Rock and Falafel and Roll (Yogurt, Tzatziki Sauce)

I went to the TLA last night with my buddy Chris to hear a double bill of the Old 97s and Drive-By Truckers.  We’ve been getting wired on music together since we were about 12, so we have a good handle on each other’s oddball taste.   Both are bands that I have enjoyed over the years, but never really followed with the maniacal fervor that I gave the Velvet Underground or somebody like Son House.  After driving around for a half hour begging for a parking spot, I did what I should have done in the first place and put the car in a lot.  Since I was well past hungry and needing some kind of fuel, I was depressed a bit, because South Street in Philly is a wasteland of wings, reheated pizza and cheesesteaks that a local walks right on by.  We did find a shining light in that eatspocalypse, Alyan's Restaurant on south 4^th, just around the corner from the club.  http://www.yelp.com/biz/alyans-restaurant-philadelphia#query:Falafel

 

Falafel is the junk food of the Middle East.  Although we are well on the way to converting them to the American way of eating, KFC and McEvil, completing a form of economic domination that is far more lucrative than old-fashioned colonialism, those in the Middle East still grab a kebob or falafel when they are on the go.  It has everything, nutrition, flavor, homemade pickles on the side and of course crunch.  Crispy fried stuff is always good, especially crispy fried stuff that can easily pass for healthy.  I may be way off base here, since I’ve visited Alyan’s exactly once.  This place looks like a keeper.  Chris had chicken noodle soup that was dipped deep in the pot, giving him a bowl filled with the good stuff, carrots, celery, onions, noodles and shredded chicken.  My falafel platter, at under $10, was a buy, consisting of a salad, pickles, hummus, tahini, pita and five generous falafel nuggets, the mother lode of before rock and roll eats.  The garlic and parsley flavors were appropriately balanced.

 

The show was fun.  Even though the Old 97s shamelessly ripped off Desolation Row on one number, I thought that their set was one of the best I’ve heard in years.  Anyone who covers Merle’s Mama Tried is on my list.  The guy playing leads had a big red guitar that would have made Duane Eddy cry.  Lots of dark songs.  Those young men do seem uncertain about their redemption.  While Drive-By Truckers were skilled. Their three guitar attack got a bit repetitive.  I’m sure the bootleg will surface.  I’ll give them a second chance.

 

Oh yeah, this is a food blog.  

 

Fermented milk products, yogurts, are common sides or marinades in Middle Eastern countries.  I know that is a loose statement, nonspecific as you can get, covering a huge geographic area, however roll with me on this one.  Unlike many Americans, I do have a handle on world geography.  For example, I knew the problem with Gov. Palin’s statement that Africa is a “big country.”  Many people from the Levant to India consider yogurt a staple.  You should too!  It is easily made, versatile and adds flavor and texture to food.   Homemade yogurt is another thing that can be made in large batches.  If you have it hanging around, you will find a variety of uses for this stuff.  Here is a recipe for yogurt and a Tzatziki sauce that you and your friends will enjoy.

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For your starter culture, buy a commercial yogurt with active Lactobacillus cultures.  You should also purchase one that you like, because some of the character of that commercial product will be transferred to your batch.  Taste a few, buy what you like.  Avoid cheap store brands.  They are likely to be filled with stabilizers and thickeners.

 

Yogurt

 

½ gallon skim milk

1 6oz. container of plain commercial yogurt

 

Scald the milk over high heat in an enamel or stainless steel stockpot.  Remove from the heat when bubbles begin to form around the edges of the milk.  Do not boil the milk.

 

Set the stockpot off the heat on a corner of the stove.  Cool the milk until it no longer feels hot to the touch.  When it has cooled, stir in the yogurt.  Cover the pot and let it sit in a warm place overnight.  The fermentation will begin and you will notice that the yogurt has thickened. 

 

At this point, the yogurt will have a slightly acidic taste.  Mixed with a puree of fresh fruit, it makes a refreshing drink.  Let the fermentation continue for another day and the yogurt will become tart and will set up firmly.  You can save some of the culture that you started to use making your next batch.

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Tzatziki is the classic garlicky yogurt sauce served with gyros and put on grilled kebobs.  You can also use it as a dip with pita chips.  Only make what you’ll be using that day.  The cukes get mushy and release water into the yogurt, thinning it out.

 

Tzatziki Sauce

 

1 ½ cups homemade yogurt

1 cucumber, peeled seeded and cut into a ¼ inch dice

2 tbs. chopped dill (or mint, oregano or chives)

1 tsp. chopped garlic

salt and pepper to taste

 

Combine all the ingredients.  Refrigerate for one hour before serving.