December is all about making our Christmas cookies in Kukla’s Kouzina, so we put together a series of how-to videos of our mom's (Kukla's) most-requested favorites. Following in our Kukla’s footsteps, we bake about 200 of each cookie to share with friends and family for the holidays, so now is the perfect time to welcome you into our kouzina for a first-hand look at how we do it.

We kick off this series with Kourambiedes (κουραμπιέδες), a tender Greek shortbread cookie dusted with confectioners’ sugar that melts in your mouth (seriously!). These cookies are so extraordinary that they’re also made for weddings and special occasions. Our focus this week is on the perfect dough texture, how to roll out the cookies, and how to dust them after baking. 

NOTE: The dough texture here applies to most of our cookies, so keep this in mind when we post new cookie videos.

I hope you enjoyed your visit to our kouzina and being a part of the magic of making Kourambiedes. Stay tuned for more Greek holiday cookie videos this month!

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

We’ve enhanced this flaky classic with a liqueur-laced syrup. For a holiday-spice essence, add Tentura. For a pine flavoring, add Mastiha. Make sure you plan ahead to thaw the phyllo as directed.
 
PREP TIME: 1 hour, plus thawing and standing
BAKING TIME: 50 minutes
SERVINGS: 30 pieces
 
1 cup unsalted butter or olive oil
1 pound chopped nuts (walnuts, almonds, pistachios, cashews, or a combination)
1 teaspoon ground cinnamon
1 (16 ounce) package #4 or #5 14-by18-inch phyllo sheets, thawed and brought to room temperature according to package directions
*
SYRUP
1 cup sugar
1 cup water
1/2 cup honey
2 tablespoons fresh lemon juice
2 tablespoons Distillery Pilavas Tentura or Mastiha
*
Whole cloves, for garnish
 
1. Heat oven to 325°F. Butter/oil the bottom and sides of a 9-by-13-inch baking pan.
 
2. In a medium bowl, toss the nuts with the cinnamon. Set aside.
 
3. Unroll the phyllo dough and cut the entire stack in half to fit the prepared pan. Cover the phyllo with a clean damp kitchen towel to keep it from drying while you work. Place 1 sheet of phyllo in the pan (lining the bottom), brush the entire sheet with butter/oil. Repeat with phyllo and butter/oil until you have a total of 6 sheets in the bottom of pan. Sprinkle 3 tablespoons of nut mixture on top. Cover with 2 sheets of phyllo, brushing each sheet with butter/oil, and follow with nuts. Repeat until all the nuts are used. The top phyllo layer is made up of about 6 sheets, each sheet brushed with butter/oil, making sure the top sheet is brushed well.
 
4. Using a sharp knife cut the baklava into diamond shapes (cut 4 long rows, then cut diagonally) all the way to the bottom of the pan. Insert a clove into the center of each piece, if desired. Bake about 50 minutes, until the baklava is completely golden brown.
 
5. Meanwhile make syrup: While the baklava is baking, in a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring until the sugar dissolves. Stir in the honey and lemon juice. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in the liqueur; set aside. (The syrup should be warm and the baklava hot when adding the syrup.)
 
5. Once the baklava has been removed from the oven, immediately ladle the syrup over the top, making sure to cover the edges. Adding the warm syrup while the baklava is hot will ensure the syrup is well absorbed and the phyllo remains crisp. Let cool completely at room temperature for at least 4 hours or overnight. (Can be made up to 1 day ahead. Let stand, uncovered, at room temperature. Covering the top will make it soggy.)
 
Recipe copyright © Kukla’s Kouzina 

About Distillery Pilavas
Products: ouzo, brandies, Tentura, Mastiha, and other liqueur varieties
Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to give them a flavorful kick.
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705; they’re also available online.

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

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight cooking series with Mentis Estate’s premium Fleur de Sel sea salt and Extra-Virgin Athenolia Olive Oil—both of which elevate any dining experience to five-star perfection. The following recipes will get you started. 
​Kali orexi!

This dipping oil is also great spooned over grilled/broiled chicken or fish.
 
TOTAL PREP TIME: 10 minutes, plus standing
SERVINGS: 4 to 6
 
1/2 cup Mentis Estate extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1 to 2 teaspoons minced garlic (to taste)
Mentis Fleur de Sel sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon toasted sesame
*
Fresh crusty bread, sliced, for dipping
 
In a medium bowl, whisk together the oil, zest, lemon juice, garlic, salt, and pepper to form an emulsion. Stir in the parsley and thyme. Let stand 1 hour for the flavors to develop. Sprinkle the dipping oil with sesame and serve with bread on the side.

This marinade also works well with poultry. (For 4-ounce pieces of boneless poultry, heat the grill to medium and cook 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each. This can also be done in a broiler or cast iron skillet on the stovetop.).
 
PREP TIME: 20 minutes, plus standing and chilling
COOKING TIME: about 1 hour
SERVINGS: 6
 
BEANS
8 ounces dried Great Northern beans
3 cups cold water
2 tablespoons Mentis Estate extra-virgin olive oil, plus more for serving
2 teaspoons chopped fresh sage leaves
1 small garlic clove, minced
Mentis Fleur de Sel sea salt
Freshly ground pepper
*
MARINADE
1/2 cup Mentis Estate extra-virgin olive oil
6 fresh basil leaves
4 sprigs fresh thyme
4 fresh sage leaves
1/4 teaspoon dried marjoram
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Mentis Fleur de Sel sea salt
Freshly ground pepper
4 fillets (6 ounces each) halibut, swordfish, or sea bass
*
4 lemon wedges, for serving
Fresh herbs and orange peel, for garnish
 
1. For beans: Place the beans in medium saucepan, add enough cold water to cover by 3 inches, and let soak overnight. Drain beans and return to pan. Add the 3 cups cold water, 2 tablespoons oil, the sage, and garlic. Bring to boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are just tender, about 45 minutes. Drain well. Season with salt and pepper. (Can be made up to 1 day ahead. Let cool completely, then cover and refrigerate. Reheat before serving.)
 
2. For marinade: In a small saucepan, heat the oil over low heat until just warm. Add the basil, thyme, sage, and marjoram, and heat 2 minutes to infuse the oil. Remove from heat and let cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let cool completely.
 
3. Place the fish fillets in a large shallow bowl. Reserve 2 tablespoons of the marinade and pour the remaining marinade over the fillets. Cover and refrigerate for 2 to 3 hours, turning fillets halfway through.
 
4. Heat the broiler or grill. Remove the fish from the marinade and season with salt and pepper. Cook the fish until it is opaque in the center and flakes easily when pierced with a fork, about 3 to 4 minutes per side.
 
5. Divide the beans among 6 serving plates and drizzle with oil. Top with the fish and drizzle with the reserved marinade. Serve with lemon wedges on the side and garnish with herbs and orange peel, if desired.
 
Recipes copyright © Kelly Salonica Staikopoulos and Mentis Estate 
 
About Mentis Estate
Products:
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
 
Extra-Virgin Olive Oil: a pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke. 

Mentis Estate products are available in gourmet shops, Greek markets, and online.
 
For more about Mentis Estate, check out our blog: Olive Oil~Branch to Bottle

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

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight series with all-natural no-sugar-added glazes from Entopia with recipes to show them off!

This week we’re cooking with Entopia’s incredibly flavorful glazes available in three crave-worthy varieties: Fig, Orange, and Honey. Following are recipes that showcase the glazes, kicking up the flavor profile of these simple dishes in less than 25 minutes!

This refreshing salad can be served year round, replacing the peaches with fall/winter-season fruit like plumbs, apples, or pears.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4 to 6
 
3 peaches, sliced
4 cups organic salad greens
Entopia Balsamic Fig Glaze
1 seedless cucumber, halved lengthwise, sliced into ½-inch pieces
4 ounces feta, crumbled (optional)
 
1. Grill or broil the peach slices just until lightly golden, 1 to 2 minutes per side.
 
2. Arrange the greens on serving plates and lightly drizzle with glaze. Top with cucumber, feta (if using), and peaches. Drizzle with glaze and serve.

Zucchini and/or cucumber can be substituted for the broccoli. It’s all about the layering, so choose veggies you enjoy.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
4 slices multi-grain toast
Extra-virgin olive oil
2 ounces feta, crumbled
1, sliced
6 ounces sliced smoked salmon
½ cup broccoli florets, cut into bite-size pieces
Fresh lemon juice
Entopia Balsamic Orange Glaze
Fresh cilantro sprigs, for garnish
 
Place the toast on serving plates and drizzle with olive oil. Layer each toast with feta, avocado, salmon, and broccoli, and lightly drizzle with lemon juice. Drizzle glaze over the top and garnish with cilantro, if desired.

This meaty spin on ground chicken uses whole breasts for a sophisticated take on a classic.
 
PREP TIME: 10 minutes
COOKING TIME: 14 minutes
SERVINGS: 4
 
4 pieces (4 ounces each) boneless skinless chicken breast
Sea salt
Freshly ground pepper
4 rolls or buns, lightly toasted
1 cup organic salad greens
4 tablespoons Entopia sun-dried tomato paste
Entopia Balsamic Honey Glaze
 
1. Season the chicken with salt and pepper. Heat the grill to medium and cook the chicken 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each breast. (This can also be done in a broiler or cast iron skillet on the stovetop.)
 
2. Arrange the salad greens on the bottom of each roll and top with the chicken. Spread the sun-dried tomato paste over the chicken and drizzle with the glaze. Cover with the roll tops and serve.
 
Recipes copyright © Entopia 
 
Get more Entopia recipe ideas!

About Entopia
Products: Balsamic Glazes in Fig, Orange, and Honey
Entopia embraces a simply delicious tradition once again. No preservatives, additives, sulfites, caramel, or colors taint these extraordinary delicious glazes. Their sweetness comes from the natural ingredients in the incredibly tasty range of flavors with no sugar added. Perfect for salads, broiled or grilled vegetables, seafood, poultry, meat, and desserts.
Also available: honey varieties, marmalades, spreads, herbs, organic vinegars and extra-virgin olive oil, and so much more

Entopia products are available in Greek markets, gourmet shops, and online. Contact Entopia to find products in your area.
 
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

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight series with wraps from Kontos Foods and recipes to show them off!

This week we’re cooking with Kontos Foods’ fresh crepes and gordita (a hand-stretched flatbread shell that goes beyond gyro and souvlaki). Following are Kontos’ recipes for a Greek breakfast crepe and a smoked-salmon pizza, dishes that make you want to eat in!

​This is a crepe that satisfies in just about any way you like! Feel free to swap out crumbled sausage or bacon for the ham. Kefalograviera or feta can also be used in place of the kasseri or in any combination (for a non-Greek version try mozzarella and/or parmesan).
 
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVINGS: 1
 
Kontos Savory Crepe
1 tablespoon extra-virgin olive oil 
2 large eggs (or three egg whites), lightly beaten
4 ounces ham (sliced or diced)
4 ounces shredded kasseri cheese
1 scallion, green part, sliced, for garnish
 
1. Heat the crepe in a hot dry pan (no oil or butter needed) for 20 seconds on each side; set aside and cover to keep warm.
 
2. In skillet over medium heat, heat the oil until hot but not smoking. Add the eggs to the skillet and scramble with the ham and cheese until cooked through. Place the egg mixture in the center of the warm crepe and fold in all the sides toward the center. Sprinkle with scallion and serve immediately.

This is a Kontos one-stop ingredient list as they offer tzatziki, olives, and feta, along with their other impressive products. We found the gordita (a soft flatbread taco shell) to be a little thinner than other flatbreads, making it ideal for this thin-crust pizza, but feel free to use the Pizza Parlor Crust or another flatbread if you prefer a thicker pie.
 
PREP TIME: 15 minutes
COOKING TIME: 4 minutes
SERVINGS: 2 or 4 (or 6 appetizers)
 
Kontos Gordita, Pizza Parlor Crust, or other flatbread/pita
1 to 2 tablespoons chili or garlic oil
3 tablespoons tzatziki sauce
4 ounces smoked salmon, thinly sliced
2 ounces kalamata olives, sliced
2 ounces crumbled feta cheese
1 small red onion, thinly sliced
Caviar, capers, or anchovies (optional)
 
1. Preheat oven to 350°F. Brush the gordita with the oil and place on a baking sheet. Heat the gordita for about 4 minutes (5 minutes for thicker flatbreads), until warm or slightly crisp.
 
2. Spread the gordita with tzatziki and layer with the salmon, olives, and feta. Arrange the onion slices over the top. Using a pizza cutter or a large sharp knife, cut the pizza into 2 slices for a main dish, 4 to serve as a side, or 6 for appetizers. Spoon a little caviar, sprinkle with capers, or add an anchovy slice in the center of each slice, if desired. Serve and enjoy!
 
Recipes copyright © Kontos Foods

Get more Kontos Foods recipes!
 
About Kontos Foods
Products: fillo dough, flatbread/pita (including panini, nan, roti, lavash, and gordita), Toasted Pita Tidbits (perfect for soups, salads, and dips), preservative-free crepes (traditional and savory flavors), prepared pastries
The producer of the freshest phyllo and pita/flatbread products we’ve worked with knows no boundaries when it comes to creating food items to enhance the cooking experience with a vast array of varieties. An amazing heat-in-bag flatbread (in za’atar, sesame, and plain) that we sampled (and fell in love with) at the Fancy Food Show is currently in testing…and (we hope!) available soon. This is as close to homemade as it gets…more details when it’s ready for prime time!

Kontos Foods products are widely available in supermarkets. Contact Kontos to find products in your area.
 
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 our next few blogs, we’re expanding on our Greece: Trending Edibles post that featured the Summer Fancy Food Show’s new Greek/Mediterranean foods. We reported on what’s fresh off the shelf, now what to do with them? Recipes, of course!

This week we’re spotlighting Zesty Z, the incredibly versatile za’atar condiment—a blend of wild Mediterranean thyme, sesame, sumac, and oregano mixed with extra-virgin olive oil—that dresses up just about any meal. We’re showcasing Zesty Z’s roasted salmon with bok choy, a dish that brings restaurant quality to your own table.

This flavorful Za’atar salmon recipe will transport you straight to the Mediterranean shores with its fresh, herbalicious flavor.

​Fish is a staple in the Mediterranean diet and is an omega-3-rich protein source. The main flavor-burst ingredient, Za’atar, adds just enough complexity and a kick of tanginess to compliment the salmon.

PREP TIME: 10 minutes
ROASTING/COOKING TIME: 15 minutes
SERVINGS: 4
 
4 (4 ounces each) salmon fillets
5 teaspoons extra-virgin olive oil, divided
1¼ teaspoons sea salt, divided
8 tablespoons (from 1 jar) Zesty Z, mixed well
2 large garlic cloves, minced
½ cup chicken broth
Juice from half a lemon, plus wedges for serving
1 large bok choy, quartered (or 4 baby bok choy, halved)
 
1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
 
2. Lightly drizzle each salmon fillet with 1 teaspoon olive oil and season with 1 teaspoon salt. Arrange the fillets in the prepared baking sheet, skin side down, and roast for 10 minutes. Remove from the oven and spread 2 tablespoons of Zesty Z on top of each fillet. Return to the oven and roast 5 minutes more.
 
3. Meanwhile, in a large skillet, heat the remaining teaspoon of olive oil over medium heat. Add the garlic and sauté until lightly browned, about 1 minute. Add the chicken broth, lemon juice, bok choy, and sprinkle with the remaining ¼ teaspoon salt; bring to a boil. Reduce heat to a simmer and cook until the bok choy is tender, about 6 minutes.
 
4. Serve the bok choy alongside the salmon with lemon wedges.
Recipe copyright © Zesty Z  
 
Get more Zesty Z recipes!

About Zesty Z
Products: Zesty Z condiment (in Savory and Spicy), Mediterranean Popcorn
Now that the widely popular za’atar condiment Savory Zesty Z is a huge success, what do owners Alex and Lorraine do next? They kick up the flavor punch with a second variety, Spicy Zesty Z, and the first ever Mediterranean Popcorn line with Feta & Za’atar, Savory Za’atar, and Spicy Za’atar flavors. Meals and movie night just got a whole lot more, well, Zesty!

Zesty Z is widely available. Check their Store Locator for shopping near you or shop their online store. 

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

Slice…Crumble…Cube…Fry…Grill…Bake…EAT!

As an appetizer, on a salad, in a savory pie/pita (like spanakopita), or over pasta—when it comes to feta, variety is the spice of Greek life! And in that life, man cannot live on one feta alone—not when there’s an abundance of feta varieties to explore and enjoy! There’s a wealth of feta cheeses that are not that well known in the non-Greek community that are well worth exploring and sampling. Make sure you have some olives and crusty bread to complete the experience!
 
On the mainland and on many of the Greek islands, fresh and aged feta varieties are uniquely made in each village using sheep’s and/or goat’s milk, so the varieties are seemingly endless. The animals are grass fed and graze freely, producing milk of the highest quality. Many of these varieties are commercially-produced and exported, becoming more and more available in specialty markets, gourmet shops, Greek/Mediterranean stores and supermarkets throughout the United States. A few of them can also be ordered online!
 
This week the Greek feta cheese plate is on Kukla’s Kouzina’s table with details about each variety (featured in our cookbooks), including how they can be used. A list of places where you can purchase these feta cheeses follows.
 
FETA (φέτα) pronounced FEH-tah
(sheep’s and/or goat’s milk, aged and kept in a salty whey brine for at least two months)
Soft-creamy to semi-firm, flavor ranges from moderately salty to salty-peppery-sharp

​Everyone knows about feta and most people love it but not many realize that feta comes in as many varieties as there are towns in Greece, and most of these varieties are named for the region they come from. The majority of fetas are made from sheep’s milk and have a creamy-smooth texture. Some are made with goat’s milk, which gives them a tangy quality—you’ll even find little wheels of goat feta that are scored from being ripened in small baskets (kalathaki). A few are made with both sheep’s and goat’s milk, combining the qualities of both. If a cheese is labeled as feta but is made with cow’s milk (domestic) it is NOT real feta—it has none of the flavor of traditional feta and you should not waste your money! Always read the label and look for sheep’s milk, goat’s milk, or a combo of the two. Most specialty markets will let you have a taste to help you choose.

These are a few of our favorites: 

​Got Feta?
If you’re in the New York City area, you can find these feta varieties (and more Greek cheeses) at the following markets (you might be able to order by phone or their websites may also offer them):
 
Titan Foods
25-56 31st Street
Astoria, NY, 11102
718-626-7771
 
Mediterranean Foods (2 locations)
30-12 34th Street
Astoria, NY 11103
718-728-6166
 
22-78 35th Street
Astoria, NY 11105
718-721-0266 
 
New Bakaliko
115 Broadway (RT 107)
Hicksville, NY 11801
516-932-8988

If you don’t live near these markets but have a Greek Orthodox church nearby, chances are they know of a Greek/Mediterranean shop in the area.
 
Online shopping is the next best thing (or maybe the first, depending on if you have a nearby market available). Here’s where you can find Greek cheese, as well as other foods and items:
 
igourmet.com
Parthenon Foods
Amazon
Costco, select locations (Dodoni feta), and from Instacart 
 
I hope you enjoyed our celebration of feta. This prized cheese will be featured in recipes in our Meze and Spreads & Dips cookbooks, available on Amazon!
 
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

​The fabulous new Greek/Mediterranean foods that debuted at this summer’s Fancy Food Show in New York made such an impression that we had to share. Whether you’re craving anything from a meze to a libation—think trendy za’atar snack, innovative flatbread, vegan cheese, marinated feta, flavorful glazes, finishing sea salt and olive oil, and finely-crafted liqueurs—you’ll find the latest and our most impressive finds right here. Most of the items listed below are either produced in Greece or inspired by the homeland’s iconic ingredients. Links to recipes included!

Products: Zesty Z Condiment (in Savory and Spicy), Mediterranean Popcorn

Now that the widely popular za’atar condiment Savory Zesty Z is a huge success, what do owners Alex and Lorraine do next? They kick up the flavor punch with a second variety, Spicy Zesty Z, and the first ever Mediterranean Popcorn line with Feta & Za’atar, Savory Za’atar, and Spicy Za’atar flavors. Movie night just got a whole lot more, well, Zesty!
Get recipes!
​

Products: Crepes (Traditional and Savory flavors), Gordita (soft flatbread taco shell)

The producer of the freshest phyllo and pita products we’ve worked with knows no boundaries when it comes to creating food items to enhance the cooking experience with a vast array of pita/flatbread varieties. We especially love their preservative-free Crepes (Traditional and Savory flavors), Gordita (soft flatbread taco shell), Nan, and Toasted Pita Tidbits. An amazing heat-in-bag flatbread (in za’atar, sesame, and plain) that we sampled (and fell in love with) at the show is currently in testing…and we hope available soon. This is as close to homemade as it gets…more details when it’s ready for prime time!
​Get recipes!
​

​Products: Vegan dairy-free feta, kasseri; traditional feta PDO/organic, manouri, kasseri, kefalograviera; Greek yogurt; Labneh (cream cheese)

Whether you’re fasting or allergic to dairy, this brand’s Vegan line of cheeses work beautifully in recipes or on a cheese platter with a rich flavor that comes from coconut oil. This is the first time we’ve been impressed enough by a vegan cheese to include it on one of our reviews. Available in blocks, grated, and sliced packages.
​
Also available: ​when not looking for a dairy-free option, their traditional line is exceptional as well

More recipes!
​

​Products: Organic Cheese (sheep’s & goat’s-milk) with Tomato & Oregano block; Organic Feta Bites with Sundried Tomato & Oregano 

These organic ready-to-serve zesty mezedes will have everyone asking for more, so get a few to add a garden-variety statement to your gathering!
​
Also available: organic and classic Greek cheeses and yogurt
Get recipes!

Products: Glazes in Orange, Fig, and Honey

Entopia embraces a simply delicious tradition once again. No preservatives, additives, sulfites, caramel, or colors taint these extraordinary delicious glazes. Their sweetness comes from the natural ingredients in the incredibly tasty range of flavors. Perfect for salads, broiled or grilled vegetables, seafood, poultry, meat, and desserts.
​
Also available: honey varieties, marmalades, spreads, herbs, organic vinegars and extra-virgin olive oil, and so much more
Recipe ideas!

​Product: Fleur de Sel “flower of salt” sea salt

Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
​
Also available: a pure, unblended extra-virgin olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke.
​

Products: Tentura (cinnamon, spices), Mastiha

Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to make them shine.

Also available: ouzo, brandies, other liqueur varieties
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705. They’re also available online.
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Greek/Mediterranean markets carry many of these products but if yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their website). 

Enjoy tasting and cooking with these trending new 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

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

Lemon (lemoni, λεμόνι, pronounced leh-MOH-nee): A citrus fruit with acidic juice that compels Greeks to boldly dig through the strategically-arranged stack in their supermarket’s produce section (upsetting the fruit-manager’s display) to pick the freshest unblemished of these yellow oval gems.
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Lust (epithimia, ἐπιθυμία, pronounced eh-pee-thee-MEE-ah): An intense longing or desire for the taste and aroma of all Greek foods, especially those made with lemon.

​We literally have an ongoing lust affair with lemons and the countless ways they zest up our food. Found in appetizers like dolmadakia (stuffed grape leaves) to desserts like galaktomboureko (syrup-drenched custard in phyllo, pictured left), lemons are ever-present in our eats and no true Greek would be without lemons (yes, more than one!) in their fridge. When cooking, these tart citrus staples make whatever you’re preparing in the Greek kouzina lust-worthy, seriously! Take the aroma coming from the oven when roasting a lemon-marinated chicken with crispy-edged, melt-in-your-mouth potatoes. That barrage of lemon-scented ecstasy tests the limits of your patience when it comes to waiting for dinner to emerge—that’s lust my friends, lemon lust! And when your tummy is under the weather, you’ll be lusting after lemon’s medicinal attributes as well (which we’ll address later on in this blog). 

​Lemon—a key ingredient in just about everything in Greek cooking—adds the iconic flavor this cuisine is known for. Lemon is to Greek cuisine what curry is to Indian food. Lemon is often combined with other Greek pantry essentials such as olive oil, Greek oregano, and garlic. Lemon, along with any of these other three elements (used in various combinations), can easily turn ordinary food into a Greek dish—poultry, fish, lamb, roasted potatoes, tomato salad, artichokes, chicken soup (avgolemono, egg-lemon), sauces, desserts, and so much more—and the result will make you a lusted-after Greek god/goddess in your own kouzina. 

Following are a couple of our favorite fundamental recipes that can transform plain food into lemony Greek meals and define the term lust!
 
LADOLEMONO (olive oil and lemon dressing, λαδολέμονο, pronounced lah-tho-LEH-moh-noh)
This basic Ladolemono is the perfect dressing for broccoli and spinach/greens. When we were little, we loved our veggies while our non-Greek friends refused to eat them. Why? Ours had this lusty dressing and theirs didn’t.

Prep time: 5 minutes
Yield: about 3/4 cup
 
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 2 medium lemons)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together all of the ingredients. Toss with cooked broccoli or steamed spinach/greens (about 3 tablespoons per serving, or to taste). (Can be made ahead. Store in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature before serving, as the olive oil will solidify when chilled.)

Variations: To make a classic Greek salad, add a teaspoon of dried Greek oregano to this recipe. To use as a marinade for chicken or lamb (to grill, broil, or roast), add the oregano and a couple of crushed garlic cloves. Feel free to adjust the amounts of olive oil and lemon juice to suit your taste—flexibility is the beauty of this recipe.

LADOLEMONO-PARSLEY DRESSING (for fish)
This enhanced Ladolemono is whisked with parsley to make the ideal accompaniment for, but not limited to, grilled or broiled fish, such as porgy/sea bream (Kukla’s favorite) and red snapper.
 
Prep time: 10 minutes
Yield: about 1 cup
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1/2 cup extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice (from 1 medium lemon)
1/4 cup (packed) fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons fresh thyme leaves (optional)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together the olive oil, rind, and lemon juice until emulsified. Stir in the parsley and thyme (if using), and season with salt and pepper. Transfer to a serving bowl and stir again to combine just before spooning over fish. Use 1 to 2 tablespoons for a small fish (such as a porgy).

Recipes © copyright 2017-2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com 

​Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!

I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, available on Amazon!
 
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 © 2017-2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

A souvla is a large skewer used for rotisserie roasting, like gyro. Souvlaki refers to a smaller skewer used for cooking individual portions of meats, fish, vegetables, and fruit.
 
Souvlaki—commonly recognized as marinated meat on a stick—is one of those dishes that is pretty much without limits when it comes to the kind of food you can skewer, grill (or broil), and enjoy. There’s a version for every food-lover’s palate. If you can cube it, you can souvlaki it!
 
As a Greek, I can attest to the fact that lamb (the Greek meat) really rocks when it comes to souvlaki but this meat can be expensive, so Greek food trucks and restaurants don’t always offer it on their menu. The remedy is to turn your kitchen into your own souvlaki truck by grilling up this Greek meat and making the neighbors jealous!

The one thing that makes all of these meats taste Greek is the marinade: a simple emulsion of olive oil, lemon juice, oregano, and minced garlic—one marinade, three meats! Marinate in the refrigerator for 1 hour (or overnight), skewer, and grill (or broil).
 
For a twist, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will taste a bit leaner.
 
Not a meat lover? Go fish! Seafood: swordfish, ​shrimp, scallops, cod, halibut…cast your net and sea how deliciously it grills! Swap lemon zest or thyme for the oregano, marinate in the refrigerator for 30 minutes, skewer, and grill.

​Not a meat or fish lover? Veg out! Vegetarian souvlaki can get the meat-marinade treatment: marinate in the refrigerator for 30 minutes, skewer, and grill. Adding cheese (like halloumi) adds protein and substance but if you don’t want cheese or are vegan, it can be replaced with extra-firm tofu and topped with vegan tzatziki. The idea is to put what you love on the skewer, as long as it’s firm enough to skewer and grill.

For the ultimate food-truck experience, place your souvlaki in a pita with tzatziki sauce (included in our Meze and Spreads & Dips cookbooks), lettuce, tomato, caramelized onions, and Greek fries!

I hope you enjoyed my food-truck-inspired souvlaki post. Stay tuned for upcoming segments on uniquely Greek foods and ingredients!
 
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 © 2018-2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos