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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

637.0. "Greek Dish...assistance please. (Tzatziki)" by COMET2::AIKALA (Imaginary Lamborghini Owner) Thu Jun 25 1987 06:41

    While looking at the directory and seeing several cries for
    assistance, I thought I'd give it a try since I haven't been
    able to find help anywhere else.
    
    While on vacation in Crete, I was introduced to a, I guess
    one would say, dip?, that was served as an appetizer before
    the main course arrived.  I can't remember the spelling of it
    so I am going to make an attempt at the phoentics...........
    
    Tsa-tsee-kee? (Begin word with tongue planted firmly against roof
                   of the mouth, same for second word)
    
    It was kind of like a bland tartar sauce with chopped onions and
    other crunchies.  Had I not been so starved when this arrived,
    I probably would not have been as obssessed with it as I became.
    I insisted on this every day of our stay there, sometimes with
    healthy, hair-on-your-chest quantities of Metaxa.  It was served
    with a basket of bread to be dipped within.
    
    Does anyone have a recipe or know where I can obtain one, short
    of buying a Greek cookbook for one recipe?
    
    BTW, I haven't come across any Greek cookbooks, or a Greek restaurant
    in this city yet.  Haven't tried the library though.....
    
    Thanks....Sherm

T.R	Title	User	Personal Name	Date	Lines
637.1	Garbanzoes?	OVDVAX::WIEGMANN		`Thu Jun 25 1987 14:43`	7
	Hmm, I have a Middle Eastern cookbook at home I'll check, but this sounds like Hummus. Hummus is the Arabic, it may be different in Greek. It's mashed chick-peas to make a paste, then you add spices you like, maybe some sesame oil to help the consistency, and it is served with pita bread that you tear up and use as dippers. But with enough Metaxa, you probably could just put some onions
637.2	Oops!	OVDVAX::WIEGMANN		`Thu Jun 25 1987 14:44`	1
	in some tartar sauce and let it go at that!
637.3	Nice try. Have some more ouzo.	ULTRA::SEIDEN	2 outs, 2 strikes, 2 run lead	`Thu Jun 25 1987 17:03`	7
	Nyet. The gentleman in .0 did not have hummus in mind. I recently had both, prepared by a friend, but the friend "winged" it. Therefore I cannot provide a strict recipe. The mixture consisted mostly of chopped onions and cucumber in a creamy "tartar" sauce of yogurt and sour cream with MUCH garlic. There must be a recipe. Let's hope other readers can provide one.
637.8	TZATZIKI RECIPE.	CHEFS::NEILSON		`Thu Jul 02 1987 13:25`	23
	TZATZIKI is made in the following way.......Sorry no crunchy bits though. 1 Large cucumber de-seeded,peeled and grated. 8 fl.oz. Natural yogurt. 1 Clove of Garlic chopped finely. 2 tsp. chopped fresh oregano or 1 of the dried stuff. Salt and Pepper to taste. Method. Wrap cucumber in cloth and squeeze out moisture.Combine the cucumber with all other ingredients. Tzatziki should be made at least a day before use and better if 2 days prior to eating. Serve at room temp. Bon appetite.
637.13	Authentic Mousaka	MERIDN::OTTO		`Fri Sep 18 1987 08:05`	24
	In response to a request for mousaka, this is a recipe a woman from Athens gave me a few years ago. It's pretty good, but you might want to add some sort of spice. Mama Sivyllis's Mousaka Bake thinly slices, unpeeled eggplant on oven rack 300 degrees, 5 minutes. Fry diced onion, hamburger (or lamb), salt, and garlic. Layer the eggplant and meat in a casserole dish. Bechamal sauce: Bring to a boil 1 13 oz can evaporated milk, 1 13 oz can water 3 TBS cornstarch 1-2 TBS butter Add 1 egg Pour the sauce over the casserole. This will thicken after cooking. Bake 350 degrees for at least 45 minutes (or as she did at 200 for 2 1/2 hours---not guaranteed to work tho!).