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

Honey (meli, μέλι), an essential ingredient in most Greek and Karpathian confections, is the oldest sweet known to exist. It has been written about in Greek mythology, it has played a part in spiritual offerings, and it made history after being discovered in the most unexpected places. 

Here are some fun facts to give you a taste of the important role honey has played in civilization:

This is a species that knows how to do one thing really well and proves that (in this case at least) going into the family business is sweet! 

Throughout history, honey has been valued for more than just sweetening. For thousands of years it has been used as a therapeutic remedy for health issues. Greeks discovered honey’s medicinal value as containing antibacterial, antiviral, and antifungal elements.

The ancient healers also recognized honey for its antioxidant properties in fighting disease, including cancer. It has been used for thousands of years as a treatment for sore throats and coughs (it’s a natural expectorant), and according to recent research, may in fact be more effective than some OTC medicines. Combine honey with lemon juice and heat until warm, then consume slowly to coat the throat and ease discomfort. Honey can also be used as an effective antimicrobial agent to treat minor burns, cuts, and other bacterial infections. 

"Honey and pollen cause warmth, clean sores and ulcers, 
soften hard ulcers of the lips, heal carbuncles and running sores."
~Hippocrates
(Greek physician who lived to the ripe youthful age of 115, c. 460-375 BC)

Aristotle, a Greek philosopher and student of Socrates, believed that honey prolonged life. 

Built in the 4th century BC, the ancient healing spa Asklepieion (Ἀσκληπιεῖον), named after the god of healing and medicine, Aesculapius, boasted a honey therapy that was renowned throughout all of the Mediterranean. 

"The secret of my health is applying honey inside, and oil outside."
~Democritus
(Greek philosopher who lived to the age of 109, c. 460-370 BC)

The color of honey comes from the nectar’s source, and the darker the color, the more intense the flavor. Today the varieties of honey available are seemingly endless. Hundreds crowd the international marketplace, the most common being clover, orange blossom, and sage. Regional honey producers offer limited quantities from blossoms like thyme, lavender, linden, and raspberry. 

You can find honey in three basic forms: comb honey (with the liquid still in the comb), chunk-style honey (honey with pieces of comb in the jar), and liquid honey (extracted from the comb and often pasteurized to prevent crystallization). Pasteurizing changes the delicate flavor of the honey but isn’t needed to preserve it…keep in mind that crystallization is not a bad thing (for info on re-liquefying honey, check next week's part 2 of our honey blog). Commercial honeys can be overly processed and may contain sugar, completely altering the taste of something that needs no alteration. 

The best honey in Greece comes from thyme (thymari, θυμάρι, pronounced thee-MAH-ree) and is considered to be the finest honey in the world. 

In Karpathos, it comes from family-owned bee farms and is extracted from their own honeycombs. Greek honey is especially high in vitamins, enzymes, amino acids, and minerals.       

I hope you enjoyed getting to know one of our favorite things, honey. Don't miss next week's Honey~An Ancient Treasure (part 2) where we'll share our own sweet experiences in Karpathos and tell you about our favorite honeys available outside of our island (shopping info & recipes included!).

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

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

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

Web design by Kelly Salonica Staikopoulos

Is your pantry Greek friendly? There are a number of spices and herbs that are used specifically for Greek cooking (and healing) and a few that are also used in other cuisines. You might be surprised to find out you already have some of these flavorings, and eager to learn about the ones you never heard of before. Get ready to stock up on some essential Greek kouzina staples!

Following are the spices and herbs no self-respecting Greek would ever be without. If you want to cook like a Greek, you have to stock up like one. 

Once you have your grocery list ready, check out the stores and websites at the end that carry these items. 

Anise seeds (glykaniso, γλυκάνισο, pronounced ghlee-KAH-nee-soh)

This seed is what gives ouzo its distinctive aroma, and flavors so many foods in Karpathian cooking. Because the seeds are potent, you only need a small amount to give breads, cakes, and pastries a tasty accent. We brew the seeds into a tea and add the strained liquid to recipes.

These seeds also have a medicinal, digestive use for easing gas pains in babies (and adults): Bring 1 teaspoon anise seed and 2/3 cup water to a boil, reduce heat and simmer 5 minutes. Strain and cool to warm. Babies love it because it has a natural sweetness, and it makes them feel better fast.

Sea Salt (thalassino alati, θαλασσινó αλάτι, pronounced thah-lah-see-NOH ah-LAH-tee)

Amazing food requires high-quality ingredients—fresh vegetables, choice meats, and, yes, sea salt! Sea salt is the only salt used in traditional Greek cooking. Its natural, salt-water flavor is a far cry from the chemical taste of table salt and you will notice the difference. Sea salt also dissolves more easily than table salt when cooking, and it's flakey texture makes it lower in sodium per spoon measure, so it’s a healthier choice as well. Greek sea salt comes in fine, medium, and coarse crystals, is inexpensive, and can be found in Greek/Mediterranean stores, as well as online. For more on sea salt, check out our blogs: Sea Salt: Cook, Taste, Savor and Sea Salt: Meze to Dessert Recipes.

Cloves (garifalo, γαρίφαλο, pronounced ghah-REE-fah-loh)

These dried, unopened flower buds of the tropical evergreen clove tree are a valuable spice worldwide. Clove’s aromatic, peppery flavor lends itself to a number of dishes from sauces and meats to desserts like karithopita (nut cake with syrup), cookies like kourambiethes and ahlathakia (almond pears), and spoon sweets. 

For centuries, cloves have been chewed to eliminate bad breath and it’s not surprising that some Greeks always have a small bag they carry with them.

Nutmeg (moschokaritho, μοσχοκάρυδο, pronounced moh-shoh-KAH-ree-thoh)

This dark-brown seed from the nutmeg tree is a lighter brown to tan color on the inside and has a warm, spicy-sweet taste. Though you can use it pre-ground, for the most aromatic and flavorful addition to your foods, we suggest you grate it fresh when you need it (you will notice the difference). You’ll find this spice in béchamel sauce (used in moussaka and pastitsio), potato croquettes, syrups, and cakes.

Allspice (mbahari, μπαχάρι, pronounced mbah-HAH-ree)

This pea-sized berry of the evergreen pimiento tree seems to embody the flavors of cinnamon, nutmeg, and cloves, hence the name. Sold in dried-berry and ground form, it’s best to grind the berries as needed for the freshest taste. A pinch goes a long way in tomato-based sauces, meats, and Karpathian breads.

Cardamom (karthamo, κάρδαμο, pronounced KAHR-thah-moh)

This aromatic spice is a member of the ginger family and takes the form of seeds in small pods. Cardamom is sold in seed (to grind for recipes) and finely-ground form. We use it ground in sweets and find this spice to be potent enough to last up to a year.

Ancient Greeks and Romans scented their perfumes with cardamom and ancient Egyptians chewed on the seeds to clean their teeth.

Mint (thyosmos, δυόσμος, pronounced thee-OHZ-mohs)

This herb is used fresh and dried, each imparting a very different taste and aroma to a wide array of dishes, including keftedakia/keftethakia (herbed mini meatballs), kolokithopita (zucchini pie), and dolmades/dolmathes.

This herb can also be brewed to make a cleansing herbal tea that aids in digestion and calms the stomach.

Thyme (thymari, θυμάρι, pronounced thee-MAH-ree)

Both fresh and dried are used but the fresh is preferred. Thyme is widely used as an infusion for olive oil and vinegar, and in a number of dishes, including soups, stews, poultry, fish, and stuffed vegetables. It is also used to flavor breads and spoon sweets. Best of all, Greek-island honey is thyme scented, as this herb grows throughout the countrysides and bees love the nectar from its little purple flowers.

Savory (throumbi, θροúμπı, pronounced thrOOm-bee)

With a flavor between oregano and thyme, this herb is used fresh or dried to flavor olives, legumes, pork, grilled fish, soups, and stews.

Since ancient times, savory has been lauded for its medicinal use in a tea (brewed with mallow/moloha) to heal ulcers and control flatulence. Two kinds of savory are grown worldwide, a summer variety is used for cooking, and a winter variety is used medicinally.

Basil (vasilikos, βασιλικός, pronounced vah-see-lee-KOHS)

Fresh basil is always best but dried can also be used. Tomato-based recipes often include this herb, as well as vegetable, meat, poultry, seafood, and soup dishes. Basil’s sweetness pairs perfectly with oregano and marjoram. 

Hippocrates considered basil to be a heart-healthy herb and also prescribed it for nausea and constipation.

Bay Leaf (thafni, δάφνη, pronounced THAHF-nee)

Whole dried leaves are used to flavor soups, stews, tomato sauces, meat, and seafood dishes. Once the dish is cooked, the whole leaves can be easily found, removed and discarded. This is one herb that adds flavor but cannot be eaten itself, as the leaf edges can be sharp and may cause internal injury. Never crumble a leaf before adding to a recipe unless you’re including it in a bouquet garni (tied in a cheesecloth bag).

Dill (anithos, άνηθος, pronounced AH-nee-thohs)

Greeks will only use fresh dill, as it looses most of its flavor when dried. This is the herb that gives the signature taste to tzatziki, magiritsa (Easter lamb soup), and a Greek omelet. Add dill during the last minutes of cooking to retain its essence. 

Medicinally, dill has been brewed in a tea to cure insomnia.

Parsley, flat-leaf (maïndanos, μαϊντανός, pronounced maheen-dah-NOHS)

Like dill, only fresh will do! This antioxidant-loaded herb is rich in vitamins A, B’s, C, and is widely used in soups, sauces, and cheese fillings. 

Ancient Greeks used parsley to aid digestion and to heal respiratory infections. Chewing on the leaves eliminates bad breath.

Sage (faskomilo, φασκόμηλο, pronounced fahs-KOH-mee-loh)

Both fresh and dried can be used. This strong, slightly bitter herb is mostly used to smoke meats and is added to wood-burning ovens when baking breads. 

For medicinal purposes, it’s brewed as a tea to detoxify and speed healing when under the weather with a cold or virus. Hippocrates knew of its antiseptic and antibacterial properties and prescribed it for a number of ailments, including lung disease.

Vanillin / Vanilia (powdered crystalline vanilla, βανίλια, pronounced vah-NEEL-yah)

This is the only vanilla used in Greek baking because it’s the most flavorful component of the vanilla bean. It’s white in color, looks a bit like confectioners’ sugar, and is made up of tiny crystal flakes. The flavor is super concentrated compared to vanilla extract, so you would use a very small amount—a pinch usually does the trick. It imparts a pure vanilla essence to recipes without the aftertaste of alcohol (from the extract), making it perfect for custards, cakes, cookies, and breads. It’s a bit pricey but remember that a little goes a very long way, and it will make your Greek desserts taste like heaven, just the way they should!

If you're in New York, these are the ultimate Greek foodie shops:
Sahadi’s, 187 Atlantic Avenue, Brooklyn, NY
Titan Foods, 25-56 31st Street, Astoria, NY
Mediterranean Foods (2 locations in Astoria, NY): 22-78 35th Street | 30-12 34th Street
Titan Bakery, 15 West Jefryn Boulevard, Deer Park, NY

Not in New York? Here's where you can shop online for Greek spices and herbs if you can't find them in your area:
Sahadi's
Mediterranean Foods
Greek Internet Market 
GreekShops.com
Parthenon Foods

We hope you enjoyed our journey down the Greek spice, herb, and flavor aisles. Stay tuned for more 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