This week we're sharing our sweet experiences in Karpathos, our favorite honeys (along with recipes), and info on where you can buy them. Hold onto your appetite, this is going to be a tasty ride!

After getting a taste of what real honey should taste like, Vangeli took Joanne, Jackie, and Vinnie around the seaside town of Pigadia, popping in and out of shops and introducing them around. Their journey of varying landscapes, Karpathian foodie culture, and meeting the natives (95 percent of which turned out to be cousins in one form or another), was anything but boring.
 
“We were walking in the town and Vangeli specifically wanted us to go into what was like this general [food] store and behold another cousin!” Joanne shared, thinking that they seemed to be darting out of every corner. If you wanted to avoid them, which luckily she didn’t, you’d have to get off the island (but even then there were no guarantees). “We talked for a bit while Vinnie perused the shop,” she continued, “and he came upon a large can of thyme honey that said ‘Made in Olympos’ (a mountain village in Karpathos) with the name George Halkias on the label. Since our grandfather’s side of the family was named Halkias and most of the cousins we met were a Halkias, immediately we both think, Hey, we’re related to him!...our uncle was even named George Halkias. So I asked Vangeli about this ‘relative’ and his astounding, nonchalant reply was "Oh no, no, we aren't related to them." This, after an entire day of finding cousins in every crevice, I thought, how is it possible that we are on the same Island where our grandparents are from, and he’s named Halkias, and we aren't related?? Well, we just weren't, or so he said…then we figured maybe the name Halkias was like Jones or Smith here. We concluded there must have been a bit if inbreeding going on, and at sometime, somewhere, on someone’s family tree we are related.”
 
After all this commotion that started over a can of honey, the shop owner-cousin gave them the honey as a gift to take home. Sweet! Joanne shared the honey with me when she returned and it was the best I had ever tasted…I only wish I were there to taste it fresh off the honeycomb!

​This honey is rich in enzymes that relieve inflammation and is hailed as an excellent source of energy for athletes, children (not to be given to children under the age of 12 months), and pregnant women. It's also good for digestion and is renowned for its antimicrobial properties.
 
Monastiri honey is minimally processed so it crystallizes naturally. To return a honey to its liquid form, gently heat it by placing the opened jar in a pan of hot water over low heat just until the crystals liquefy, 10 to 15 minutes, being careful not to overheat. It should be stored at room temperature (not refrigerated) away from sunlight and heat.

The nearby island of Cyprus is leading the procession of raw honey and honey spreads with Ariadne Pure (known as Mellona in Cyprus). Their boutique collection, including an organic oak-tree honey, uses only raw honey and one natural local ingredient for each spread. All display a smooth, creamy texture, genuine flavor, and aroma. It begins with their original Raw Honey, the base for the other varieties, which include Grape Syrup (with grape must), chocolate-like Carob (with pure carob syrup), Almonds, Hazelnuts, and Peanuts. These spreads are wonderful on toast or stirred into milk or cereal for breakfast. They can be added to salad dressings, fruit, tea, or served over ice cream. The spreads can also replace sugar when baking, and make the perfect glaze for poultry, fowl or pork (a chef’s secret instant weapon!).

Some of the popular Karpathian and Greek dishes that prominently feature honey are Sisamomelo (a sesame-honey paste served at weddings), Loukoumades, Honey Cake, Melomakarona, and syrups for pitas. We love it drizzled over yogurt with fresh figs and on rustic bread with butter. It’s a deliciously sweet and healthy way to start your day and end a meal!

776 DELUXE Honey & Chios Mastic: 
​igourmet.com, Amazon, and select Whole Foods Markets

MONASTIRI thyme honey from Crete:
Titan Foods
Mediterranean Foods

ARIADNE PURE (Mellona) from Cyprus:
ariadnepure.com

​I hope you enjoyed our personal taste of honey. Read about the history of honey in our blog Honey~An Ancient Treasure. For more on the foods of Karpathos, see our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more Karpathian flavors 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

ALERT: Special attention should be given to the fact that bee colonies are collapsing and certain bee species, like the patched bumblebee, are in danger of extinction. The recent rise in bee deaths has been linked to increased use of pesticides and insecticides in the United States. If the bees die, we eventually die. To learn more about this crisis and what you can do, visit NRDC. ​Together, we can save the bees!

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

Toursi (Τουρσί) is the Greek word for pickled vegetables and is a common, tasty way to preserve them throughout the cold winter months. The most common vegetables found in Toursi are carrots, cauliflower, string beans, red bell peppers, and green chili peppers, which are combined and pickled in a vinegar and/or brine solution. Every region in Greece has its own, unique way of making and flavoring Toursi, and so do we. In Karpathos, wild sea fennel is the main ingredient and an island favorite (and a taverna specialty~see Tavernas & Restaurants of Karpathos for a listing of the best eateries there).

Sea Fennel or Kritamo (Κρίταμο), also known as Rock Samphire, is a green, fern-like vegetable that can be found growing on rocky Mediterranean shores where it is directly exposed to drying sun, strong winds, and the salty sea—it not only survives these extreme elements, it thrives in their presence. Sea fennel has a naturally occurring salty taste and resembles its aromatic namesake, fresh fennel, in flavor. It makes a stunning garnish and, in Karpathos, is especially enjoyed pickled.

One of our subscribers who recently vacationed in Karpathos wrote to us and shared her experience with the island’s pickled sea fennel. She mentioned how much she loved it, asked where she could find it, and wanted to get a recipe. We thought it was a great idea for a blog so everyone can enjoy.

Be sure to choose young sea fennel before it flowers. If you can’t find sea fennel in your area, substitute thinly sliced fresh fennel with the chopped fronds.

2 cups water
1 cup cider vinegar
1½ teaspoons sea salt
1 garlic clove, halved
2 small bay leaves
2 pounds wild sea fennel, rinsed
2 pre-sterilized 1-pint jars
2 lemon slices
Extra-virgin olive oil, for serving

1. Combine water, vinegar, salt, garlic, and bay leaves in a large saucepot and bring to a boil over medium-high heat. Add sea fennel and cook until just tender, about 5 minutes (do not overcook).

2. Using a slotted spoon, transfer sea fennel, garlic and bay leaves to sterilized jars, dividing evenly. Top each with a lemon slice. Carefully pour hot vinegar mixture over each, filling within ½ inch of the top of the jars. Firmly but gently tap each jar against the counter to release any trapped air or run a knife along the inside edge to the bottom. Wipe the top of the jars dry and cover tightly with the lids. Refrigerate overnight before serving. (Can be stored in the refrigerator up to 1 month.)

3. To serve: Drizzle the chilled Toursi with olive oil for a condiment or side dish, add to salads with citrus sections, or use as a garnish for fish or meats.

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

I hope you enjoyed pickling with us and we welcome you to send us your requests or ideas for future Kukla's Kouzina blogs. To learn more about Karpathian cuisine, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more upcoming segments on uniquely Karpathian foods and culture!

For more Karpathian/Greek recipes, check out our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips, available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page.

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

Web design by Kelly Salonica Staikopoulos

This week’s Karpathos destination is the eateries of this inimitable island. We’re going to take you to the best tavernas and restaurants in Karpathos where the foods we talked about last week leap off the menus, and the hosts make you feel right at home. When it comes to eating out, Karpathos is all about scrumptious meals and wholehearted hospitality!

If you’re wondering what the difference is between a taverna and a restaurant, here’s the bottom line: A taverna is basically a casual eatery with a well-stocked bar that serves ouzo, Metaxa, etc., and has live music (usually at night and into the wee hours). A restaurant can be more formal and may or may not have music. Some tavernas call themselves restaurants and vice versa. And some call themselves BOTH! Confused? Don’t be. You’ll figure out what it is when you see it. When in Greece, just go with the flow! 

Follow us for a tour of some of the notable tavernas and restaurants in Karpathos and see if you can pick a favorite…we dare you! 

Price guide: L (low), M (moderate)

These were the tavernas and restaurants that received high marks for food, atmosphere, cost, and hospitality. We also put together a slideshow (below) of tavernas and restaurants that deserve honorable mention~plus they're really pretty!

For more Karpathos taverna/restaurant listings check TripAdvisor.com. It’s the only organized online list at the moment. Note that the town attributions aren’t always correct and their rating system is a bit off, so click on the individual restaurant listings and read the comment section for reviews, and to see which town they’re actually in.

I hope you found your kefi (food or feline) in our Karpathos taverna tour. To try a popular taverna specialty, see our recipe for Kritamo Toursi in our blog Pickling~Greek Island Style. For more on Greek-island cooking, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more segments on the island's history and culture! If there's anything you'd like to know about Karpathos or its foods, let us know and maybe we'll do an entire blog on it.

Our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips are available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page. Meze and Spreads & Dips will complete their gourmet journey when they arrive in your home!

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

Web design by Kelly Salonica Staikopoulos

Our Karpathos getaway travels into the island’s kitchens this week for a look at the unique style of cooking that makes Kukla’s Kouzina tick!

Step into our kouzina and learn about what makes our cuisine so different from the other corners of Greece, and what makes it so irresistible. 

Last week you got to see the beauty of Karpathos, this week you get to taste it!  

Kalos orisate!  (kah-LOHS oh-REE-sah-teh) Welcome!

Karpathian cuisine is as awe-inspiring as the Titans, the elder gods who made Karpathos their home. The island's history dates as far back as 2500 B.C. and its occupation by numerous peoples and their cultures is reflected in its cuisine. This history tells the story of pieces of a puzzle that, over centuries, came together to form what is now known as Karpathian cuisine.

This cuisine's diversity is an effect of not only climate and location, but also of occupation by various civilizations recurring throughout time as a result of wars and invasions.  

Records show that Karpathos was inhabited by numerous outside cultures which began in Neolithic times with the Minoans, who introduced a variety of foods from the sea, as well as savory olives and their complex flavorful oils, herbs such as oregano, and thyme-scented honey. 

The Minoans were followed by the Mycenaeans, whose culture was rich in farm-fresh, as well as dried, fruits and vegetables, sheep and goat dairy products, game meats, chicken, celery, cardamom, mint, and fennel. Then the Phoenicians transported wine to the island’s shores. The Dorians came next with their Spartan diet of olive oil, garlic, pomegranates, figs, whole grains, apples, grapes, flax seeds, lentils, and a number of other high-nutrient staples we now refer to as superfoods. The Romans arrived with barley, millet, wheat, and cheese, all of which were infused with honey in certain recipes. The Venetians instituted pasta into the Karpathian diet, which led to the creation of pastitsio. And the language of the Ottomans inspired recipe names such as moussaka, tzatziki, giouvarlakia, keftedes, and mboureki. There was even a Genovese basil-loving pirate, Moresco, who ruled over the island! Aromas of citrus, allspice, cinnamon, and crystallized vanilla dominate Karpathian cooking, and it is unknown whether they sprouted here and were taught to others or vice versa. Tomatoes became incorporated into Greek cuisine in the late nineteenth century and were widely used in Dodecanese cooking during the Italian occupation from 1911 to 1947, and still are today. This is just one element exclusive to the nature of cooking in this area. 

The Italian occupation resulted in a marriage between the two styles of cooking, and this melding is well represented in the meals you’ll encounter on this island, like pasta with meat sauce or makarounes. Some restaurants feature both cuisines and you’ll see items like shrimp parmigiana and pizza on the menu alongside moussaka and souvlaki. 
   
These influences, combined with the island’s faithful native roots, have made Karpathos incomparable in its novel style and preparation of food, creating a culinary icon that lives only on this distinct island and is enhanced in the pages of our cookbook.

The differences between Karpathian cooking and mainstream Greek cuisine are apparent in a number of dishes that share a common name but actually have their own distinct food personalities. The following examples are proof positive that a rose, or dish, by any other name is just as sweet…or savory.    

Savory spanakopites Karpathikes do not mimic the well-known spanakopita but exhibit their own distinctive, undeniable charm. Spice-scented homemade dough half-moons are filled with a spinach, rice, and onion mixture that is lightly flavored with lemon juice and herbs (no cheese in these, and you won’t miss it!). These individual pies are baked until risen, golden and seriously aromatic. 

On the island, especially in Olympos, baking is done in stone or brick communal ovens outside of the home. The food not only tastes better but it keeps the house cool…seriously important when it’s warm-to-hot most of the year. A classic case of If you can't stand the heat, take it out of the kitchen!

In the world of everyday pasta dishes, most people think of a tomato-based sauce. In Karpathos, pasta takes on a whole new meaning. Makarounes, an island specialty, is a peasant dish whose star ingredient is a homemade, finger-rolled, shell-shaped pasta (similar to cavatelli). The makarounes are cooked, then tossed with onion and garlic that were sautéed in olive oil, and topped with grated hard myzithra cheese (sheep and/or goat’s milk). Although this sounds too simple to fall into the realm of Greek cuisine, one forkful will prove that you don’t need a dozen ingredients and hours slaving over a hot stove to make a delicious Karpathian dish. Quick, easy, and entirely satisfying!

In Greek, kleftiko means stolen. In Karpathian history, thieves (kleftes) lived hidden in the mountains and would steal a lamb or goat, then they'd slow-cook the meat (up to 24 hours) in the ground in a sealed pit so there would be no smell, no visible smoke, and no sign of a stolen animal. The meat was so tender and delicious that the recipe was passed down through the generations and was named after the thieves. In Karpathos, kleftiko is still made the old-fashioned way (isn’t that usually the best?), on the bone, marinated in garlic and lemon juice, and slow-baked in a pit-oven. Sometimes it's wrapped in parchment and baked in a clay pot.

Unlike mainland baklava, mbaklavas Karpathikos is made with an olive oil-based pastry dough that is rolled into a spiral of thin layers, then sliced, and deep fried. Once drained and cooled, the diamond-shaped, flaky slices are drenched in a fragrant, spiced honey syrup and sprinkled with walnuts. Made for special celebrations, these extraordinary treats are piled high on trays, wrapped in colorful cellophane and tied with elaborate bows. When dining on the island, you can find these at just about every restaurant and it’s the first thing on the menu at bakeries.

We hope you enjoyed our Karpathian kitchen raid. In next week's blog Tavernas & Restaurants of Karpathos, we'll take you into the best tavernas and restaurants in Karpathos where the foods we just talked about leap off the menus, and the hosts make you feel right at home! For our classic Karpathian recipe for Kritamo Toursi, check out Pickling~Greek Island Style.

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 © 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

​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

​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, and the result is literally the delicious fruits of their labor. 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 seaside with 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!

​Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the water surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following seafood entrées paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Below is a list of entrées, each followed by a full description their perfect pair. 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 seafood-and-wine pairing. Join us next Monday for another food-and-wine segment.
 
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.
 
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 seafood 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

​Greek wine is exploding for good reason. 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, our research revealed many amazing Greek wines that are not just for entrées but for serving with various meze (appetizer) platters.

​For this week’s post 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 three of our Greek meze menu options (many of which can be found in our Meze and Spreads & Dips cookbooks)—a difficult task given the countless exceptional Greek wines available. Though not included in this post, keep in mind that spirits like ouzo are always great with meze.

​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!

Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the sea surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following menus paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Each section below starts with a meze menu (from a cold platter, to hot, to a little bit of both), 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 wine and meze pairing. Join us next Monday when we’ll do entrée pairings!
 
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.
​

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…just 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

The Karpathian House is the embodiment of the island’s folklore and customs, an all-inclusive museum of sorts that displays the art and handcrafts of Karpathos that have been passed down for centuries in the form of colorful embroidery, knitting, weaving, and woodcarving. The telling of family history through framed photographs of its peoples, past and present, are proudly displayed on walls and shelves. And we’re not just talking about one house! Many of the homes in Karpathos uphold this time-honored style that traces back to medieval times and beyond.

Although the southern Dodecanese island of Karpathos has been discovered worldwide over the last decade by tourists seeking less commercialism and more untainted culture, most of the island has remained unchanged by their presence, unlike the more renowned Greek islands, like Mykonos and Santorini. Karpathos’ claim to fame includes its exceptional landscapes and traditional architecture, influenced in style by the Aegean and Venetian characteristics of its neighboring islands—styles that interweave to create a one-of-a-kind splendor.

To this day, Karpathos citizens’ devotion to preserving their ancient customs and rich traditions has made this island truly remarkable, allowing the visitor to step through its gates and become one of the natives. What better place to immerse oneself in that culture than in the home, the heart of civilization.

A cluster of three buildings make up an authentic Karpathian House: the main house, a smaller guest house, and an outdoor oven or bakery.

The center of the main house is the ground floor which is separated into two sections: the patos (the lower living area), and, opposite from the house entrance, the raised soufas (traditional bed) with the mousandra (guest room/loft) and the panosoufi (the upper bed for a guest in the mousandra). This could be where the "loft" originated!

A key furniture component of the house is the panga (a type of couch or bench) next to the soufas with built-in cabinets used for storing fruit and food items. 

Many of the houses have floors composed of white, pink, and black pebbles arranged in a decorative pattern, and wooden rafters on the ceiling. 

Each house is decorated with hand-embroidered quilts, runners, and handkerchiefs. Professional wood carvers, basket artists, and fabric weavers follow the footsteps of old-world artisans to create the picture frames, pottery, ornately painted clay plates that line the intricately hand-carved shelving, and jugs depicting time-honored designs. 

The woodwork is prominently on display in the soufas, which is a couple of steps up from the main floor and preceded by a beautifully crafted wood frame. Climb another two steps and you have the mousandra and the panosoufi. On the east side of the house is the skillfully carved wooden family altar, the home’s all-important spiritual hub. 

Irene's House in Olympos is a more typical Karpathian house, with minimal decoration in order to showcase the detail in the stairs and woodwork, and it’s available for rent. What better way to soak up the island’s wonderful lifestyle than to spend your vacation in an authentic Karpathiko Spiti? For more information on Irene’s House, visit www.ireneshouse.com.

The kellos (kitchen) in the Karpathian House—complete with a fireplace and anakapnea (chimney)—is where the stovetop cooking happens (think avgolemono soup, skordalia, stifado, and dolmades). This is the core of daily family life, as it is in most modern homes…hey, we all love to eat and there’s no better place to be to steal a taste before dinner.   

The outdoor oven keeps the heat out of the main house in the hot summer months, and it’s also used by neighboring families. This is where the bread, kouloures, and spanakopites are made. Can you smell them? Yum!

The most impressive building in Karpathos is the Province House, also known as Eparxeio (Επαρχείο). Located in the capital, Pigadia, on the west end of Pigadia Port, Province House blends the traditional and modern styles of the island’s architecture. Open to the public, the three-story pale yellow and blue building has stone walls, a clock tower on the top floor, and information on the resident Mediterranean seal in one section of the house. 

Many of the island’s hotels are decorated in the Karpathos-House style to give their guests a feel for the tradition that is held in such high regard here.

The remarkable dedication of the Karpathian people to their traditions, folklore, and customs is just one of the many elements that makes this island a true gem in the Aegean.    

I hope you enjoyed your visit to the Karpathian House. Stay tuned for more culture, food, and fun from this, our favorite island in upcoming blogs. To learn more about our wedding customs, check out our blog The Wedding Season~Karpathos Style. 

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