Thanks to a number of requests from our subscribers following our sea-salt blog, Sea Salt: Cook, Taste, Savor, we’re bringing you more fun and yummy sea salt-infused recipes. Sea salt turns up in the most unexpected places—wait ‘till you see how versatile, and surprising, it is. Get ready for a full menu of sea-salt delights!

Watermelon-Halloumi Skewers on a Salt Plate
You’ll love this sweet-and-salty meze that takes just 10 minutes to prepare! The salt plate keeps the skewers nicely chilled and flavored.    

Serves 4 to 8
​
DRESSING
6 tablespoons extra-virgin olive oil

1 lemon, zested (reserve zest for garnish) and juiced
Pinch HimalaSalt
·                
Four 8-inch or eight 4-inch bamboo skewers
Chilled seedless watermelon, cut into 12 (1-inch) cubes
One 8-ounce piece Halloumi cheese, cut into 12 (1-inch) cubes
Fresh basil leaves

HimalaSalt Salt Plate (chilled for 1 hour in freezer)

Freshly ground Pepper

HimalaSalt Zen Cube, for finishing

6 cherry tomatoes, chopped, for garnish

1. Make dressing: In a bowl, combine olive oil, lemon juice, and HimalaSalt, whisking to form an emulsion.

2. Alternatively skewer watermelon and cheese cubes with basil leaves. Arrange on the chilled salt plate and drizzle with dressing. Lightly season with pepper and grate the Zen Cube over each skewer. Garnish with lemon zest and tomatoes. 

Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  

Olive Oil Poached Shrimp over Orzo
 with Feta and Smoked Sea Salt
Smoked salt gives this dish an outdoor-roasted flavor that’s just incredible.

Serves 4

1 pound large shrimp, peeled and deveined
8 ounces orzo pasta
1 to 1½ cups olive oil
1 tablespoon minced garlic

¼ teaspoon red pepper flakes (or to taste)

Zest of 1 large lemon 

1 tablespoon fresh lemon juice

½ cup dry white wine
1½ tablespoons fresh thyme leaves, plus sprigs for garnish

1 tablespoon chopped fresh tarragon leaves, plus whole leaves for garnish

¼ to ½ teaspoon Alaska Pure Alder Smoked Sea Salt 
(to taste)
½ teaspoon freshly ground pepper

½ cup crumbled feta cheese

1. Rinse shrimp and pat dry; set aside. Bring a large pot of salted water to a boil over medium-high heat. Add orzo and cook according to package directions; drain.

2. Meanwhile, in a large skillet, heat ½-inch of oil over medium-low heat.

3. In another skillet, heat 1 tablespoon oil, the garlic, and red pepper flakes over medium heat. Before garlic browns, add the lemon juice and wine and reduce to half.

4. Add the shrimp to the first skillet and cook until opaque, 2 to 3 minutes, turning once (the oil should not sizzle when shrimp is added).

5. Transfer the orzo to the second skillet with the wine reduction. Heat over medium heat and add the fresh herbs and lemon zest; toss to coat. Plate the pasta, place shrimp on top, and garnish with the whole herbs. Finish with smoked sea salt, pepper, and feta. Serve hot.

Chocolate Molten Cakes with Sea Salt and Balsamic Vinegar
The flavor of these lava cakes is heightened by the addition of sea salt and balsamic vinegar.
NOTE: Make sure you use aged balsamic—it’s thicker, less acidic, and sweeter than regular.

Serves 6

½ cup unsalted butter (1 stick), plus more for ramekins
7 ounces bittersweet chocolate, chopped (about 1¾ cups)

½ cup granulated sugar

¼ teaspoon kosher salt

3 large eggs, at room temperature, lightly beaten
3 tablespoons port wine

¼ teaspoon vanilla extract

1 tablespoon unbleached all-purpose flour
Alaska Pure Sea Salt

Raspberries or Strawberries, for garnish

Good quality aged balsamic vinegar


1. Preheat oven to 425°F. Butter six 4-ounce ramekins and place in a rimmed baking pan; set aside. Bring a kettle of water to a simmer.

2. Heat together the chocolate and butter in a large heavy saucepan over low heat, stirring until melted, 2 to 3 minutes. Remove from heat. Whisk in sugar and kosher salt until dissolved, about 30 seconds. Gradually whisk in eggs until smooth. Whisk in wine, vanilla, and flour until combined. Evenly Divide batter among prepared ramekins, filling 2/3 of the way up sides. Lightly sprinkle sea salt over tops. Pour the hot water into the pan, being careful not to spill into the batter, until it reaches halfway up the ramekins.

3. Bake 14 to 16 minutes, until the cakes are set and dry. Remove from the oven and let cool in water bath for 2 minutes. Carefully remove ramekins from water bath (they will be very hot) and place on a paper towel-lined heatproof surface. Garnish each with berries, drizzle with balsamic vinegar, and lightly sprinkle with sea salt. Serve warm.

Recipes courtesy of Alaska Pure Sea Salt Company

Hot Fudge Sauce
Chili sea salt intensifies the flavor of chocolate, taking irresistible to a whole new level.

Makes about 1 cup

½ cup unsweetened cocoa
½ cup sugar
½ cup milk
Pinch Falksalt Chipotle Sea Salt Flakes

Combine cocoa,
 sugar, and milk in a saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Stir in sea salt until dissolved. Cool slightly and serve over ice cream or as a fruit fondue.

Recipe courtesy of Falksalt

We hope you enjoyed cooking with sea salt. Here's the link to our sea-salt blog (in case you missed it): Sea Salt: Cook, Taste, Savor. For more about the flavors in our kouzina, check out Greek Herbs, Spices & Flavorings. Stay tuned for more upcoming blogs on spices that we'll pair with recipes to show them off!

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 © 2013-2020 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

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!

COCKTAIL: an alcoholic drink and hors d’oeuvre (meze).
KEFI: Greek for the spirit expressing the joy of life. Whether you’re planning on hosting a dinner, launching a tailgate party, or celebrating happy hour, a cocktail and meze are always in demand. We developed fuss-free Greek drink and appetizer recipes that will add kefi to any occasion.
Cocktail + Kefi = Opa!

​KUKLA’S KOCKTAIL
(Κούκλας Κοκτέιλ)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook: Kukla’s Kouzina: A Gourmet Journey~Greek Island Style
 
This get-the-party-started cocktail has a licorice-mocha flavor that’s infused with a tangy citrus sorbet in place of ice, keeping the drink well chilled.
 
Total preparation time: 5 minutes
Yield: 1 serving
 
INGREDIENTS
1 mini scoop (about 2 tablespoons) orange or lemon sorbet
1 ounce ouzo liqueur
½ ounce coffee-flavored liqueur (such as Kahlua)
Orange slice or orange zest curl, for garnish
 
DIRECTIONS
Place the sorbet in a martini or old-fashioned glass and pour ouzo and coffee-flavored liqueur over the top. Swirl to combine. Garnish the glass with an orange slice or top the sorbet with a zest curl, if desired. Makes 1 serving.

TYROKOULOURA
(τυροκούλουρα)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook: Kukla’s Kouzina: A Gourmet Journey~Greek Island Style
 
This easy-to-make Greek meze is a crowd pleaser. The recipe is based on snacks Kukla used to make with leftover scraps of dough…and there were no leftovers when she was done baking! The puff pastry can be found in the frozen-food section of your market.
 
Do-ahead tip: These snacks can be prepared up to 1 hour ahead and baked when ready to serve. Make the twist rings, placing them on the baking sheets but do not brush them with egg or add seeds. Cover completely with plastic wrap and keep refrigerated until ready to bake, up to 1 hour. Preheat the oven, remove the plastic wrap from the baking sheets, brush the rings with egg and top them with seeds. Proceed with baking instructions in step 4.
 
Preparation time: 25 minutes
Baking time: about 15 minutes
Yield: 18 mezedes (appetizers)
 
INGREDIENTS
Vegetable shortening
All-purpose flour, for dusting
1 sheet (about 9 ½-inch square) prepared puff pastry, thawed according to package directions
1 large egg, beaten well
2 tablespoons shredded kasseri cheese
2 tablespoons shredded graviera cheese
1/4 cup finely chopped deli ham, dry pepperoni (sweet or hot), cooked sausage or bacon
1/4 teaspoon dried oregano
2 tablespoons black sesame seeds (mavrosisamo)
 
DIRECTIONS
1. Heat oven to 400°F (204°C). Lightly grease 2 large baking sheets; set aside.
 
2. On a lightly floured surface, unfold the pastry sheet and, using a rolling pin, roll out to an 11½-inch square, 1/8-inch thick.  
 
3. Lightly brush half of the pastry sheet with egg and sprinkle brushed side evenly with the cheeses, ham, and oregano. Lightly brush the other half of the pastry sheet with egg and fold over, covering the filling completely. With fingertips, press pastry around the edges, then, using the rolling pin, roll gently over the top to seal.  
 
4. Cut the pastry crosswise into 1/2-inch-thick strips, about 6 inches long, making about 18 strips. Twist each strip and pinch the ends together, forming a circle. Place the twist rings 2 inches apart on the prepared sheets. Brush the rings with egg, then sprinkle them with the black sesame seeds. 
 
5. Bake for about 15 minutes, until puffed and golden brown. Serve warm (they can also be served at room temperature but warm is preferable). 
 
Recipes © copyright 2017 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com  

I hope you enjoy making and eating these Kukla’s Kouzina specialties!
 
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

The World Cup (June 12 to July 13)—It’s the Olympics of soccer and there’s nothing Greeks take more seriously than their podosphero (ποδόσφαιρο, poh-THOH-sfeh-roh) or foot-ball (ποδό-foot, σφαιρο-shere or ball), commonly referred to as soccer (especially in the USA) so as not to confuse the game with American football, which is, well, a whole different ball game!  

Four years in the making, with annual soccer seasons spanning from August to May, the best of the best are selected from club teams around the world to compete globally on national teams representing their homeland. This year, Greece has made it to the World Cup and its team is an all-star lineup of stellar-performing players. USA will be in the World Cup this year as well so it’ll be a huge event for both countries.

Soccer is the great Greek pastime (for most of the world too, but, hey, we’re Greek at Kukla’s Kouzina!). We’ve even got a soccer field right below our property in Karpathos. It's "the" sport in Greece and now that the country is World-Cup bound, it’s going to be pure nirvana…and pandemonium. Greece’s pride in their soccer players is over the top, and with the World Cup that pride will be exploding. Passion and enthusiasm collide when it comes to soccer—the physical act of watching (and reacting to) the game can cause its own collisions and should be declared a side-sport that is not recommended for the faint of heart. When it’s game on, fans will skip work and ditch school to be a part of the action and witness history in the making—an unofficial holiday will be declared and bosses and teachers alike will not question anyone’s absence…how could they when they’re watching the games as well?!

So what does soccer have to do with food? Well, where there’s a sports event, there’s a party. And what’s a party without munchies and drinks to get the fun started? To represent Greece in the World Cup tailgate festivities, we developed a Greek cocktail and a snack recipe that will celebrate our mother-country’s team and will cheer them on to victory.

Zeto Ellada (Ζήτω Ελλάδα, ZEE-toh eh-LAH-thah)! 
Victory Greece!

KUKLA’S KOCKTAIL
(Κούκλας Κοκτέιλ)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in our upcoming cookbook: Kukla’s Kouzina: A Gourmet Journey~Greek Island Style

A game-time winner, this cocktail celebrates with a licorice-mocha flavor that’s infused with a tangy citrus sorbet in place of ice, keeping the drink well chilled.

Total preparation time: 5 minutes
Yield: 1 serving

INGREDIENTS
1 mini scoop (about 2 tablespoons) orange or lemon sorbet
1 ounce ouzo liqueur
½ ounce coffee-flavored liqueur (such as Kahlua)
Orange slice or orange zest curl, for garnish

DIRECTIONS
Place sorbet in a martini or old-fashioned glass and pour ouzo and coffee-flavored liqueur over top. Swirl to combine. Garnish glass with an orange slice or top the sorbet with a zest curl, if desired. Makes 1 serving.

TYROKOULOURA
(τυροκούλουρα)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook: Kukla’s Kouzina: A Gourmet Journey~Greek Island Style

This easy-to-make Greek meze is a satisfying game-day party snack that’s sure to be a crowd pleaser. This recipe is based on snacks Kukla used to make with leftover scraps of dough…and there were no leftovers when she was done baking! The puff pastry can be found in the frozen-food section of your market. 

Do-ahead tip: These snacks can be prepared up to 1 hour ahead and baked when ready to serve. Make the twist rings, placing them on the baking sheets but do not brush them with egg or add seeds. Cover completely with plastic wrap and keep refrigerated until ready to bake, up to 1 hour. Preheat the oven, remove the plastic wrap from the baking sheets, brush the rings with egg and top them with seeds. Proceed with baking instructions in step 4.

Preparation time: 25 minutes
Baking time: about 15 minutes
Yield: 18 mezedes (appetizers)

INGREDIENTS
Vegetable shortening
All-purpose flour, for dusting
1 sheet (about 9 ½-inch square) prepared puff pastry, thawed according to package directions
1 egg, beaten well
2 tablespoons shredded kasseri cheese
2 tablespoons shredded graviera cheese
1/4 cup finely chopped deli ham, dry pepperoni (sweet or hot), cooked sausage or bacon    
1/4 teaspoon dried oregano
2 tablespoons nigella seeds (black sesame, mavrosisamo)

DIRECTIONS
1. Heat oven to 400°F (204°C). Lightly grease 2 large baking sheets; set aside.

2. On a lightly floured surface, unfold the pastry sheet and, using a rolling pin, roll out to an 11½-inch square, 1/8-inch thick.  

3. Lightly brush half of the pastry sheet with egg and sprinkle brushed side evenly with the cheeses, ham, and oregano. Lightly brush other half of the pastry sheet with egg and fold over, covering the filling completely. With fingertips, press pastry around the edges, then, using the rolling pin, roll gently over the top to seal.     

4. Cut the pastry crosswise into 1/2-inch-thick strips, about 6 inches long, making about 18 strips. Twist each strip and pinch the ends together, forming a circle. Place twist rings 2 inches apart on the prepared sheets. Brush the rings with egg, then sprinkle them with nigella seeds. 

5. Bake for about 15 minutes, until puffed and golden brown. Serve warm (can also be served at room temperature but warm is preferable). 

Recipes © copyright 2014 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com  

I hope you enjoyed World Cup Tailgating~Greece Scores the GOAL! and that you have fun watching the games. Tell us about your favorite tailgate recipes and you might see them featured here during World Cup month.

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 oreksi! Good appetite!

Kelly

RESOURCES
2014 FIFA World Cup Brazil
Christopher Staten (good friend and genuine, bona fide, die-hard soccer fan)

© Copyright 2014 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos