Zorba’s Mediterranean Grill

As a group we wanted to really experience Greek culture for our final source study.  It is no secret that most of the “Greek restaurants” on Staten Island are diners – Mike’s Olympic Grill, Mike’s Place, Oakwood Diner, etc.  We wanted to try to find a more authentic Greek dining experience, so we went to Zorba’s Mediterranean Grill on Hylan Blvd.

When you first walk in, it might appear as just another diner.  But after you are seated and you look at the menu and the décor, it becomes apparent that it really isn’t just another diner.  As for the appearance and setting of the restaurant, it is warmer and more ornate than expected.  On one side, the walls are adorned with pictures of ancient Athens and a fireplace with a large vase and family photos, emphasizing the family-friendly environment.  Opposite the pictures and fireplace are shelves filled with religious icons, such as images of Jesus and Mary, bottles of wine, several small trophies with one larger trophy on the top shelf in the middle, and several more family photos.  The restaurant is small, conveying a strong sense of Greek tradition and heritage.  In fact, it seemed to be a family-owned business, or at the very least, a family-friendly establishment.  The chef came out during our meal to inquire whether we enjoyed the food and to ensure we didn’t need anything.  A while later, we saw him come out in jeans and a shirt to greet multiple family members who had decided to come in for dinner.  As they sat and laughed, we noticed many of the younger workers knew them; for example, as the delivery boy came and went, he would exchange laughs and smiles with the group of people.  The chef was sitting with them as he waved good-bye to use when we left.  Observing the setting and atmosphere reminded us how jealous we are that the Greek community – whether here on the island, in Brooklyn, anywhere – places special significance in their customs and heritage and how strongly tied they are to the culture.

One of the most well – known Greek dishes, which we included in our meal, was the spinach pie – traditionally known as Spanakopita, derived from the true name, Spanakotyropita.  As with many dishes in Greek culture, Spanakopita is the result of influence from surrounding nations.  While, at one point, Greece was a strong, independent and thriving nation, it was occupied by other countries at various points in history and was influenced by civilizations such as the Romans and several Middle Eastern countries, as it was, of course, part of the Ottoman Empire.  Spanakopita consists of a combination of spinach, feta, onions, and herbs wrapped in a phyllo dough pie, which is both flaky and creamy.  Spinach is thought to have originated in Central and Southwestern Asia, brought to the Mediterranean world during Arab influence.  Spinach, thriving in warm environments, easily became a crop in the Mediterranean area.  The phyllo dough, which is the other major component in Spanakopita, is believed to have originated in the Turkish culture before being perfected by the Ottomans.  This dish and is components were likely adapted by the Greek during the 400-year Ottoman occupation.  Like the Vietnamese and pho, and many other cultures, the Greek formed Spanakopita from the several culinary influences of those who occupied them.  It was likely their way of staying true to their Greek heritage while incorporating influences from others.  When they immigrated to America, Spanakopita was brought with them and has since become a very popular dish here in the United States.

Gyros, a common Greek food, are comprised of roasted meat topped with lettuce, tomato, onions and a cucumber yogurt “tzatziki” sauce. The ingredients are stuffed into a cylindrical piece of pita bread. The meat, typically lamb and beef trimmings, is ground up, seasoned, and pressurized into a cone shape. In keeping with Greek tradition, the meat is cooked on a vertical skewer and rotated around a heat source. As each gyro is needed, some meat is thinly sliced off the vertical rotisserie.

While the history of the gyro is sketchy, it is believed to have been a staple sandwich in Greece, Turkey and the Middle East dating back to the time of Alexander the Great. Soldiers would use their long knives to cook the meat, turning it over an open flame. The Greek-American gyro of modern times is a variation of the Turkish doner kebab, invented in Bursa in the 19th century. While the kebab meat was not ground like the gyro, it was cooked in the same fashion. The name gyro originates from the Greek word γύρος, meaning, “to turn.” This “turning” refers to the unique, vertical cooking method of the meat.

As with any traditional food, adaptations occur over time. In Greece and Cyprus, a “pita gyro” normally consists of pork topped with the standard vegetables and tzatzik sauce, served with fried potatoes. Chicken gyros are generally topped with a different sauce containing a combination of mayonnaise and mustard. In the United States, Gyros are stuffed with lamb or a mix of beef and lamb. The ground mixture is typically produced by a machine, and not hand-made.

Zorba’s Greek restaurant on Hylan Blvd. in Staten Island is known borough-wide for their gyros. The menu offers a variety of gyros, including “traditional,” chicken, pork souvlaki, a chicken souvlaki, beef, and falafel.  Each is stuffed with lettuce, tomato, onions and tzatziki sauce, in addition to the meat. Vegetarians or vegans can enjoy a pita stuffed with lettuce, tomato, onions, feta cheese and tzatziki sauce. As is evidenced by its vast menu, Zorba’s combines the traditional Greek meal with American fare to appeal to all tastes.

For dessert, Zorbas offers a mix of traditional Greek dishes and some traditional American desserts.  Some of the Greek dishes were Baklava (a flaky pastry made with walnuts and a honey syrup), Kataifi (angel hair phyllo and syrup stuffed with walnuts), Rizogalo (Greek rice pudding) and Galaktoboureko (phyllo filled with vanilla custard and baked with syrup).  In addition to the Greek dishes they also offer, ice cream (chocolate, strawberry and vanilla), apple pie, cherry pie, pound cake, alamode and jello.  In addition to the desserts, they offered Greek coffee, frappe Greek iced coffee, American coffee, espresso, cappuccino, tea (black or green) and hot chocolate.

For dessert, we ordered Baklava.  Every year a Greek Orthodox Church on Staten Island holds a Greek Festival, and the baklava is a personal favorite.  Baklava is not wholly a Greek dish; it is common to many Mediterranean nations, particularly those which were once part of the Ottoman Empire.  In addition to Greece, Turkey, Syria, Moldova, Albania and Egypt as well as many other nations make baklava.  The shapes, which the baklava is cut into, vary from country to country, as well as the number of phyllo layers. In Turkey, pistachios are a common filling of baklava, and the city of Gaziantep in southeast Turkey is famous for it’s pistachio baklava.  Baklava is more than just a delicious dessert, it also carries religious significance. The Turkish people commonly eat this dish during Ramadan and traditional Greek baklava is made with 33 layers of phyllo to represent the year’s of Jesus’s life (although more modern recipes call for less layers).  According to some sources, one of the oldest known recipes of baklava belong to the Turks who served the dish warm with milk and sugar, garnished by walnuts and pomegranate.  As a dish, baklava encompasses the unique cultural history of the Greek people and their Mediterranean neighbors.