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

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.

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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!    

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