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

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, Holy Week, and Pascha:
Greek Cheesefare Week
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Cuisine~A Faith-Inspired Journey
Greek Holy Week & Pascha~Easter Foods
Greek Foods of Lent

Sources
Greek Orthodox Archdiocese of America
WebMD

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 trending in legumes and rice 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.

Greek Mama Cooks Best from legume and rice producer Arosis puts authentic homemade taste in a jar with Greek Giant Baked Beans (Gigantes) in tomato sauce, Greek Small Lentils (faki) with Honey and Balsamic Vinegar, and gourmet Greek legume pates in Fava Salad with Capers, Small Lentils and Green Olives Pate, and Humus Salad. Let this Greek mama cook for you! arosis.gr 
​

Mediterranean Snacks Tapaz 2 Go hummus in three flavors—classic, roasted pepper, and roasted garlic, with lentil crackers—is non-GMO, all natural, packed with 7 grams of protein, and requires no refrigeration, so eating on the run is easy, yummy, and healthy! Plus each serving has 250 calories or less.

​Also try their gluten-free BeanStalks for a straw-shaped, crunchy snack made the ancient Greek way, with today’s superfood, legumes. Mediterranean Snacks Tapaz 2 Go

​Agrino Bistro risotto line is gourmet in a bag that cooks up in just 10 minutes and is available in flavors that will jump off your dinner menu, including Greek Red Saffron, Truffle, Four Cheeses, and Arrabiata. Perfect for serving as a side dish or enhancing with meat or fish to take this creamy rice dish to main-course status.

Why cook for hours when Agrino Bistro can do it for you? Make sure you hide the package and no one will ever know (we won’t say a word!). agrino.com 
 

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 carries all things Greek 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 third installment of our coverage on what’s new in food products from Greece​. Join us again next week for what’s trending in Greek cooking staples. If you missed our posts on olives and honey, here’s your chance to catch up: Greece: An Edible Revival~Olives, Greece: An Edible Revival~Honey.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Copyright © 2017 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 © 2017 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos