This week’s Pita-bilities theme explores four ways to use pita bread outside of the usual souvlaki or gyro wrap. Quick and easy, these dishes can be served as a snack, meze, or as a meal with a side salad. The pita possibilities are endless in Flippin’ Greek!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

PIZZA PITA (episode S2 E25)
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
 
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
 
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper.  Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.

GREEK-ISLAND ZA’ATAR PITA (episode S2 E26)
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
 
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
 
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
 
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
 
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.

BRUSCHETTA (DAKOS) PITA (episode S2 E27)
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
 
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
 
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.

GREEK BEAN-SALAD PITA (episode S2 E28)
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
 
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
 
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
 
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Pita-bilities recipes. Thanks to Kontos Foods for ​their fresh pita products. Join us next week for Sideline—four side dishes that will enhance any meal, Greek 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 news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared lamb entrée, to a bonus strawberry-flavored dessert—your tummy will fall in love, Greek-island style!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

• DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)
This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)
For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Valentine It Greek recipes. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek 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 news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

This week we’re Greeking up standard game-day eats by adding kefi (passion) for an epic tailgate party. Nachos, beer, Buffalo chicken dip, and must-have wings are getting a makeover. Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every app covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active at noon on the day of the week noted. Join us!

PITA-CHOS (GREEK NACHOS) (episode S2 E17)
We’re kicking off with our pita-chip nachos loaded with seasoned lamb, kasseri cheese, bell pepper, pepperoncini, olives, and scallion. For an extra-cheesy snack, we’re including an optional recipe for Tyrokafteri Sauce, a thinner version of the classic spicy feta dip. Lets get Flippin’ Greek snacking!
 
KOUZINA TIP: This recipe also works well with 50/50 ground lamb and beef, or all beef, all chicken, or all turkey.
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 20 minutes
SERVINGS: 8 to 10
 
1 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
 
TYROKAFTERI SAUCE (Spicy Greek Cheese Sauce), optional
6 ounces Greek feta, crumbled (about 1 1/2 cups)
2 jarred roasted red bell peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon Aleppo pepper
1/4 teaspoon garlic powder
1 cup milk
*
1 12-ounce bag pita chips
2 cups shredded kasseri cheese
3/4 cup diced roasted red bell pepper
1/4 cup chopped pepperoncini
1/2 cup sliced kalamata olives
1/3 cup chopped scallion (green part only)
 
1. In a large saucepot, cook the ground meat until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, oregano, marjoram, garlic powder, salt, and Aleppo pepper until combined well; cook 1 minute more. Remove from heat and set aside.
 
2. Make Tyrokafteri Sauce (if using): In a food processor, puree all of the ingredients together until smooth. While the processor is running, very gradually add the milk through the feed tube until incorporated and smooth.
 
3. Heat the oven to 325°F. Spread out half of the pita chips, in a single layer, in a large heatproof casserole dish or cookie sheet. Sprinkle half of the meat mixture over the pita chips and add half of the cheese. Evenly top with half of the Tyrokafteri (if using). Repeat layering with the remaining chips, meat mixture, cheese, and Tyrokafteri (if using).
 
4. Bake till the cheese melts, about 9 minutes. Remove from the oven and sprinkle evenly with the roasted bell pepper, pepperoncini, olives, and scallion. Serve warm.

BEER COCKTAILS (episode S2 E18)
What’s a tailgate party without beer? We like making the following three recipes with Greek lager (like Mythos) but any beer will do. We added citrus, spices, and different Greek liqueurs to create a Mediterranean dimension of this growing cocktail genre. Lets get Flippin’ Greek toasting--Stin igia sou (to your health)! Cheers!
 
TOTAL PREP TIME: 5 minutes
SERVINGS: 1 of each
 
BEER MOSHATO
2 tablespoons fresh orange juice
2 tablespoons moshato liqueur
Pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
4 ounces beer
Orange rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, and vanilia. Pour in the beer and garnish with the rind, if desired.
 
BEER METAXA
2 tablespoons fresh grapefruit juice
2 tablespoons Metaxa brandy
1/2 teaspoon honey
Pinch nutmeg
Grapefruit slice
4 ounces beer
Grapefruit rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, honey, and nutmeg; stir until the honey dissolves. Add the grapefruit slice, then pour in the beer and garnish with the rind, if desired.
 
BEER MASTIHA
2 tablespoons fresh lemon juice
1/2 teaspoon Mastiha liqueur
1 teaspoon honey
Pinch cardamom
4 ounces beer
Lemon rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, honey, and cardamom; stir until the honey dissolves. Pour in the beer and garnish with the rind, if desired.

GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Super Bowl Kefi recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a dining-out luxury, Greek 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 news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Each of this week’s recipes can be eaten anytime, for breakfast or lunch, lunch or dinner, as a party meze or a snack-time treat. No rules…your choice!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

​PANCAKES TO TIGANITES (episode 161)
Tiganites look like mini pancakes but they’re thin and crisp on the outside, and tender on the inside. Instead of syrup, we drizzle with thyme honey and sprinkle with nuts, sesame, and cinnamon. You can also top these with Greek yogurt and fruit. A traditional Karpathian comfort food!
 
PREP TIME: 10 minutes, plus standing
COOKING TIME: about 25 minutes
MAKES: about 12 tiganites, 4 inches in diameter, serving 4 to 5
 
1 cup all-purpose flour
1 teaspoon sugar
Pinch salt
1 large egg
1 cup milk
1 teaspoon orange zest
*
1/2 cup walnuts and/or almonds, chopped
2 teaspoons sesame seeds
3/4 cup olive oil
Greek thyme honey
Cinnamon
 
1. In a small bowl, combine the flour, sugar, and salt.
 
2. In a medium bowl, whisk the egg, then whisk in the milk until combined well.
 
3. Gradually whisk the flour mixture into the egg-milk mixture, whisking until smooth. Whisk in the orange zest until combined. Cover and let stand 20 minutes. Line a cookie sheet with paper towels; set aside.
 
4. Meanwhile, in a small dry skillet over medium-low heat, toast the nuts, stirring frequently, until golden, 4 to 5 minutes. Transfer nuts to a heatproof bowl. To same skillet, add the sesame and toast, stirring frequently, until golden, about 3 minutes.
 
5. In a large skillet, heat the olive oil over medium-high heat. Spoon the batter into the skillet forming 4-inch rounds (don’t overcrowd the skillet so the edges cook). Cook, turning once, until golden brown on both sides, about 3 minutes per side. Transfer tiganites to prepared sheet and let stand 1 minute to drain (to keep warm, place tiganites on the lined sheet in a 200°F oven while making remaining tiganites). Repeat with remaining batter.
 
6. Transfer tiganites to a serving platter, drizzle with honey, sprinkle with nuts and sesame seeds, and lightly dust with cinnamon. Serve immediately.

​BRUSCHETTA TO DAKOS (episode 162)
Dakos (ντάκος, pronounced nDAH-kohss, ndakos—also called koukouvayia/kouloukopsomo, depending on the island) is the Greek version of bruschetta that’s typically a tomato-topped rusk served on the islands as a light meal, or meze, often alongside wine or beer. In Karpathos, you’ll find this at the breakfast table, as well as served in the afternoon or as an appetizer.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
 4 small barley rusks (3 to 4 inches in diameter) or 1/2 of a round crusty country bread, grilled or toasted
2 ripe plum tomatoes, coarsely chopped
1/3 cup crumbled Greek feta (or manouri cheese)​
5 pitted kalamata olives, sliced
1/4 teaspoon fresh Greek oregano or thyme, plus sprigs for garnish
Sea salt, to taste
Freshly ground pepper, to taste
Extra-virgin olive oil
 
1. If using rusks: In a shallow bowl, place 1/3 cup water and dip the tops of the rusks in long enough to just moisten (don’t soak). Transfer to a serving plate, wet side up.
If using bread: Cut into 4 1-inch-thick pieces, 3 to 4 inches in diameter, and transfer to a serving plate.
 
2. Divide the tomato among the rusks or bread. Top with feta, olives, oregano, salt, pepper, and a drizzle of olive oil. Garnish with herb sprigs, if desired.

TACO TO PITACO/TACO-PITA (episode 163)
We’ve taken the concept of the Mexican taco and given it a reimagined Greek-island life with our herbed lamb bifteki (burger), feta, and red-pepper sauce all wrapped up in a pita. Make your own, then comment with the name you like best for this recipe, Pitaco or Taco-pita.
 
PREP TIME: 25 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
 
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small garlic clove, minced)
*
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, halved
1/2 teaspoon sea salt
Pinch Aleppo pepper
4 jarred roasted red bell peppers, drained
4 pocketless pita breads, warmed
3/4 cup crumbled Greek feta
1 cup shredded romaine lettuce
 
1. Make Biftekia: In a bowl, stir together the meat and olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the mint, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly.
 
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the biftekia and cook 3 to 4 minutes per side, turning once, for medium. Transfer to a bowl and let stand until cool enough to handle, then crumble.
 
3. Meanwhile, in the same skillet, heat 2 tablespoons olive oil over medium heat. Add the tomatoes, 1/2 teaspoon salt, and the Aleppo pepper and sauté, stirring occasionally, until tomatoes have blistered and softened, 5 minutes. Stir in the biftekia crumble to reheat, about 3 minutes.
 
4. Meanwhile, in a food processor, add the roasted peppers and the remaining 2 tablespoons olive oil. Puree until smooth, for sauce.
 
5. Assemble: Divide the biftekia-tomato mixture among the 4 pitas, pour over some of the roasted-pepper sauce, and top with feta and lettuce. Fold and enjoy!

​JALAPEÑO POPPERS TO GREEK PEPPER POPPERS (episode 164)
We used mini bell peppers to re-create jalapeño poppers into a zesty Greek version, featuring the heat on the inside, rather than the outside. The peppers are stuffed with a creamy filling of feta cheese, Greek seasoning, and finely chopped hot peppers, then they’re roasted or grilled. The result? Irresistible! This is a quick-and-easy recipe to make as a delicious appetizer/meze for holiday entertaining or anytime you feel Opa-festive!
 
PREP TIME: 20 minutes, plus standing
BAKING TIME: 18 to 22 minutes
SERVINGS: 4 to 6
 
FILLING
1/2 cup crumbled Greek feta
1/2 cup cream cheese
4 jarred pickled hot pepperoncini peppers, cut in half lengthwise, seeds removed (or some left in if you like it super hot), finely chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon garlic powder
*
3/4 cup fresh breadcrumbs
3 tablespoons extra-virgin olive oil
8 to 10 mini bell peppers, cut in half lengthwise, seeded
 
1. Heat oven to 400°F. Line a baking sheet with foil.
 
2. In a bowl, combine the feta, cream cheese, hot peppers, oregano, and garlic powder. In another bowl, combine the breadcrumbs and olive oil until the breadcrumbs are completely moistened. Fill each bell-pepper half with the cheese mixture and top with breadcrumbs. Transfer the filled peppers to the prepared baking sheet.
 
3. Bake 18 to 22 minutes, until tops are golden. Let stand about 10 minutes before serving. Serve warm.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Anytime Flips. Join us next week for Leftover-Phyllo Solutions—four delicious flips that let you use up those extra sheets!
 
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 here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Growing up, our mom initially went to ancestral natural remedies to treat colds, sore throats, and upset stomachs. They always worked for us, then and now, and since they’re basic elements we normally cook with, we feel better trying these first before taking (sometimes unnecessary) medicine. Incorporating ingredients like bulbs, spices, herbs, and citrus into your daily diet can help keep you healthy, but when you’re starting to feel ill, the healing components in these same ingredients can be enhanced to get you back to feeling good. Following is how we make the most out of garlic, anise seeds, marjoram and oregano, and lemon juice.
 
NOTE: Check with your doctor regarding interactions with medicines, if you have any health concerns, or if you have sensitivity to certain foods. If you have symptoms that last longer than a few days, there could be a more serious underlying condition requiring medical attention.
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

Medicinal: Garlic is a natural healing food with proven health benefits. When a cold is coming on, eat 1 or 2 cloves per day as a detox (raw or cooked).
​
Recipe: GREEK GARLIC BREAD (episode 145)
We roasted the garlic to create a flavorful Greek version of this recipe that’s seasoned with oregano and myzithra cheese, making this not only seriously delicious, but also deviously detoxifying.

PREP TIME: 5 minutes
BAKING TIME: about 40 minutes
SERVINGS: 4
 
1 whole head of garlic
3 tablespoons extra-virgin olive oil, divided
Sea salt
Freshly ground pepper
1 mini French baguette, cut in half lengthwise
1 teaspoon dried oregano
1 to 2 teaspoons grated myzithra cheese or parmesan (optional)
 
1. Heat oven to 400°F. Peel off the loose papery skin outside of the garlic head. Using a sharp knife, cut off about 1/2 inch off the top of the head, exposing all of the cloves. Transfer, cut side up, to a sheet of foil large enough to wrap the head completely. Drizzle 1 tablespoon olive oil over the top, into each exposed clove. Lightly season with salt and pepper. Seal the head in the foil and place in a baking pan.
 
2. Bake 30 to 40 minutes (or up to an hour for larger heads), until the head is soft when pressed. Let stand until cool enough to handle.
 
3. Heat broiler. Cut bread two-thirds of the way through into slices, then brush with the remaining 2 tablespoons olive oil. Squeeze about 2 to 4 garlic cloves (to taste) onto each bread half and spread evenly to the edges (refrigerate any remaining garlic in an airtight container up to 1 week for another use). Sprinkle bread with oregano and lightly season with salt and pepper. Broil about 1 minute, until lightly toasted around the edges. Slice and serve warm.

Medicinal: Anise seed is a healing spice with antifungal, antibacterial, and anti-inflammatory properties that aid digestion. For a digestive to relieve gas in babies and adults, brew the seeds in water to make a tea.

​Recipes: ANISE BREW (episode 146)
We brewed the seeds into an aromatic, naturally sweet tea to drink or to flavor bread with, deliciously adding a healthy element to daily life.
 
TEA
Anise has the light essence of licorice and is naturally sweet, so the tea doesn’t need a sweetener. For babies, cool to warm (the temperature you would heat the baby’s milk/formula to). For adults, cool to warm, as you would drink regular tea.
 
In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to desired temperature, and enjoy.
 
BREAD FLAVOR BOOST
In a small saucepot over medium-low heat, bring 1/4 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to lukewarm, and add to bread recipes with other liquids as a flavoring.

MARJORAM (MANTZOURANA) & OREGANO BREWS (episode 147)
Marjoram and oregano are healing herbs that naturally boost recipes by adding healthy elements to daily nutrition.

MARJORAM
Similar to oregano but lighter and sweeter in flavor, this herb pairs well with basil and oregano when cooking.
 
Medicinal: Through steam inhalation, marjoram helps to clear sinuses and heal laryngitis. Professional singers brew it as a tea and drink it with honey to keep their vocal cords in prime condition.
 
Recipes:
For congestion and laryngitis: In a large saucepan, bring 2 quarts water to a boil over medium-high heat. Add 1 teaspoon marjoram and simmer over low heat until aromatic, about 5 minutes. Remove from heat and let cool until not too hot but still steaming (the steam should not be so hot that it burns the skin). Inhale the steam for a few minutes.
​
For vocal-cord optimization: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon marjoram and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink with honey as a tea.
 
You can also use marjoram in place of or in combination with oregano to season lamb before grilling or roasting.
 
OREGANO, GREEK
This is the most fragrant oregano, and the most flavorful is sold in dried bunches or bouquets in Greek/Mediterranean markets. It’s grown on the mountainsides of Greece to prevent erosion, as is displayed in the word itself “oros” (mountain), “ganos” (joy).
 
Medicinal: This herb treats indigestion, coughs, and inflammation when sipped as a tea or when added to foods.
 
Recipe: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon oregano and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink it as a tea.
 
You can also place fresh oregano sprigs on feta and drizzle with extra-virgin olive oil, or sprinkle the leaves on salads.

Medicinal: A small amount of fresh lemon juice helps with nausea and diarrhea. Add it to a glass of water in the morning for multiple health benefits like aiding digestion, getting a good dose of vitamin C and potassium, and antioxidant protection.
 
For nausea: Drink 1 tablespoon cold fresh lemon juice.
For diarrhea: Drink 1 tablespoon hot (but not burning) fresh lemon juice.
For overall health benefits: Stir 1 tablespoon fresh lemon juice into an 8-ounce glass of water and drink it first thing in the morning.

Recipe: LADOLEMONO (episode 148)
This versatile dressing features herb variations for fish, poultry, and veggies. Olive oil and garlic give this recipe added health benefits. The fact that it’s delicious will make you forget how good-for-you it is.
 
TOTAL PREP TIME: 5 minutes
MAKES: about 1/3 cup (about 2 tablespoons per serving)
 
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
Herb: 2 tablespoons chopped fresh flat-leaf parsley (for fish), fresh oregano (for poultry), fresh dill (for veggies)
 
Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Stir in your chosen herb until combined. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
 
Recipes copyright © Kukla's Kouzina 
 
For more on Greek herbs, spices, and flavorings and their medicinal values, see our blogs:
Greek Herbs, Spices & Flavorings
Spice Up Your Cooking~Greek-Island Style!

I hope you enjoyed our week of Greek Healing Foods. Join us next week for Cocktails—four celebratory flips to toast the holidays!
 
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 here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When it comes to enjoying a snack one of two ways, savory or sweet, we’ve come up with four Greek-licious recipes that let you have it both ways—season and glaze your way to yummy. Try out our new Flippin’ Greek ™ classics—perfect for holiday entertaining and gifting!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

GREEK HERBED SPICED NUTS (episode 141)
Island spices like cumin and Aleppo pepper (red chile pepper similar to the Greek variety) make this a unique spice blend with a little kick. We used a combo of commonly used Greek nuts (cashews, pistachios, walnuts, almonds) but this recipe works with any nut you like.
 
PREP TIME: 10 minutes, plus standing
BAKING TIME: 25 minutes
MAKES: 2 1/2 cups
 
Olive oil, for baking sheet
3/4 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon allspice
1/8 teaspoon Aleppo pepper
Pinch cumin
1 large (2 tablespoons) egg white
2 1/2 cups (about 12 ounces) mixed raw unsalted shelled nuts
 
1. Heat oven to 325°F. Line a large rimmed baking sheet with parchment paper and lightly spray the paper with olive oil; set aside.
 
2. In a small bowl, combine the oregano, salt, garlic powder, allspice, pepper, and cumin. Set aside.
 
3. In a large bowl, whisk the egg white until frothy (there should be no clear liquid at the bottom of the bowl). Add nuts to the egg white and stir until completely coated and glossy. Stir the spice mixture into the nuts until completely coated. Spread out the nuts in a single layer on prepared baking sheet.
 
4. Bake 15 minutes, remove from oven, and stir with a metal spatula, separating nuts. Reduce oven to 300°F and bake nuts, stirring occasionally, 5 to 10 minutes, until the nuts are medium brown. Remove from oven, shake, and stir again, separating nuts. Let cool on a wire rack. Nuts will continue to crisp as they cool. Break up any nuts that are still stuck together. (Can be made ahead. Let cool completely, then store in an airtight container at room temperature up to 3 weeks.)

HONEY-ROASTED NUTS WITH SESAME (episode 142)
The Greek thyme honey, cinnamon, and sesame add traditional flavor to our typical Greek nuts (cashews, pistachios, walnuts, almonds) as well as to others.
 
PREP TIME: 5 minutes, plus standing
BAKING TIME: 30 minutes
MAKES: 1 1/2 cups
 
Olive oil, for baking sheet
1 1/2 cups (about 8 oz) mixed raw unsalted shelled nuts
1/4 cup Greek thyme honey
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 tablespoon toasted sesame
 
1. Heat oven to 325°F. Line a large rimmed baking sheet with parchment paper and lightly spray the paper with olive oil; set aside.
 
2. Combine the nuts in a large bowl.
 
3. In a small microwave safe bowl, microwave together the honey and butter on High for 20 to 30 seconds, until melted and pourable. Stir in the cinnamon and salt until combined well. Pour over the nuts and stir until completely coated and glazed. Spread out the nuts in a single layer on the prepared baking sheet and sprinkle with sesame.
 
4. Bake 15 to 20 minutes, stirring every 10 minutes, until the nuts are golden brown and aromatic. Let cool on a wire rack for 10 minutes, then break up any nuts that are stuck together. Let cool completely. Nuts will continue to crisp as they cool. (Can be made ahead. Let cool completely, then store in an airtight container at room temperature up to 1 week or freeze in a heavy-duty resealable plastic bag up to 3 months.)

MEDITERRANEAN-HERBED POPCORN (episode 143)
This herb blend can also be used to flavor potatoes and other veggies.
 
PREP TIME: 5 minutes, plus standing
COOKING TIME: 5 minutes
SERVINGS: 4 to 6 (6 cups)
 
HERB BLEND*
1 1/2 teaspoons dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder (optional)
*
6 cups warm popped popcorn
Extra-virgin olive oil spray
 
1. Make Herb Blend: In a food processor or using a mortar and pestle, grind together the thyme, oregano, basil, salt, and garlic powder. For a spicy mix, stir in chili powder.
 
2. Spray the popcorn with olive oil, tossing to coat, and immediately toss with some of the herb blend (to taste) until coated well. Let dry 5 minutes. (Can be made ahead. Let dry completely, then store in an airtight container at room temperature up to 5 days.)
 
*Store any remaining herb mixture in an airtight container at room temperature and reserve for another use.

​BRANDIED-CARAMEL POPCORN (episode 144)
Greek brandy Metaxa and vanilia (crystalized vanilla) give rich flavor to the caramel. Have all your ingredients measured as the caramel sauce cooks quickly and, once made, must immediately be poured and mixed into the popcorn before it hardens. A silicone spatula will keep the caramel from sticking to your utensil and will facilitate cleanup.
 
PREP TIME: 10 minutes, plus standing
COOKING TIME: 5 minutes
BAKING TIME: 1 hour
SERVINGS: 8 (6 cups)
 
Olive oil, for baking sheet
6 cups popped popcorn (discard unpopped kernels)
3/4 cup butter (no substitution)
3/4 cup packed light brown sugar
1 tablespoon Greek brandy (Metaxa)
1/4 teaspoon baking soda
Pinch vanilia powder (or 1 teaspoon pure vanilla extract)
 
1. Heat oven to 250°F. Line a large rimmed baking sheet with parchment paper and lightly spray the paper with olive oil.
 
2. In a large heavy nonstick saucepan over medium heat, melt the butter. Using a silicon spatula, stir in the brown sugar until combined well. Bring to a boil, stirring constantly. When it comes to a boil, stop stirring, reduce heat, and continue to gently boil for 2 minutes. Do not overcook; it should be golden, not brown. Remove from heat and stir in the brandy, baking soda, and vanilia (the mixture will foam) just until combined.
 
3. Working quickly, add the popcorn, in batches, to the caramel in the saucepan and fold in to coat evenly. Transfer the coated popcorn to the prepared sheet, spreading it out in a single layer. Repeat the process until all of the popcorn is coated. Bake, stirring every 15 minutes, 45 minutes to 1 hour (less time for chewy popcorn, more for crunchy). Remove from oven and let cool completely before breaking into pieces. (Can be made ahead. Let cool completely, then store in an airtight container at room temperature up to 5 days.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our second week of Savory & Sweet (check out week one with pretzels and potato chip flips here). Join us next week for Healing Greek Foods as we demonstrate how good getting healthy can taste!
 
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 here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When it comes to enjoying a snack one of two ways, savory or sweet, we’ve come up with four Greek-licious recipes that let you have it both ways—dip and glaze your way to yummy. Try out our new Flippin’ Greek ™ classics—perfect for holiday entertaining and gifting!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

​GREEK MUSTARD DIP (Yefsi Pastourma)FOR PRETZELS
​(episode 137)
​​Part one of our Savory & Sweet pretzel flips features a Greek Mustard Dip to serve with your favorite pretzels. Add to your meze platter and serve with cocktails! This flavorful dip can also double as a salad dressing (just whisk in an additional 2 tablespoons vinegar and 3 tablespoons olive oil).
 
TOTAL PREP TIME: 10 minutes
SERVINGS: 8 (about 1 cup)
 
2 tablespoons mustard seeds (or 1 tablespoon whole-grain mustard and 1 tablespoon Dijon mustard)
2 tablespoons apple cider vinegar
1 tablespoon Greek thyme honey
1/4 teaspoon garlic powder
1/2 cup plain thick Greek yogurt (2% or 5%)
2 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
*
2 cups unsalted miniature pretzels
 
1. In a spice grinder or using a mortar and pestle, grind the mustard seeds until ground. (If using prepared mustard, skip to next step, whisking ingredients together instead of using a processor.)
 
2. In a bowl, whisk together the mustard, vinegar, honey, and garlic powder until combined well. Stir in the yogurt and olive oil until combined. Salt and pepper to taste. You can also mix all of this in the processor. (Can be made ahead. Transfer to a bowl, cover, and refrigerate up to 3 days.) Serve alongside pretzels for dipping.

MASTIHA-HONEY-GLAZED PRETZELS (episode 138)
Part two of our Savory & Sweet pretzel flips features a glaze that we flavored with liqueur made with mastiha (mastic) from the island of Chios and thyme honey from Crete. Just coat and bake for a wonderful snack that’s great on its own or with cocktails. This scrumptious glaze can also be used on nuts.
 
PREP TIME: 10 minutes, plus standing
COOKING/BAKING TIME: 10 minutes
SERVINGS: 4 (2 cups)
 
2 tablespoons unsalted butter
2 tablespoons Greek thyme honey
2 tablespoons pure maple syrup
1 tablespoon mastiha liqueur
2 cups unsalted miniature pretzel twists
 
1. Heat oven to 350ºF. Line a large baking sheet with parchment paper.
 
2. In a medium saucepan over medium-high heat, melt the butter. Stir in the honey and maple syrup and cook until the mixture comes to a rolling boil. Immediately turn of the heat, leaving the saucepan on the burner, and stir in the liqueur.
 
3. Add the pretzels to the saucepan, and stir gently until completely coated.
 
4. Spread out the pretzels in a single layer on the prepared baking sheet. Bake 8 to 10 minutes, until lightly glazed, stirring occasionally. Remove from oven and let stand until slightly cooled, about 10 minutes. Transfer to a serving bowl, breaking apart, and serve warm or at room temperature. (Can be made ahead. Cool completely, then store in an airtight container at room temperature up to 2 weeks.)

GREEK YOGURT-FETA DIP FOR POTATO CHIPS (episode 139)
Part one of our Savory & Sweet potato chips flips features a savory yogurt-and-feta dip flavored with basil, oregano, and garlic. This wonderful herb-cheese recipe also doubles as a sauce to toss with pasta! If you’d like to fry up some homemade chips, try our recipe for Greek Potato Chips. 
 
TOTAL PREP TIME: 10 minutes
SERVINGS: 8 (about 2 cups)
 
2 cups fresh basil leaves, loosely packed
2 tablespoons fresh oregano leaves, from sprigs
1 garlic clove, minced
1/4 cup extra-virgin olive oil
3/4 cup plain thick Greek yogurt (5%)
6 ounces feta cheese, crumbled
1/4 teaspoon sea salt
*
4 cups potato chips
 
In a food processor, add the basil, oregano, garlic, and olive oil. Process until finely chopped. Add the yogurt, feta, and salt. Process until mixture is smooth. (Can be made ahead. Transfer to a bowl, cover, and refrigerate up to 3 days.) Serve alongside chips for dipping.

CHOCOLATE-CINNAMON-OUZO-DIPPED POTATO CHIPS
(episode 140)
Ouzo and cinnamon perfectly complement the dark chocolate in this Greek version of a chip dip. Coarse sea salt is sprinkled on as a finishing touch. This dip can also be drizzled over popcorn or ice cream, or served as a fondue with fruit (fresh or dried).
 
PREP TIME: 20 minutes, plus standing
COOKING TIME: 5 minutes
SERVINGS: 6 (about 1 1/4 cups)
 
1 1/4 cups chopped dark chocolate (60% to 70%)
2 tablespoons ouzo liqueur
1/4 teaspoon Aleppo pepper
1/4 teaspoon cinnamon
Pinch vanilia powder (or 1/2 teaspoon pure vanilla extract)
1/2 cup heavy cream
*
4 cups potato chips
Coarse sea salt
 
1. In a medium heatproof bowl, combine the chocolate, ouzo, pepper, cinnamon, and vanilia.
 
2. In a medium saucepan over medium-low heat, heat the heavy cream until just beginning to bubble around the edges. Pour the hot cream over the chocolate mixture and let stand 1 minute. Whisk or stir until completely smooth.
 
3. Line a cookie sheet with parchment or waxed paper. Dip chips halfway into chocolate sauce, remove and let excess drip back into bowl. Transfer the chips to the prepared sheet and let dry until almost firm, about 15 minutes. Lightly sprinkle with salt (if the salt dissolves into the chocolate, it’s not firm enough). Let stand until chocolate has completely hardened. (Can be made ahead. Let dry completely, then store in an airtight container at room temperature up to 1 week.)
 
Recipes copyright © Kukla's Kouzina 
  
I hope you enjoyed our first week of Savory & Sweet. Join us next week for part 2 of Savory & Sweet food flips as we dress up nuts and popcorn—seasoning and glazing, 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 news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

We’re building up to a Greek-Island 8 Layer Dip, starting with Roasted Red Pepper Dip, White Bean Dip, and Parsley-Garlic Dip. Each can be served separately (alternate uses noted in recipes) or made ahead to assemble a show-stopping finale. Perfect for holiday entertaining. Try out our new Flippin’ Greek ™ classics!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

ROASTED RED PEPPER DIP (episode 133)
Feta and yogurt turn this into a lusciously creamy dip that will be used in our Greek-Island 8 Layer Dip, episode 136, airing later this week (recipe below). This dip can also be served with rusks or pita bread, or enjoyed as a spread on sandwiches.
 
KOUZINA TIP: Placing the hot roasted bell peppers in a paper bag and sealing for a few minutes allows the skins to loosen, making it easier to peel them.
 
PREP TIME: 10 minutes, plus standing and chilling
COOKING TIME: 5 minutes
SERVINGS: 4 (about 2 cups)
 
2 large red bell peppers (or roasted from a jar, drained and patted dry)
1/2 cup crumbled Greek feta
1/2 cup thick (2% or 5%) Greek yogurt
2 tablespoons chopped lightly toasted pignoli nuts
2 tablespoons extra-virgin olive oil
1/8 teaspoon dried oregano
Pinch freshly ground pepper
1 garlic clove, minced
 
1. If using fresh peppers, char the peppers directly over a gas flame, on a grill, or in a broiler, turning frequently, until blackened on all sides, about 5 minutes. Place peppers in a paper bag, seal, and let stand 10 minutes. Peel, seed, and quarter peppers.
 
2. In a food processor, puree together all of the ingredients until creamy. Transfer to a bowl, cover, and refrigerate at least 3 hours or overnight before serving. (Can be made ahead. Cover and refrigerate up to 4 days.)

WHITE BEAN DIP (episode 134)
Cannellini (or Northern) beans are pureed with feta and Greek yogurt to turn an average white-bean dip into a creamy appetizer that adds a hearty layer to our 8 Layer Greek-Island Dip, episode 136, airing later this week (recipe below).
 
KOUZINA TIP: This dip can also be served with rusks or pita bread, or enjoyed as a spread on sandwiches.
 
PREP TIME: 15 minutes, plus standing and chilling
ROASTING TIME: 20 minutes
SERVINGS: 6 to 8 (about 3 cups)
 
2 garlic cloves, skin on
1 (15-oz) can cannellini or Northern beans, rinsed and drained well
1 cup crumbled Greek feta
1/4 cup thick (2% or 5%) Greek yogurt
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest (from 1/2 lemon)
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh flat-leaf parsley
Sea salt, to taste
Pinch freshly ground black pepper
 
1. Heat oven to 400°F. Tightly wrap garlic cloves in foil and roast 20 minutes, until softened. Let cool.
 
2. In a food processor or blender, add all of the ingredients and puree until very smooth, scraping down the sides of bowl as needed. Taste and, if desired, season with additional salt. Transfer to a bowl, cover, and refrigerate at least 1 hour before serving. (Can be made ahead. Cover and refrigerate up to 3 days.)

PARSLEY-GARLIC DIP (episode 135)
This dip—resembling a pesto in texture and richness—imparts garden-fresh flavor and a gorgeous vibrant layer to our Greek-Island 8 Layer Dip, episode 136 (recipe below).
 
KOUZINA TIP: This dip can also be served with rusks or pita bread, tossed into pasta, or added as a flavoring to pizza, salads, or sandwiches. When serving fish, use this dip as a topping after cooking to deliciously finish the dish.
 
PREP TIME: 10 minutes
COOKING TIME: 2 minutes
SERVINGS: 6 to 8 (about 2 cups)
 
1 1/2 cups fresh flat-leaf parsley leaves
1 small red onion, coarsely chopped
1 1/2 teaspoons capers, drained
1 garlic clove, minced
1 cup (3 slices) crumbled day-old bread (or boiled potato)
1/4 cup blanched almonds, lightly toasted, chopped
1/4 cup fresh lemon juice (from 1/2 lemon)
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil
Pinch sea salt and freshly ground pepper
 
1. In a food processor, add the parsley, onion, capers, and garlic; process until smooth. Add the bread, almonds, lemon juice, and vinegar; pulse until combined well.
 
2. With the processor running, add the olive oil in a steady stream and puree until smooth, using the amount of oil needed for desired consistency. Season with salt and pepper; process until combined. Transfer to a bowl, cover, and refrigerate at least 1 hour before serving to allow the flavors to develop. Serve at room temperature. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)

GREEK-ISLAND 8 LAYER DIP (episode 136)
White Bean Dip, Roasted Red Pepper Dip, and Parsley-Garlic Dip from the previous three episodes (133, 134, and 135) are layered with tomato, artichoke, cucumber, feta, kalamata olives, and oregano to create an incredible meze, vividly gorgeous and refreshingly delicious!
 
TOTAL PREP TIME: 15 minutes (not including time for each dip)
SERVINGS: 8 to 10
 
White Bean Dip (episode 134)
Roasted Red Pepper Dip (episode 133)
Parsley-Garlic Dip (episode 135)
1/2 cup cherry/grape tomatoes (use both red and yellow to add color), halved
1/3 cup diced artichoke hearts
1/3 cup diced seedless cucumber
1/2 cup crumbled Greek feta, divided
1/3 cup chopped pitted kalamata olives
1 tablespoon extra-virgin olive oil, plus more for pita
1/4 teaspoon oregano
*
6 pocketless pita breads
 
1. Prepare dips according to recipe directions; set aside.
 
2. In a large clear glass bowl, layer dip as follows:
White Bean Dip, tomatoes, artichoke hearts, Roasted Red Pepper Dip, cucumber, 1/4 cup feta, Parsley-Garlic Dip, olives, and remaining 1/4 cup feta. Drizzle with olive oil and sprinkle with oregano. Cover (not applying pressure to contents) and refrigerate until ready to serve or up to 3 days.
 
3. Lightly brush pita with olive oil and warm on a grill, in oven, or toaster, then cut into wedges. Serve immediately with dip.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Greek dipping. Join us over the next two weeks for 2-way Sweet & Savory food flips—we’ll be seasoning, dipping, and glazing!
 
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 here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

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