Lemon (lemoni, λεμόνι, pronounced leh-MOH-nee): A citrus fruit with acidic juice that compels Greeks to boldly dig through the strategically-arranged stack in their supermarket’s produce section (upsetting the fruit-manager’s display) to pick the freshest unblemished of these yellow oval gems.
​
Lust (epithimia, ἐπιθυμία, pronounced eh-pee-thee-MEE-ah): An intense longing or desire for the taste and aroma of all Greek foods, especially those made with lemon.

​We literally have an ongoing lust affair with lemons and the countless ways they zest up our food. Found in appetizers like dolmadakia (stuffed grape leaves) to desserts like galaktomboureko (syrup-drenched custard in phyllo, pictured left), lemons are ever-present in our eats and no true Greek would be without lemons (yes, more than one!) in their fridge. When cooking, these tart citrus staples make whatever you’re preparing in the Greek kouzina lust-worthy, seriously! Take the aroma coming from the oven when roasting a lemon-marinated chicken with crispy-edged, melt-in-your-mouth potatoes. That barrage of lemon-scented ecstasy tests the limits of your patience when it comes to waiting for dinner to emerge—that’s lust my friends, lemon lust! And when your tummy is under the weather, you’ll be lusting after lemon’s medicinal attributes as well (which we’ll address later on in this blog). 

​Lemon—a key ingredient in just about everything in Greek cooking—adds the iconic flavor this cuisine is known for. Lemon is to Greek cuisine what curry is to Indian food. Lemon is often combined with other Greek pantry essentials such as olive oil, Greek oregano, and garlic. Lemon, along with any of these other three elements (used in various combinations), can easily turn ordinary food into a Greek dish—poultry, fish, lamb, roasted potatoes, tomato salad, artichokes, chicken soup (avgolemono, egg-lemon), sauces, desserts, and so much more—and the result will make you a lusted-after Greek god/goddess in your own kouzina. 

Following are a couple of our favorite fundamental recipes that can transform plain food into lemony Greek meals and define the term lust!
 
LADOLEMONO (olive oil and lemon dressing, λαδολέμονο, pronounced lah-tho-LEH-moh-noh)
This basic Ladolemono is the perfect dressing for broccoli and spinach/greens. When we were little, we loved our veggies while our non-Greek friends refused to eat them. Why? Ours had this lusty dressing and theirs didn’t.

Prep time: 5 minutes
Yield: about 3/4 cup
 
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 2 medium lemons)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together all of the ingredients. Toss with cooked broccoli or steamed spinach/greens (about 3 tablespoons per serving, or to taste). (Can be made ahead. Store in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature before serving, as the olive oil will solidify when chilled.)

Variations: To make a classic Greek salad, add a teaspoon of dried Greek oregano to this recipe. To use as a marinade for chicken or lamb (to grill, broil, or roast), add the oregano and a couple of crushed garlic cloves. Feel free to adjust the amounts of olive oil and lemon juice to suit your taste—flexibility is the beauty of this recipe.

LADOLEMONO-PARSLEY DRESSING (for fish)
This enhanced Ladolemono is whisked with parsley to make the ideal accompaniment for, but not limited to, grilled or broiled fish, such as porgy/sea bream (Kukla’s favorite) and red snapper.
 
Prep time: 10 minutes
Yield: about 1 cup
​
1/2 cup extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice (from 1 medium lemon)
1/4 cup (packed) fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons fresh thyme leaves (optional)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together the olive oil, rind, and lemon juice until emulsified. Stir in the parsley and thyme (if using), and season with salt and pepper. Transfer to a serving bowl and stir again to combine just before spooning over fish. Use 1 to 2 tablespoons for a small fish (such as a porgy).

Recipes © copyright 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com 

​Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!

I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze, available on Amazon!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!

Kelly

​Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Slice…Crumble…Cube…Fry…Grill…Bake…EAT!

As an appetizer, on a salad, in a savory pie/pita (like spanakopita), or over pasta—when it comes to feta, variety is the spice of Greek life! And in that life, man cannot live on one feta alone—not when there’s an abundance of feta varieties to explore and enjoy! There’s a wealth of feta cheeses that are not that well known in the non-Greek community that are well worth exploring and sampling. Make sure you have some olives and crusty bread to complete the experience!
 
On the mainland and on many of the Greek islands, fresh and aged feta varieties are uniquely made in each village using sheep’s and/or goat’s milk, so the varieties are seemingly endless. The animals are grass fed and graze freely, producing milk of the highest quality. Many of these varieties are commercially-produced and exported, becoming more and more available in specialty markets, gourmet shops, Greek/Mediterranean stores and supermarkets throughout the United States. A few of them can also be ordered online!
 
This week the Greek feta cheese plate is on Kukla’s Kouzina’s table with details about each variety (featured in our upcoming cookbook), including how they can be used. A list of places where you can purchase these feta cheeses follows.
 
FETA (φέτα) pronounced FEH-tah
(sheep’s and/or goat’s milk, aged and kept in a salty whey brine for at least two months)
Soft-creamy to semi-firm, flavor ranges from moderately salty to salty-peppery-sharp

​Everyone knows about feta and most people love it but not many realize that feta comes in as many varieties as there are towns in Greece, and most of these varieties are named for the region they come from. The majority of fetas are made from sheep’s milk and have a creamy-smooth texture. Some are made with goat’s milk, which gives them a tangy quality—you’ll even find little wheels of goat feta that are scored from being ripened in small baskets (kalathaki). A few are made with both sheep’s and goat’s milk, combining the qualities of both. If a cheese is labeled as feta but is made with cow’s milk (domestic) it is NOT real feta—it has none of the flavor of traditional feta and you should not waste your money! Always read the label and look for sheep’s milk, goat’s milk, or a combo of the two. Most specialty markets will let you have a taste to help you choose.

These are a few of our favorites: 

​Got Feta?
If you’re in the New York City area, you can find these feta varieties (and more Greek cheeses) at the following markets (you might be able to order by phone or their websites may also offer them):
 
Titan Foods
25-56 31st Street
Astoria, NY, 11102
718-626-7771
 
Mediterranean Foods (2 locations)
30-12 34th Street
Astoria, NY 11103
718-728-6166
 
22-78 35th Street
Astoria, NY 11105
718-721-0266 
 
New Bakaliko
115 Broadway (RT 107)
Hicksville, NY 11801
516-932-8988

If you don’t live near these markets but have a Greek Orthodox church nearby, chances are they know of a Greek/Mediterranean shop in the area.
 
Online shopping is the next best thing (or maybe the first, depending on if you have a nearby market available). Here’s where you can find Greek cheese, as well as other foods and items:
 
igourmet.com
Parthenon Foods
Amazon
Costco, select locations (Dodoni feta), and from Instacart 
 
I hope you enjoyed our celebration of feta. This prized cheese will be featured in recipes in our Meze cookbook, available on Amazon!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
​

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​When you think Greek meat, lamb is probably the first thing that pops into your head. It’s that Pascha (Easter) centerpiece—a roasted lemon-oregano-garlic main course surrounded by melt-in-your-mouth potatoes—that takes over your senses and takes up residence in your brain. If that’s your go-to, you’re right, lamb is the cornerstone of Greek-meat cuisine but it’s not the only meat at the table.

​There are certain dishes (and occasions) in which lamb is irreplaceable (as in the roasted one mentioned above) and others where lamb can be too rich for those who aren’t used to it or who normally prefer to eat lean. For this post, we’re going to focus on classic Greek meals that can be lightened and refreshed by making a few simple changes to the usual lamb solo, pairing it with pork and/or beef to give it a new dimension. You can adapt just about any recipe calling for lamb alone by following the recipe tips below.

Keftedakia—herbed mini meatballs that are served with Tzatziki sauce (recipes in our Meze cookbook)—are typically made with ground lamb, but combining the lamb with ground beef makes them taste less fatty and adds another facet to their flavor profile while enhancing their texture. When we can’t get ground lamb, we use very good quality ground beef and the result never disappoints.

​Gyro—the rotating cone-shaped, herb-and-spice-infused meat grilled on a vertical spit (rotisserie)—is made a number of ways and usually not just with lamb. Gyro can be made with marinated whole-meat cutlets stacked on the spit (above) ​and topped with a piece of fat or they can be made with ground meat shaped into a cone around the spit. Many tavernas use pork but the ones known for their awesome gyros mix up their ground meat (below) in combos like lamb-pork, pork-beef, lamb-beef, and lamb-pork-beef. The triple-meat gyros win in the ultimate-flavor category.

​Souvlaki—marinated meat on a stick—is one of those dishes that you want to use lamb for, but rising costs for restaurants makes this one hard to find on a menu, with pork and chicken being the easiest to get when eating out. For a twist when grilling at home, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will be a bit leaner.

In dolmades—stuffed cabbage leaves—ground lamb can be replaced with beef or pork, or you can combine two or three of these meats and experiment until you find the version that tastes best for you. Served with avgolemono, this is clod-weather comfort food at its finest!

TIPS FOR MARINATING GREEK MEAT
Lamb can be replaced or combined with other meats in any number of recipes. When grilling or roasting, use the basic Greek marinate (olive oil, lemon juice, garlic, oregano, sea salt, and pepper) for your meat. Coat the meat with the marinade, place in a bowl, cover, and proceed as follows:

1. For chicken and pork, refrigerate for at least 1 hour or up to 12 hours before cooking.
2. For lamb and beef, let stand at room temperature 30 minutes to 1 hour (depending on the size of the meat, souvlaki cubes would be 30 minutes and a leg of lamb would be 1 hour). To make ahead, marinate and refrigerate up to 12 hours and bring to room temperature before cooking.
3. Brush the meat with marinade every 10 minutes as the meat cooks. Always keep the marinade refrigerated between basting. Follow the USDA’s recommendations for safe internal temperatures and rest times for meat.

I hope you enjoyed our journey to the Greek butcher counter. Stay tuned for upcoming segments on uniquely Greek ingredients!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Olive oil, it’s a key component of the healthy world-renowned Mediterranean Diet, and an irreplaceable staple in Greek cooking, but did you ever wonder about its journey from the olive branch to the bottle on your table? Here’s your chance to find out! 

Mentis Estate, now available in the U.S. (as well as in Europe), graciously opened its doors to Kukla’s Kouzina to give us a first-hand look at how it’s done. Come with us as we visit one of our favorite olive-oil producers.

Rich in history, Laconia (in southern Peloponnese) formed part of the Byzantine Empire in medieval times, and in ancient Greece it was the principal region of Sparta. This is the home of family-owned Mentis Estate, located in the village of Neapolis, where it has been producing some of the finest extra-virgin olive oil for three generations. Laconia’s microclimate surrounds the trees that yield the Athenolia olive variety, offering fertile soil and the ideal Mediterranean climate. At the time of harvest, the olives are hand picked and carefully pressed by local artisans. 

In mythology, the goddess Athena offered the gift of olives (from Laconia) to the Athenians, giving the name Athenolia to this variety of olives.

As the mythological story goes, King Cercops set up a competition between Poseidon and Athena to win over his city in Greece which resulted in a showdown as to who could spawn the best gift for his citizens—Poseidon’s creation of a well and spring versus Athena’s planting of the first domesticated olive tree. Poseidon’s spring turned out to be salty and was of little use. When Athena explained to the king that the olive tree would provide food, oil, and wood, commodities that could be traded throughout the Aegean, she won hands down and the city was named Athena (Athens). 

Established as a brand in 2013 by Anastassios Mentis, Mentis Estate was born as a result of the recent economic crisis in Greece and Anastassios’ deep-seated need to help revitalize the country’s economy. Anastassios carries out the tradition started by the paternal grandfather he was named after.

In the 1930s, Anastassios Mentis (senior) had one of the first olive oil factories in the area that operated until the 1980s, and it still stands today (adjacent to Mentis Estate) as a reminder of the family's roots. Originally selling the oil under a generic brand to his homeland and Italy for about 85 years (some of today’s trees are that old!), the elder Anastassios passed on the tradition to his sons, Panagiotis and Polixronis, who together worked their father’s land and factory. 

Today, in the capable and passionate hands of Panagiotis’ son, the younger Anastassios, this exquisite olive oil has been christened and labeled Mentis Estate, exporting from Greece to Europe and the U.S. With harvest production being supervised by Anastassios’ mother, Eleni (a.k.a. “the boss”), the family business thrives.

The following slideshows will give you an inside look at the Mentis-Estate process from the family's olive groves to their factory.

Mentis Estate olive oil is now available in the U.S. in limited quantities to preserve the integrity of this superb product. 

To taste this distinct, flavorful extra-virgin olive oil, from the Mentis family to yours, click here!

Our thanks to Anastassios Mentis for welcoming us into his olive-oil home and for sharing his brilliant photography which is displayed throughout this blog!

I hope you enjoyed our olive branch-to-bottle journey. For more on olive oil go to our blog: Olive Oil Odyssey. Stay tuned for more Greek foodie expeditions in upcoming 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!    

All images © 2018 Anastassios Mentis Photography

Web design by Kelly Salonica Staikopoulos

If you’re into Greek cooking (or eating), you know olive oil is good for you…or at least you’ve heard it was. Olive oil has been consumed in Greece since about 3500 B.C. and remains one of the most valued oils today for good reason, or should I say reasons?

health
Olive oil (extra virgin) contains monounsaturated fatty acids (MUFAs). The health benefits from MUFAs in extra-virgin olive oil include reducing the risk of heart disease, lowering overall cholesterol, benefiting those with type 2 diabetes, and can assist in cancer prevention. Olive oil also has anti-inflammatory properties. Preparing foods using olive oil instead of butter or margarine can help make you healthier on the inside. In addition to eating, ancient Greeks applied it (in small amounts) directly to the skin and hair to moisturize and protect from the elements, making them more beautiful on the outside.

choosing
Since you’re totally into olive oil and the whole Mediterranean-diet thing, you’re ready to set out on a journey to buy that special olive oil that will add flavor, and good health, to your life. Once at the market, you make a beeline for the oil aisle. You’re now standing in front of the olive oils, your eyes widen, your mouth drops open and you suddenly realize you need a GPS to figure out which direction to go in. The choices are so seemingly endless—cold-pressed, unfiltered, extra virgin, pure, light—that you end up wondering if you should grab the prettiest bottle or just run for the exit. (NOTE: Good olive oil does NOT come in plastic. Look for glass bottles or cans.) 

Your quest for the perfect olive oil for your needs ends here with a basic OO rundown, including various uses for each, so you can stop the guesswork and start drizzling, pouring, and dipping.

Olive oils are categorized based on their degree of acidity. The lower the acidity, the more fruity and flavorful the oil. When you see “cold-pressed” on the label it means the oil was extracted from the olives using a chemical-free process (applying only pressure), producing a natural, low-acidity level—a good thing! “Unfiltered” means that the oil did not undergo a filtering treatment, leaving tiny particles of olive fruit (the gist) in the oil, which translates into more flavor in the oil and less handling when it comes to processing—a purist’s dream!

Extra virgin olive oil, the cold-pressed, first pressing of the olives, is 1 percent or less acid (the lowest acidity of all the olive oils). This is the fruitiest and most expensive olive oil so you wouldn’t use it much for cooking (high heat/frying can break down the flavor so it would be a waste) but it’s the ONLY oil you’d want to eat raw, like on salads, drizzled over cooked foods, and for dipping (think fresh, crusty bread!).

Virgin olive oil is also a first press oil but with a slightly higher acidity of 1 to 3 percent. Good for low- or medium-heat cooking (when you want the flavor of the olives in your food) and eating raw (though not as flavorful as extra virgin).

Fino olive oil is an extra-virgin and virgin blend. Also good for low- or medium-heat cooking and eating raw.

Olive oil or pure olive oil is a blend of refined olive oil (chemicals are used to extract the oil from the olives) and virgin or extra virgin. Not so “pure,” huh? The chemicals are enough of a reason to stay away from this one!

Light olive oil is lighter in color and olive flavor because it has undergone an extremely fine filtration process, which gives it a higher smoke point, making it ideal for high-heat frying. Because of its bland flavor, it’s perfect for the kind of baking or cooking where a more flavorful olive oil would be overpowering. If you want the benefits of olive oil but not the rich taste, then this is the all-purpose oil for you.

Our Kukla’s basic rule of thumb was “the darker green the color is, the better the olive oil will be.” She was right of course! The deeper the color, the more intense the olive favor. But sometimes it’s hard to tell as some bottles are tinted to protect the oil from light, which can cause it to oxidize and loose its fruity flavor and health-promoting nutrients. In ancient times, olive oil was stored in animal skins, which was great for protecting it from the elements but, because of its contact with an animal product, it was a restricted food when fasting or during Lent, a practice/tradition still observed to some extent by the Greek Orthodox church today.

olive oil fraud
The sale of fake extra-virgin olive oil has been a major issue of late. The phony olive oil is usually diluted with inexpensive soybean or sunflower oil, or it’s combined with chemically-refined olive oil. To find out if your EVOO is real, refrigerate it overnight. If it solidifies in the refrigerator, it’s most likely the real deal (unless it was mixed with a lower grade olive oil). Genuine olive oil smells and tastes fresh and vibrant, so go with your senses! Check out the Olive Oil Times for more on this subject.

regions
The best olive oils are imported and the primary countries  they come from are in the Mediterranean—Greece, Italy, Spain, and France. The growing region, soil components, and climate greatly affect the flavor, color, and aroma of the olive oil produced. For these reasons, the olive oils from Greece have achieved an unsurpassed level of excellence, which is why they’re so coveted worldwide. 

But even buying Greek has its choices. If you go to a Greek market you’ll find several olive oils from different regions. Oils listed as “Kalamata” are not necessarily made with Kalamata olives (if that’s what you’re looking for). Kalamata is a region in Greece and where Kalamata olives come from, but the region also produces other kinds of olives used to make oil, so read the label. If you’re confused (and a lot of people are), use Kukla’s rule of thumb. Look for the darkest color, and, if you’re serving it at the table, go extra-virgin with the lowest acidity. Our favorite is Karpathian olive oil—fruity, low-acid, and completely delicious. Unfortunately what’s made in Karpathos, stays in Karpathos…unless you go for a visit and buy some to bring home. Since the island of Crete is a neighbor, it’s not surprising that its oil is also notable—0 to .7 percent acidity, cold pressed, unfiltered, extra virgin…and it’s available in the U.S. Olive oil from Crete (above left) is what we use in our recipes and it makes a noticeable and delicious difference. Also highly recommended (by Kukla's Kouzina) is Mentis Estate extra-virgin olive oil from Laconia, Greece—a pure unblended olive oil with an acidity of less than 0.5%. This aromatic and fruity oil is well-balanced with characteristics described as pine, floral, nutty, buttery, and pungent, with a hint of artichoke. Once you dip your bread in this oil you'll be spoiled forever!

In the end it really comes down personal to taste, so narrow down your choices, buy a small bottle, and try it out. If you’re happy with it, you can go back for a larger bottle or can. If there’s room for improvement, try a different one. Make it a tasty adventure of discovery and enjoy the journey to good food and good health! As Kukla would say "Stin iyia sou!"  To your health!

storing
You’ve got your bottle of olive oil, now what? Store it in a cool, dark place, like your kitchen cupboard (away from the stove) for up to 6 months. If you use a lot of it, you can buy a large can (which is less expensive than buying it by the bottle) and pour it into a tinted bottle fitted with a spout (wine bottles are perfect, just wash them out first). That way you can refill the bottle as needed and keep the bulk of the oil stored and protected.

cooking
Enjoy your olive oil in this fresh summertime pasta dish and start your own Odyssey!

Pasta with Tomatoes, Kalamata Olives, and Feta
A refreshing and tasty recipe with authentic Greek flavor that's quick and easy to make!

Serves 3 to 4 people

Ingredients 
1 ¾ pounds pasta (any shape is fine)
3 or 4 tomatoes, seeded and cut into 1/2-inch pieces or
       1 pint cherry tomatoes, halved
9 ounces imported feta cheese, crumbled
1/2 cup pitted kalamata olives
3 tablespoons drained capers
2 teaspoons fresh thyme leaves
1/4 teaspoon sea salt, plus more for cooking pasta
1/8 teaspoon freshly-ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
Fresh flat-leaf parsley, for garnish

Preparation
1. Cook the pasta according to package directions until al dente. Drain.
2. Meanwhile, in a large heatproof serving bowl, combine the tomatoes, feta, olives, capers, thyme, salt, and pepper.
3. In a medium skillet, heat the olive oil over moderately low heat until hot but not smoking, about 1 minute. Add the cooked drained pasta to the olive oil and toss just until coated and heated through, about 1 minute. Remove from heat, add the pasta and any oil in the skillet to the tomato mixture, and toss until combined. Lightly drizzle with olive oil and garnish with parsley, if desired.

Serve and enjoy!
Recipe © copyright 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com

shopping
Mentis Estate
Titan Foods (Astoria, NY)
Mediterranean Foods (Astoria, NY)

We hope you had fun in this one-on-one with olive oil. For more on the process of making olive oil with a visit to our favorite producer, Mentis Estate, read next week's blog: Olive Oil~Branch to Bottle. Stay tuned for more upcoming blogs on Greek ingredients, with recipes that will make them shine!

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

resourses
Mayo Clinic: Olive oil. What are the health benefits?
CNN: The 5 Things You May Not Know About Olive Oil
Whole Foods: The World’s Healthiest Foods

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!     

Web design by Kelly Salonica Staikopoulos

ong ago in a kouzina far, far away, two little girls learned the art of Greek cooking and baking from the master, their mom, Mary (a.k.a. Kukla).    

While we rolled and shaped and twisted, Mom shared stories about her family growing up in West Virginia and our papou (grandfather) working in the coal mines. Our yiayia (grandmother) would bribe the foreman with Greek food so he wouldn’t send Papou into the dangerous section of the mine. When she saved enough of Papou’s money, they opened the Busy Bee Diner and closed the coal-mine chapter, and the worry that went with it. Our uncles (who later opened a diner of their own in NYC’s Little Italy) teased her saying that she didn’t know how to cook American food.   She told them that if she could cook Greek, she could cook anything. Her chili, roast turkey, and brisket were just a few of the items on the menu (along with her Spanakopita, Souvlaki, and Moussaka) that made the Busy Bee a success.

It was during this shared time with Mom in our kitchen that we learned about more than just how to make cookies. We learned about our heritage and customs, as well as our grandparents humble beginnings. Our mom was laying down a foundation that we could build on. 

While I was busy making bread, Joanne was helping Mom make Stuffed Tomatoes and Peppers. She remembers Mom telling her that she had to break up the ground beef for the filling with the back of a wooden spoon (Yiayia’s spoon actually), when browning it, until the texture was really fine…no lumps allowed! I still have that spoon and use it every time I brown ground beef. That was the first step in making a filling that had the perfect consistency. This technique was the basis for many of Mom’s recipes, including her meat sauce, Moussaka, Pastitsio, and so much more. Once you mastered it, you were ready to make it all!

Carrying bags weighing about 50 pounds in each hand (we joked with her, in a Greek accent,  that she was “strong like bull!”), she braved the subway and headed home. Joanne and I waited for Mom on the stoop of our brownstone and ran to her as soon as we spotted her coming down our block. We were so happy she was home and she was visibly thrilled to see us with hugs and kisses all around. 

Nights following a 9th-Avenue run meant we were having fresh ham-and-feta sandwiches with lettuce and tomato, all the ingredients from the treasures found in Mom’s shopping bags. She used to ask us not to tell anyone we were eating sandwiches for dinner, which we couldn’t understand because we thought this was the best meal ever!

We prepared our mom’s lemon-chicken-and-potatoes recipe (using Cornish hens) and roasted the meal in an oven bag. While that was cooking, we cut the tops off of three pineapples and scooped out the insides (what can I say, we had a thing for pineapples). We filled the pineapples with fruit juice and topped each with a cherry-and-pineapple-skewered cocktail umbrella. We cut up the rest of the pineapple, combined it with other fruit, and served it for dessert. There was even a Greek salad. We spread out a blanket on our kitchen floor and set it with the pineapple drinks, tropical flowers, paper plates, napkins, and plastic utensils (so there would be no dish washing that night either). 

As soon as we heard her coming up the stairs we turned down the lights and turned up the Hawaiian music to set the mood. We greeted her with a lei that matched the ones we were wearing and when she saw the spread she was beyond surprised, she was deeply touched and so proud of us. Not only did her young girls prepare dinner, it was an elaborate, creative effort that was inspired by our love for her and the standard she set for us. Though she wasn’t the type to eat on the floor, she did it because we went to all the trouble and she didn’t want us to feel bad. She quickly got over the seating arrangements and we had the best time. Each course was an “OMG, look at what you did” moment for her. We ate, we laughed, and we made a very special memory that warmed all of our hearts for years to come and especially today when those memories are so precious.

We lived in a home abundant in love, laughter, and the familiar smell of something delicious being prepared in the kitchen. As tired as Mom was when she got home from work, cooking was never a chore and dinner was always extraordinary. Eating well was her first priority for us and food was something she didn’t skimp on. She was our hero and her lessons, and love, were invaluable. 

Having Kukla as our mom?...Now that was priceless!

I hope you enjoyed growing up with us in our remarkable kouzina. For more photos of us, Kukla, and our next generation, visit our Gallery page. I’ll be sharing more of our kouzina lessons with you in upcoming blogs so check back to see what’s cookin’ at Kukla’s.

Our new cookbook Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) marks 20 years since we started this food journey with Kukla and is available on Amazon. This is the first in a series that we have developed and we’re excited to see this dream become reality! For details about the book and us, go to our website’s BOOK page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

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 © 2018 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 © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

For thousands of years the evaporation of seawater has provided mankind with the most flavorful salt to eat and cook with. Poseidon, the God of the Sea, himself divined it to be so. In Kukla’s Kouzina, as in Greece, it’s the only salt we use in our kitchens! Our number one reason is the flavor, followed closely by it being the healthier choice.

“Alas” is the ancient Greek word for salt, derived from its earlier form “als,” meaning sea. This became “sal” in Latin, then sealt in Old English. The root remains in the modern Greek word for sea, Thalassa (th-alas-sa, θάλασσα), and the word for salt, alati (αλάτι).

Early on, ancient hunting-and-gathering civilizations discovered the role salt played in food preservation and bodily health (when paired with potassium) such as fluid balance, energy production, and kidney function. Salt was scarce then, making it a tremendously valuable commodity, so much so that it was used in place of money for trade and payment of wages, hence the origin of the phrase "worth your salt." Salt was prized by the ancient Hebrews and Greeks, and in the days of the Roman Empire soldiers received a salt stipend as part of their salary. In fact, the word "salary" comes from the Latin word for salt and "salarium" was the term used for a soldier's pay in ancient Rome. From the Middle Ages to the 19th century, salt become more abundant and subsequently affordable. Today salt is inexpensive and available worldwide.

Salt (sodium chloride) comes from one of two places, either from underground salt deposits (table salt) or from the sea (sea salt). By weight, both table salt and sea salt contain the same amount of sodium (about 40 percent) but by spoon measurement you’re actually using a little less sea salt because of its flaky texture, resulting in less sodium and more flavor in your food. 

Back To The Salt Mines
Table salt is mined from the underground salt deposits and then processed to give it a fine texture so it’s easier to sprinkle and use in recipes. Processing strips table salt of any minerals and nutrients it may have contained, and additives are also usually mixed in to prevent clumping or caking, resulting in a harsh chemical taste. Most table salt also has added iodine (one of the nutrients lost during processing), which helps maintain a healthy thyroid. 

“Salt is born of the purest parents: The sun and the sea”
~Pythagoras (c. 570 to c. 490 BC)
Sea salt is obtained directly through the evaporation of seawater, ocean water or saltwater lakes. It’s usually not processed, or undergoes minimal processing, therefore retaining trace levels of minerals like magnesium, potassium, calcium and other nutrients. The minerals add flavor and color to sea salt, which also comes in various grain grades and crunchy textures. Sea salt contains naturally occurring iodine and does not need to have it added. The final result is a delicate (brine) taste and pleasant mouthfeel. 

“…originally the sun raises and attracts the thinnest and lightest part of the water, 
as is obvious from the nature of salts; 
for the saltish part is left behind owing to its thickness and weight, 
and forms salts.”

On Airs, Waters, and Places
~Hippocrates (c. 400 B.C.)

Sea Salt Textures & Forms: For eating and cooking, sea salt comes in fine and coarse grains, flaked, and in large crystals. For serving, sea-salt bowls, plates, and cups are available. For a cooking surface, sea-salt slabs are ideal for flavoring seafood, meats, and vegetables.

Origins: The Mediterranean Sea (including Greece, Cyprus, France, Italy, and Israel) and the Atlantic and Pacific coasts are the most popular, but where there is saltwater there is sea salt waiting to be harvested.

Natural Sea Salt: The salts in this category have no added flavorings but vary greatly in color and taste depending on the mineral content in the water they’re extracted from, and/or the type of soil or rocks surrounding their deposits. 

Flavored Sea Salt: Smoked, mushroom, lemon, herbed, wine, lava, fruit…the countless infused sea-salt varieties available today are definitely the spice of life!

The making of flavored sea salts involves human interaction where the natural salt is exposed to particular essences. These salts are deliberately smoked (using different woods, such as applewood or alderwood), soaked or combined with flavors to enhance the sea-salt experience (such as black sea salt from Cyprus getting it’s color from activated charcoal, which acts as a natural detoxifier).

Uses: Natural sea salts are great for table use and cooking, adding a pure, vibrant flavor to dishes that will have you tossing your table salt over your left shoulder and into the trash. Some sea salts, natural and flavored, have a unique texture, color or taste making them ideal for finishing dishes just before serving, garnishing the food as well as seasoning it. Flavored sea salts can be used at the table, for cooking, and finishing, adding a fascinating dimension to any meal.

Mentis Fleur de Sel
Product of: Laconia, Greece
Grades available: Premium, medium grain
About: Mentis Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. This product is a premium sea salt that enhances flavors, improves the texture of foods, and renders far more delicious meals. It is also excellent as a condiment over salads, vegetables, and any type of meat or fish. Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
Taste & feel: Nuanced and delicate flavor that sets this above regular sea salt; flakey with a subtle crunch.
Uses: Finishing salt for meat, fish, salad, and vegetables. This salt has become a dessert trend, adding a new taste dimension when sprinkled over chocolates, ice cream, or fruit. The contrast of flavors and textures will excite your taste buds. 

Falksalt 
Product of: Cyprus
Grades available: Crystal flakes
About: Sea salt flakes are produced in the old-fashioned traditional way from Mediterranean sea water. In a dust-free environment, experienced salt makers heat up the sea water and let it evaporate until the delicate pyramid shaped crystal flakes appear. The salt is then harvested, dried, sieved, and packed—all by hand.
Taste & feel: The flaky, crunchy structure of the salt is never hidden in a dish, but instead becomes a more active ingredient. This especially holds true for Falksalt’s popular, flavored salts.
Uses: Cooking, roasting, baking, meats, seafood, sauces/soups, and more.
Our salty pleasures:
Citron: Sprinkle citron flake salt on a baking tray and layer your fish on top (haddock, salmon, pike-perch, or any fish you like). Bake in the oven and prepare for a spectacular lemony fish without added fat.
Wild Garlic: Combine softened unsalted whipped butter with wild garlic flake salt. Spread on French or Italian bread, horizontally cut down the middle, and toast in the oven.

Recipes with more Falksalt flavored salts below.

La Baleine
Product of: France
Grades available: Fine ("fin") and coarse (“gros”) bright-white crystals (coming soon, kosher sea salt with a grain size between fine and coarse, and grey)
About: La Baleine Salins du Midi, Mediterranean sea salt, is a naturally evaporated salt gathered from the salt-pan at Aigues-Mortes—a protected area covering nearly 42 square miles of untamed land where wildlife and flora remain untouched—from before the Roman occupation. La Baleine has been produced in the Aigues-Mortes saltworks in Camargue, France since 1856.
Taste & feel: The crystals have a satisfying crunch and dissolve quickly.
Uses: Table, cooking, roasting, baking, meats, seafood, sauces/soups, brining
Our salty pleasure: For everyday eating and cooking it’s fin. The small flake-like kosher form is great for cooking and the grey adds a delicious earthy dimension to any dish. La Baleine is a staple in our pantry and is readily available in supermarkets and specialty stores nationwide.

Italian Black Truffle 
Product of: Sicily, Italy
Grades available: Fine and coarse grains
Taste & feel: This all-natural salt combines the distinct taste of black truffles with pure Sicilian sea salt to create an uncommonly delicious flavoring.
Uses: Table, cooking, and finishing. Adds a hint of earthy mushroom flavor to beef, eggs, potatoes, and pasta.

French Fleur de Syrah Sea Salt
Product of: France
Grades available: Medium grain
About: On the Garonne River in the early 20th century, salt and wine was transported by small boats. One day, after arriving in the port of Libourne, the sailors discovered that their cargo of wine had escaped from the barrels. The spilled wine soiled the pure white Fleur de Sel. Unable to sell the stained salt, they gave it to Valentine Cornier, the vintner’s wife. Amused by the surprising color of this particular salt, she decided to add some spices and use it to bring savor and originality into her meals.
   The hand-crafted recipe for this salt is a family secret that pairs the all-natural sea salt of Ré Island with wines from Pascal Delback's vineyards. Spices are delicately mixed in to bring out the characteristic taste of each varietal. The result is remarkable.
Taste & feel: Spicy, exotic, peppery
Uses: Table, cooking, and finishing. Like Syrah, it pairs well with grilled meats, especially lamb. It’s also delicious on a spring salad with freshly-squeezed lemon juice. 



Alaska Pure Sea Salt 
Product of: Alaska, USA
Grades available: Natural and flavored flakes
About: This high-quality flake-style finishing salt comes straight from the pristine waters of Southeastern Alaska. As North America's first producer of flake sea salt, Alaska Pure Sea Salt is quickly becoming the preferred finishing salt for a number of top Northwestern chefs. Sea salts produced include Original Flake, Alder Smoked Flake, and Sitka Spruce Tip finishing salts. Seasonal flavors like Wild Blueberry Flake are available in limited supply.
Taste & feel: Mild, flavorful, crisp
Uses: Finishing
Our salty pleasures:
Adler Smoked  Smoked over a natural alder-wood fire, this salt has a "just off the BBQ" flavor. Delicious on salmon, red meat, and veggies. Try it on eggs, avocado, coffee ice cream (yes really!), and in your next Bloody Mary.
Sitka Spruce Tip  The Sitka spruce tree is native to the Coastal Rainforest of the Northwest. For generations the tips have been used as a natural ingredient in syrup, jam, beer, and now sea salt. This salt is made by infusing the handpicked, bright green spring Spruce tips into light sea-salt flakes. Nothing else is added. With a distinct citrus and herbal flavor, this salt pairs well with seafood, chicken, pork, beef, vegetables, and even popcorn.
Wild Blueberry  Infused with only handpicked wild Alaskan blueberries, this salt brightens up almost all desserts, from chocolate brownies to fruit sorbets, and adds a beautiful punch of color. It’s also perfect with salads, fruit, and wild game such as duck or venison.    

Hiwa Kai Black Lava
Product of: Hawaii, USA
Grades available: Fine and coarse grains
About: In the Hawaiian language, "kai" means "ocean," the source of life. Activated charcoal is added to this solar evaporated black lava Pacific sea salt to give it both a beautiful color and important health benefits. This salt should not be used during the actual cooking process as it will dissolve and the added black elements will settle to the bottom as a residue. 
Taste & feel: Bold, robust, and crunchy
Uses: Table salt mills, finishing for salads, meats, and seafood. The silky black color makes this a great garnishing salt.

Applewood Smoked Pacific 
Product of: Yakima Valley in Washington State, USA
Grades available: Fine flake
About: Aged applewood is one of the most popular of the fruit woods used in smoking and creates a delicious, savory taste. The sweetness of the wood fuels the fires that flavor this naturally smoked sea salt.
Taste & feel: A subtle fruit wood-roasted flavor and delicate crunch
Uses: Finishing, spice blends, salads, meats, seafood, sauces/soups, salt cures, brines. Mild enough to use with fish, shellfish, and poultry. Pork, sausage, ham, and bacon are also delicious when cooked or cured with this smoked salt. Cook in a cast-iron skillet to bring the flavor of an outdoor barbecue into your home.

HimalaSalt (Himalayan Sea Salt)
Product of: Himalayas
Grades available: Fine and coarse grains
About: HimalaSalt was formed 250 million years ago from the primordial ocean during a time of great tectonic pressure and pristine environmental integrity. Hand-harvested from a protected source deep within the exotic and remote Himalayas, this salt remains free of impurities. Its rare, gorgeous pink color stems from its naturally high content of wholesome essential minerals. This salt is never heat-treated or processed. It is slowly stone-ground to retain its full potency of rich essential minerals, delicious full flavor, and health-giving alkaline properties. This salt is free of additives or anti-caking and flow agents, maintaining its authentic purity and goodness.
Taste & feel: Rich, full flavor with a pleasant crunch
Uses: Table, cooking, finishing, soups, pickling, sauces, sautés

SEAFOOD SEA-SALT SEASONING
¼ cup lemon-flavored sea salt flakes, such as Falksalt Citron Crystal Flakes
1 tablespoon sugar
1 teaspoon dried dill weed

Combine all ingredients in a food processor and pulse until salt is finely grated. Store in an airtight container in a cool, dry place (do not refrigerate).    

Use as a seasoning on seafood before cooking.

MUSHROOM & WINE-INFUSED BUTTER
½ cup unsalted butter, softened
½ teaspoon mushroom-infused sea salt, such as Cyprus Wild Mushroom Salt Flakes
2 tablespoons dry white wine

Using a whisk attachment, beat the butter on medium speed until light and fluffy, 5 to 7 minutes. Reduce to medium-low speed and beat in salt and wine until combined. Transfer to a serving bowl and chill until firm. (Can be made up to 1 week ahead.)

Use as a flavoring for meats, seafood, pastas, and a spread for crusty bread.

CHILI NUTS
Shelled nuts (cashews, almonds, pistachios, pecans, hazelnuts, or a combination of your favorites)
Olive oil
Chili-infused sea salt, such as Falksalt Chipotle Crystal Flakes

Heat oven to 350°F. In an ungreased baking pan, toss the nuts with just enough oil to lightly coat, then spread out in a single layer. Bake until lightly toasted, about 10 minutes. Remove from the oven, season with chili salt, and let cool slightly. Serve warm or at room temperature.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  

ONLINE SHOPPING
Recipiada (Mentis Fleur de Sel)
ParthenonFoods.com
Falksalt
The Spice Lab
Alaska Pure Sea Salt
Amazon

Salt, it’s something we take for granted, not appreciating its value so long ago. Today, sea salt is not only affordable and available, but it’s offered in so many delectable varieties that spice up our table and add variety to our lives. Remember that there’s history in that shaker or grinder you reach for, so use it to make your next dish one for the record books!

We hope you enjoyed learning about and cooking with the spice of the sea with us. For more on this tasty topic, make sure you check out next week's blog Sea Salt~Meze to Dessert Recipes. For other Greek flavors of the kitchen, go to our Greek Herbs, Spices & Flavorings.  Stay tuned for upcoming segments on more spices and flavors we love to cook with!
 
Don’t forget to check out our new cookbook Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates), available on Amazon (link on our website).

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

​SOURCES
Mayo Clinic
American Heart Association

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Welcome back for part 2 of our honey blog! In Honey~An Ancient Treasure (part 1) we talked about honey's history and its value beyond the foodie category. This week we'll share our own sweet experiences in Karpathos, tell you about our favorite honeys (along with recipes), plus where you can buy them. 

Hold onto your appetite, this is going to be a tasty ride!

After getting a taste of what real honey should taste like, Vangeli took Joanne, Jackie, and Vinnie around the seaside town of Pigadia, popping in and out of shops and introducing them around. Their journey of varying landscapes, Karpathian foodie culture, and meeting the natives (95 percent of which turned out to be cousins in one form or another), was anything but boring. 

“We were walking in the town and Vangeli specifically wanted us to go into what was like this general [food] store and behold another cousin,” Joanne shared, thinking that they seemed to be darting out of every corner. If you wanted to avoid them, which luckily she didn’t, you’d have to get off the island (but even then there were no guarantees). “We talked for a bit while Vinnie perused the shop,” she continued, “and he came upon a large can of thyme honey that said ‘Made in Olympos’ (a mountain village in Karpathos) with the name George Halkias on the label. Since our grandfather’s side of the family was named Halkias and most of the cousins we met were a Halkias, immediately we both think, Hey, we’re related to him!...our uncle was even named George Halkias. So I asked Vangeli about this ‘relative’ and his astounding, nonchalant reply was "Oh no, no, we aren't related to him." This, after an entire day of finding cousins in every crevice, I thought, how is it possible that we are on the same Island where our grandparents are from, and he’s named Halkias, and we aren't related?? Well, we just weren't, or so he said…then we figured maybe the name Halkias was like Jones or Smith here. We concluded there must have been a bit if inbreeding going on, and at sometime, somewhere, on someone’s family tree we are related.” 

After all this commotion that started over a can of honey, the shop owner-cousin gave them the honey as a gift to take home. Sweet! Joanne shared the honey with me when she returned and it was the best I had ever tasted…I only wish I were there to taste it fresh off the honeycomb!

Karpathian honey is not widely exported but a close second is thyme honey from Crete, which is available in Greek grocery stores and Mediterranean shops, as well as online. Our favorite is honey with mastic from 776 Deluxe Foods, flavored with a drop of masticha oil extracted from the sap of the mastic tree. The aroma has an herbal-pine aroma that makes this luscious one-of-a-kind honey lovely on its own, or add to lemonade, ice cream, or drizzle over fresh figs for a pop of Greek flavor! Another favorite is Cretan Monastiri honey, a pure "anthomelo" (ανθόμελο) that is produced from the nectar of flowers located in remotely populated areas on the island. Monastiri beekeepers position their hives on the rocky, windswept hills of the island, as they have for 3,000 years. The honey is harvested, aged, filtered, and cleared naturally, without the use of any preservatives. The resulting honey embodies a subtle thyme aroma and an intense floral aftertaste, perfect in teas, over yogurt, and on toast, as well as for cooking.

This honey is rich in enzymes that relieve inflammation and is hailed as an excellent source of energy for athletes, children (not to be given to children under the age of 12 months), and pregnant women. It's also good for digestion and is renowned for its antimicrobial properties.

Monastiri honey is minimally processed so it crystallizes naturally. To return a honey to its liquid form, gently heat it by placing the opened jar in a pan of hot water over low heat just until the crystals liquefy, 10 to 15 minutes, being careful not to overheat. It should be stored at room temperature (not refrigerated) away from sunlight and heat. 

The nearby island of Cyprus is leading the procession of raw honey and honey spreads with Ariadne Pure (known as Mellona in Cyprus). Their boutique collection, including an organic oak-tree honey, uses only raw honey and one natural local ingredient for each spread. All display a smooth, creamy texture, genuine flavor, and aroma. It begins with their original Raw Honey, the base for the other varieties, which include Grape Syrup (with grape must), chocolate-like Carob (with pure carob syrup), Almonds, Hazelnuts, and Peanuts. These spreads are wonderful on toast or stirred into milk or cereal for breakfast. They can be added to salad dressings, fruit, tea, or served over ice cream. The spreads can also replace sugar when baking, and make the perfect glaze for poultry, fowl or pork (a chef’s secret instant weapon!). 

Some of the popular Karpathian and Greek dishes that prominently feature honey are Sisamomelo (a sesame-honey paste served at weddings), Loukoumades, Honey Cake, Melomakarona, and syrups for pitas. We love it drizzled over yogurt with fresh figs and on rustic bread with butter. It’s a deliciously sweet and healthy way to start your day and end a meal!

776 DELUXE Honey & Chios Mastic: igourmet.com

MONASTIRI honey from Crete:
   Titan Foods
   Mediterranean Foods (2 locations in Astoria, NY), 22-78 35th Street (718-721-0266) 
      and 30-12 34th Street (718-728-6166)

ARIADNE PURE (Mellona) Honey from Cyprus: ariadnepure.com 

​I hope you enjoyed our personal taste of honey. Here's the link to Honey~An Ancient Treasure (part 1) in case you missed it. For more on the foods of Karpathos, see our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more Karpathian flavors in upcoming 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!    

Web design by Kelly Salonica Staikopoulos

Honey (meli, μέλι), an essential ingredient in most Greek and Karpathian confections, is the oldest sweet known to exist. It has been written about in Greek mythology, it has played a part in spiritual offerings, and it made history after being discovered in the most unexpected places. 

Here are some fun facts to give you a taste of the important role honey has played in civilization:

This is a species that knows how to do one thing really well and proves that (in this case at least) going into the family business is sweet! 

Throughout history, honey has been valued for more than just sweetening. For thousands of years it has been used as a therapeutic remedy for health issues. Greeks discovered honey’s medicinal value as containing antibacterial, antiviral, and antifungal elements.

The ancient healers also recognized honey for its antioxidant properties in fighting disease, including cancer. It has been used for thousands of years as a treatment for sore throats and coughs (it’s a natural expectorant), and according to recent research, may in fact be more effective than some OTC medicines. Combine honey with lemon juice and heat until warm, then consume slowly to coat the throat and ease discomfort. Honey can also be used as an effective antimicrobial agent to treat minor burns, cuts, and other bacterial infections. 

"Honey and pollen cause warmth, clean sores and ulcers, 
soften hard ulcers of the lips, heal carbuncles and running sores."
~Hippocrates
(Greek physician who lived to the ripe youthful age of 115, c. 460-375 BC)

Aristotle, a Greek philosopher and student of Socrates, believed that honey prolonged life. 

Built in the 4th century BC, the ancient healing spa Asklepieion (Ἀσκληπιεῖον), named after the god of healing and medicine, Aesculapius, boasted a honey therapy that was renowned throughout all of the Mediterranean. 

"The secret of my health is applying honey inside, and oil outside."
~Democritus
(Greek philosopher who lived to the age of 109, c. 460-370 BC)

The color of honey comes from the nectar’s source, and the darker the color, the more intense the flavor. Today the varieties of honey available are seemingly endless. Hundreds crowd the international marketplace, the most common being clover, orange blossom, and sage. Regional honey producers offer limited quantities from blossoms like thyme, lavender, linden, and raspberry. 

You can find honey in three basic forms: comb honey (with the liquid still in the comb), chunk-style honey (honey with pieces of comb in the jar), and liquid honey (extracted from the comb and often pasteurized to prevent crystallization). Pasteurizing changes the delicate flavor of the honey but isn’t needed to preserve it…keep in mind that crystallization is not a bad thing (for info on re-liquefying honey, check next week's part 2 of our honey blog). Commercial honeys can be overly processed and may contain sugar, completely altering the taste of something that needs no alteration. 

The best honey in Greece comes from thyme (thymari, θυμάρι, pronounced thee-MAH-ree) and is considered to be the finest honey in the world. 

In Karpathos, it comes from family-owned bee farms and is extracted from their own honeycombs. Greek honey is especially high in vitamins, enzymes, amino acids, and minerals.       

I hope you enjoyed getting to know one of our favorite things, honey. Don't miss next week's Honey~An Ancient Treasure (part 2) where we'll share our own sweet experiences in Karpathos and tell you about our favorite honeys available outside of our island (shopping info & recipes included!).

For more Karpathian/Greek recipes, check out our new cookbook Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates), available on Amazon. This is the first in a series that we have developed and we’re excited to see this dream become reality! For details about the book and us, go to our BOOK page.

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Until then~
Kali orexi!  Good appetite!

Kelly

ALERT: Special attention should be given to the fact that bee colonies are collapsing and certain bee species, like the patched bumblebee, are in danger of extinction. The recent rise in bee deaths has been linked to increased use of pesticides and insecticides in the United States. If the bees die, we eventually die. To learn more about this crisis and what you can do, visit NRDC. ​Together, we can save the bees!

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