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Food for thought: Tzatziki is my new comfort food

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By: Emilia Kuznetsova, SFU student

When I visited Greece for the first time this year, I met amazing people and visited breathtaking places, but my favorite part was the food and witnessing the importance of sharing meals for Greeks. Restaurants outside of touristic epicenters offer cozy, home-like atmospheres and serve mouthwatering food. Going out with foreigners and locals alike meant that we always ended up sharing a meal at a neighborhood taverna. In my experience, tzatziki is the one dish that truly unites people at mealtimes. It’s served everywhere, it’s delicious, and it’s super easy to share.

Tzatziki is one of those dishes that remains the same throughout all of Greece. All you need is greek yogurt, cucumbers, olive oil, garlic, and some freshly-squeezed lemon juice, ingredients that are not only abundant, but also extremely affordable in the country. Besides, it only takes 15 minutes tops to prepare (although it tastes better if you let it “rest” in the fridge for some time to give the flavors an opportunity to blend and mix). Tzatziki also goes well with pretty much anything, from pita bread, to souvlaki, to hand-cut fries. You can even eat it plain as a quick and healthy snack.

While the exact origin of tzatziki has been heavily debated, it’s believed to have roots in the Middle East or the Ottoman Empire. It first appeared in Greek culture in the fifth century and was known to be a universal accompaniment to chicken, lamb, and beef. 

Regardless of its precise origins, tzatziki has become known as a product of the great Greek melting pot. In the modern age of faster cross-Atlantic travel and cultural exchange, it’s a lot easier for traditional dishes like tzatziki to extend beyond their origins’ borders. Immigrants bring their recipes with them which, in turn, gradually get incorporated into the local cuisines and dishes. 

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Simon Fraser University’s independent student newspaper since 1965.

For advertising inquiries: [email protected]
For promotional inquiries: [email protected]

© The Peak Publications Society