The Herodeion

No trip to Athens is complete without a trip to the Herodeion Theatre located at the heart of the culture center right under the Acropolis on Dionysiou Areopagitou Pedestrian Street. Also known as the Odeon of Herodus Atticus in Athens, The Herodeion is considered the first example of a complex of buildings dedicated to performances of the arts. The Roman philosopher, teacher and Politian Herodes Atticus built the theater in about 161 AD. The splendid, semi-circular amphitheater was dedicated to the memory of Herodes Atticus’ wife, Aspasia Regilla who died in 160 AD.

The 1,250-foot radius of the amphitheater originally seated more than 6,000 people. Various marbles and ceramic pieces decorated the original three-story wall of the stage. Marble adorned the enormous seating area; overhead, a wooden roof of cedar kept the elements out.

A renovation took place in 1950. Today, the Herodeion is the home of the Athens Art Festival, musical concerts, and classical tragedies. All this under the night sky and with exquisite acoustic experience built into the structure over two thousand years ago. So if you visit Athens in the summer, don’t miss out on a fabulous experience of Greek comedy and tragedy. Meanwhile, while you plan your sojourn to beautiful Athens, drop by Ziziki’s Dallas Restaurants for an authentic Greek dining experience - and the perfect flavor for your itinerary.

A True Greek Tradition - Horta

What is "horta"?

In Greek cuisine, Horta (HOR-tah), or "greens" are a common side dish, usually eaten cold and seasoned with olive oil and lemon.  Of course - horta, or 'greens' of this sort are found all over the world, from Africa to the deep-South of the United States.

Greens used range from typical cultivated veggies like spinach, mustard and turnip - to wild plants like dandelion, wild leeks and smooth sow-thistle.

These boiled greens are a staple in nearly every Greek household. These are easy to prepare, super-healthy, inexpensive - and you will really enjoy the clean, pure taste.

Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. For four ample servings, one would typically boil approximately 3 lbs. of greens. Here's the details of a traditional Greek recipe for horta:


Greek Horta
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients:
• 3 lbs. curly Endive or any leafy green of your choice (Chicory, Chard)
• White vinegar (for adding to soaking water)
• 1 tbsp. salt
• Extra virgin olive oil (about 2 tbsp.)
• Fresh lemon juice to taste (juice of 1 lemon)
• Salt and Pepper to taste

Preparation:

The most important part is your preparation. Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.

Soak the greens in a clean and rinsed sink with plenty of water - and about a cup of white vinegar. Any sand or residue will sink to the bottom of the sink, while the greens will float on top. Remove the greens to a colander before draining the water.

Bring a large pot of water to a boil and then add about a tablespoon of salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.

Drain in a colander and place in a bowl. Dress with extra virgin olive oil and lemon juice and a bit of salt and pepper (to your desired taste).

It's your choice! You can serve the greens warm, at room temperature or even cold. They're a very common side dish in real Greek cuisine.

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.