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

The recipes for all of these foods will be in our cookbook series, KUKLA’S KOUZINA: A Gourmet Journey~Greek Island Style. Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and cookbook news. Check us out on Pinterest for more photos of our foods!

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

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

Until then~
Kali orexi! Good appetite!

Kelly

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

Source
Greek Orthodox Archdiocese of America

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

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

Web design by Kelly Salonica Staikopoulos

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news​.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi! Good appetite!

Kelly

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

Source
Greek Orthodox Archdiocese of America

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

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

Web design by Kelly Salonica Staikopoulos

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up for our e-newsletter (if you haven’t already) and stay connected for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi! Good appetite!

Kelly

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

For vegan baking tips go to veganbaking.net.

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

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

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi!  Good appetite!

Kelly
​

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

Coming up:
Greek Holy Week & Pascha~Easter Foods

Sources
Greek Orthodox Archdiocese of America
WebMD

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

Web design by Kelly Salonica Staikopoulos

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

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

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

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

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

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

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

5. Spread on warm toast instead of butter.

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

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

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

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

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

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

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

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

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi!  Good appetite!

Kelly

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

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

Web design by Kelly Salonica Staikopoulos

The discipline of fasting during Great Lent and other religious occasions is to bring about cleansing and spiritual awareness in preparation for the Resurrection at Pascha (Easter). 

In times of fasting, the Greek Orthodox abstain from foods that come from animals containing blood, which include beef, poultry, eggs, dairy, and most seafood, shellfish being the exception because it contains no blood. During the strictest fasts, olive oil and wine are also abstained from. Traditional Lenten foods, as well as our own recipes we developed for fasting, are plentiful and delicious, and some might say that you’re not giving up anything if you’re enjoying your meal. The thing is, when you’re preparing these foods, you’re taking extra care to make suitable substitutions for the foods you can’t eat, which reminds you of why you’re doing it. In turn, you become spiritually aware and the fast is “serving” its purpose.

Clean Monday, or Kathara Deftera (Καθαρά Δευτέρα), marks the launch of Great Lent for the Greek Orthodox and the entry of a unique collection of appropriate meals. A cross-section of Lenten foods that have become staples in our diet during this period include the following.

Taramosalata (ταραμοσαλάτα): A coral-colored, mousse-like dip containing red carp (fish) roe. For more on this dip and its many uses, check out our blog Taramosalata~Beyond Meze.

Revithosalata (ρεβιθοσαλάτα): A chickpea salad with red onion, cucumber, tomato, and fresh herbs.

Fakes Soupa (φακές σούπα): A protein-packed lentil soup that gets its Greek twist from vinegar.

Lagana (λαγάνα): A flat bread that gets its “dimples” from fingertips pressed into the surface.

Horta Vrasta (χόρτα βραστά): A boiled variety of leafy greens. A dressing of lemon juice and olive oil give this side dish flavor and enhance its nutritional value.

Dolmadakia Gialanzi (ντολμαδάκια γιαλαντζί): Grape leaves filled with rice and flavored with lemon.

Gigantes Plaki (γίγαντες πλακί): Giant beans in a tomato-based sauce.

Htapodi Sharas (χταπόδι-σχάρας): Grilled octopus.

Garides sti Shara me Lemoni (γαρίδες στη σχάρα με λεμόνι): Grilled shrimp with lemon.

Loukoumades (λουκουμάδες): Light and fluffy puffs drizzled with honey.

Koulourakia made with wine (κουλουράκια με κρασί): Perfect for dunking when you want something subtly sweet.

Halva with oil (χαλβά με λάδι): A Lenten favorite, this homemade version of halva is made with semolina or farina and butter, but when fasting, the butter is replaced with canola oil. Once cooled in a form, the halva is unmolded and dusted with ground cinnamon, then cut into slices.

Halva/Halvah with tahini (χαλβά με ταχίνι): Very different from the homemade version, this store-bought halva, popular throughout the Mediterranean and Middle East, is made with tahini (sesame paste) and comes in blocks with varietal options that include plain, with nuts (pistachios or almonds) or raisins, marbled with chocolate, and marbled with chocolate that’s coated completely in dark chocolate (my favorite!).

The photos in this slideshow demonstrate our Lenten menu on any given day of our 40-day fast. This is the kind of “fast” food that fuels our bodies and souls.    

I hope you enjoyed our Lenten tasting. Recipes for these foods and more will be featured in our upcoming cookbook! Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening. 

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi!  Good appetite!

Kelly

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

Source
Greek Orthodox Archdiocese of America

Copyright © 2019 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!

Greek olives (ελιές, pronounced ehl-YEHS) are not just about kalamata. They come in a vast assortment of colors, shapes, and sizes, as well as flavors. From brined to dry-cured, almond-shaped to oval, plain to herbed, pitted to stuffed to pureed, there are so many delicious varieties that boredom can’t find a seat at our table. 

                    “…the fruit of the olive tree is a great boon 
                             for everything needed in life…”
                       (Solon, Athenian lawgiver, 640-560 BC)

When it comes to olives, the word “Biblical” comes to mind. In Greek mythology, the olive tree was a gift to ancient Athens from the goddess Athena. The olive branch became a symbol of life to Noah as it revealed the receding of the great flood. Fossilized olive leaves were found to date back to 37,000 BC on the island of Santorini, and on the historic island of Crete, olive trees have been farmed for thousands of years, beginning with the Minoan Greeks who have been called the first to fully cultivate the olive. For those millennia this one fruit-tree variety has sustained life as a food, preservative, and pain reliever, with the wood providing a building material and fuel. Over the ages, olive oil has even enhanced the fragrance of life in perfumes. 

the olive tree says to its master:
"Care for me and I will nourish you.
Water me and I will make you rich"
(Greek proverb)

An essential element of Greek life for over 3,500 years, olives have emerged as the versatile enhancement to just about any course. They can be served on a meze table alongside a Greek cheese platter with a glass of wine or ouzo, they can be added to a salad, and they can be offered to guests at lunch or dinner to complement a menu. Olives are great for snacking, especially during Lent or other fasting times (see our Greek foods of Lent blogs) when they’re also incorporated into recipes to boost substance and flavor, while adding a healthful element to the meal. The old Greek saying, “Bread and olives, you call that a meal?” (“ψωμί και ελιές, φαγή το λες?” psomi ke elies, fagi to les, pronounced psoh-MEE KEH eh-lee-EHS, fah-yEE toh lehs), begs the answer “Yes!” (Ναί, n-EH), especially when you toss in some feta cheese!

Olive a variety…don’t you?

An exclusive olive variety can be found in just about every region of Greece, with some varieties named after the region they’re grown in. Greece is the world’s third largest producer (behind Spain and Italy) of olives and olive oil so you know Greeks are serious when it comes to their olives—they consume more olive oil than any other European country (about 26 liters per person annually). 

Are you ready to enrich your Greek-olive IQ? Come find out as we explore the world of olives beyond kalamata with my olive guide (including the varieties we love to eat in our own kouzina), followed by in-store and online purchase options. 

Which variety will you love? Since variety is the spice of life, why not enjoy them all?!

Kouloumbotes
(dry-cured, black, small)
These black crinkly gems from Karpathos are related to the Thrubolea variety and are an island delight. They’re tree ripened and hand picked, making them especially fruity and sweet, as well as tender. After curing, they’re lightly coated with extra-virgin olive oil, resulting in a perfect food (they’re made into delicious olive oil too!). Kouloumbotes can be found growing in most Karpathian villagers’ backyards (including ours) and are served at every taverna on the island.

Thasou / Thassou
(dry-cured, black, small to medium)
The wrinkled black Thrubolea (throumpa/throuba) olive comes from the island of Thasos/Thassos in the northern part of the Aegean Sea and is a bit larger than the famed Moroccan, with a smaller pit making this variety meatier. Thasou olives are ripened on the tree so they loose their bitterness before they’re picked. Once dry-cured, they are lightly coated with extra-virgin olive oil and mildly seasoned with sea salt. They’re intensely fruity and nutty in flavor. To serve, drizzle with extra-virgin olive oil and sprinkle with fresh oregano.

Agriniou / Agrinion with spices
(brine-cured, green, jumbo, oval)
This is a meaty, smooth-skinned, medium-green olive that comes from the Conservolia tree in Agrinio near Greece’s west coast by the Ionian Sea. The Agriniou olive’s firm, juicy flesh is effortlessly removed from the pit, making them easy to eat or use in recipes. Once brined, the fruity olives are lightly coated with extra-virgin olive oil, and tossed with oregano, lemon slices, and garlic cloves. They also come with a coating of hot red-pepper flakes. Talk about savory and satisfying! 

Amfissa or Halkidiki/Chalkidiki green olives stuffed with almonds
(brine-cured, green, large or jumbo, oval)
Tree ripened, these light- to medium-green, smooth-skinned, plump olives can be found in two varieties, the Conservolia, grown in the hills of Amfissa near the ancient city of Delphi (home of the Oracle of Delphi), or more often the larger, lighter green Halkidiki/Chalkidiki from the region of the same name in northern Greece. They’re picked when very large in size (to accommodate the stuffing), then slowly brined, producing a fruity and mild olive with a crisp skin and meaty flesh. The pits are replaced with whole blanched almonds for an irresistible spin on the plain olive…or plain almond for that matter!

Nafplio
(brine-cured, green, small to medium, almond-shaped)
These light-green olives are of the Megaritiki variety and grow in the valley of Argos near Nafplion on the eastern coast of the Peloponnesian Peninsula. They have a crisp, firm texture, and a faintly smoky, nutty flavor. Nafplio olives are available plain, spiced with coriander seeds, or coated with extra-virgin olive oil, and herbs, with slices of fresh lemon.

Kalamata
(brine-cured, purple, medium, large, jumbo, almond-shaped)
This famous light- to deep-purple olive comes from the Kalamon tree grown in the Kalamata region on the southwestern side of the Peloponnesian Peninsula. 

These olives are protected under the EU so they must be from this area and harvested from these trees to be called “kalamata,” so beware of labels like “kalamata-style” or “kalamata-type” as they will not be the real deal. Authentic kalamata olives can also be labeled “PDO Kalamata,” which refers to the olive's Protected Designation of Origin (the PDO label is used on other Greek olive varieties as well). 

Kalamata olives are smooth, tight-skinned and meaty, and are imparted with a richly unique fruit-wine flavor from the addition of red wine or red-wine vinegar to the brine during the curing process. This olive comes in a variety of sizes, though the medium and large can be firmer than the jumbo. As for the shade, the deeper the color, the riper the fruit. These olives also come pitted for easy serving in salads, baking in breads, or pureeing for olive spread.

Olive spread
(from kalamata olives)
This is a deep-purple tapenade made purely from kalamata olives. Flavored with a dash of lemon juice and oregano makes it ideal for spreading on crackers or bread as a meze, or for use as a topping on fish and vegetables. Our favorite brands are Iliada and Castella—they have the perfect balance of flavors and texture.

Got Greek Olives?
The following in-store and online options will have you saying “Ναί!"

If you’re in the New York City area you can find these Greek olives (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)
22-78 35th Street
Astoria, NY 11105
718-721-0266

30-12 34th Street
Astoria, NY 11103
718-728-6166

Sahadi’s
187 Atlantic Avenue
Brooklyn, NY 11201

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 find Greek olives, as well as other foods and items:

Titan Foods
Sahadi’s
Recipiada
Greek Internet Market
Amazon
igourmet.com
​
If you can’t get enough of Greek olive culture, check out my blogs Olive Oil Odyssey and Olive Oil~Branch to Bottle (a behind-the-scenes look at our favorite olive-oil producer, Mentis Estate).

I hope you enjoyed Olive Kouzina. Some of these olives will be featured in recipes in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian foods 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

Sources
The Dr. Oz Show~Mediterranean Superfood: Olives
International Olive Oil Council
USDA
​Kalamata Olives: One of the Healthiest Foods on Earth | Nutrition Advance
​worldatlas.com
Parthenon: Olive fruit

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

Web design by Kelly Salonica Staikopoulos

Greek grains come in different forms, and are a fiber-rich food of the Mediterranean Diet. From ancient times to today’s kouzina, they’re considered an essential ingredient in Greek cooking, and are one of the main components of fasting and Lenten meals.

From pearly-white rice to whole-wheat kernels, grains fortify some of the most popular Greek dishes, including appetizers, main courses, sides, and desserts. This is a Greek kouzina staple that can perform in the background or take a bow center stage. Are you ready to take a bite? …did I hear a “yes”? Lets go then!

Here’s my guide of the most used grains in our kouzina, followed by in-store and online purchase options.

Rice (ρύζι)
(reezi, pronounced REE-zee)

The five basic types of rice most commonly used in Greek cooking can be found in translucent, pearly whites (similar in appearance to Arborio) and pale-yellow to brown hues, with sizes ranging from medium to long grain.

Glassé (γλασέ, ghlah-SEH, meaning glossy): white medium grain. Best for soups like magiritsa (Pascha/Easter lamb soup) and desserts.

Carolina (καρολίνα, kah-roh-LEE-nah): white medium to long grain. Best for stuffings like dolmadakia (stuffed grape leaves), risotto, and desserts like rizogalo (rice pudding).

Nychaki (νυχάκι, nee-HAH-kee, meaning little fingernail): white long grain. Best for pilafs like spanakorizo (rice with spinach) and salads.

Kitrino (κίρτρινο, KEE-tree-noh, meaning yellow): parboiled (converted) white long-grain rice that has turned a pale yellow after processing. Best for gemista (stuffed foods) like stuffed tomatoes and peppers, pilaf, and rice side dishes.

Kastano (καστανό, kah-stah-NOH, meaning chestnut colored): brown rice. Can used as a substitute for white or yellow rice in many recipes to add healthy fiber to a meal.

Pourgouri / Pligouri  (πουργούρι / πλιγούρι) 
(pronounced poo-RYOO-ree / plee-YOO-ree)

Bulgur wheat. Interchangeable with kritharaki, trahana, or kofto in a number of dishes, pourgouri makes soups, salads (above), and side dishes heartier. It can also be cooked alone and served with yogurt.

Pligouri Salata (πλιγούρι σαλάτα, pronounced plee-YOO-ree sah-LAH-tah), Bulgar Salad, is a toss of bulgur, herbs, cucumber, and tomato, which make it as visually appetizing as it is delicious.

Farro or wheat berries (φήρον)
(pronounced FEE-rohn)

The whole berry of the wheat grain is used to make salads but it’s best known as the main ingredient in koliva, the decorated dish prepared and offered at Greek memorials. The memorial service for departed loved ones is customarily held immediately after Sunday liturgy, with the koliva placed on a table in front of the alter. The service remembers the souls of those who have passed, during which time everyone prays for their eternal memory and resurrection.

Why farro?
When a wheat seed is planted (buried) in the soil, it eventually emerges as a new plant. In the Greek Orthodox faith, one must die and be buried in order to be resurrected. The wheat in the koliva symbolizes this cycle of eternal life, emphasizing rebirth and regeneration. This ancient custom was derived from Jesus Christ when he spoke about the Resurrection: "Unless the grain of wheat falls into the earth and dies, it remains alone, but if it dies it bears much fruit." (John 12:24)

What’s in Koliva (κόλλυβα)?
(pronounced KOH-lee-vah)

Koliva is basically made up of boiled whole-wheat berries, raisins, pomegranate seeds (for fertility/rebirth), walnuts, sesame seeds, parsley, and sugar. This mixture is mounded on a plate and completely covered with powdered sugar, then decorated with nonpareils and Jordan almonds (koufeta), making the sign of a cross and often the initials of the person the service is being held for. After the conclusion of church services, the koliva are offered to everyone during coffee hour. Because they have been blessed, any leftover koliva can not be thrown away so it’s customary to toss them onto grassy areas for animals and birds to feed on.

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 grains (and more) at the following markets (some items are available on their websites):

Titan Foods
25-56 31st Street
LIC, N.Y, 11102
718-626-7771

Mediterranean Foods (2 locations)
22-78 35th Street
Astoria, NY 11105
718-728-0266

30-12 34th Street
Astoria, NY 11103
718-728-6166

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). Here’s where you can find Greek grains, as well as other foods and items:

Recipiada
Parthenon Foods (bulgur)
igourmet.com (farro)

I hope you enjoyed Grain Kouzina. Many of these grains will be featured in recipes in our upcoming cookbook! Stay tuned for more uniquely Greek and Karpathian foods 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

Greek legumes (beans), or ospria (όσπρια, pronounced OHS-pree-ah), come in a wide range of unique shapes and sizes, and are the protein-rich foundation of the Mediterranean Diet. From ancient times to today’s kouzina, they’re considered the backbone of fasting and Lenten meals. 

From giant gigantes to tiny fava, there’s a bean for every palate and at least one recipe that has made each one famous, as well as famously delicious. Their flavorful versatility makes them staples in the Greek kouzina so I put together a guide of our most used ospria, followed by in-store and online purchase options.

Gigantes (γίγαντες)
(pronounced YEE-yahn-dehs)

Literally translated, gigantes means “giant” and it’s probably the largest white bean you’ll ever see. Really large lima beans can be substituted but it’s worth it to seek out gigantes for the ultimate texture and flavor of the dish you’re preparing.

Gigantes Plaki (γίγαντες πλακί, pronounced YEE-yahn-dehs plah-KEE): These beans are baked in a thick, herbed tomato sauce and are buttery-tender to the bite. 

Koukia (κουκιά)
(pronounced koo-KYAH)

Koukia are fava beans (or broad beans) that are used dried as well as fresh.

Anginares me Koukia (αγκινάρες με κουκιά, pronounced ah-ghee-NAH-rehs meh koo-KYAH): An artichoke and fava-bean (dried or fresh) dish that’s flavored with fresh dill and lemon. Young bean pods are tender so they can be used whole in this dish. When older, the beans are shelled and the inedible pods are discarded.

Fasolia (φασόλια)
(pronounced fah-SOH-leeah)

Fasolia are small to medium dried white beans similar to cannellini or Great Northern beans. When shopping at Greek markets, you’ll find them in two or three sizes. The one you choose is up to you. Just keep in mind that the larger the bean, the slightly longer the cooking time.

Fasolada (φασολάδα, pronounced fah-soh-LAH-thah): A hearty white-bean soup made with tomato, carrots, and celery. Serve with crusty bread.    

Fakes (φακές)
(pronounced fah-KEHS)

Fakes are lentils. In Greece the lentils are very small and greenish-brown in color, and are available in the United States at Greek/Mediterranean markets. Why go of out of your way for these little lentils? Well, they cook faster than the common larger lentils, but more importantly, they’re extra tender and flavorful.

Fakes Soupa (φακές σούπα, pronounced fah-KEHS SOO-pah): This is lentil soup that can be made with carrots and/or a variety of vegetables, with or without olive oil (depending on whether or not you’re fasting), and always a zesty splash of vinegar.

Fava (φάβα)
(pronounced FAH-vah)

Fava is yellow split peas, not to be confused with fava beans. The freshest, most flavorful fava can be found at Greek/Mediterranean markets. Supermarkets also carry them but a side-by-side taste test will show you that they’re not nearly as good as the Greek ones.

Fava (φάβα, pronounced FAH-vah): This is the classic bright yellow purée that was named after its main ingredient, fava. For Greeks, fava (split peas) and fava (puree) go hand in hand as one was born to create the other. Fava is easy to prepare and, once plated, is topped with red onion and drizzled with olive oil and lemon juice. It can be served as a meze with pita wedges, or as a main dish.     

Revithia (ρεβίθια)
(pronounced reh-VEE-thyah)

Revithia are chickpeas (also known as garbanzo beans) that are used in mezedes, soups, salads, stews, veggie side dishes, and main dishes.

Revithosalata (ρεβιθοσαλάτα, pronounced reh-vee-thoh-sah-LAH-tah): A chickpea salad made with red onion, chopped tomato, and herbs, and finished with a Greek lemon-and-olive oil dressing, plus an optional crumble of feta cheese when not fasting.

Houmous me Tahini (χούμους με ταχίνι, pronounced HOO-moos meh tah-HEE-nee): This is hummus made with tahini (roasted sesame seed paste) and is simple to make using a food processor. Homemade is much healthier than store-bought, with less fat and abundant chickpea flavor. Serve this dip/spread as a meze or side dish with pita wedges.

Fasolia Mavromatika (φασόλια μαυρομάτικα)
(pronounced fah-SOH-lee-ah mah-vroh-MAH-tee-kah)

Fasolia mavromatika are black-eyed peas. Considered a New Year’s Day good luck charm in the south, they’ll make you feel like you hit the jackpot when you savor them in Greek-style soups or stews.     

Fasolia Mavromatika me Horta ke Maratho (φασόλια μαυρομάτικα με χόρτα και μάραθο, pronounced fah-SOH-lee-ah mah-vroh-MAH-tee-kah meh HOHR-tah keh MAH-rah-thoh): Black eyed pea soup gets a flavor boost from leafy greens and fresh fennel. Serve with warm crusty bread.

Fasolia Mavromatika me Loukaniko (φασόλια μαυρομάτικα με λουκάνικο, pronounced fah-SOH-lee-ah mah-vroh-MAH-tee-kah meh loo-KAH-nee-koh): When not fasting, this black-eyed pea soup with country sausage and greens is a delicious, hearty meal. It’s slow cooked to allow all the flavors to meld together and to make the beans creamy tender. 

Got Greek beans?
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 legumes (and more) at the following markets (if you're out of the area, you can call them and ask them if they can ship to you.):

Titan Foods
25-56 31st Street
Astoria, NY, 11102
718-626-7771

Mediterranean Foods (2 locations)
22-78 35th Street
Astoria, NY 11105
718-721-0266

30-12 34th Street
Astoria, NY 11103
718-728-6166

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). Here’s where you can find Greek legumes, as well as other foods and items:

Recipiada
Greek International Food Market
Amazon

I hope you enjoyed Legume Kouzina. These beans will be featured in recipes in our upcoming cookbook! Stay tuned for more uniquely Greek and Karpathian foods 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