On Thursday, October 25th, Sierra Elrod and I took a trip to Acropolis to have a Greek culinary experience directly after class, around 12:30pm. Acropolis is located at 360 W. Central Texas Expressway suite #206 in Harker Heights, Texas. I tried the pastitsio, which is essentially the Greek equivalent to lasagna, and Sierra tried a falafel wrap I believe. It was interesting to see how the authentic Greek culture was still represented in the restaurant because the cultures in many “ethnic” restaurants in America have been watered down and altered to cater to American preferences to lure in more business and increase their bottom line financially. Expanding my horizons and exploring a country’s culture through their cuisine was thought-provoking and, in my opinion, quite the beneficial experience.
Pastitsio is a Greek baked pasta dish made with ground meat and a béchamel sauce. The traditional Greek version of the dish, which is what Acropolis serves, has a bottom layer of bucatini, which is a tube-like pasta, with cheese and egg used to bind the layer together. The middle layer is made of either ground beef, veal, or lamb, with tomato, cinnamon, nutmeg, and allspice. They then add another layer of the bucatini pasta and a top layer of a flour-based béchamel sauce. Everything is then placed in an oven and is baked until golden. Grated cheese is often sprinkled on top as well. Pastitsio is traditionally served as a main course, to be accompanied by lighter side dished such as a salad. In my culinary experience at Acropolis, my pastitsio was accompanied by a cup of lentil soup, pita bread, and tzatziki sauce. Tzatziki is a light, cucumber and yogurt-based dip and can be quite to staple in Greek households. Fakes-Soupa, commonly referred to as lentil soup when translated, is a traditional Greek comfort food dating back to ancient Greece. Since it is a low-cost dish while still being full of flavor and nutrition, it has become an immensely popular dish in Greek homes, especially during the fall and winter months. Like most dishes involved in a longstanding tradition, it is common for each family to add their own twists to their recipes, but the main ingredients of lentils, onions, garlic, bay leaves, olive oil, and red wine vinegar remain the same.
The Greek culture was also represented, not just in the food, but in the overall environment and atmosphere of the restaurant. When it comes to Greek architecture and décor, one of the key characteristics is the simplicity in their design. Walls are traditionally whitewashed and stucco-textured, which was shown in the dining area of Acropolis. Additionally, since ancient Greece had plentiful forests polished wood is quite prevalent in Greek design. Continuing with this tradition, Acropolis had polished hardwood planked floors and the furniture was solid wood adorned with simple and traditional Greek textiles. Hung on the walls in the dining area were a multitude of pictures of Greek landscapes, most of which including the Mediterranean Sea in the background. When I was doing research for my country presentation I looked up the symbolism of the Greek flag, from which I learned that the color blue is quite important to the Greek people. Blue symbolizes the Mediterranean Sea, which plays a major role in the country’s history, economy, and culture. On each of the tables there were large, blue-glass salt and pepper shakers and as I mentioned above, most pictures in the restaurant included elements of the Mediterranean Sea. The salt and pepper shakers may simply be products of coincidence, but I would like to think there could be some underlying symbolism there. The bar was adorned with artificial grape vines and all the music played was Greek. My final observation in regard to the restaurant’s appearance is the amount of natural light utilized. It is my impression that many Greek homes and buildings are designed to feel open and natural, especially to take in as much natural light as possible. All the menu options were listed using their traditional Greek name, with a clear description of what it actually is underneath for those of us who are a bit less cultured.
Fresh fruits and vegetables play a large role in the Greek diet. Due to its long coastline, much of a Greek diet relies on fish and seafood. All regions of Greece favor lighter dishes, but coastal areas prefer dishes that feature vegetables or seafood, while inland regions use more meats and cheeses in their dishes. Based on what I observed from Acropolis’ menu, while they do offer fish and vegetable options, much of the menu more reflects the preferences of the inhabitants of inland Greece. Greeks tend to eat very light breakfasts, making lunch one of the most important meals of the day. Lunch time typically takes place around 1:00-2:00pm. It makes sense then that the restaurant opened no earlier than 11:00am, since breakfast is not much of an occasion in Greece. Since Greece has an abundance of native herbs and fruit, these tend to be prevalent in most dishes. The same can be said for seafood. Additionally, many Greek villagers herd sheep or goats for a living, making these animals a primary source of meat in the area. The wait time for our food was a smidge longer than expected but that is due to the fact that much of the food is made from scratch, with only the fundamentals pre-prepared. Fitting in with European culture, where many people drink wine with most meals, our waitress gave us a wine menu as well even though it was only 12:30pm, which in America is a bit too early to start drinking normally.
Overall, I would say this was both a beneficial and invigorating experience. I enjoyed researching Greek culture and comparing that with what I observed while we were at Acropolis. I will definitely have Greek food again and I am ready to expand my palate and try new ethnic foods.