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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Spring is a time of renewal and rebirth as tree branches fill with blooms of white and fuchsia, and flowers happily salute the warm sun. It’s no wonder that this season has become the most popular for weddings, ushering in celebrations that extend into the fall. In Karpathos, the preparations are now underway for a summer-long wedding season that rejoices in not only the natives’ nuptials, but those of the prodigal sons and daughters who return to their ancestral home for the customs and traditions with family, the breathtaking scenic backdrop, and the lush-yet-affordable reception…plus it’s convenient since most Karpathian families vacation on the island during the summer, allowing them to bypass the travel expense of this destination wedding.

One memorable summer, we experienced that celebratory lifestyle firsthand while vacationing in Karpathos with Kukla, our mom. As we gathered for breakfast one morning, our cousins told us to get ready, we were going to a wedding. We turned to our mom and the look on our faces pretty much said it all. We weren’t invited and we didn’t know the people getting married, so are we crashing the wedding? She said that, first, we are cousins to the bride and groom (as we were to most of the island…surprise, surprise!), and second, a wedding in Karpathos means an open invitation to everyone on the island. 

Weddings are a particularly festive island event in Karpathos where everyone, including visitors, is invited to partake not only in the couple’s joyous ceremony but also in the food event to follow, seating up to 900 people in a barnlike structure standing in as a hall.

The bride wore the traditional Karpathos dress, and crowns were exchanged during the ceremony. Immediately following the mass, the close family of the couple pinned large gold pieces on the lapel of the groom’s jacket and on a bib worn over the bride’s gown. This centuries-old custom of giving gold is meant to sustain the couple in times of financial hardship (gold pieces such as these were saved by our grandmother and used to feed the family during the Great Depression and WW2). 

After the church service it was time to eat. We never saw anything like this. People lined up outside and were ushered into the hall in large groups for the wedding meal. When one group finished, the next came in to eat. This continued until everyone (yes, all 900) dined, and dined well!

The tables were set with individual servings of sousamomelo (a sesame-and-honey confection served at weddings, symbolizing fertility and sweetness), and baskets of peanuts, candy, and, our favorite, psilokouloura (thin, sesame-covered, olive-oil breadsticks)—seriously irresistible!

Friends and family joined in to prepare the feast—caterers were replaced by cousins in aprons, and it was no surprise to find Uncle Demetri pouring the wine! Lemon-oregano marinated lamb was roasted outdoors on a spit, trays of vegetable-laden moussaka and béchamel-layered pastitsio were passed around, and delicate heart-shaped, powdered-sugar-coated shortbread cookies, kourambiedes, were shared and devoured. Also offered was this island’s most excellent version of baklava. Unlike mainland baklava, mbaklavas Karpathikos (Karpathian baklava) 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 such as this, these extraordinary treats are piled high on trays, wrapped in colorful cellophane and tied with elaborate bows. 

After the eating came the mantinades (μαντινάδες), each a melding of folk song and rhymes. Mantinades are the true spirit of the people of Karpathos, written by the parents and close family of the bride and groom. These lyrical poems, read by the authors, contain heartfelt wishes and blessings for the couple, as well as reflect on their lives as children, while conveying the love felt for each of them. This is all followed by tears of joy, hugs, and the final phase of the evening, dancing!

As the area was cleared to make room, local musicians on the lyra (a fiddle-like instrument), tsambouna (bagpipe), and laouto (similar to a bouzouki) took their places in the center of the floor. With everyone joining in, music for the sousta, kalamatiano, and hasapiko dances carried the festivities into the wee hours of the morning while the bride and groom snuck off to their elaborately-decorated krevati.

I hope you enjoyed this behind-the-scenes look at Karpathian weddings and how it all comes together to create a truly unique and loving occasion. Check out our blog Karpathiko Spiti (Karpathian House) to learn more about our lifestyle customs.

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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

For decades wine culture as been oversaturated with French and Italian 
wines so it’s high time Greece took its well-deserved place among these titans. 

We live in a time where attention spans are short and everyone’s always looking for the next best thing. 

This time Greek wine actually IS the next—best—thing!

Greek wine is beginning to explode worldwide (finally!) and for good reason. From its northern regions to its southern islands, Greece has been producing wine for thousands of years so they know what they're 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 for, and winner of, numerous awards and nods in the wine industry today. 

Picture yourself sipping wine on a mountaintop in Olympus or at a hillside 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 our 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, each paired with the perfect glass (or bottle) of Greek wine, take you even further in your quest for paradise. 

We’ll tell you a little about the food in each category and everything you need to know about its perfect pair. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!

NOTE: Though our focus for this blog is not be on beer, we'd like to give an honorable mention to Mythos (Μύθος)—a bright straw-colored lager import from Mythos Brewery in Thessaloniki—which is the most popular beer in Greece and is widely distributed here in the States. Mythos is crisp and slightly bitter, with a refreshing citrus taste that makes it a winner on a hot summer day!

I hope you enjoyed part 1 of our Greek food-and-wine-pairing adventure. Join us next Monday when we’ll complete this 2-parter with the perfect finish~Greek Spirits, Dessert Wines & Sweets 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.

Thanks to Irene and Tony Gounaris at Omega Wines & Spirits for their help in putting together this delicious wine menu!    

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!   

Copyright © 2019 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
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, 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.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​As we pop the cork on six years of blogging, as well as for recently publishing two cookbooks, we thought we’d share a Greek dessert recipe, Pasta Flora (Frola), typically made for name days, birthdays, and anniversaries. Step into our kouzina and lets bake up a party!

Throughout Greece, when it’s time to celebrate a special occasion such as a name day, anniversary, or birthday, this is the go-to dessert that can easily be found in village bakeries. The crust is cookie-like, making it two desserts in one. Apricot and strawberry filings are favorites but you can use whichever flavor you prefer. We like marmalade or jam sweetened by the fruit, not by added sugar or syrup, for the freshest natural flavor. Baking in a tart pan with a removable bottom makes cutting the tart easier but if you’re using a one-piece dish or pie plate, there’s no need to line the outside with foil.
 
Prep time: 30 minutes
Baking time: 30 minutes
Serves: 8 to 12
 
TART SHELL
3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
*
1 1/2 cups (about 17 oz) jarred marmalade or jam, at room temperature
*
Confectioners’ sugar, for dusting
 
1. Arrange a rack in the center of the oven and heat to 350°F. Grease a 10-inch tart pan with a removable bottom and wrap the outside with foil.
 
2. Sift together the flour and baking powder. Set aside.
 
3. In a mixer bowl, beat the butter until creamed. Gradually add the sugar and beat until light and fluffy, scraping down the sides of the bowl. Beat in the eggs, one at a time, until combined well. Beat in the brandy, extract, and peels.
 
4. Using your hands or a wooden spoon, work in the flour mixture just until smooth and a dough is formed. Do not over-kneed the dough as this would make the crust tough.
 
5. Divide the dough into two pieces, one half the size of the other. Place the larger piece in the tart pan and, using fingertips, evenly press to the edges and up the sides, extending the dough 2 inches beyond the pan rim (you can also roll this out on a lightly floured surface). Fill the tart with the marmalade, spreading evenly to the edges.
 
6. On a lightly floured surface using a floured rolling pin, roll out the remaining dough to 1/4-inch thickness and cut into 1/2-inch-thick strips. Weave the strips in a lattice pattern over the tart (if needed, trim the strips so they do not extend beyond the rim of the pan). Fold over the bottom crust overhang over the edge of the lattice strips, crimping to secure. Bake about 30 minutes, until the top is lightly golden. (Can be made ahead. Store in an airtight container at room temperature up to 3 days.) Slip off the pan’s outer ring and transfer the tart to a platter. Lightly dust the edges or the entire tart with confectioners’ sugar before serving.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

Thanks for celebrating our website’s 6-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle blog. For photos of our foods, Kukla, us, and our next generation, visit our Gallery 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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

by Jackie Marzella, Joanne Staikopoulos Marzella & Kelly Salonica Staikopoulos

Christos Anesti!  Χριστός ἀνέστη! Christ is Risen!

Are you full yet??? No? …well you will be because it's Bright Week and that means it's a fast-free week. It’s the week right after Holy Week and Pascha, and that also means that Lent is over—so we're putting out the bacon, the filet mignon, the hamburgers, and the pizza. That’s right, we're eating all of the foods we couldn’t have during Lent. 

In the Christian Orthodox Church, Bright Week is also referred to as Renewal Week, a week that is completely fast-free, having just come off of 50 days of fasting during Lent and Holy Week. So what does that mean? You guessed it…meat, meat, and more meat for a glorious seven full days. During this time we reflect on our spiritual journey through Lent, Holy Week, and the Resurrection. We also reflect on the foods we haven’t been able to eat, like meat and dairy. 

Bright Week begins on Easter Sunday when we feast on magiritsa (a creamy Greek soup made with a lamb’s head) and/or chicken-based avgolemono soup (for those who don’t care for magiritsa…or lamb’s head), followed by a main course of lamb with tzatziki—in our house we like to make two different versions: leg of lamb roasted in the oven with potatoes, and grilled lamb chops riganata (with oregano)…mmm, don’t you just want to lick your chops? The lamb is joined by spanakopita, moussaka, or pastitsio, and we close out the meal with delicious tsoureki (braided sweet bread) and a customary custard dessert (like pasta flora or galaktomboureko). Check out last week’s blog, Greek Holy Week & Pascha~Easter Foods, for a slideshow of our Pascha menu. The festivities include dancing, especially in Karpathos, where the colorful traditional dress takes center stage.

As we continue to celebrate our Lord’s Resurrection, we focus on this greatest and most important feast, the celebratory “Feast of Feasts.” Thus, we do not abstain from any foods, but remain in a state of rejoicing for the entire week, emphasizing the glory of the Resurrection or Pascha, our Lord’s “New Passover” from death to life!

It’s no coincidence that our spiritual life and foods are somehow intertwined. Our spiritual life lends itself to a proper diet, sometimes through fasting and discipline. Once we have celebrated the Resurrection, it’s time to be merry and, yes, eat.

Some of the foods we enjoy this week (following Pascha Sunday’s feast at home) include Monday’s juicy hamburgers (sometimes we make lamb-burgers stuffed with feta cheese and topped with tzatziki), Wednesday’s glorious roasted chicken (our lemon-oregano recipe is the family favorite), Friday’s papoutsakia (meaning “little shoes” that are meat-stuffed baby eggplants topped with béchamel), and of course leftover “lamb and potatoes" in between (that’s the best of all...mmm leftovers!). 

Following Bright Week, we resume our normal fast on Wednesdays (the day Jesus was betrayed) and Fridays (the day Jesus was crucified). Our next spiritual celebration will be Pentecost.

We hope you enjoyed Bright Week Kouzina. The recipes for the foods we talked about here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian food ideas that you can add to your kouzina pantry.

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 special Happy Birthday to Kukla’s Kouzina!  We’re turning 6, so join us for a celebratory blog dedicated to you, our loyal followers, who have helped make us a success!    

Until then~
Kali orexi!  Good appetite!

Kelly, Joanne & Jackie (the girls in Kukla’s Kouzina)

Sources
Greek Orthodox Archdiocese of America (Pascha)
Greek Orthodox dictionary (Paschal Week~Bright Week)

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

A picture is worth a thousand words so this week we’re bringing you our traditional foods prepared in our kitchens, along with spiritual highlights from Holy week—Palm Sunday through Pascha Sunday—in a slideshow banquet. Come and feast your eyes!

The recipes for all of these foods will be in our cookbook series, KUKLA’S KOUZINA: A Gourmet Journey~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 cookbook news. Check us out on Pinterest for more photos of our foods!

To our Greek followers, family, and friends observing Pascha (Easter), we wish you Kali Anastasi, Καλή Ανάσταση (Good Resurrection)! For those celebrating Passover this week, may your holiday be a joyous one!​

Thanks for joining us for our Holiday photo journal! We'll see you next week on Bright Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent, Holy Week, and Pascha:
Greek Cheesefare Week
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Cuisine~A Faith-Inspired Journey
Lenten Kouzina Made Easy
Greek Foods of Lent

Source
Greek Orthodox Archdiocese of America

Copyright © Church photos courtesy of Church of Our Saviour, Rye, NY

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Lenten Customs & Foods
As we enter into Greek [Christian] Orthodox Holy Week following the 40 days of fasting and prayer known as Great Lent, we become mindful of the passion of Christ during this very special and meaningful time of year. 

Throughout this period of reflection, the discipline of abstaining from meat, fish, and dairy products strengthens the spirit and allows the heart and mind to focus on non-material things: the temptations of power, pride, and possessions. This process allows the faithful to travel the road Christ followed for 40 days and nights before being tempted by Satan. 

Palm Sunday, symbolized by blessed palm crosses (left), welcomes Christ into Jerusalem and into our hearts. This day we share a meal of vegetables, legumes, beets, fish, and Skordalia (skor-da-liÁH, garlic sauce/dip) before entering a week of strict fasting.

But fasting isn’t the most important observance during this time. To quote a good friend and our priest, Rev. Father Elias Villis (Church of Our Saviour, Rye, NY), “It’s not necessarily what goes 
into the mouth but rather what comes out of the mouth that is most important.” What good is it to fast and then gossip or be unkind?! Quoting another good friend and Pastoral Minister at our church, George Hazlaris, “Once we have changed our diet, we have to be careful to not be overfilling our stomachs.”  Easier said than done…sometimes eating a meat-, fish-, and dairy-free diet can be challenging but for our cookbook we came up with many creative ways to make Lenten (Vegan) dishes by adapting some of Kukla’s traditional ones.

Necessity is truly the mother of invention. When faced with 40-plus days of fasting, it takes a creative mind to come up with a number of meal options to maintain good health and nutrition. Brown rice and vegetables are good substitutes for meat in many of our fillings, like those in stuffed tomatoes, peppers, and eggplant. Tired of rice? Try using grains like quinoa, barley, or bulgur…all work very well with the added bonus of superfood nutrients like protein, fiber, calcium, vitamins, minerals, and iron. Our creative zeal actually filled a chapter in our cookbook, providing recipes for vegans as well as those who are fasting.

LAGANA
Wheat flour is a grain featured in Lagana, a Greek flat bread traditionally served on Clean Monday (the first day of Lent), that many now use to complement soups and stews throughout Lent and Holy Week.
 
2 to 2½ cups bread flour, divided, plus more for work surface
½ cup whole wheat flour
1 cup warm water, divided
1 packet active dry yeast (¼ ounce)
¼ cup extra-virgin olive oil, plus more for coating
½ teaspoon salt
Sesame seeds, for topping
 
1. In a large bowl, combine 2 cups bread flour and the wheat flour. Make a well in the center and add ¼ cup warm water and the yeast, stirring together the yeast and water just until the yeast is dissolved (do not stir in the flour). Let stand 5 minutes.
 
2. Add the remaining ¾ cup water, the olive oil, and salt to the bowl and mix until combined well. Using hands, form into a dough (if too wet, add additional flour, as needed). On a lightly floured surface, turn out the dough and kneed 10 to 15 minutes, until dough is smooth and elastic.
 
3. Coat a large bowl with olive oil and transfer the dough to the bowl, turning once to coat top. Cover the bowl with plastic wrap, then a towel, and let stand in a warm place until doubled in size, about 1 hour.
 
4. Line a baking sheet with parchment paper and lightly brush with olive oil. Kneed the dough for a couple of minutes, until deflated and smooth, then transfer to a lightly floured surface. Gently stretch out the dough into an oval, about 12 by 8 inches, then transfer to the prepared baking sheet. Cover again and let stand in a warm place until doubled in size, about 30 minutes.
 
5. During the last 10 minutes of rising, arrange rack in center of the oven and heat to 375°F. Press fingertips into the dough to create dimples throughout. Lightly brush the dough with water or olive oil and sprinkle with sesame seeds.
 
6. Bake 20 to 30 minutes, until golden brown. Transfer to a wire rack and let cool at least 5 minutes before cutting. Serve warm or at room temperature.
​​
​Recipe © copyright 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com 

Holy Week Highlights
Holy Thursday evening presents the reading of the 12 gospels that recant the Passion of Christ. 

On Good Friday evening the candle-bearing faithful exit the church during the Lamentation service and join the procession following the priest and the flower-laden kouvouklion (casket) of Christ—a magnificent sight that draws the attention of everyone within viewing distance. 

Holy Week comes to a climax Holy Saturday evening just before midnight when the priest and congregation gather outside the church (weather permitting). At midnight the church bells ring in celebration of the resurrection of the Lord and “Xristos Anesti!” (Christ is risen!) is proclaimed by the priest, then a resounding “Alithos Anesti!” (Truly He is risen!) is the enthusiastic response from the congregation. This joyous exchange is ensued by the singing of the hymns of Odes and Praises of the Resurrection before reentering the church. After services, traditional Magiritsa (lamb’s-head soup), Avgolemono (egg-lemon soup), feta cheese, olives, and Tsoureki (Greek Easter bread) with red-dyed eggs (representing the blood of Christ and the Resurrection or rebirth), are served in the church’s hall. Some churches serve a full Pascha [Easter] meal!  

Pascha Celebration
Following the fasting comes the rejoicing and feasting on Pascha Sunday.

In lieu of a liturgy, we have a late morning Agape (Love) church service (during which the Gospel according to John is read in various languages)…that feeds the spirit!

At home, the scent of oregano-lemon roasted lamb and potatoes fills the air…and feeds the anxious belly, along with Tzatziki (cucumber-yogurt dip), Spanakopita (spinach pie), and Galaktomboureko (citrus-custard pita with syrup). A suitable celebration and a meal worth the wait!

Next week we’ll bring you photos of Holy Week church services and the foods from our upcoming Pascha banquet. Check us out on Pinterest for more photos of our foods!

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

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent, Holy Week, and Pascha:
Greek Cheesefare Week
Lenten Cuisine~A Faith-Inspired Journey
Lenten Kouzina Made Easy
Greek Foods of Lent

Source
Greek Orthodox Archdiocese of America

Copyright © Palm Sunday photo courtesy of Church of Our Saviour, Rye, NY

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!     

Web design by Kelly Salonica Staikopoulos

Fasting periods such as Lent can be a challenge as you repeatedly ask yourself the burning questions, “What can I eat today?” or “Peanut butter? AGAIN???” I can’t tell you how many Greeks are now, at this moment, trying to scrape it off the roof of their mouths, and will swear off of nut butters for months after Easter. But it doesn’t have to be that way! Not that there’s anything wrong with peanut butter, but too much of any good thing can be, well, too much. Vegetarians and vegans have figured out how to create diverse meatless menus and so will you with just a few simple tips on how to convert a standard dish into a delicious Lenten-appropriate meal.

Fasting means no meat or meat products, as well as avoiding some seafood. Rule of thumb, if it comes from an animal containing blood, it’s out. So the foods that need to be replaced are all meats, dairy (such as milk, cheese, and butter), and fish—shellfish, calamari, and octopus are the exceptions since they contain no blood. 
[Note: In case you’re wondering why expensive shellfish is allowed and not less expensive fish, once upon a time, bottom-feeding shellfish was unwanted because it was considered unclean, and it was therefore cheap. The need for protein in the Lenten diet led to eventually incorporating shellfish, and to the discovery of how good it is. That discovery jacked up the price.]

So often, people try to fill a hunger pang with bread and pasta, then end up gaining weight and not feeling so good. 

When you shift your focus to healthy fasting it becomes a life-renewing experience, and isn’t that what Lent should be about?

BUTTER
✚ We use olive oil most of the time, fasting or not. It’s great in baked potatoes, fries up yummy eggs, and it’s delish for dipping bread. It not only tastes good but it’s healthier than butter.

✚ For baking, you’ll want to use a lighter oil like canola or a non-dairy spread like Smart Balance Organic—it’s 100% vegan, non-GMO, with no hydrogenated anything. I mention this brand because, after scouring a number of supermarket dairy aisles, we found very few butter alternatives out there that are actually healthy.

✚ In times of strict fasting, canola oil can be used instead of olive oil. It’s healthier than other vegetable oils and it’s our swap-out choice for butter in Halva.

MILK
✚ For taking it straight, the choices are vast—almond milk (my fav), coconut milk, rice milk, soy milk, plain, vanilla, chocolate—so go with what tastes good to you.

✚ For baking, cup-for cup, almond milk is great (did I mention it’s my favorite?). Coconut milk is okay if you want a tropical flavor. Soy milk tends to be a bit tart and bland so use soy if you prefer no added flavor at all. Rice milk, though neutral in flavor, tends to be watery so it might make your batter too loose.

✚ For sauces, custard tarts, or puddings, it gets a bit tricky. Think about the flavor that would go best with what you’re making. If you don’t want an added flavor, use rice milk. Keep in mind that you’ll probably need to go up on your thickener since cow’s milk is more binding than these milks. Start with a little thickener and increase as needed.

✚ For anything else, again, think about the flavor of the dish, then choose your milk.

CHEESE
✚ It’s hard to replace something as gooey and rich as cheese, and the fake stuff tastes, well, fake. If you’re making an omelet or pie, add chopped olives, or sliced mushrooms or diced tofu sautéed in olive oil, to fill it with flavor and texture.

EGGS
✚ For breakfast, make oatmeal or have cereal…unless you like egg substitutes.

✚ For baking quiche or custard-like dishes, for each egg, substitute ¼ cup pureed soft tofu.

✚ For desserts like cakes, for each egg, substitute ¼ cup applesauce or ¼ cup mashed banana. 

Sign up for our e-newsletter (if you haven’t already) and stay connected 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

For more egg substitution ideas, check out peta.org.

For vegan baking tips go to veganbaking.net.

For standard Greek Lenten recipes, take a look at thespruce.com.

I hope you enjoyed Lenten Kouzina Made Easy. Lenten and vegetarian recipes, as well as more how-to tips, will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian food ideas that you can add to your kouzina routine.

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
​

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent:
Greek Cheesefare Week
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Cuisine~A Faith-Inspired Journey
Greek Foods of Lent

Coming up:
Greek Holy Week & Pascha~Easter Foods

Sources
Greek Orthodox Archdiocese of America
WebMD

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Tarama is considered the Greek caviar. This relatively inexpensive carp roe (compared to caviars like Beluga) is aged and cured for over a year and is extremely salty, making the addition of salt in recipes that tarama is used in unnecessary. Although it can be enjoyed in a number of ways, it’s best known as the flavor punch in the classic rock-star meze taramosalata. This recipe can be found in our Meze and Spreads & Dips cookbooks (on Amazon). The color of this spread, which can range from a warm beige to coral to a pinkish coral, comes from the type/brand of tarama used. Let the roe’s pigment guide you in your choice of tarama so the resulting hue will be the one you’d like to have. If a vibrant pink is desired, color will need to be added to the spread as the typical roe isn’t pink enough to give you a cotton-candy color. 

Before using, the roe is mashed and whisked into an emulsion with olive oil and lemon juice or vinegar, then a starch like whipped potatoes or crumbled day-old bread is beaten in, creating a fluffy mousse-like spread or dip. Taramosalata is appropriate for fasting periods and is a valued food during Lent, though it’s delicious enough to be savored any time. If you think this is just a pre-entrée indulgence, think again!

Taramosalata, how do we eat thee? Let us count the ways:

1. Serve alongside warm pita wedges or raw vegetables as a dip (the standard!).

2. Spread onto French-bread slices or spoon onto cucumber slices and/or crackers (this also works on cheese slices), then add a garnish of capers, fresh herbs (like parsley or thyme) or a strip of citrus peel for color.    

3. Greek up your eggs! Think Eggs Benedict but instead of ham and Hollandaise, layer an English muffin with smoked salmon, a poached egg, and a dollop of taramosalata. Finish with a sprig of dill for the perfect morning wakeup.

4. Add to croquette or fritter recipes (plain tarama also works). For a recipe that makes 4 to 6 servings, mix in about 4 ounces of taramosalata or tarama (if using tarama, omit the salt in the recipe).

5. Spread on warm toast instead of butter.

6. Use as a garnish for soup (we love it with bean soups).

7. Use as a topping for grilled veggies and seafood.

8. Make it the main ingredient in sandwiches or use it in place of mayonnaise.

9. Stir a tablespoon into 2 cups of marinara for a creamy tomato sauce that can be tossed with pasta or served as a dressing for fish.

10. Crepe it: Spread a thick layer of taramosalata onto a crepe, top with cooked crabmeat or shrimp and sprinkle with chopped fresh chives, then roll and feast.

With all of the ways you can experience taramosalata, it’s no wonder this famous versatile meze is a Lenten delight, as well as a go-to for any occasion. Fair warning, it’s hard to stop eating this allure after just one taste!

Tarama and taramosalata are readily available in some supermarkets, Greek/Mediterranean markets, and specialty/gourmet shops, as well as online at Mediterranean Foods,
gourmetfoodstore.com, and Amazon.

I hope you enjoyed our taramosalata tasting and that these ideas will complement your menus. As we journey through Lent we will continue to bring you more of our customs and foods relating to fasting for spirit and body.

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

Click here to see more of our blogs on the Greek Foods of Lent.

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos