Houston Greek Fest

Westside

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In a Nutshell

A four-day festival celebrates Greek culture with performances and food; proceeds benefit St. Basil the Great Greek Orthodox Church

The Fine Print

Promotional value expires May 17, 2015. Amount paid never expires. Limit 3 per person. Valid only for option purchased. Event is rain or shine. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $5 for two daily admissions ($6 value)
  • $9 for four daily admissions ($12 value)
  • $12 for six daily admissions ($18 value)

Greek Fest is held Thursday, May 14–Sunday, May 17 at St. Basil the Great Greek Orthodox Church. Each day, visitors can enjoy activities, performances, and of course, all the Greek food they can eat. On Sunday, they can even witness a gyro-eating contest where the winner will take home a prize of $5,000 and the world record.

Tzatziki Sauce: A Cooling Condiment

Often found dolloped onto gyros, tzatziki adds tangy richness to many Mediterranean dishes. Read on to learn more about it.

Yogurt, garlic, cucumbers, lemon juice, and dill. With just five basic ingredients, tzatziki may be easier to make than it is to pronounce. This yogurt-based sauce has a creamy texture, garlicky bite, and hint of acidity that add zip to gyros and grilled meats, or stand on their own when served as a dip for warm pita in Turkish and Greek restaurants. Traditional versions call for yogurt made from goat’s or sheep’s milk, which gives it a more tangy flavor, but cow’s-milk yogurt often is used as a substitute in the US.

In the Thick of It

The key to any good tzatziki sauce is a thick, creamy consistency. To accomplish this, chefs strain the yogurt base for several hours to remove any excess liquid—called whey—or use Greek yogurt, which comes pre-strained and infused with democracy. They also remove the cucumber seeds, which hold a lot of water, and then chop or grate, salt, and sometimes strain the cucumbers. Refrigeration helps the mixture thicken, too, which is one reason tzatziki sauce is typically served cold. Some food historians theorize that tzatziki itself arose as a way to keep cool during the summer in the hotter parts of the Mediterranean.

Bonus Points

  • Some versions replace dill with mint, drizzle in olive oil, or add walnuts.
  • Vary the seasonings in tzatziki a bit, and you’ll get the Indian condiment raita, often served alongside chutneys at restaurants. The dairy counteracts the heat of spicy dishes.

Customer Reviews

Great time out!
Jose V. · May 19, 2015
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Opa! Come back and see us in 2017. :0)
Merchant replied · April 4, 2017
Parking is always a problem but it is worth the trouble! Awesome authentic Greek food, yum!
Jennifer D. · May 17, 2015
Merchant replied
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Opa! Come back and see us in 2017. :0)
Merchant replied · April 4, 2017
There is lots of great food and dancing.
Sasha C. · May 16, 2015
Merchant replied
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Opa! Come back and see us in 2017. :0)
Merchant replied · April 4, 2017

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