Tzatziki
A Greek classic, traditional and tweaked, and a recipe for roasted garlic & fennel tzatziki from Peináo by Helena and Vikki Moursellas.
Photo credit: © Jorge Rivera for Peináo: A Greek Feast for All by Helena & Vikki Moursellas
I had one of those food moments over the holidays. I’ll stop short of calling it an epiphany; more a moment of remembrance, a taste from my past that unlocked disparate memories. The tzatziki remembrance we could call it if we wanted to get all wanky about it.
I’ve realised that I fall back on distant memory a lot. Childhood and those early formative years of adulthood. I questioned myself recently as to whether it was becoming too much of a crutch in writing here. The answer was maybe, and also, so what. A memoir style isn’t something I flex that often elsewhere. I enjoy it, and so it’s here to stay. A cheap form of therapy, excavating the past through food, it most often brings me to memories that are my happiest; full of discovery.
Christmas lunch this year was a casual affair. Goat, pork, and chicken skewers on the BBQ, and an assortment of salads. I wanted to do a potato salad but something new to me. The answer came in Hetty Lui McKinnon’s newsletter To Vegetables, With Love and a link to her tzatziki potato salad published by The New York Times. I made the tzatziki element to start and immediately thought, why haven’t I been making this for years?
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