Summer begs for an island getaway, so this week we're taking a little break from food and celebrating the many ways Karpathos can "wet" your appetite. Our virtual guide will take you there and will give you a sneak peak into the best-kept secret in the Aegean. 

Kukla’s Kouzina was born in Karpathos, so come visit with us and find out about the inspiration that makes our style of cooking so unique and delicious!

One of the few unspoiled isles in the Aegean and a utopia of culinary delights, Karpathos—the second largest island of the Dodecanese chain, nestled between its more renowned neighbors Crete and Rhodes—is one of the most breathtaking islands in Greece. 

Surprisingly, this island only started to appear on tourist’s radar about 10 years ago. The oversaturation of tourism to popular isles like Crete, Rhodes, Mykonos, and Santorini no doubt led people on a road of discovery in search of a less congested place of natural beauty, authentic, picturesque villages, and exotic beaches. 

Apella Beach in Karpathos was rated #1 in Europe’s Best Beaches in 2003, so it’s no surprise that this island paradise is predominantly famous for its exotic golden-sand and crystal sapphire-water beaches. The dramatic mountainous backdrop completes an ambiance to inspire wonder. Secluded beaches are seeded throughout the island, many giving visitors the impression that they are the first to step onto these irresistible shores and escape into their hidden coves.

There are a number of great beaches on Karpathos and there just isn’t enough time to list them all, so we chose the top 10 among natives and visitors, along with details for each. Somewhere in this group there’s a beach made for you!

TIPS: A beach must is to halfway fill a large bottle of water, freeze, then fill the rest of the bottle with cold water and take it with you to stay hydrated. Pack snacks and lunch if you’d like to save on eating out and take along a blanket and towel if you want to avoid the expense of rentals. And don't forget the sunscreen! 

There are many more beaches to enjoy in Karpathos, so your best course of action would be to take a drive, follow a road, and see where it ends. You’ll discover that paradise awaits you at every turn!

Although not a party island like Mykonos, Karpathos has a lot more to offer, especially if you’re on the active side. Over the last few years, Karpathos has turned into a sports-enthusiast’s mecca with ideal conditions in various island locations for a number of water sports (including windsurfing and diving), and land activities (like rock climbing and hiking). Tours and classes are available for beginners to advanced. Following is an overview of the fun that awaits you:

Many tourists have become addicted to Karpathos. The “repeaters” return year after year, sometimes twice a year, because of the beauty, activities, hospitality, and relaxed ambiance of this remarkable island. Are you ready for your journey of discovery?

We hope you enjoyed your first peak into the summertime beauty, sun, and fun of Karpathos. Stay tuned for more segments on the island's history, food, and culture!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday for a look at the foods of Karpathos!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2013-2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

For centuries, village cooking (horiatiki magiriki) has been known for its simplicity and affordability, which is why it’s also referred to as peasant food. Today, this fare is sought after for its rustic deliciousness.
 
While searching for a topic for my next blog, I went to my comments folder and found a request we received from one of our subscribers:
 
My mother came from Epirus, Greece...and with four children, she was
very economical with our dinners. She never missed cooking a meal. I
remember many stovetop dinners as well as oven dinners that had very
little meat and yet were so filling.....like the spanakorizo. With very few
ingredients, we had wonderful dinners. Can you highlight weekday dinner
recipes that come from the villages which do not have such a kitchen list of
so many ingredients? I think these would be considered "village foods."
 
Thank you,
Aphrodite
 
This seems like an ideal time to feature weekday Greek village meals that are appetizing and healthy, while going easy on the wallet. Inspired, I went to work on turning Aphrodite’s request into this week’s post, bringing that time-honored simplicity into our lives.
 
Most of these dishes make great leftovers, and the salad can be made ahead, adding the dressing just before serving.

​MELITZANES STIFADO  (STEWED EGGPLANT AND POTATOES)
(Μελιτζάνες στιφάδο, pronounced meh-lee-TZAH-nehs stee-FAH-thoh)

​This traditional dish of eggplant, potato, tomato, olive oil, onion, and herbs is known throughout Greece, with a few regional tweaks. This cooking method brings out the flavor of the veggies and makes for a satisfying stew.
 
Prep time: 20 minutes
Cooking time: 1 hour 10 minutes
Makes: 4 servings
 
Sea salt
1 pound eggplant, cut into 1-inch cubes 
2 pounds Yukon Gold potatoes
3/4 cup olive oil, divided
3 medium onions, chopped
1 small red bell pepper, cored, seeded, cut into 1-inch dice
1 1/2 pounds plum tomatoes, chopped (or 2 3/4 cups canned crushed tomatoes)
1 cup chopped fresh flat-leaf parsley
1/4 cup flour
 
1. In a large bowl, combine 1 tablespoon salt and 1 cup cold water; stir until dissolved. Add the eggplant and enough water to cover (weighting down with a small dish to keep the eggplant submerged); let stand at least 30 minutes or up to an hour.
 
2. Meanwhile, fill another large bowl halfway with water. Peel the potatoes, cut into 1-inch cubes and transfer to water in bowl. Make sure they’re completely submerged to prevent discoloration. Set aside.
 
3. In a large pot over medium heat, heat 1/2 cup olive oil, then add the onion and bell pepper; cook until softened and just starting to brown, 8 to 10 minutes. Stir in the tomato, parsley, 1 1/2 cups water, and 1/2 teaspoon salt. Increase heat to medium-high and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, 20 minutes. Drain the potatoes and add to the pot. Cook until the potatoes are just fork tender, 15 to 20 minutes.
 
4. Meanwhile, drain the eggplant and pat dry with paper towels. Line a cookie sheet with paper towels. In a large skillet over high heat, heat remaining 1/4 cup olive oil. Coat the eggplant on all sides with flour, shaking off excess, and fry, turning every couple of minutes, until golden brown on all sides, about 10 minutes. Transfer to prepared sheet to drain.
 
5. Gently stir eggplant into the tomatoes and potatoes, cover, and cook 10 minutes more.

​HORIATIKI / XORIATIKI SALATA  (GREEK VILLAGE SALAD)
(χωριάτικη σαλάτα, pronounced hohr-YAH-tee-kee sah-LAH-tah)
 
This is the salad that comes to mind when you think Greek! For a protein-packed main course, add grilled chicken.
 
Total prep time: 15 minutes
Makes: 4 to 6 servings
 
4 ripe medium-size or 8 plum tomatoes, cut into thick slices (or 3 pints cherry or grape tomatoes, halved)
1 seedless cucumber, halved lengthwise and cut into thick slices
1 small red onion, thinly sliced
1 red or green bell pepper, sliced
1/2 cup kalamata olives
1 8-ounce block Greek feta cheese, cut into 1-inch cubes
*
DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano leaves
Pinch sea salt
Pinch freshly ground pepper
*
Crusty bread, for serving
 
1. In a large serving bowl, toss together the tomatoes, cucumber, onion, bell pepper, and olives. (Can be made a few hours ahead without adding dressing. Cover and refrigerate until ready to serve.)
 
2. Make dressing: In a small bowl, whisk together all of the salad ingredients until emulsified. (Can be made up to 5 days ahead. Cover and refrigerate until ready to serve.)
 
3. Toss the feta and dressing into the salad. Serve with bread on the side.

​GIGANTES PLAKI (BAKED GIANT BEANS)
(γίγαντες πλακί, pronounced YEE-ghahn-dehs plah-KEE)

​In Greek, the term plaki refers to a baked dish that includes olive oil, tomato, and vegetables.

These giant Greek beans baked in a rich tomato sauce are loaded with protein and fiber, making this dish a hearty main course, but it can easily be served up as a delicious meze on toasted bread.
 
Prep time: 10 minutes, plus standing
Cooking time: about 30 minutes (plus 50 minutes for dried beans)
Baking time: 1 hour
Makes: 4 to 6 servings
 
1 1/2 pounds dried butter beans (or 4 16-ounce cans, drained and rinsed)
1/2 cup extra-virgin olive oil, divided
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 1/4 teaspoons sea salt, divided
1 tablespoon tomato paste
1 cup vegetable or chicken broth, divided
1 28-ounce can crushed tomatoes
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Pinch dried Greek oregano 
Pinch sugar 
*
1 1/2 tablespoons chopped fresh flat-leaf parsley, for serving
5 ounces crumbled Greek feta, for serving (optional)
Crusty bread or rusk bread, for serving
 
1. If using dried beans: In a large bowl, soak the dried beans overnight in enough water to cover by 1 inch. Drain, rinse, then place in a large saucepan with enough water to cover by 1 inch. Bring to a boil, reduce heat to a simmer and cook until just tender (not soft), about 50 minutes. Drain and set aside.
 
2. Heat oven to 350°F. In a stockpot over medium heat, heat 1/4 cup olive oil. Add the onion, garlic, and 1/4 teaspoon salt. Cook until onion has softened (don’t brown), about 10 minutes. Dissolve the tomato paste in 1/4 cup of broth, then add to the onion with the crushed tomatoes, pepper, cinnamon, oregano, sugar, and remaining 1 teaspoon salt. Simmer until the sauce begins to thicken, about 20 minutes.
 
3. Bring remaining broth to a boil. Stir the broth, drained beans, and remaining 1/4 cup olive oil into the sauce. Transfer to a large ovenproof casserole dish or baking pan, spreading out evenly, and bake, uncovered, about 1 hour, until the beans are tender and creamy and the sauce has thickened and is bubbling. Let cool about 15 minutes before serving.
 
4. To serve: Sprinkle with parsley and top with feta, if desired. Serve warm or at room temperature with bread.

​SPANAKORIZO (SPINACH & RICE)
(σπανακόρυζο, pronounced spah- nah-KOH-ree-zoh)

​This was a side-dish staple in our kouzina growing up and it was one of our favorite ways to enjoy spinach (spanaki). The rice (rizi) made it filling and scallion and herbs make it flavorful, ideal alongside seafood when fasting or anytime. Though there are a number of variations (like adding chickpeas or tomatoes), we’re featuring the beloved one-pot classic here. Feel free to serve with Greek feta or yogurt, if desired. This recipe pairs well with our Baked Fish recipe (below).
 
Prep time: 15 minutes, plus standing
Cooking time: about 35 minutes
Makes: 8 servings
 
1/3 cup extra-virgin olive oil, plus more for serving
4 scallions, chopped
2 garlic cloves, finely chopped
1 cup long-grain rice
2 pounds spinach leaves, washed well, chopped, and drained
1 teaspoon dried mint
2 tablespoons chopped fresh dill
Sea salt, to taste
Freshly ground pepper, to taste
2 cups vegetable or chicken broth, or water
Juice of 2 lemons
Lemon wedges, for serving
 
1. In a large stockpot over medium heat, heat the olive oil, then add the scallion and sauté until softened, 8 to 10 minutes. Add the garlic and cook until aromatic, about 1 minute. Stir in the rice, coating with oil. Add the spinach, mint, and dill, stirring to cook down. Cook just until the spinach wilts, about 5 minutes. Season with salt and pepper. Stir in the broth or water and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes, adding additional water as needed.
 
2. Stir in lemon juice, a drizzle of olive oil, and season with salt and pepper to taste. Serve with lemon wedges on the side.

PSARI PLAKI  (BAKED FISH WITH TOMATO, BELL PEPPER, AND OLIVES)
(ψάρι πλακί, pronounced PSAH-ree plah-KEE)

This is a popular Greek-Island dish. The tomato sauce’s intense flavor pairs well with an array of white-fleshed fish. This recipe goes well with our Spanakorizo, rice, or potatoes.
 
KOUZINA TIP: To save time, do step 1 first, then prepare the remaining ingredients.
 
Prep time: 20 minutes, plus chilling
Cooking time: about 30 minutes
Baking time: 15 minutes
Makes: 4 servings
 
4 cod, halibut, or striped bass fillets (6 ounces each), patted dry
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for dish
Sea salt
Freshly ground pepper
1 medium red onion, cut in half lengthwise and thinly sliced
1 small red or green bell pepper, cut into thin strips
2 garlic cloves, finely chopped
1/4 cup dry white wine
1 28-ounce can crushed tomatoes (in season, use 1 1/2 pounds chopped fresh ripe tomatoes)
1/2 cup chopped fresh flat-leaf parsley leaves, divided
1/4 cup pitted kalamata olives, sliced
1/4 cup crumbled feta cheese
 
1. Season the fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Oil a 9-by-13-inch baking dish and arrange the fish in a single layer in the dish. Drizzle with the lemon juice. Cover and refrigerate at least 30 minutes or up to 1 hour.
 
2. In a large skillet over medium heat, heat the oil, then add the onion and bell pepper. Season with salt and pepper and cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the wine and cook until reduced by half, about 2 minutes. Stir in the tomato, 1/4 cup parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring to a simmer. Simmer until the sauce has started to thicken, about 15 minutes.
 
3. Meanwhile, heat oven to 400°F. Pour the sauce over the fish, sprinkle with the remaining 1/4 cup parsley and the olives. Bake about 15 minutes, until the fish is opaque and just starts to flake easily with a fork. Sprinkle with cheese and serve.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
I hope you enjoyed this week’s celebration of village cooking. Stay tuned for more Greek recipes in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​Warm breezes and good times aren’t complete without a summer cocktail that initiates the kefi in all of us.

​We created three thirst-quenching libations featuring mastiha, ouzo, and brandy spirits with non-alcoholic substitutions to satisfy everyone in your party. Stin iyia sou! To your health!

Mediterranean Spirit
We call this a mastiha citrus-ade because it captures the true spirit of Greek kefi. Skinos provides the mastiha essence while fresh lemon and orange juices elevate this libation into a refreshing summer cocktail.
 
Servings: 1 cocktail
 
2 lemon wedges
6 fresh mint leaves, plus a sprig for garnish
1 tablespoon simple syrup
Crushed ice
3 tablespoons Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup fresh orange juice, chilled
2 tablespoons fresh lemon juice, chilled
Club soda, chilled
 
In a tall glass, mash together the lemon wedges and mint leaves with the simple syrup. Add 1/4 cup crushed ice, then stir in the mastiha and juices. Top with club soda and crushed ice. Garnish with a mint sprig.

Lavender-Anise Spritzer
Ouzo’s black-licorice essence flavors this bubbly cocktail while lavender syrup deliciously complements it. Ouzon is alcohol free, so it’s the perfect substitute.
 
Servings: 1 cocktail
 
1/2 lemon, cut into thin slices, 1 slice reserved for garnish
6 fresh mint or basil leaves, plus a sprig for garnish
3 tablespoons ouzo (or Ouzon ouzo-flavored soda)
1 1/2 tablespoons Lavender Simple Syrup (recipe follows)
3 tablespoons fresh lemon juice
1/3 cup club soda, chilled
Turbinado sugar, for glass rim
Crushed ice
Fresh lavender sprig, for garnish
 
1. In a shaker, place the lemon slices and mint leaves; mash with a pestle. Add the ouzo, syrup, and juice. Stir well and strain twice. Stir in the soda.
 
2. To rim the glass, place the turbinado sugar in a shallow plate. Dip the top of a highball glass into the simple syrup, and dip the glass edge in the sugar. Carefully pour the cocktail into the rimmed glass, add crushed ice, and garnish with a lemon slice and sprigs of fresh mint and lavender.
 
Lavender Simple Syrup
1 cup water
1 cup granulated sugar
1 tablespoon fresh or dried lavender blossoms
 
1. Combine the water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes.
 
2. Pour the syrup into a sterilized glass jar through a mesh strainer to remove the blossoms; let cool. (Can be refrigerated in a sealed glass jar up to 1 month or frozen up to 3 months.

Brandied Watermelon
This beverage is the epitome of refreshing with summer’s favorite fruit paired with Greek brandy and mastiha essence.
 
Servings: 1 cocktail
 
Ice cubes
3 tablespoons Metaxa brandy (or fresh orange juice)
1 tablespoon Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup watermelon juice, chilled
1 teaspoon fresh lime juice, chilled
1 tablespoon agave syrup
1/4 cup coconut water, chilled
 
GARNISH
Watermelon cube
Thinly sliced lime
 
Place 3 to 4 ice cubes in a tall glass. Add the brandy, mastiha, juices, agave, and coconut water; stir to combine. Garnish with a lime slice and watermelon cube.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

I hope you enjoyed this kick-off to summer! For more info on the spirits used in these recipes, check out our Get Into the Greek Spirit~Opa 2! post.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

​Artichokes, a star ingredient in Greek cuisine, are now in full season. This week we're showing you how to marinate fresh artichoke hearts, then we’ll add them to a salad that will have you loving this sweet vegetable.

(For more on how to prepare fresh artichokes, check out our Greek Artichokes 101 blog.)

1. Start with fresh artichokes that are in season.
 
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
 
3. Prepare a very large bowl with acidulated water: Combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
 
4. Cleaning the artichokes: Rinse well under cold running water. Snap off the tough outer leaves and discard. Snap off the remaining dark green leaves and reserve to use in a soup or stew (if saving for a future use, transfer the leaves to a freezer bag, press out all the air, seal and freeze up to 1 month; if using the same day, transfer to the acidulated water). Trim the base of the artichokes, removing the trimmed leaf remnants until you just reach the heart. Hold the heart firmly in one hand and, using a spoon, scoop out the choke and discard (follow along with this how-to).
 
5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely. This will keep the artichokes from discoloring and turning brown (this method also works for fruit and other vegetables as well).
 
6. Leave the artichokes in the acidulated water until ready to marinate.

Marinated Artichoke Hearts
​The marinade sets the tone for the type of flavor you want your food to have. In this case, Greek-island, naturally, is the theme.

​Prep time: 5 minutes
Cooking time: 10 minutes
Makes: 2 cups
 
2 cups fresh artichoke hearts (you can also use frozen when artichokes aren’t in season), quartered
1/3 cup extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon fresh oregano (or 1/2 teaspoon dried)
1/2 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon dried marjoram
1/8 teaspoon freshly ground pepper
3 tablespoons fresh lemon juice
 
1. Drain the artichoke hearts and pat dry with paper towels.
 
2. In a large saucepan, combine the artichoke hearts, oil, salt, oregano, thyme, marjoram, and pepper. Bring to a simmer over low heat, cover, and cook, stirring occasionally, until the leaves are just fork tender, 8 to 10 minutes.
 
3. Remove from heat and let cool completely. Transfer to a bowl with a lid. Add the lemon juice and gently toss to combine. Cover and refrigerate overnight. (Can be refrigerated up to 1 month.)

Greek Artichoke Salad
This recipe is versatile, so if you don’t love onion, leave it out. If you like bell peppers, add your favorite colors. Try making this salad with chickpeas or serving it over pasta instead of greens. Make sure you substitute equal amounts of ingredients and you’ll be good to go!
 
Total prep time: 15 minutes
Makes: About 6 cups, serving 4 to 6
 
DRESSING
1/4 cup olive oil
Zest of 1/2 lemon
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano leaves (or ½ teaspoon dried)
*
2 cups marinated artichoke hearts (recipe above), drained
1/2 cup crumbled feta (not domestic)
1/4 cup kalamata olives
1 cup grape tomatoes, halved
1/4 seedless cucumber, peeled and sliced
1/2 small red onion, thinly sliced
4 or 5 pepperoncini peppers
2 cups (about 5 oz) mixture of baby spring salad greens
2 tablespoons chopped fresh parsley or dill
 
1. Make dressing: In a small bowl, whisk together olive oil, zest, lemon juice, and oregano.
 
2. In a large bowl, combine artichokes, feta, olives, tomatoes, cucumber, onion, and peppers.
 
3. Pour the dressing over the artichoke mixture and gently toss to combine. (Can be covered and refrigerated up to 1 hour before serving.)
 
4. Spoon the artichoke salad over the salad greens, sprinkle with parsley or dill, and serve.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.

I hope you enjoyed this week’s how-to cooking post. Stay tuned for more Greek cooking techniques and recipes in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, so they know what their doing. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

​In our quest to find and recommend a couple of good wines to friends and followers, we discovered a number of amazing Greek wines that pair beautifully with every course. This week we’re presenting entrées, recipe links, and bottles of white and red to complement each.
 
This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!
 
Each section below starts with a menu (chicken and pork; lamb, beef, and rabbit; vegetarian), followed by a full description of the menu’s perfect wine pairing. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!

I hope you enjoyed our Greek entrée-and-wine pairing. If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match. More Greek food and wine pairings can be found here.

We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with our entrée options—a challenging task given the countless exceptional Greek wines available.

​SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order online or by phone, 718-726-0056. Tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Check their website or call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion!

​Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos