Greek Tzatziki for French Friday? It may sound strange to you, but I immediately connect Greek food with Paris. Many of the times I visited this enchanted city I could barely afford to pay for a hotel never mind food to eat. When I was in my teens and early 20's I subsisted on a baguette for breakfast, a Nutella crepe from a street vendor for lunch, and dinner occasionally was at a French bistro... but more frequently it was at a Greek restaurant in the Latin Quarter.
To those of you not family with Paris the Latin Quarter is were the Sorbonne is located... thus the cheap college section of town. I didn't go to this arrondissement of Paris the last time I visited three years ago, but it was always filled with good inexpensive Greek restaurants whose foods are so fresh that the decor of these places consists mostly of garlic, herbs, vegetables, cheeses and meats all curing right in the dining area.
Tzatziki has always been one of my favorite Greek condiments. I found it funny that Dorie suggested you use it as a dip for a crudite... I mean it would work well for this, but I have always used it as a sauce on Shish kabobs and Gyros... not celery and carrots.
I guess all foods can be tamed, but not this evening...
the Balches dolloped big tablespoons of Dorie's flavorful Tzatziki recipe all over beef kebabs. We did dip a few pita chips in it while waiting for our meat to cook. We had a full out Greek night nibbling on a platter of stuffed grape leaves, almonds, dried apricots, figs, and of course spicy peppers and olives.
My family really loved the fresh mint and dill along with the garlic, lemon and cucumbers in the Tzatziki. The flavor was really bright and zesty... we will make Dorie's Tzatziki recipe again, the next time we grill kebabs.
Click here for a Tzatziki Recipe
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
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We love Tzatzik, especially during the summer.
ReplyDeletePersonally I prefer it with just toasted bread or croutons
I'll take toasted bread over carrots and celery.
DeleteLooks great Diane, I often use Tzatziki as a salad dressing. Good stuff.
ReplyDeleteWe do not use mint when making it, I'll have to add a touch next time.
Dan
HealthyFoodMatters.org
I've had it has a dressing too great idea... I would probably need to thin it a little. Yes, the mint is a really nice touch.
DeleteThat's a great platter. I could munch on that all night long!
ReplyDeleteWe had ours with pita, grilled chicken and corn on the cob :-)
Thanks Cher, your meal sounds terrific.
DeleteI'm not personally a stuffed vine leaf fan but Greece does the best olives. My heart is in Southern Europe!
ReplyDeleteI agree I think they are the top olive exporter in the world.
DeleteAlthough I was more dazzled by the beautiful picture of your daughter than the appetizer platter, both were quite spectacular. I liked the combination on your platter - figs, nuts, olives (always love olives) and, although I never have them in house, the stuffed grape leaves. Since I had never made Tzatziki, I could not spell or pronounce it nor knew how to creatively use it. I thought serving it only as a dip was a waste of a very delicious condiment. I know I will get many ideas from all of you this week. Quite the meal at your house.
ReplyDeleteThanks Mary,
DeleteThe place in the US you find a lot of Greeks is in NY. All our diners used to be run by Greeks and Tzatziki could be found on the menu. I'm the only one in the family who really likes stuffed graped leaves, but my lovely daughter was open to trying them and deemed them, OK. Glad you enjoyed this sauce.
Oh my goodness! an amazing article dude. Thank you Nonetheless I’m experiencing subject with ur rss . Don’t know why Unable to subscribe to it. Is there anybody getting identical rss drawback? Anyone who knows kindly respond. Thnkx
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It is an email subscription not an RSS. You need to enter an email. I got a few new subscribers yesterday, so there doesn't seem to be anything wrong with the system.
DeleteGoing to try this again!
ReplyDeleteMy family and I are crazy about Greek food. I love your Greek feast. Making stuffed grape leaves is on my food bucket list. Have a great weekend!
This is the best Tzatziki recipe... the fresh herbs really make it special. I love Greek food too.
DeleteI should have used mine with kebabs...great idea!
ReplyDeleteIt was the traditional way to go and you know I'm all about traditional cooking LOL.
DeleteDiane, your plater looks amazing! Did you make those stuffed vine leaves too? What did you stuff them with? I only had them once, Lebanese style and they were pretty good.
ReplyDeleteThank you the grape leaves are just stuffed with rice, mint, olive oil. I know people that add ground beef or lamb.
DeleteWhat a lovely meal! The opening shot of your platter is just stunning. I agree - no crudites for us either.
ReplyDeleteYour my girl Susan... I didn't expect you to go crudite. We did the diet thing last week... meat for me this week.
DeleteThose beef kabobs look pretty appetizing, and the platter with Dolmathes - could you pass some over?
ReplyDeleteHappy French Friday!
It was a good meal... I need to eat more Greek food it is awesome.
DeleteI'd never had tzatziki before. What a revelation. I love the idea of serving it with kebabs. I have lots left, so maybe this weekend. Looks like a great platter! Have a great weekend, Diane.
ReplyDeleteIt is really meant for meat so I think you will love it on beef, lamb, or chicken. Enjoy.
Deletegod I miss Paris....! I think its a little "fish out of water" for veggie dip but it IS amazing for gyros and kebabs! :) oh and your spread looks amazing btw!
ReplyDeleteYes, I miss Paris too... I wish I could go every year. But I've been fortunate to have been there quite a few times. My mom was 80 and I got her to go for the first time 3 years ago.
DeleteYour Greek feast looks fabulous!
ReplyDeleteThanks we really enjoyed it.
DeleteThat table is amazing Diane. I would dive into the figs and then into the kebabs with the tzatziki! It looks so good. And you´re right about indian food, anything spicy has to go well with this fresh dip. Have a great weekend!
ReplyDeleteMy kids usually drink milk with spicy foods... any dairy is good for cooling your mouth... though I would take this over a glass of milk any day.
DeleteI love the selection on the platter, very appetizing. Tricia and I have eaten some great meals in those small
ReplyDeleterestaurants on the Left Bank of Paris. You can get just about any type of food there. Interesting area. My
mouth is watering for a souvlaki right now.
Great to hear about someone else liking that part of Paris. I think I recall some interesting African food too. I think we all need a trip to Paris.
DeleteA girl after my own heart! I love greek food! Whoever invented Tzatziki sauce is a genius, definitely going to have to give yours a try Diane! :) Thanks.
ReplyDeleteKrista @ joyfulhealthyeats
This is an excellent recipe the fresh dill and mint make it really bright. Try lemon zest in it too.
DeleteYUM! This looks wonderful! :)
ReplyDeleteIt's great you can put it over any meat or vegetables.
DeleteWhat a delicious combination! I'd love to have that platter on my table any night. Thanks for sharing at Mix it up Monday :)
ReplyDeleteYou are very welcome Lisa. Thank you for a great party.
DeleteI'm jealous of your greek mezze platter. It looks like so much fun...Funny, I was actually thinking that tzatziki is similar to the Indian raita. I'm not at all surprised that the leftovers worked well on Indian food.
ReplyDeleteI love when foods cross culture so well... did you ever think about that every culture has a dumpling? (food musing)
DeleteI really enjoyed hearing your stories of your early days in Paris. So lovely that you kept it real about the luxuries (or lack thereof ;0) because it actually makes it easy to see the affection you have for this wonderful city. Not all of us visit on a "silver platter" and for those who just want to be in the special town - that is perfectly ok. Now for this week's meal - your platter is amazing. And I heartily agree with you about the pairing with meat. Your meal looks stunning and you have inspired me to do kebabs with my family in the near future - while it is still grilling season !
ReplyDeleteThanks Tricia... yes, I have always believed that you should go where you want to be even if you don't have the means to do it first class. If you wait until you can "really afford" it usually you don't have the time anymore. I was hungry a few nights in Paris, but I will never regret any visits to this wonderful city.
DeleteGlad you got the kebab bug now... they are delicious with this tzatziki.
This looks amazing and I love Greek food! Found you over at Tuesday's Table. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
ReplyDeletehttp://www.lorisculinarycreations.com/2013/08/TastyTuesdays3.html
Lori
Lori’s Culinary Creations
Thanks Lori I linked it up earlier.
DeleteI thought I did.. I will now.
DeleteI love Greek food! I cold survive on a platter like this! Thank you so much for sharing at the In and Out of the Kitchen Link Party. I always love whatever you bring by!
ReplyDeleteCynthia at Feeding Big
Thanks Cynthia I could live very happy and healthfully on this platter too.
DeleteI adore tzatziki sauce and could put it on pretty much anything :) We must be on the same wave length since I just made some to go with chicken souvlaki :)
ReplyDeleteI've never made chicken souvlaki and I love it... Have you ever made gyro?
DeleteKali orexi!!! Looks yummy.
ReplyDeleteFound you via Domessblissity.
x Marnie
3pickles.blogspot.com.au
Thanks so much for stopping by Marnie. Hope to see you again.
DeleteDiane, A wonderful presentation for your tzatziki! I really enjoyed this…I could eat it pretty much on anything!
ReplyDeleteWhat a wonderful platter, Diane! I am such a huge fan of Greek food and I see some of my favorites on your platter. Pinning and sharing on FB and Twitter. Thanks for sharing at Marvelous Mondays!
ReplyDeleteYour recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
ReplyDeleteMiz Helen
I just ended up eating it with a spoon. Which is what the persians do with their version of this dish: mast o khiar. I loved it but I already knew it 'cause kebabs are a part of life for me and we have many great Greek (and Persian) places nearby. My make up friday post...
ReplyDeleteYou are so lucky... I miss when I lived closer to NYC and had more food options. We mostly have Italian and a few French bistros up where I live and of course everything is at least 30 minutes away. (Probably why I've gotten into cooking more and more.)
DeleteHi Diane, thanks for bringing this over. this one is on my shortlist for a feature. Cheers from Carole's Chatter
ReplyDelete