Tzatziki Quotes

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

I don't know where to begin on my plate. Everything looks so unfamiliar, yet appetizing. I decide to aim for the starch first, and settle my fork into a generous portion of what turns out to be risotto with bite-sized pieces of suckling pig. I'll take creamy risotto over that vile poi any day. The pork, so tender and juicy, has me humming Mele Kalikimaka, cause it feels like a Hawaiian Merry Christmas gift. I next try the entrée, a tender, flaky and surprisingly un-oily mackerel sprinkled with feta cheese and olives and cloaked in taro leaves. I have to give Telly some credit, I didn't know how this place could pull off merging three such divergent flavors, but somehow it works despite itself. "I can't believe how fantastic this food is," Jess mumbles through a bite of her pineapple-balsamic glazed wild boar spare ribs with tzatziki sauce. "Who'd have thought you could actually assemble a menu with Italian, Hawaiian and Greek food? I honestly thought it was a joke." "Joke's on us, cause this stuff is amazing." After dinner ends, Telly returns with a selection of desserts (including a baklava made with mascarpone cheese, coconut and pine nuts), a tray with sample shots of grappa, ouzo and okolehao, and a somewhat excessive appreciation for his customers.

I was inhaling my latest invention, “Greek” pizza—warm pita layered with black olive spread, creamy hummus, and tart tzatziki, topped with a heap of chopped and olive oil–drizzled tomatoes, feta, cucumbers, and avocado—when

My sandwich—which had been closer to a gyro, packed with onions, tomatoes, mild, soft cheese, tzatziki, and ground poultry of some kind, lightly spiced and as delicious as it was unfamiliar—had come with a side order of both stuffed grape leaves and grudging advice about how to handle the chain I was about to embark on.

Mini Chicago hot dogs, with all seven of the classic toppings for people to customize. Miniature pita breads ready to be filled with chopped gyro meat and tzatziki sauce. Half-size Italian beef sandwiches with homemade giardiniera my mom put up last summer. We did crispy fried chicken tenders atop waffle sticks with Tabasco maple butter, and two-inch deep-dish pizzas exploding with cheese and sausage. Little tubs of cole slaw and containers of spicy sesame noodles. There are ribs, chicken adobo tacos, and just for kicks, a macaroni and cheese bar with ten different toppings.

We burst through the doors of Parthenon like Greeks through the open gates of Troy. Five minutes later we were seated at our usual table in the garden section despite two flights of stairs, which Andrea insisted on climbing, and the heat of late afternoon. The owners had finally gotten rid of the chairs that were bolted to the floor, and I sat so I could watch the door and the two women on the right, who were the only other diners willing to brave the garden section in the heat. We ordered a heaping platter of meat, a pint of tzatziki sauce, and a bucket of fried okra, because Andrea really wanted it, and waited for our food

Falafel Kebabs This recipe easily transforms into patties for making pita sandwiches. Cook them in the fry basket until golden brown, about 5 minutes per side. Serve the falafel with tzatziki sauce. MAKES ABOUT 12 FALAFEL Ingredients: 1 can (15 ounces) chickpeas, drained and rinsed 1 handful flat-leaf parsley, coarsely chopped ¼ small red onion, chopped ½ teaspoon garlic powder Pantry items: Kosher salt Freshly ground black pepper Olive oil 4 skewers (see Note) Multi-purpose skewer rack Directions: Preheat the fryer to 360°F for 5 minutes. In a food processor, pulse together the chickpeas, parsley, onion, garlic powder, a large pinch of salt, and a pinch of pepper. With the motor running, add olive oil, 1 tablespoon at a time (up to 4 tablespoons), until the mixture becomes the consistency of crunchy peanut butter. Spoon out about 2 tablespoons of the mixture and roll into a ball (wet your hands, if necessary, to prevent sticking). Set on a plate, and repeat until all the mixture has all been used. Thread 3 falafel on each skewer. Set the skewers on the rack (put 3 on the rack and 1 directly on the fry basket beneath, if your rack has space for only 3 skewers). Cook for 10 minutes. Rotate the skewers and cook until the falafel begin to brown, 5 minutes more.