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!

Join Our Travis Walk Location for ART OF KNOX

Join Ziziki's (Travis Walk in Uptown Dallas) for the

First Annual 
Art of Knox
Street Festival
Saturday, October 22nd (4-8pm)

Tons of Knox/Henderson area retailers and restaurants are jumping in to host this festive occasion. There will be great food & drink, live music (from Live 80 and Special Edition Band) as well as cool, interactive art. Also look for special offers and promotions, raffles, prizes, games and more.

To learn more, visit KnoxDallas.com

Hmmm... What IS Hummus Anyway?

Hmmmm..... hummus.. something we enjoy as an appetizer with small pieces of flatbread, or pita bread - has a great, rich flavor and is becoming more and more popular as a (somewhat) healthier alternative to other pre-meal nibbles or afternoon snacks. But WHAT is it? And most importantly, is it GREEK?

Turns out, not. It's a popular dish throughout the Middle East - and appears to have originated there too. But don't fret: the Pita bread we eat it with definitely IS! (The actual word being from Byzantine Greekπίτα meaning pie.) Opa!

Back to hummus.What's in it? Well, recipes vary by region and culture - but it's mostly cooked, mashed chickpeas, blended with sesame seed paste (tahini), olive oil, lemon juice, salt and garlic. And what's best about it - is that it's a healthy alternative to so many other snacks. Why? Hummus has tons of vitamin C, iron, folate and vitamin B6. Being 'beany' - it's also chock-full of protein and fiber. 

In Greece, it's typically served as part of a meze (appetizer or small plate) or as a side dish to grilled chicken, fish or eggplant.

Going GREEK At School

Alpha, Beta, Gamma, Delta, Epsilon…..There has never been a more fitting time for GREEK things, than at the beginning of Greek Rush (also called Greek Week) at Colleges and Universities all across the country.

"Greek life" started the year that the United State declared their independence, 1776 at the College of William and Mary in Virginia. While there were Latin "clubs" at the time, Greek fraternities emerged and distinguished themselves as being exclusive from the other clubs on campus by utilizing the Greek alphabet to identify their 'chapters'. Certainly, to this day - there are fraternities and sororities that do not have Greek letter names at all - such as Skull and Bones at Yale, Acacia and Farmhouse.

The emergence of Greek organizations, later known as "fraternities" and "sororities", took hold of college life and began to establish itself on campuses all throughout the country! Now many college students go through “Greek Rush” to become a member of a Sorority or Fraternity and it has become the most exciting part of going to college. Making new friends and attending fun events is what makes Greek life so great – some friends that last a lifetime.

Close to home, the DFW metroplex boasts a university with the 2nd largest Greek student body (by capita) in the country! TCU in Fort Worth, Texas has a campus that nearly 43% of their 8,000 students are involved in some Greek letter organization. With all the “Greek activities” going on including – Toga parties, Greek initiations and partying “Greek style” you could treat your sorority or fraternity new member for some authentic Greek food to celebrate their big moment!

Ziziki’s would be pleased to have you and your brothers or sisters come to dinner one night to celebrate. Ziziki's is known for it's catering, as well as our party rooms to cater your party or large group or private dining. Or - perhaps you're looking for a something a bit different - visit Ziziki's Taverna for our small plate appetizers and huge wine bar. Visit one of our two locations in Dallas for some great Greek cuisine and a great Greek atmosphere! Remember - It’s fun to GO GREEK!

Snacks For School - Greek Style

Snacking can be a necessary way to obtain energy, or to provide sustenance on the go. As kids go back to school and young adults off to college - they need all the energy they can get to keep attention sharp. Same goes for adults in the work place!

Everyone knows Greek cuisine is one of the healthiest. So how do people snack in Greece? Ideal foods in the summer in Greece are the Greek snack foods that you can either purchase in a Greek store, (similar to here in the US and other countries) or whip up quickly in the kitchen.

A favorite quick, Greek snack are the Greek spinach pies (also know as spanakopita). Filled with healthy spinach, tasty onions, cheese and herbs - spanakopita is a versatile dish that ca be made with all different types of cheeses as well.

We all know olives are keen in Greece. Snacking on olives, here or in the homeland - is a true summer indulgence. Greeks love their olives - and they can be served up different ways if marinated in different herbs and oils. Soak your olives in olive oil and dried oregano - and you've got a true Greek favorite snack. Toss in some feta cheese, and add some warm bread and you have a well-rounded pick-me up snack.

More quick Greek snacks are simply an arrangement of favorite cheeses and yogurts. (ahhhh.. cheese... truly a Mediterranean cuisine favorite!) 

If sweet snacks are your weakness – the Greeks usually opt for healthy sweet nuts and local honey - also fantastic coupled with yogurt!

Greeks have their guilty pleasures, too - just like Americans - with their chips and sweet-tooth snacks. On the less-healthy side, you could always opt for chocofreta chocolate wafers with hazelnuts,or a bag of white salted chick peas. 

Leaving the kitchen – (and perhaps visiting the blue waters of the beach on the lovely coastline of Greece) - especially on the summer days - is the Greek’s favorite thing to do. So snacking on the go is essential. To indulge - they will typically eat at a little Greek tavern is their way to indulge then they return to the home to eat in the late evening when it’s cooler.

Ziziki's Big Opa! By Chef Costa

Every Greek says their YaYa (Grandma) makes the best Keftedes (meatballs).  It seems like this debate has been going on since the time of Socrates.  I can assure you though; my YaYa’s Greek meatballs are the best!  YaYa Katina grew up in Thessaloniki which is in the Northern part of Greece known for its farming and raising of sheep and goats.  YaYa always made meatballs with 100% lamb unlike most keftedes recipes that call for a mixture of beef, pork and lamb or some combination thereof.  Since Ziziki’s meatballs are made with lamb, it was my idea to add French Feta and a bit of Mozzarella for moisture.

When YaYa Katina made Keftedes, she always made a lot of these as my family would eat these as an appetizer, on flatbread like a pizza, with pasta for dinner or just eat them cold, straight out of the refrigerator as a snack.  Ziziki’s country-style Keftedes are flavored with oregano, mint and a bit of crumbled French Feta and Mozzarella.  Our hand-rolled meatballs are baked and served on a simple plum tomato sauce.   After you try Ziziki’s Keftedes appetizer, you judge and let me know if they aren’t the best Greek meatballs you’ve ever had!

Visit us for the very best Greek food in Dallas!

Mary's Wine PIck

I am always looking for that new unique wine to offer at Ziziki’s and…WOW…you will fall in love with the two wines that we are featuring this week from Patagonia Argentina.  Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and Italy.  Located in the province of Neuquen, is a young and innovative new winery…Bodega NQN…which was established in 2001.  The winery is situated in a modern, chic, low-lying building set into the Patagonian landscape…a setting truly representative of the creativity of owner, Lucas Nemesio, who has an architectural background.  The unique wines NQN is producing from this cool climate in the Southern Hemisphere are truly superb.  When I tasted these wines last month with Lucas, I thought they would be a great match with our flavorful Greek cuisine.

Malma Sauvignon Blanc 2010    $8/glass

This Sauvignon Blanc rivals the best from Marlborough, New Zealand.  It is fruity and crisp with a more rounded mouthfeel and nice acidity on the finish which makes this wine a perfect food wine or just great on a hot Dallas summer day.

Malma Malbec 2009    $8/glass

This malbec has intense red color and aromas of red fruit, fresh raspberry, plum and cherry.  The bright fruit has vanilla hints from its oak aging.  This Malbec has good structure and a slight spice on the finish which stands up well to our great lamb dishes, including our Greek meatballs.

NQN brings the kind of passion to wine that gets your attention…these two wines certainly got my attention!