Greek Yogurt - Not Just For GREEKS!!

Greek yogurt - it's all the rage! OPA! Many people are doing a lot of research on the difference between Greek yogurt and the yogurt we have been used to and eating for many years. Many thought that - well, yogurt was yogurt.  Of course, if it's Greek food, it's better - right?

Why choose the Greek yogurt? The Greek Yogurt is somewhat different than the regular yogurt because it is strained. This “straining” process for yogurt started on the Crete Islands. Greek yogurt is thicker, creamier and has a completely different texture than other yogurts. There are no stabilizers used or added and no gelatin additions. So, Greek yogurt is more pure, if you will - than the processed yogurt products we're used to here in the States.

And here's the best benefit - Greek yogurt is full of protein (double the protein than the normal yogurt!) and is packed with probiotics. Greek yogurt is very low fat and healthy because it has B6, B12 and calcium.

Greek Yogurt is usually made from sheep milk and not from cow milk because the Greeks believe it gives the yogurt a better taste. In Greek cuisine, cow milk is used occasionally but not as often as sheep’s milk.

Greek yogurt is used in Tzatziki dip (which we're famous for, and use in our award-winning Greek salad and MORE... AND - where we get our name!) and can be served with fruits, nuts and honey. Raisins top off yogurt as a sweet treat and often used as a dessert! The Greek yogurt is a lovely Greek addition to your meals.

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.

Greek Cuisine 101 - Part I

Welcome to Part I of a series of posts we’ll be doing on modern day Greek cuisine in Greece. Are your taste buds ready for this? Here we go…

Greeks spend a lot of time socializing outside their homes, and sharing a meal is one of the chief ways of doing it. The atmosphere is always relaxed and informal, with pretensions rare outside of the more “hip” parts of Athens and certain major resorts.

Although standards like kalamari and moussaka are everywhere and figure strongly in taverna fare, Greek food is considerably more complex and varied than just these well-loved dishes.

In fact, modern Greeks are rediscovering their rich rural culinary heritage, which began as simple and functional, relying on local products, and later expanded under the influence of elaborate, Anatolian-influenced recipes in the 1920’s, brought by immigrants from Asia Minor. The result is a rich and wide ranging cuisine based on fresh, raw ingredients, subtle herbs and preparation by charcoal grilling or in wood-burning ovens.

In Greece, you’ll find a plethora of local specialties, all proudly promoted: anything from whole pickled caper sprigs to smoked eels, mollusks bottle in brine to soft sheep’s cheese or thyme honey to almond syrup.

Stay tuned to future episodes as we dive into the mouth-watering facts about seafood, meats, vegetables, wine and cheeses. Yummy!

Ziziki's is Proud to Offer Hahn Wines

Ziziki’s has two wonderful fall wines brought to you from the Hahn Winery in beautiful Soledad,Callifornia. The Hahn winery practices sustainability and is the proud recipient of the SIP Certification for its use of natural farming techniques and use of natural pest controls to maintain a low impact on the environment.

Hahn Winery’s is also a member of the Monterrey Area Green Business Program. Hahn has been in the vineyard business since 1980 and is constantly expanding the wine operation in Monterrey County.

Please come and join us in a glass of Hahn Winery’s Chardonnay or the flavorful Pinot Noir. The Chardonnay is a medium bodied wine with crisp acidity and with subtle layers of peach, pineapple and a touch of vanilla. The Pinot Noir has aromas of dried plums, black currants and cola. On the Palate you will be surprised with hints of black cherry and well integrated oak flavors and vanilla and spice. Each of these wines is a perfect complement to Ziziki’s signature Greek Meat and the very popular Cheese Board. Each of these are regular menu items priced at $18.00 each.

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.

Great Greek Wines

Greece is one of the oldest wine-producing regions in the world, and the origins of winemaking in Greece go back almost 7000 years. The spread of Greek civilization and their worship of Dionysus, the god of wine, helped to spread the love of wine throughout all Mediterranean areas. Greek wines and their varieties were well known and traded throughout the Mediterranean soon after it was discovered, and Hippocrates even used wine for medicinal purposes and gladly prescribed it to anyone in need of some quick help.

The most reputable wines of ancient Greece were Chian, Coan, Corcyraean, Cretan, Euboean, Lesbian, Leucadian, Mendaean, Peparethan wine, Rhodian and Thasian. In 1937, the Ministry of Agriculture established a Wine Institute, which was established to devote time to researching Greek Wine and to preserving and improving the country's winemaking. During the 1960s, Retsina suddenly became the national beverage. Retsina is a Greek white wine that has a unique flavor and is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo Pine resin in ancient times. With rapidly growing tourism, Retsina became associated worldwide with Greece and Greek wine.

A Perfect Place to Meet,Greet and Eat

Ziziki's is a perfect place for lunch or dinner in Dallas; with three convenient locations: Travis Walk, North Dallas and Plano. Come join us today for authentic Greek cuisine accompanied by either a Zizikis Cosmo or a Zizikis Sunkiss cocktail - it's happy hour from 4-6 (Monday through Friday). We also have a full children's menu.

We have over 75 different wines in our Dallas wine bar from all over the world including authentic Greek and Italian red wines. We also have a large selection of imported and domestic beers if wine is not your thing. So if you are looking for a place to entertain clients or for a few friends to meet Ziziki's is the perfect venue.