In my novel What’s Left, Cassia’s family runs a landmark restaurant but realizes many of the Greek dishes they make at home are just too exotic for their clientele in southern Indiana, at least during most of the timespan of the story.
They do add roasted Greek potatoes as an option, but that’s about it.
Well, by the early ’80s, when they have a vegetarian line going, they might add dolmathes, the stuffed grape leaves, or vegetarian stuffed peppers to their offerings, perhaps along with tzatziki, the distinctive cucumber yogurt sauce distinguished by its dill and lemon.
Oh, but how much are the holding back on? Consider these ten options.
- Gyro. It’s a yummy handful, a wrap made of warm pita bread filled with strips of seasoned grilled lamb and beef with tzatziki and sliced tomatoes. (No onions on mine, please. They don’t agree with my system.)
- Souvlaki. Around here, it’s usually kabobs of char-broiled marinated pork, ordered by the skewer. “Give me two sticks, please,” is the way to order. Rounded out with things like rice pilaf, beans, and Greek salad on the plate. My favorite came from a wood-fired stove at the Common Ground Fair in Maine.
- Spanakopita. Or spinach pie, made of filo dough baked with layers of spinach and cheese.
- Loukaniko. Greek sausage made with orange peel, too. Great appetizer.
- Kolokythokeftedes. A Cretan vegetarian appetizer ball featuring feta cheese. (Feta is big in our house.)
- Lamb shank. This slow-baked, savory hunk o’ meat is one of the glories of our local Greek festival. Or, for those who want something a little less messy to eat, the slices of roast lamb are delightful, assuming you like lamb. If not, go for the lemon-pepper roast chicken. (Admittedly, I’m cheating in trying to keep this a Tendril. Just ten dishes? Oh, my, impossible!)
- Pastichio. Layers of baked macaroni with cheese and seasoned beef are a common entrees , as is Moussaka, made of layers of baked eggplant, potatoes, and ground beef.
- Keftethes. Meatballs. Bet you can’t eat just one.
- Baklava. This honey-infused filo is a heavenly dessert, but be warned, it has to be eaten while fresh. That honey can get sticky.
- Let’s not overlook Loukoumades. Bite-sized golden puffs of fried dough often sprinkled with syrup, walnuts, and cinnamon are another celestial way to round out the meal. I have heard some heated discussion, though, about whether the next generation can live up to the standards this one requires. The debate can be quite amusing, especially when the stand is being operated by closely supervised children.
Now, as for your Greek favorites?