Greek Lemon Lust 101
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.
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).
When life hands you lemons, Greek up your cooking!
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 dressing recipes that can transform plain food into lemony Greek meals--as well as our classic roast chicken-and-potatoes--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 pork or lamb (to grill, broil, or roast), add 1 teaspoon dried 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.
Following are a couple of our favorite fundamental dressing recipes that can transform plain food into lemony Greek meals--as well as our classic roast chicken-and-potatoes--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 pork or lamb (to grill, broil, or roast), add 1 teaspoon dried 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).
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).
LEMON-ROASTED CHICKEN AND POTATOES
(kotopoulo kai patates lemonates sto fourno)
If you don’t want to make a whole chicken, this also works with chicken thighs—just adjust the roasting time, as they cook faster than an entire bird.
Prep time: 20 minutes
Roasting time: 1 hour 30 minutes
Servings: 6
1/2 cup olive oil, plus more for pan
1 whole (4 to 5 lb) chicken
1/2 cup fresh lemon juice
1 tablespoon sea salt
1 tablespoon dried Greek oregano
½ teaspoon dried marjoram
1/2 teaspoon freshly ground pepper
3 garlic cloves
5 to 6 medium Yukon Gold potatoes (about 3 ½ lb)
3/4 cup chicken broth, plus more for pan
Fresh oregano sprigs, for garnish
1. Arrange oven rack in lower third and heat to 425°F. Lightly oil a large roasting pan; set aside.
2. Trim excess fat from chicken, rinse, and pat dry with paper towels; transfer to a large bowl. Using hands, rub half of the lemon juice all over the chicken, then coat with half of the olive oil. Season with half of the salt, oregano, marjoram, and pepper. Add the garlic cloves to the chicken cavity. Let marinate at room temperature for 10 to 15 minutes.
3. Meanwhile, peel the potatoes and cut into 1-inch wedges; transfer to another bowl and toss with the remaining lemon juice, olive oil, salt, oregano, marjoram, and pepper.
4. Transfer the chicken, breast side down, to the prepared roasting pan, pouring juices in bowl over the chicken. Arrange the potatoes around the chicken, pouring juices in bowl over the potatoes. Add 3/4 cup chicken broth to the pan.
5. Roast for 10 minutes at 425°F, then reduce oven to 350°F. Continue to roast until the chicken is golden brown, about 35 minutes. Stir the potatoes for even browning and turn the chicken breast side up. Roast about 45 minutes more, basting every 15 minutes, until the chicken is browned and cooked through and the potatoes are golden, crisp, and fork-tender but not falling apart. Check the pan occasionally to make sure it’s not dry, adding ¼ to ½ cup broth as needed.
6. Transfer the chicken and potatoes to a serving platter, pouring the juices and browned bits from the pan over the top. (If the roasting pan is a bit dry, add ¼ cup broth to the pan and place over medium heat on the stovetop. Bring to a boil, scraping up and stirring in the browned bits from the bottom of the pan. Spoon the pan juices over the chicken and potatoes.) Garnish the platter with fresh oregano sprigs and serve.
Recipes © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
(kotopoulo kai patates lemonates sto fourno)
If you don’t want to make a whole chicken, this also works with chicken thighs—just adjust the roasting time, as they cook faster than an entire bird.
Prep time: 20 minutes
Roasting time: 1 hour 30 minutes
Servings: 6
1/2 cup olive oil, plus more for pan
1 whole (4 to 5 lb) chicken
1/2 cup fresh lemon juice
1 tablespoon sea salt
1 tablespoon dried Greek oregano
½ teaspoon dried marjoram
1/2 teaspoon freshly ground pepper
3 garlic cloves
5 to 6 medium Yukon Gold potatoes (about 3 ½ lb)
3/4 cup chicken broth, plus more for pan
Fresh oregano sprigs, for garnish
1. Arrange oven rack in lower third and heat to 425°F. Lightly oil a large roasting pan; set aside.
2. Trim excess fat from chicken, rinse, and pat dry with paper towels; transfer to a large bowl. Using hands, rub half of the lemon juice all over the chicken, then coat with half of the olive oil. Season with half of the salt, oregano, marjoram, and pepper. Add the garlic cloves to the chicken cavity. Let marinate at room temperature for 10 to 15 minutes.
3. Meanwhile, peel the potatoes and cut into 1-inch wedges; transfer to another bowl and toss with the remaining lemon juice, olive oil, salt, oregano, marjoram, and pepper.
4. Transfer the chicken, breast side down, to the prepared roasting pan, pouring juices in bowl over the chicken. Arrange the potatoes around the chicken, pouring juices in bowl over the potatoes. Add 3/4 cup chicken broth to the pan.
5. Roast for 10 minutes at 425°F, then reduce oven to 350°F. Continue to roast until the chicken is golden brown, about 35 minutes. Stir the potatoes for even browning and turn the chicken breast side up. Roast about 45 minutes more, basting every 15 minutes, until the chicken is browned and cooked through and the potatoes are golden, crisp, and fork-tender but not falling apart. Check the pan occasionally to make sure it’s not dry, adding ¼ to ½ cup broth as needed.
6. Transfer the chicken and potatoes to a serving platter, pouring the juices and browned bits from the pan over the top. (If the roasting pan is a bit dry, add ¼ cup broth to the pan and place over medium heat on the stovetop. Bring to a boil, scraping up and stirring in the browned bits from the bottom of the pan. Spoon the pan juices over the chicken and potatoes.) Garnish the platter with fresh oregano sprigs and serve.
Recipes © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
Healthy Lemon
Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!
I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, available on Amazon!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, available on Amazon!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
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Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
