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Karpathos Island Beach Paradise & Sports Mecca

6/29/2020

8 Comments

 

Karpathos (Κάρπαθος)~A Gem in the Aegean!

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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!

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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. 

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Their search ended in Karpathos, a long narrow island partitioned by a mountainous ridge (boasting an altitude of over 1,200 meters), which separates the modernized southern part of the island from the virtually untouched northern region.

In the south you'll find the island's capital, Pigadia, with it’s kefi-filled tavernes, water sports, resort-style hotels, and award-winning beaches.

In the northern region, visitors can observe the most traditional villages dating back to the 1400s, where age-old customs and lifestyle reveal a simpler time and place. 

This is the charm and allure of Karpathos!
An Island Paradise
In this multi-part blog, we’re going to get you up close and personal with the many intriguing facets of this remarkable precious jewel at the center of our cookbook's heritage. In this first segment we’re going to hit the best beaches and explore the sports activities Karpathos is famous for around the globe.
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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.

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Top 10 Notable Beaches

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! 

Apella Beach



· Rated #1 in Europe's Best Beaches for 2003.
· Located on the central east coast, this white sand-and-pebble beach with a crystal-clear, sapphire-blue sea, is surrounded by luxurious green pine.
· This is a great spot for swimming, sunbathing, and picnicking.
· A restaurant sits above the beach…a bit pricey but, hey, it’s Apella!
· About 11 miles north of the island’s capital, Pigadia, this beach can be accessed via excursion boats departing from Pigadia, or by car. Parking is seriously limited so, if you’re driving, get there early!

Kyra Panagia Beach


· One of the most famous beaches in Karpathos, Kyra Panagia, on the central east coast, is a tourist and native favorite for two reasons, it’s close to the capital, about 9 miles north, and absolutely gorgeous.
· The beach is named after the Virgin Mary (with its namesake church situated above the beach) and is composed of golden sand and deep-blue water with chair and umbrella rentals.
· There’s also a rock that you can safely jump off of into the sea. The water in this area is pretty deep so you have to be a strong swimmer to dive in.
· The beach is easily accessed from the village of Aperi, 4.4 miles away.

Ahata Beach




· Eight miles north of Pigadia on the east coast is Ahata, a lovely, quiet pebble beach with large pebbles on land that become tiny in the water.
· Great for sunbathing but beware if you’re not a strong swimmer—after 2 steps into the water you will find yourself completely submerged and it can be tricky to climb out because the pebbles shift as you try to get out. 
· There is a taverna just steps from the beach and they have great frappé!  
· The beach is easily accessed from the village of Aperi, about 3 miles away.


Amoopi Beach 
(our cousins’ favorite)





There are two Amoopi beaches (because just one wouldn’t be enough!) on the southeast coast: Megali (big) Amoopi or Votsalakia (meaning little pebbles) and Mikri (small) Amoopi. Umbrellas and chairs can be rented at both beaches. Both are about 4.5 miles south of Pigadia and can be accessed by car or bus from the capital.

Megali Amoopi
· This is the most popular beach in Karpathos, with a mix of young and older tourists. Greek/Karpathian-Americans, island natives—this is where they all meet up and hang out.
· There are three restaurants at Megali Amoopi and a taverna called "Avra" where young people drink coffee and play tavli (Greek backgammon) and there’s beach volleyball right next door.

Mikri Amoopi
· ​One of the loveliest beaches on the island with light golden sand and shimmering blue water.
· Smaller and more quiet than Megali Amoopi (perfect for the serious sunbather).
· This beach has a few tavernes.
· Just south of Megali Amoopi (you can walk between the two beaches).

Arkasa/Arkassa Beach
(Agios Nikolaos Beach) 




· A lovely sandy beach situated on the southwest side of the island in the town of Arkasa, about 10 miles from Pigadia.
· The waves make this one of the best beaches for windsurfing, body surfing, or boogie boarding.
· You do need to be a strong swimmer, and stay away from the left-hand side of the beach where markers are posted in the water about the riptide that exists on that side only. 
·  Facilities include umbrellas, sunbeds, and freshwater showers.
· Arkasa's Agios Nikolaos features great fish tavernes near the beach.
· The beach can be accessed by car or bus from Pigadia.

Agios Minas Beach



· A remote beach on the northeast side of the island north of Apella, Agios Minas is one of the most beautiful small, flat-pebble beaches in Karpathos.
· This secluded, wide beach, tucked into the heart of nature, could only be accessed by private boat prior to 2004, but today it is a tourist mecca, with sunbed rentals and an odd little taverna. Your best bet here would be to bring your own chair, food, and drink.
· There’s a rough gravel road leading to the beach, so the best way to access it is to rent a 4-wheel drive vehicle or take a boat excursion from Pigadia.

Vrontis Beach



· Within the bay of Pigadia on the east coast is Vrontis (the locals also call it “Xenonas”), the largest sandy beach in Karpathos. It stretches 2.5 miles, and is connected to Ammos and Afoti beaches.
· The beach is covered with sunbeds and umbrellas, and there’s a large soft-sand area where visitors can play a number of beach games.
· Perfect for swimming, sunbathing, and families.
· Many restaurants, tavernes, and shops surround the area.
· Vrontis is easily accessible on foot if you’re staying in Pigadia.


Diafani Beach

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· Diafani is a fishing village built around a small bay and is home to the second most important port in Karpathos. The picturesque white flat-roofed houses surround the bay, offering a lovely view of the fishing boats and port. The beauty of the village and port have turned Diafani into a budding tourist destination over the last few years.
· Diafani is on the northeast side of the island, 41.5 miles from Pigadia, and 6.2 miles from the traditional village of Olympos.
· Diafani's small beach is next to the port and consists of little, flat pebbles and trees for shade. 
· After swimming and sunbathing, walk up to any of the fresh-fish tavernes that line the waterfront and enjoy their local dishes, a cold beverage, and their hospitality while looking out at the beautiful Aegean Sea.
· There are a few small hotels in this laid-back town. Add the charming setting and it’s the perfect destination for a relaxing family or couple’s getaway.
· The roads leading to Diafani are long and difficult by car but the beach and village are easily accessed by boat from Pigadia.


Diakofti(s) Beach

· The exotic beach of Diakofti, with its white-golden-sand beach and crystal-clear emerald water, is on the southern end of the island, about 13 miles from Pigadia. The magnificent landscape surrounding the beach, on it’s own, is worth the trip.
· Accessing the beach is easy. By car from Pigadia, take the road to Arkasa, then turn left and follow the road along the runway to the airport (about 3.7 miles). This is the ultimate scenic route and the remarkable beauty of this place will make up for the time it takes to get to the beach.
· If you turn right at the fork (heading west) just before Diakofti Beach, you will come across bays with three secluded sandy beaches that are equally as beautiful: “Tou Mihaliou o Kepos”/Michaliou Kipos (“The Garden of Michael”), Psorari(s), and Pounta. These beaches have no facilities at all but are perfect for peaceful moments to enjoy the splendor of their natural wonder.


Lefkos Bay Beaches

· Lefkos Bay is on the central west coast and has shady pine trees that surrounded a long white-sand beach that includes three coves with crystalline waters. The first cove, Gialou Chorafi (the field at the beach), is the most popular beach in the area and offers the most in facilities; the second, Panagias Limani (the port of the Holy Mother) is small and quiet; the third, Fragolimniona(s), is the largest and most impressive which also has many facilities and lies across from the small island of Sokastro.
· There are many hotels and good fish tavernes near the beach.
· Lefkos Bay is 19.3 miles from Pigadia and 10.6 miles from Arkasa village. To access the beach and village from Pigadia, drive west through the mountains. From Arkasa, drive north along the coast.


Saria Islet

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· The small rocky, volcanic islet of Saria, on the northern edge of Karpathos, is separated from the mainland by a long, narrow channel (330 feet wide). It’s believed that at one time the two islands were joined and a strong earthquake divided them.
· This tiny isolated island has a stunning landscape of sharp cliffs, calcareous rock beds, deep caves and fast-running streams that surround virgin white-sand beaches with crystal-clear water.
· Historical records reveal that the ancient city and kingdom of Nisyros existed here. The ruins of Nisyros, including a temple devoted to Apollo, can still be found on the seabed between Saria and Karpathos.
· Today Saria is inhabited by a handful of people, mostly shepherds that tend their flocks. There is also a breeding area for a falcon variety called Eleonora’s Falcon.
· In the summer, you can access Saria via small tour boats from Pigadia with frequent daily excursions.
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!

A Treasure Trove Of Water Sports And More!

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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:

Windsurfing / Surfing

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​Because of its distance from mass tourism, Karpathos is able to offer its isolated beaches, scenic, welcoming mountain villages, and intimate tavernes. What makes this island so attractive is the untouched countryside, hospitable natives, and natural wonders. One of those wonders is Karpathos’ well-renowned wind guarantee, making windsurfing the ultimate sport.

In the summer months, Karpathos is a windsurfer's dream come true. The geography of this long, narrow island situated between Rhodes and Crete puts Karpathos in the ideal location for the Meltemi anemos (ἄνεμος, wind) blowing full force from the north through the high mountains. High-winds peak In July and August making the surf conditions beyond perfect for experienced windsurfers. 

ION Club offers rentals and instruction. Three bays at the southern tip of the island (where the wind is strongest) cover all experience levels and styles: beach-start, waist-deep Chicken Bay (for novices, intermediates, and freestylers), world-famous Gun Bay (for intermediates and experienced), and Devil’s Bay (for the pros). Steady winds in May and between September and October, make conditions ideal for beginners and intermediates, as well as for experts.

Kitesurfing courses for beginner to advanced are also available.

Surfvival is the first surf school in Karpathos 
and offers classes (and boards) on four beautiful beaches on the west coast of the island near the village of Arkasa−Agios Nikolaos, Agia Sofia, Agios Georgios, and Fokia−​that are ideal for kids, beginners, intermediate, and advanced, as well as for swimmers and non-surfing friends who just want to relax and watch. The shore-braking waves are perfect for any surf experience. They also offer windsurfing and bike rentals!

Diving 




Diving is first rate here and the Karpathos Diving Center, located in Pigadia on the main promenade road near the center of the city, is your ticket to diving tours through the island’s underwater caverns, corridors, reefs, alleys, a cathedral (an enormous chamber with numerous entrances and beams of sunlight streaming in from the surface), and so much more!

Shore and boat diving adventures and classes for beginners to experienced go from 12m to 40m deep, and reveal a stunning view of marine life and pelagic species, including stingrays, spiny lobster, tuna, rare yellow anemones, red sponges, sea bream, sardines, gold-blotch groupers, moray eels, and monk seals. 

Excursions take divers to over a dozen prime locations, including Kastelia Bay, Fokias Reef, Ahata Beach, Kyra Panagia, Diafani (with a visit to the 1988 shipwreck MS Dias visited by amberjacks), Saria Island (a favorite spot for monk seals), Pigadia Bay (where you can spot ammo from WW2 or check out St. Peter’s Cathedral).

Snorkeling




Karpathos is also the best snorkeling destination in the Mediterranean, especially on the pebbly west coast, which attracts a variety of fish, and the underwater nature is staggering. Lonely Planet named Karpathos among the best islands for snorkeling/diving and for good reason. The natural coral reefs throughout the island are home to a number of sea creatures and flora, and you can snorkel off any beach. 

You never know what you’re going to find so pack your flippers and get ready to discover the many underwater utopias this island has to offer!

Rock/Mountain Climbing





Ion Club specializes in offering awesome climbing spots on the seaside mountains of this unique island. 

The view at the top is always worth the climb! Classes and equipment are offered for all ages and experience levels. All you have to bring is water, snacks, and your SPF (your own hiking shoes, if you have them, for the best fit)! 



Walking, Hiking & Mountain Biking

This is an ideal place for families, trekkers, and thrill-seekers interested in walking, hiking, ATV rental, and mountain biking.

The trekking paths that cross the island lead visitors to breathtaking settings, and there are 60 or 70 fun trails in Karpathos for serious mountain bikers, as well as beginners, that are enjoyed year round. Wear good shoes (no flip-flops) and bring SPF and water!

And for those who are into surf & turf, there’s a package just for you! Hike up above the water to a spot where you can safely jump in and cool off.

BEST HIKE: Take a walk up the lush and wild Flaskias gorge to the plateau of Lastos and climb to Kali Limni (1,215 m), the highest summit on Karpathos (a 5- to 6-hour walk). The view from the top is spectacular!

BEACH YOGA: Find Your Inner Greek Yogi!

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Relax, meditate, and become one with this spiritual place. 
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Kathy’s Island Retreat offers courses for all levels on the beach in Pigadia! 

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?

                     How to Get There

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From Piraeus in Athens, there are 17- to 21-hour ship and ferry excursions to Karpathos throughout the year. In the summer, there are boat tours to Karpathos from Crete and other Aegean islands. 

Karpathos also has an international airport, with direct summer flights from Athens taking just 30 minutes. Olympic Air offers flights to Karpathos from Athens, as well as from Thessaloniki, the two largest cities in Greece. 


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

Web design by Kelly Salonica Staikopoulos
8 Comments

Greek Village Eats

6/22/2020

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Horiatiki Kouzina

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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.

Eggplant Monday

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​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.

Salad Tuesday

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​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.

Legume Wednesday

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​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.

Greens Thursday

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​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.

Fish Friday

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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

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

6/15/2020

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Summertime Toasting

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​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!

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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.

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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.

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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
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Artichokes: Heart Your Salad

6/8/2020

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​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.)

get to the heart

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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.
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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.)

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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

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

6/1/2020

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Sip and Savor Like a Greek!

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​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.

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​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)!


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BONUS:
A Greek wine-lovers special offer awaits you at the end of this blog!


Entrées ~ Perfectly Paired!
​

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ENTRÉE 1
Chicken & Pork

Kota me Fasolia Freska
chicken and string bean casserole

 
Chicken Souvlaki
shish kabob

 
Psimenes Xirines Brizoles
grilled Greek pork chops

DRY WHITE

Domaine Papagiannakos
​
Savatiano (Sabbatiano) (Σαββατιανó)  2019  Attica  $15.99
Gold Medal: Vintage 2019, Sommelier Wine Awards, 2020
 
Bright gold and clear in color, this wine is produced with the Savatiano grape and boasts a rich citrus aroma with flavors of peach, pear and vanilla, with medium acidity and a long zesty, fresh aftertaste. Pairs well with all Mediterranean dishes.
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ENTRÉE 2
Lamb, Beef & Rabbit

Lamb Souvlaki with Tzatziki
shish kabob with yogurt-cucumber sauce

 
Pastitsio
Greek lasagna with béchamel sauce

 
Kouneli Stifado
rabbit stew with pearl onions and red wine

DRY RED

Estate Voyatzi  Xinomavro (Ξινόμαυρο)  2016  Velvento (on the foothills of Pieria Mountains, by Lake Polyfytos)  $24.99
The local Velvento revival of Xinomavro owes its uniqueness to the distinct terrain of limestone soil, the nearby lake, as well as the use of new-, second- and third-use French and American oak barrels. The result is a strong bouquet with body, structure and richness, a very different version compared to Naoussa Xinomavro. With equally strong tannins, but milder acidity and a softer character than that of Naoussa, Voyatzis Xinomavro is a more modern approach to the variety.
 
Ruby red-garnet in color with a distinctive aromatic character of red fruits, mint, licorice, and herbs combines with alternating flavor impressions of plum, blackberry jam, tobacco, oak, and vanilla. Pairs well with meat, mushroom dishes, tomato sauce-based dishes, grilled meats, and cold cuts.
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ENTRÉE 3
Vegetarian

​Kolokithopita
squash pie with phyllo

 
Anginares me Patates
artichokes with potatoes

 
Makarounes
Karpathian homemade pasta with onions and olive oil

WHITE

Domaine Gerovassiliou
Malagousia (Μαλαγουζιά)  2018  Epanomi, Thessaloniki  $25.99 
Gold Medal: Vintage 2018, Decanter World Wine Awards, UK 2019
"Top 100 Wineries of 2018" (2016 Vintage) Wine & Spirits magazine
Both the winery and wine have received countless awards.
 
This wine is entirely produced from the Greek grape variety of Malagousia, saved from extinction due to the efforts of Vangelis Gerovassiliou.
 
Malagousia is partially barrel-fermented and then matured on its lees for a few months, gaining depth in flavor and enhancing floral aromas. Brilliant straw color with greenish shades, and an aroma of matured fruit such as pear, mango, and citrus. Rich flavors of lemon peel enhance the appealing mouth-feel adding a well-balanced finish. Pairs well with Mediterranean dishes, seafood, poultry, light sauced pasta dishes, fresh vegetable dishes, and salads.
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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.

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​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!

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​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

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

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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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