-free versions.

Sodium. A serving of Greek yogurt averages 50 milligrams of sodium—about half the amount in most brands of the regular kind. 

Calcium. Regular yogurt provides 30 percent of the federal government's recommended daily amount. Greek yogurt loses some of its calcium through the straining process, but still packs a wallop. A 6-ounce cup typically supplies about 20 percent of the daily recommendation. 

Most experts agree that Greek yogurt has a nutritional edge. The key is sticking to plain, nonfat, or low-fat varieties.

When you do opt for Greek yogurt, take advantage of its versatility. Mix it with seasonings like garlic, dill, and parsley to create a unique dip for carrots, celery sticks, or cucumber slices. Toss in some berries or high-fiber granola. You can also substitute Greek yogurt for sour cream on tacos, for example, or for the eggs and oil in baked goods. It's an acceptable replacement for fatty ingredients like cream cheese, mayonnaise, and butter.

Ziziki's Taverna Wins Best Mediterranean - Addison Magazine

Ziziki's Taverna has once again won Favorite Mediterranean restaurant in the 2012 Readers' Choice Awards! A special thank you goes out to our Addison patrons, who have nominated and voted for us - to victory - TWO YEARS in a row for this great honor!

We've once again won Favorite Mediterranean restaurant with Addison Magazine Reader's Choice Awards! Thank you for making Ziziki's Taverna - Addison's Best Mediterranean Restaurant! OPA!

Pictured: Joni Linton, Ziziki's Taverna manager, Lulian Hankollari, Ziziki's Taverna bartender/server and Neel Gibbons, Ziziki's Restaurant manager

The 2012 Olympics Are Getting Close

As London is preparing for the 2012 Olympics we thought we’d give you a little hint as to who we’ll be rooting for this year! Any guesses?

Everyone knows that the Olympics were invented by Greeks. The Olympics were of fundamental religious importance, featuring sporting events alongside ritual sacrifices honoring both Zeus and Pelops, divine hero and mythical king of Olympia. Yes, originally the Olympics were basically religious events.

Greeks have been historically good at weightlifting, shooting and wrestling. Weightlifter Pyross Dimas won three gold medals at three consecutive Olympic games (1992, 1996 and 2000) and managed a bronze in 2004.

Taekwondo fighter Alexandros Nikolaidis was a favorite to win gold in Beijing but walked away with silver but he’s back for another shot this year.

Click here to get a look at the long list of qualifying Greek Athletes.

Ziziki's Named Top 100 Best Greek Restaurants in United States by National Herald

Here in the big D, we take special care to bring Greek cuisine to the states in a very authentic way; with Ya Ya's old recipes and Chef Costa's award-winning culinary skills - Ziziki's delivers a delightful mix of traditionally fine-tuned family favorites. We also work hard to keep a great selection of Greek wines and others in our Dallas Wine Bars for our customers to enjoy with their meals, or otherwise. Opa!

For us, Greek dining is a way of life - to celebrate life, and to celebrate our heritage.  The National Herald (Greek news) took the time to interview restaurant owners, try the wines and mezzes, and then pare down the Top 100 best Greek Restaurants in the country, and list them state by state.

We're thrilled to have been recognized as Top 100 - click here for the full article!

It Must Be Fate: FETA Cheese and the Greek Atmosphere

Not only is Feta cheese an incredible treat in Greek cooking - it's a wonderful accent to several dishes here in the U.S. (like a scrumptious breakfast omelet!)

Feta Cheese is also a product that has been around since the Byzantine Empire - so there is a lot of history behind this cheese we all love. When a visitor entered the Byzantine-controlled region in 1494, he might have noticed that they sliced their cheese to serve on a plate. Even back then, before the individually-wrapped sorts from which we actually get the saying, Feta was quickly becoming the thing that would, to the Greeks - be "the best thing since sliced cheese"!

Feta is aged cheese and is produced in blocks for uses on Greek salads, pastries, breakfast Greek entrées and many other dishes and a real normal part of the Greek culture. It is often times combined with olive oil and vegetables to bring a rich and delicate flavor to the dish. Feta is used in 60% of Greek families in their everyday life and everyday food and a great mixture with homemade wine. (Would you like a little cheese with that wine?) OPA!

What separates feta cheese from the rest is that it is made of milk from sheep around the eastern Mediterranean and Black Sea regions. Feta is a great accent to Greek dishes because of the delicious pairings with olive oil, olives as well as the enrichment it can bring to Greek dishes!

Reds, Whites and Blues this Fourth Of July

It's July 4th weekend - and what better way to celebrate than to celebrate Old Glory, her colors - and all things red, white and blue? Certainly, being Dallas Best Greek Restaurant - we'll need to keep it to red, white and blue FOODS, but you get the idea!

Red Foods

Reds are typically REAL healthy foods - lots of fruits and veggies are in the red family of foods.
Fruit and sweet vegetables: cherries, cranberries, red raspberries, strawberries, watermelon.
Meat: elk, ostrich, pepperoni, rare beef, salmon, summer sausage.
Vegetables: red beans, red peppers, red radishes, tomatoes.

Wine: red wine of course!

White Foods

Well, we hope you aren't lactose intolerant if you're wanting to celebrate with colored foods this Independence Day.  Most white foods are dairy-related. There are a few ideas for white coloration - here are some of those:
Dairy products: cottage cheese, cream, cream cheese, milk, plain yogurt, sour cream, vanilla ice cream, white cheese (swiss, mozzerella, etc.).
Fruits and sweet vegetables: apples (peeled), bananas (peeled), coconut, lychees, pears (peeled), white nectarines, white peaches.

Meat: catfish, crappie, panfish, scallops.
Vegetables: button mushrooms, cauliflower, great northern beans, rice, white asparagus, white icicle radishes, white onions, white potatoes, white sweet corn.
Wine: white wine!

Blue Foods

There's only a couple of naturally blue foods. We've outlined those for you here too.
Fruits and sweet vegetables: blueberries.
Vegetables: all-blue potatoes (peeled or with skins), blue-skinned potatoes (skin on), blue corn.
Red cabbage starts out sort of purple and white, but when blanched in water with a base (such as baking soda) it turns blue.
Wine: None... :(

We'll work on the blue wine! OPA!

Greek: It's Good For You

Greek cuisine is classified as a type of Mediterranean cuisine and, as the years have gone by, this type of food has become more and more prevalent in today’s “dining-out” industry. Dining out has even now become more common in Greece itself, and has been for a while now.

What makes Greek food stand out most is the fact that in almost all recipes, one can find a good amount of olive oil and a bit of Greek culture to go with it.

Greek life, in essence, is all about the celebration of said life. Even in ancient Greece, dancing was extremely important to the people. They believed that dancing helped one become more mentally and physically fit, and they even had close to two-hundred dances. These celebrations, or festivals, can last, at a minimum, a couple of days, or go on for so long as up to a week.

Greek life and culture is one of loving and living life to the fullest, and a Greek restaurant has the ability to give one the right atmosphere, the right food, and the great fun that being Greek can bring into one’s life.

More About Chef Costa and Mary - Owners of Zizikis Restaurants

The Ziziki's family of Greek restaurants are owned and managed by Costa & Mary Arabatzis; long-time residents and business owners in the Dallas area.

Award-winning chef, Costa Arabatzis - is no stranger to the industry, he began his restaurant career as Assistant Dishwasher in his father's restaurant in sunny California. (also where he was born)  He winded his way around positions, and eventually became Assistant Manager and then, Cook.


In 1986, Costa and his father found themselves in beautiful Hawaii, where they opened the Greek Bistro on the island of Maui - and it's still a local and visitor must-try restaurant.

Costa moved to Dallas in 1990 and eventually opened Ziziki’s Restaurant with partner Mary Cloutier Arabatzis, and recently was awarded winner of the Taste of Addison - Taste The Competition contest.


Mary Arabatzis hails from Minneapolis, Minnesota and is a graduate from Drake University in Des Moines with a Bachelor of Arts degree in Journalism.

Mary 's been in big D since 1980, and has tons of feathers in her cap with regard to her former career in marketing and media relations. She was Media Supervisor at Tracy-Locke, Vice President – Media at Bozell, Inc. (currently Temerlin-McClain) and also Vice President, Media Director of NWAyer Dallas.

With regard to her position at Ziziki's, she is responsible for all the locations 'front of the house': that is - management of staff, sales & marketing, and the development of the wine list. And she's been nothing short of FABULOUS - Ziziki’s has been awarded “The Award of Excellence” by The Wine Spectator every year since 1995 - among several other outstanding awards for customer service.


For full bios on Costa & Mary - visit Ziziki's Taverna's about us page.