​When we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food and classic wine! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and perfected vintages of the country’s cherished wines that are sure to boost the country’s economy while tantalizing your palate! This week it’s all about what’s trending in wine from the homeland.
 
All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

Wine trending from Patras in the Peloponnese region has stepped into the spotlight this year. Following are my picks that are rooted in history but never archaic.

KARELA MAVRODAPHNE OF PATRAS is an exceptional sweet red Greek wine produced from 100 percent of the Mavrodaphne grape variety, when the legal requirement is just 50 percent. Grown within the specific geographic area of Patras (Patron), the wine falls in the Protected Designation of Origin (PDO) category. Aged in oak, this wine is deep purple in color and closely resembles a tawny port with prominent notes of black currants, caramelized fruit, and a lingering honey-syrup finish (15 percent alcohol). mavrodaphne.gr

Taking this wine variety to an impressive level, an elegantly balanced MAVRODAPHNE PATRON RESERVE PARPAROUSSIS 2003 (below, left) is lightly sweet and mellow with depth and spirit due to aging. ​This rich and complex Mavrodaphne redefines the class of this beloved Greek wine (19 percent alcohol). Serve at room temperature or slightly chilled as an aperitif or dessert wine. parparoussis.com

Golden aromatic muscat wines are also a flavorful way to go Greek. Try the light and sweet MUSCAT OF PATRAS, ACHAIA CLAUSS MUSCAT 722, with notes of ripe apricots and juicy peach, followed by a citrus finish and a lingering taste of honey (15 percent alcohol). LOUKATOS MUSCAT OF PATRAS is less sweet with a full body and a hint of brandy (15 percent alcohol). MUSCAT OF RIO PATRAS PARPAROUSSIS 2006, the least sweet of this group, is nicely aged and full bodied (12 percent alcohol). parparoussis.com  Serve muscats chilled as an aperitif or dessert wine. 
​

​OUZON (pronounced OO-zone) soda is an all-natural, non-alcoholic beverage based on the flavor of ouzo, the OPA! liqueur of Greece.

The unique syrup in Ouzon is handcrafted using pure cane sugar and is infused with organic star anise with its subtle notes of licorice, creating a drink that is refreshing, flavorful, and worthy of rubbing elbows with its high-octane cousin. Now kids and non-drinkers alike can enjoy a shot of Greek without feeling left out of the party crowd. opaoriginals.com
 
For more Greek wines, go to Omega Wines & Spirits.
 
Many Greek/Mediterranean liquor stores and some markets carry these products. 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 on Amazon, and titanfoods.net carries Ouzon and ships nationwide (call them if you don’t see what you want on their website). Oh, and Google works too!
 
I hope you enjoyed this installment of Greece: An Edible Revival. If it’s trending in Greece, we’ll cover it here! If you missed our posts on olives, honey, legumes & rice, and cooking staples, here’s your chance to catch up: Greece: An Edible Revival. 

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

When we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and sumptuous foods that are sure to boost the country’s economy while tantalizing your taste buds! This week it’s all about what’s new in honey from the homeland.

All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

776 DELUXE FOODS has elevated the bar when it comes to quality honey that is never heated or filtered so the full flavor remains. Their Honey & Hios Mastic is the most distinctively aromatic, made with raw honey harvested locally and a touch of mastiha oil extracted from the resin of the mastic tree that grows exclusively on the island of Hios, imparting earthy herbal-pine notes. Enjoy it by the spoonful or add it to lemonade or vinaigrette to wow your palate. Other foods from this brand worth noting are their authentic Greek pasta line, extra-virgin olive oil, and kalamata olives, all from the Olympia region in Greece. Available at igourmet.com.  776deluxe.com

ENTOPIA embraces tradition with ingredients and products that are simple, natural, and generous, like their fragrant Thyme Honey with Honeycomb that is gathered from the Peloponnese mountains. Also lovely is their Thyme & Fir Honey Bio, an organic nectar with the added scent of the forests of Greece.

Beyond honey, Entopia also offers aromatic herbs, extra-virgin olive oil, organic balsamic, glazes, marmalades, natural sauces, and spoon sweets. Greek gastronomy at its best! entopiagreece.com

KAYAK Greek Frozen Yogurt uses pure raw materials (like 100 percent real Greek strained yogurt) and is based on homemade recipes to create a product that is non-GMO, low fat, with no artificial colors or preservatives…Did I mention the killer taste? Greek yogurt and honey have been having a love affair for ages, so when your favorite new honey is ready to be paired up, drizzle it over frozen Greek yogurt for a swoon-worthy dessert. Eight exceptional flavors from Kayak will take your taste buds to new heights. My personal favorite? Mediterranean Orange and their exotic and engaging Mango & Jasmine. They also make ice cream, sorbet, and sweets! Kayak’s cafes are seriously popular in places like Mykonos and Glyfada, so it’s no surprise their chilled treats have made it to our shores. kayak.gr


Many Greek/Mediterranean markets carry these products. 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 on Amazon, and titanfoods.net and Mediterranean Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites). Oh, and Google works too!

I hope you enjoyed this installment of Greece: An Edible Revival. Join us again next week for what’s trending in Greek wine. 

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

Web design by Kelly Salonica Staikopoulos

Flour, or as we say alevri (αλεύρι, ah-LEH-vree), goes beyond the all-purpose category in the Greek/Karpathian kouzina. The flours we use include many varieties and textures that create everything from breads to rusks to cookies to custards. The protein content in flour can range from 5 to 15 percent, resulting in two basic types of flour, soft and hard. Soft flour has less protein, making it ideal for pastries, cookies, and cakes, while hard flour is higher in protein and gluten, which produces an elastic dough, making it perfect for yeast breads. Organic/unbleached is recommended for all flours whenever possible. We prefer Greek flours for their smooth texture (yielding supple instead of tight results), and exceptional taste. Once the package is opened, all flours will remain fresh for about one month, particularly in warm climates (always check the date on the package to make sure it’s fresh). After one month it would be best to store flour in the freezer in a heavy-duty resealable plastic bag. To keep flour fresh when at room temperature, store in a cool, dry place in an airtight container with a couple of bay leaves—this works beautifully to keep flour bug-free. 

If you’ve ever been in a Greek market’s baking section and were not familiar with the labels and numbering system on the packages, you probably just kept going. Greek and European flours are similarly labeled and are worth getting to know. Following are the basic types of flours we use and how we use them:

We have had the wonderful privilege of learning from two gifted teachers, our mom (Kukla) and Aunt Francis (her sister), when it came to all things cooking and baking (and life!)—the added bonus was having our yiayia’s recipes and lessons passed on to us. Sometimes we take it for granted that our knowledge of simple elements (like flour) in the Greek kouzina is common when sometimes it’s not. We hope that this installment of Greek ingredients has helped demystify what all of these different flours are used for and how you can experiment in your own kouzina to get the results you want. 

We encourage you to cook and bake with your family and friends, and enjoy the process. Engage your kids to help and learn. The memories, lessons, and laughter that result from your time together will last a lifetime, for them and for you. These are the moments that will forever be cherished…they are for us!

The following in-store and online options will have you saying “YES”!

If you’re in the New York City area you can find these Greek flours (and more) at the following markets (they do phone orders and ship as well):

Titan Foods
25-56 31st Street
LIC, N.Y, 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

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 but you won’t find the selection that’s available in-store. Here’s where you can purchase Greek flour, as well as other foods and items:

Titan Foods
Recipiada

King Arthur Flour has a comparable organic line as well as European-style varieties.

I hope you enjoyed Flour Kouzina. The recipes for the foods pictured here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian ingredients 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!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Rich in nutrients (vitamin A, potassium, iron)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: cubed and roasted to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, and grated for this week’s Pumpkin Phyllo Pie dessert. A perfect ending to a Halloween or Thanksgiving meal!

Here’s a Greek pie with lots of options. If you don’t have a fresh pumpkin or time to grate it, this recipe can also be made with canned pumpkin (24 ounces equals 3 cups), just skip step 1 and start with step 2. If you don’t like nuts in the pie, try raisins. Once baked, you can either syrup the pie (top left) or sprinkle with confectioners’ sugar and nuts (top right).
 
PREP TIME  40 minutes (plus chilling, optional)
BAKING TIME  40 minutes
SERVES  8
 
3/4 cup butter or extra-virgin olive oil
3 cups grated fresh pumpkin* (or one and a half 15-ounce cans)
1/4 cup light brown sugar
1/4 cup fine semolina
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
3/4 cup Greek thyme honey
1/4 cup maple syrup
2 large eggs, beaten
3/4 cup finely chopped, lightly toasted nuts (such as cashews, almonds, or walnuts) or raisins
·                
1 box (1 pound) #4 phyllo (14-by-18-inch), thawed, at room temperature
3/4 cup butter, melted, or extra-virgin olive oil
·                
SYRUP (optional)
1 1/2 cups water
1/2 cup granulated sugar
1/4 cup Greek thyme honey
1 cinnamon stick
·                
1 tablespoon confectioners’ sugar (optional)
2 tablespoons chopped, lightly toasted walnuts (optional)
 
1. In a large saucepot, melt 3/4 cup butter or heat the oil over medium heat. Stir in the pumpkin, reduce heat to medium-low, and sauté until the liquid has evaporated and the pumpkin has softened, 5 to 10 minutes. Remove from heat.
 
2. In a large bowl, whisk together the brown sugar, semolina, spices, and salt; set aside.
 
3. Stir the honey, maple syrup, eggs, and nuts (or raisins) into the pumpkin until combined well. Stir the pumpkin mixture into the dry ingredients until combined well. For optimal flavor, cover and refrigerate at least 1 hour or overnight.
 
4. Heat the oven to 350°F. Brush the bottom of a 10-inch round baking pan with butter/oil and line with 10 sheets of phyllo, brushing each sheet with butter/oil, allowing the phyllo to extend over the sides of the pan by at least 1 ½ inches.
 
5. Pour the pumpkin filling into the phyllo-lined pan and spread evenly to the edges.
 
6. Cover the top of the pie with 8 phyllo sheets, brushing each sheet with butter/oil. Trim the excess phyllo, leaving a 1 ½-inch overhang. Roll together the top and bottom phyllo overhang under and into the sides of the pan. Brush the top with butter/olive oil and, using a sharp knife, score just the top phyllo layers into diamonds or squares. Bake for 35 to 45 minutes, until the top is completely golden brown.
 
7. Make syrup (if syruping the pie): Meanwhile, in a medium saucepan, combine the water, sugar, honey, and cinnamon stick and bring to a boil over medium heat. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Let cool to lukewarm.
 
8. When the pie is baked, remove from the oven and, following the precut phyllo pattern, using a sharp knife, immediately cut through the filling to the bottom. Gradually ladle the syrup over the pastry, evenly covering it to the edges and allowing it to soak in. Sprinkle with walnuts, if desired. Serve warm or cool the pie on a wire rack until the pan is just warm to the touch, then refrigerate it overnight.
 
9. In not syruping the pie, sift confectioners’ sugar over the top and sprinkle with walnuts, if desired.
 
*PUMPKIN NOTE: Use 2 1/4 pounds of raw, skin-on pumpkin to yield 3 cups. Halve the pumpkin and scoop out the seeds and stringy portion before grating.
​
Recipe © copyright 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our Greek-style autumn baking with pumpkin. More recipes can be found in our Meze cookbook, 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 © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

From the Arabic, meaning something stuffed, Greek dolma or dolmades/dolmathes (pl.), pronounced dohl-MAH and dohl-MAH-thes, comes in two forms, grape leaf and cabbage. The stuffing ingredients and seasonings vary from region to region in Greece, and in the Middle East they may look like their Greek cousins but it’s the use of local spices, flavorings, and/or fruit/nuts that sets them apart. As in life, it’s what’s on the inside that counts!

Dolmadakia/dolmathakia (ντολμαδάκια), pronounced dohl-mah-THAH-kyah, are small dolmades made with grape leaves (klimatofila) and filled with a ground lamb or beef (or a combination of both)-and-rice stuffing. Dolmadakia made with rice alone are called dolmadakia/dolmathakia gialantzi (ντολμαδάκια γιαλαντζί), pronounced yah-lahnd-ZEE, and, because they’re meatless, can be eaten during Lent or fasting periods (for more on Lenten meals see our blogs on the Greek foods of Lent). Both dolmadakia versions are traditionally served as mezedakia (appetizers) with lemon wedges. 

Lahanodolmades/Lahanodolmathes (λαχανοντολμάδες) are stuffed cabbage (lahano) leaves filled with a ground lamb or beef (or a combination of both)-and-rice stuffing and are served as an entrée topped with Avgolemono (egg-lemon) sauce.

Lahanodolmades are hearty, delicious, and in many Greek homes are served on Sunday afternoon following church services. This is the Greek version of comfort food at its very best!

No matter how you wrap it, both dolmadakia and lahanodolmades are delicious, but the prep for the grape leaves and cabbage is a bit different. Following are Kukla’s Kouzina insider tips to help you make your dish perfect every time.

Grape leaves for dolmadakia come brined in a jar and are widely available in Greek, Mediterranean, and specialty markets. Orlando is the most popular brand but grape leaves are available in other brands as well. Look for light-colored leaves, as these will be young and tender. If you have access to grapevines, again, choose the light green younger leaves—they’ll be smaller but you don’t need large leaves for this. May and June are the peak months for picking fresh young leaves. Dolmadakia also come prepared in a can under many labels, but homemade is always better when it comes to texture and taste!

Following is the essential preparation that will make your mezedes to die for!

1. Remove the leaves from the jar and carefully unroll them but do not separate. Rinse the leaves under cool water (to remove the brine). Fill a large pot halfway up the sides with water and bring to a boil over medium-high heat. Carefully add the leaves to the boiling water, return it to a boil, and blanch them until they are bright green—this will only take a couple of minutes, so don’t go anywhere! Drain immediately and rinse under cool water. Drain well and transfer to a large plate. Handle the leaves gently to avoid tearing. Do not throw away any damaged leaves—you’ll need them later.

2. When the leaves are cool enough to handle, line the bottom of a large saucepot with a layer of the reserved damaged leaves. This will keep the dolmadakia from touching the bottom of the pot and burning. 

3. Working with one leaf at a time, snip off and discard the tough stem extending from the leaf. 

Arrange the leaf, shiny side down (vein side up), on your work surface and place 1 teaspoon of filling on the stem end of the leaf (a). Fold the leaf end closest to you over the filling, covering the filling completely (b). Fold in the sides (c), then roll to the end of the leaf (d). Place the roll, seam side down, in your prepared pot (e). 

Once cooked, dolmadakia can be served warm or at room temperature with lemon slices, though some people enjoy them cold. Your tummy, your choice!

Dolmadakia are typically served with feta, kalamata olives, and assorted dips. For a meze party, pair with ouzo, Ageri (Αγέρι) semi-dry white wine or Rosé Nico Lazaridi.

In Greece, the best cabbage is picked after the first frost, making it the perfect winter meal. Lahanodolmades are rolled in a similar manner as the grape leaves above but the cabbage requires a little more prep before rolling. Here’s the best way to do it.

2. Core the cabbage and discard the outer leaves (a). Place the cabbage, cored side down, in a large pot (b) and fill with enough cold water to cover. Bring to a boil and continue to boil until the leaves are bright green and can be easily separated—this should take about 10 to 15 minutes after the water comes to a boil. Drain and rinse the cabbage under cold water, then drain well and let cool. When cool enough to handle, carefully separate the leaves without tearing them, salt each leaf, and stack on your work surface (c)—set aside and reserve any torn or very small leaves to line the bottom of your pot. Let the leaves cool completely. 
TIP: This would be a good time to make your filling.

3. Line a large stockpot with a layer of the reserved torn or small leaves. Working with one leaf at a time, place the leaf, vein side up and cored end facing you, on your work surface. 

Place about 1 tablespoon of filling at the tip of the V and fold over the leaf to cover the filling (a). Fold in the sides (b) and continue to roll to the end of the leaf (c). For the leaves that are a little too small, you can overlap two to form a larger leaf before filling. You can also patch up any tears this way. Place the roll, seam side down (d), in your prepared pot.

Lahanodolmades are served hot, topped with Avgolemono sauce, or plain with juices from the pot and lemon. 

For the perfect presentation, it's best to arrange the rolls on individual serving plates and then top them with the sauce (don't drown them!). Feel free to garnish with lemon slices, dill, chives, or parsley to add color to your creation. Add a Greek salad and a glass of red Erythros (Ερυθρός) wine to complete the meal!    

That’s a wrap for this week’s dolmadakia and lahanodolmades lesson. You’re all set to stuff, wrap & roll...and to cook another Greek dish like a pro! 

​Two kinds of dolmadakia recipes (with meat and without) are in our Meze cookbook, available on Amazon! Stay tuned for more upcoming how-to Greek foodie 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 © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

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 soy 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 cookbook), 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 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.
​
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
​
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 2018 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, 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 © 2018 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 upcoming cookbook), 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 cookbook, 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 © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​When you think Greek meat, lamb is probably the first thing that pops into your head. It’s that Pascha (Easter) centerpiece—a roasted lemon-oregano-garlic main course surrounded by melt-in-your-mouth potatoes—that takes over your senses and takes up residence in your brain. If that’s your go-to, you’re right, lamb is the cornerstone of Greek-meat cuisine but it’s not the only meat at the table.

​There are certain dishes (and occasions) in which lamb is irreplaceable (as in the roasted one mentioned above) and others where lamb can be too rich for those who aren’t used to it or who normally prefer to eat lean. For this post, we’re going to focus on classic Greek meals that can be lightened and refreshed by making a few simple changes to the usual lamb solo, pairing it with pork and/or beef to give it a new dimension. You can adapt just about any recipe calling for lamb alone by following the recipe tips below.

Keftedakia—herbed mini meatballs that are served with Tzatziki sauce (recipes in our Meze cookbook)—are typically made with ground lamb, but combining the lamb with ground beef makes them taste less fatty and adds another facet to their flavor profile while enhancing their texture. When we can’t get ground lamb, we use very good quality ground beef and the result never disappoints.

​Gyro—the rotating cone-shaped, herb-and-spice-infused meat grilled on a vertical spit (rotisserie)—is made a number of ways and usually not just with lamb. Gyro can be made with marinated whole-meat cutlets stacked on the spit (above) ​and topped with a piece of fat or they can be made with ground meat shaped into a cone around the spit. Many tavernas use pork but the ones known for their awesome gyros mix up their ground meat (below) in combos like lamb-pork, pork-beef, lamb-beef, and lamb-pork-beef. The triple-meat gyros win in the ultimate-flavor category.

​Souvlaki—marinated meat on a stick—is one of those dishes that you want to use lamb for, but rising costs for restaurants makes this one hard to find on a menu, with pork and chicken being the easiest to get when eating out. For a twist when grilling at home, 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 be a bit leaner.

In dolmades—stuffed cabbage leaves—ground lamb can be replaced with beef or pork, or you can combine two or three of these meats and experiment until you find the version that tastes best for you. Served with avgolemono, this is clod-weather comfort food at its finest!

TIPS FOR MARINATING GREEK MEAT
Lamb can be replaced or combined with other meats in any number of recipes. When grilling or roasting, use the basic Greek marinate (olive oil, lemon juice, garlic, oregano, sea salt, and pepper) for your meat. Coat the meat with the marinade, place in a bowl, cover, and proceed as follows:

1. For chicken and pork, refrigerate for at least 1 hour or up to 12 hours before cooking.
2. For lamb and beef, let stand at room temperature 30 minutes to 1 hour (depending on the size of the meat, souvlaki cubes would be 30 minutes and a leg of lamb would be 1 hour). To make ahead, marinate and refrigerate up to 12 hours and bring to room temperature before cooking.
3. Brush the meat with marinade every 10 minutes as the meat cooks. Always keep the marinade refrigerated between basting. Follow the USDA’s recommendations for safe internal temperatures and rest times for meat.

I hope you enjoyed our journey to the Greek butcher counter. Stay tuned for upcoming segments on uniquely Greek 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 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Olive oil, it’s a key component of the healthy world-renowned Mediterranean Diet, and an irreplaceable staple in Greek cooking, but did you ever wonder about its journey from the olive branch to the bottle on your table? Here’s your chance to find out! 

Mentis Estate, now available in the U.S. (as well as in Europe), graciously opened its doors to Kukla’s Kouzina to give us a first-hand look at how it’s done. Come with us as we visit one of our favorite olive-oil producers.

Rich in history, Laconia (in southern Peloponnese) formed part of the Byzantine Empire in medieval times, and in ancient Greece it was the principal region of Sparta. This is the home of family-owned Mentis Estate, located in the village of Neapolis, where it has been producing some of the finest extra-virgin olive oil for three generations. Laconia’s microclimate surrounds the trees that yield the Athenolia olive variety, offering fertile soil and the ideal Mediterranean climate. At the time of harvest, the olives are hand picked and carefully pressed by local artisans. 

In mythology, the goddess Athena offered the gift of olives (from Laconia) to the Athenians, giving the name Athenolia to this variety of olives.

As the mythological story goes, King Cercops set up a competition between Poseidon and Athena to win over his city in Greece which resulted in a showdown as to who could spawn the best gift for his citizens—Poseidon’s creation of a well and spring versus Athena’s planting of the first domesticated olive tree. Poseidon’s spring turned out to be salty and was of little use. When Athena explained to the king that the olive tree would provide food, oil, and wood, commodities that could be traded throughout the Aegean, she won hands down and the city was named Athena (Athens). 

Established as a brand in 2013 by Anastassios Mentis, Mentis Estate was born as a result of the recent economic crisis in Greece and Anastassios’ deep-seated need to help revitalize the country’s economy. Anastassios carries out the tradition started by the paternal grandfather he was named after.

In the 1930s, Anastassios Mentis (senior) had one of the first olive oil factories in the area that operated until the 1980s, and it still stands today (adjacent to Mentis Estate) as a reminder of the family's roots. Originally selling the oil under a generic brand to his homeland and Italy for about 85 years (some of today’s trees are that old!), the elder Anastassios passed on the tradition to his sons, Panagiotis and Polixronis, who together worked their father’s land and factory. 

Today, in the capable and passionate hands of Panagiotis’ son, the younger Anastassios, this exquisite olive oil has been christened and labeled Mentis Estate, exporting from Greece to Europe and the U.S. With harvest production being supervised by Anastassios’ mother, Eleni (a.k.a. “the boss”), the family business thrives.

The following slideshows will give you an inside look at the Mentis-Estate process from the family's olive groves to their factory.

Mentis Estate olive oil is now available in the U.S. in limited quantities to preserve the integrity of this superb product. 

To taste this distinct, flavorful extra-virgin olive oil, from the Mentis family to yours, click here!

Our thanks to Anastassios Mentis for welcoming us into his olive-oil home and for sharing his brilliant photography which is displayed throughout this blog!

I hope you enjoyed our olive branch-to-bottle journey. For more on olive oil go to our blog: Olive Oil Odyssey. Stay tuned for more Greek foodie expeditions 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 © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

All images © 2018 Anastassios Mentis Photography

Web design by Kelly Salonica Staikopoulos