A traditional Labor Day festival in many cities throughout North America, is the annual Greek Festival. Greek foods that are often sold at these festivals include: roast lamb, moussaka, dolmathes yalantzi, pitta, melitzanes yemistes, trighona me spanaki, souzoukakia, and horiatiki.
Yogurt is frequently used in Greek cookery. It is usually made at home, though nowadays you can go to a grocery store and buy it ready made. I prefer to buy mine, and then to add thinly sliced cucumber, freshly chopped mint leaves and garlic, and a touch of salt. Mix these ingredients together and you have made tzatziki. It is a great compliment to a roast lamb shank dinner.
Another Greek specialty is taramasalata. I first made this recipe when I lived in Montreal and had a girlfriend from Athens. It is a very simple to make. First take 3 slices of white bread. Remove their crusts and soak them in water. Finely chop half a small onion. Take about 3 oz (100 g) of smooked cod’s roe, or tarama, and 7 fl oz (225 ml) extra virgin olive oil. Do not forget to add the juice of 1 lemon. First put the soaked bread, onion and lemon juice into a blender and process into a smooth paste. Next you add the fish roe and process a bit further. Finally, with the blender still turned on, add slowly your olive oil. Once mixture is fully blended, put into a covered container and place inside your fridge until chilled. I enjoy taramasalata spread on toasted garlic bread. MMmmmmm yummy!