When you think chocolate, the first (or second) thing that comes to mind is probably not Greek dessert. And why should it? Classic (or should I say original) Greek confections aren’t made with chocolate and they taste amazing just the way they are, so naturally you’d think, why try to improve on perfection? Well, even the Greeks have discovered that almost everything (we’re talking sweets, not spanakopita) is better with chocolate. If you’ve recently visited a Greek pastry shop, you already know that chocolate has found yet another welcoming new home, and it's love at first sight for the delighted shoppers!

During my visits to Greek bakeries like Artopolis and Titan in Astoria, NY, I found chocolate was used simply, as a drizzle or a filling (or both) in pastries like baklava and flogeres (nut rolls), or infused into the batter of karidopita (syrup-drenched walnut cake), or was more inventively used for dipping the pastries before sprinkling them with nuts. It was even incorporated into koulourakia dough to create a Greek version of a black-and-white cookie…with a twist!

If you’re jonesin’ for chocolate but you feel like making something Greek, you CAN have it both ways. Try the following tips to turn your Greek treat into a 2-for-1 indulgence, starting with a simple drizzle and ending with pure decadence.

NOTE: Start with good-quality bittersweet or semisweet dark chocolate—it's what we prefer for taste, plus it’s the healthier option.

1. Chocolate-drizzle up your baklava or nut rolls (this works on store-bought pastries too!):

~Let them cool completely after you’re done adding the syrup. 

~Melt a couple of ounces of chocolate (we love dark bittersweet to offset the intense sweetness of the pastry), then spoon it into a heavy-duty resealable plastic bag and snip a 1/8-inch hole from one of the corners. Twist the top of the bag to press the chocolate down to the snipped tip.

~Hold the tip about 1 inch above the area you want to cover and, while pressing the chocolate down, pipe the chocolate in a zigzag pattern over the pastry. Don’t worry if it doesn’t look perfect. It doesn’t have to. That’s the beauty of drizzling. The less perfect it is, the more unique it appears, so have fun with it.

​
2. Not chocolaty enough? Make Choclava!

~When assembling your nut rolls or baklava, drizzle chocolate on the inside or sprinkle each layer with chocolate chips.

~Then bake, syrup, cool, and finish with a top drizzle.

3. The ultimate chocolate-dip treatment for nut rolls:

~Hold a nut roll by one end and dip it one-third of the way into a bowl of melted chocolate. Remove and let the excess chocolate drip back into the bowl.

~Place the roll on a sheet of parchment or waxed paper and immediately sprinkle the chocolate with toasted almond slices. Repeat with the remaining rolls, keeping them one inch apart.

~Let the rolls cool at room temperature until firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 

4. Have your Greek chocolate cake and eat it too!
To infuse a cake like karidopita, add cocoa powder to the dry flour mixture (swap out one-quarter of the flour with an equal amount of unsweetened cocoa powder), and/or fold in a handful of mini chocolate chips (or more, depending on the size of your cake or your taste) before pouring the batter into the baking pan.

5. A twist of chocolate: For koulourakia (below left), make two batches of dough, adding cocoa powder to the dry flour mixture (as in #4 above with the karidopita) to one of the batches. Per your recipe, roll out both dough colors into ropes, place one of each side by side and twist for a two-tone cookie.

6. Dust of chocolate: Another simple and elegant chocolate treatment can be accomplished by adding a light dusting of sweetened cocoa powder over your pastry or cake before serving (above right).

7. A chocolate sip: It’s more than just dessert! I came up with this idea while I was testing our recipes and experimenting, and decided it was time for a coffee break. Being in a creative mood, I thought it would be fun to try a spin on Greek demitasse. The luscious result is what I dubbed a mocha-tasse™.

~Start with Greek demitasse coffee poured into cups.

~Finely grate a touch of dark chocolate and sprinkle it over the coffee or dust it with sweetened cocoa powder. If desired, finish by sifting just a pinch of confectioners’ sugar on top to brighten it up. (Don’t stir or you’ll bring up the grounds from the bottom.) Sip, sigh, smile!

I hope you enjoyed this week’s When Greek Meets Chocolate and that it kicks your taste for Greek desserts up to an all-time high.

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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

In this final installment of MDR Recipes, we’ll celebrate a month of dishes on our feel-good Mediterranean-diet journey featuring indulgent desserts minus the guilt. Nothing tops off a meal better than a treat and when you can have one that checks off the deliciousness box without tipping the scale, well, that’s the embodiment of dining success!
 
This recipe blog is a companion to part 4 of our Mediterranean Diet Resolution: Scaling the Pyramid post, and features recipes that contain amazing MDR elements, like fruit, whole grains, and deep-dark chocolate that will have you saying, How sweet it is!

Get cooking and launch your own Mediterranean Diet Resolution!

Berry-Oat Parfait
Fiber, antioxidants, and fresh sweetness burst from berries, making them the perfect star ingredient in this anytime dessert. There’s a wonderful variety of berries to choose from, so go with one of your favorites or use a variety to add color and rich flavor.
 
COOK TIME: 30 minutes
PREP TIME: 10 minutes
SERVINGS: 6
 
24 ounces (about 2 ½ cups) fresh or frozen berries (one type or mixed, larger berries halved)
3 tablespoons fresh lemon juice
1 small pinch vanilia or 3/4 teaspoon pure vanilla extract
2 teaspoons cinnamon, divided
¼ teaspoon cardamom
2 tablespoons Greek thyme honey
2 tablespoons coconut oil, melted
1 cup old-fashioned rolled oats
3/4 cup unsweetened flaked coconut
1/4 cup sliced almonds
1/4 cup coarsely chopped walnuts
1 tablespoon chopped sunflower seeds
1 ½ to 2 cups reduced fat (2%) Greek yogurt
Fresh berries and mint leaves, for serving (optional)
 
1. Heat oven to 350°F. In a 2-quart casserole dish, combine the berries, lemon juice, vanilia, 1 teaspoon cinnamon, and the cardamom. Spread out evenly in the dish.
 
2. In a microwave-safe cup, microwave together the honey and coconut oil on High until melted, about 20 seconds; stir to combine. In a large bowl, combine the oats, coconut, almonds, walnuts, sunflower seeds, and the remaining 1 teaspoon cinnamon. Pour the honey-coconut oil mixture over the top and stir until combined well and completely coated.
 
3. Evenly spoon the oat mixture over the berry mixture and bake for 30 minutes, until the fruit is bubbling and the topping is golden.
 
4. Place about 2 tablespoons of yogurt in each parfait cup and top with some berry-oat mixture. Repeat for a total of 2 layers in each cup. If desired, add fresh berries to each layer and garnish with mint leaves.

Dark Chocolate Trail-Mix Bark
For chocolate addicts (myself included), this is a customized bark that you create in your own flavor image. The antioxidant power of the dark side joins forces with the fiber/healthy-oil combo from the nuts, fruit, and seeds in this fast-and-easy treat.
 
TOTAL PREP TIME: 20 minutes plus standing
MAKES: about 30 pieces
 
12 ounces 60% cacao bittersweet dark chocolate chips or chopped chocolate
½ cup mixed raw nuts (almonds, pecans, cashews, pistachios, hazelnuts, and/or peanuts), coarsely chopped and lightly toasted
¼ cup unsweetened flaked coconut, lightly toasted
¼ cup dried fruit (blueberries, cherries, and/or apricots, larger fruit chopped)
2 tablespoons mixed seeds (sunflower, pumpkin, and/or sesame), lightly toasted
Coarse sea salt, optional
 
1. In a microwave-safe bowl, microwave the chocolate on High for 30 seconds, stir, and repeat until the chocolate is almost completely melted (stirring every 30 seconds). Stir until the few remaining chocolate pieces have melted.
 
2. Line a large rimmed baking sheet with parchment paper. Pour the melted chocolate onto the paper and, using an offset spatula, spread out to ¼-inch thickness (do not spread to the edges of the sheet).
 
3. Evenly sprinkle the nuts and coconut over the chocolate, then the fruit and seeds. Lightly press the toppings into the chocolate, then very lightly sprinkle the chocolate with salt (if using). Let stand at room temperature for 3 to 4 hours, or refrigerate for 20 minutes, until completely hardened.
 
4. Break the bark into pieces (you should have about 30) and serve. (Can be made ahead. Store in an airtight container at room temperature up to 2 weeks.)
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Refer to our Mediterranean Diet Resolution: Scaling the Pyramid blog for the basics on each food-level category and our essential tips that will help you incorporate this healthy meal plan into your lifestyle.

I hope you enjoyed this month’s Mediterranean Diet Resolution Recipe series and that it helps make your New Year a healthy and happy one. Stin iyia sou! To your health!
 
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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

This week, the triple Fs—healthy fats, fiber, and flavor—are the next stop on our Mediterranean-diet recipe journey.

​This recipe blog is a companion to part 3 of our Mediterranean Diet Resolution: Fats, Fiber, and Flavor blog, and features recipes that contain these amazing elements that will have you saying, More please!

Olive oil (virgin and extra-virgin ​), because it’s a fruit oil, is an antioxidant food and a must-have staple in the Mediterranean Diet. Nuts contain unsaturated fatty acids, as well as other nutrients.

Fiber has a ton of benefits, including helping you loose weight by making you feel full. Legumes, fruit, and vegetables are excellent sources of fiber.
​

Chickpea Salad with Walnuts and Grapes
This delicious main-course or side-dish salad is packed with the power of healthy fats and fiber.
 
TOTAL PREP TIME: 20 minutes
MAKES: 6 servings
 
CITRUS DRESSING
1/2 cup extra-virgin olive oil, plus more for serving
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
 
SALAD
2 cans (15.5 oz each) chickpeas, drained and rinsed
2/3 cup seedless red grapes, halved
1/2 cup diced seedless cucumber
1 plum tomato, diced
1 scallion, finely chopped
 
2 cups (packed) organic spinach or kale leaves
1/2 cup chopped walnuts, lightly toasted
Fresh mint leaves, for garnish
 
1. Make Citrus Dressing: In a small bowl, whisk together the oil, lemon juice, orange juice, salt, and pepper; set aside.
 
2. Make salad: In a medium bowl, mash half of the chickpeas, then add the remaining chickpeas, grapes, cucumber, tomato, and scallion; stir until combined. Toss with the dressing and refrigerate for 1 hour before serving.
 
3. To serve: Divide the spinach/kale leaves among 4 shallow serving bowls. Plate the chickpea salad in the center of the leaves, sprinkle with walnuts, and drizzle with oil. Garnish with mint leaves, if desired.

Herbs and spices are great for flavoring your meals and allow you to cut back on salt. At the top of our herb list is garlic, the star ingredient in the famed dip Skordalia.
​

Skordalia
This garlic sauce/dip can be served as an appetizer with vegetables, over fish, or alongside cooked vegetables. Everyone’s taste is different, so if you like the taste of more lemon or feel like there’s no such thing as too much garlic, adjust amounts to what tastes good to you.
 
PREP TIME: 20 minutes
COOK TIME: 15 minutes
MAKES: about 3 cups
 
2 medium russet potatoes (1 pound), peeled and cut into 1-inch cubes
Fine sea salt
1/2 cup pine nuts, lightly toasted
4 garlic cloves, or more/less to taste
1/4 cup freshly squeezed lemon juice, or more to taste
2 tablespoons white vinegar
3/4 cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, thinly sliced, for garnish
 
Vegetables, for serving
 
1. Place the potato in a large saucepan, add ½ teaspoon salt, and fill with enough water to cover by 2 inches. Bring to a boil, then reduce heat to medium-low and cook until the potato is fork tender, 10 to 15 minutes. Reserve 2 tablespoons cooking water, then drain the potatoes well. Return potatoes to the saucepan and cook over medium-low heat until potatoes are dry. Remove from heat and pass through a ricer or thoroughly mash; set aside.
 
2. In a food processor, combine the nuts, garlic, lemon juice, and vinegar. Pulse until the mixture becomes a thick paste. Season with salt. Add the potato to the garlic paste and process until combined well. While the processor is running, slowly pour in the olive oil and process until lightened in color. If the skordalia is too thick, stir in some of the reserved potato water. Season with salt and pepper, to taste. (Can be made ahead. Cover and refrigerate up to 1 week.) Serve at room temperature or slightly chilled with vegetables. Garnish with red onion, if desired.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Refer to our Mediterranean Diet Resolution: Fats, Fiber, and Flavor blog for the basics on these essential elements and for food suggestions, introducing a healthy Greek lifestyle for your New Year. 

I hope you enjoyed this week’s fats, fiber, and flavor recipes and that they help make your New Year’s resolution one you enjoy keeping. Join us next week as we take on the final installment of our Mediterranean-diet recipes that will help satisfy your sweet tooth as you map out your way to Greek-eating success.
 
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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The Mediterranean Diet is multi faceted, and one of its key elements is Omega-3 fatty acids. These are fats that are actually good for you.
 
This week we’ll take a ride on the Alpha-and-Omega fast track to incorporating these healthy Omega-3s into your meals in simple and yummy ways.
 
This recipe blog is a companion to part 2 of our Mediterranean Diet Resolution: Power up with Omega-3s blog featuring the good-fat recipes that will get you on your way to a healthy and happy new you!

​SEAFOOD—the fatty kind, like salmon—is the best source of omega-3s. Aim for at least 2 to 3 servings (one serving can be just 3 oz) per week. Adding leafy-green vegetables to meals boosts your intake of these amazing fatty acids.

Greek-Style Roasted Salmon Fillets with Greens
This dish has it all—lemon, dill, garlic, veggies—in a one-meal package!
 
PREP 10 minutes
BAKING about 30 minutes
MAKES 4 servings
 
¼ cup olive oil, plus more for pan
3 tablespoons chopped fresh dill, plus sprigs for garnish
2 garlic cloves, finely chopped
¾ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
1 pint Brussels sprouts, cut into quarters
1 bunch kale or collard greens, stems removed, cut into 1-inch pieces
4 (3 to 5 ounces each) salmon fillets
2 tablespoons fresh lemon juice
1 large lemon, cut into thin slices, plus wedges for serving
 
1. Heat oven to 450°F. Line a 13-by-9-inch baking pan with heavy-duty foil, then coat with olive oil. In a small bowl, combine the olive oil, dill, garlic, salt, pepper, and thyme.
 
2. Toss the vegetables with 2 tablespoons of olive-oil mixture and spread out evenly in the prepared pan. Roast about 20 minutes, until sprouts are just fork tender and greens are wilted.
 
3. Place the fillets, skin side down, over the vegetables and evenly coat the fillets with the remaining olive-oil mixture. Sprinkle lemon juice over the fillets and vegetables. Top the fillets with the lemon slices.
 
4. Roast for 8 to 10 minutes, until the fillets flake easily with a fork. Serve immediately with lemon wedges on the side and garnish with dill sprigs, if desired. ​

​
NUTS—like walnuts or flaxseeds—and BERRIES offer a healthy dose of omega-3s. Adding them to oatmeal boosts your Mediterranean diet with heart-healthy fiber!

Baked Oatmeal with Berries
Not just for breakfast, this recipe is portable and makes a great on-the-go snack, and feel free to add it to your list of guilt-free desserts.
 
3 cups old fashioned rolled oats (not quick cooking)
2 tablespoons flaxseed meal
2 teaspoons baking powder
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 large eggs
1 cup unsweetened almond or coconut milk (or a combination)
½ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon pure vanilla extract
¼ cup chopped walnuts, lightly toasted
1 ½ cups fresh berries, divided
 
1. Heat oven to 350°F. Grease a 9-by-9 square baking pan with vegetable cooking spray.
 
2. In a medium bowl, combine the oats, flaxseed meal, baking powder, salt, cinnamon, and nutmeg.
 
3. In a microwave-safe cup, microwave together the honey and maple syrup on High about 10 seconds, until warm. Stir to combine and set aside.
 
4. In a large bowl, lightly beat the eggs, then whisk in the milk, applesauce, coconut oil, and extract. Whisk in the maple-honey mixture until combined.
 
5. Add the oatmeal mixture to the egg-milk mixture and stir just until combined. Fold in the walnuts and ¾ cup berries.
 
6. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until golden brown and the center is just set. Cool to warm or room temperature before cutting into squares. Top with the remaining ¾ cup berries just before serving.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style
​
Refer to our Mediterranean Diet Resolution: Power up with Omega-3s blog for the basics on omega-3s and food suggestions, introducing a healthy Greek lifestyle for your New Year. 
 
I hope you enjoy this week’s omega-3 recipes and that they help jumpstart your healthy New Year lifestyle. Join us next week for level 3 of our Mediterranean-diet recipes featuring good fats and fiber.
 
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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Deemed one of the world’s healthiest ways to eat, the Mediterranean diet is also a great way to loose weight while adopting a delicious lifestyle. Salmon, olive oil, almonds, and red wine are just some of the key foods in this cuisine.

​Greece, especially Karpathos (the island where we’re from), is surrounded by water, so fish is plentiful, making it the country’s main source of protein. Greeks eat more lower-fat plant proteins (such as nuts, seeds, and legumes) and fewer high-fat meats. Whole foods are the norm and processed foods are frowned upon. Daily meals include whole grains, healthy fats (like omega-3s), and fresh vegetables and fruits are in abundance. And lets not forget the red wine!
 
This blog is a companion to part 1 of our Mediterranean Diet Resolution blog featuring recipes that will get you on your way to a healthy and happy new you!

​Following are a couple of staples no self-respecting Greek would ever be without. If you want to cook like a healthy Greek, you have to stock up like one.
 
Lemon
Though this isn’t a spice or herb, it’s necessary to mention because just about everything in Greek cooking has lemon in it and it adds iconic flavor. Bottom line, lemons are to Greek cuisine like curry is to Indian food. You’ll find lemon mostly combined with the other Greek essentials of olive oil, oregano, and garlic. Together, these four flavors can turn ordinary food into a Greek dish—poultry, fish, lamb, tomato salad, artichokes, avgolemono soup, sauces, and so much more—and the result will make you a hero in your own kitchen. Our favorite uses include ladolemono (olive-oil and lemon dressing, λαδολέμονο, pronounced lah-thoh-LEH-moh-noh): Toss with cooked broccoli or spinach; combine with oregano and garlic to marinate lamb and roast with potatoes; combine with parsley to dress grilled/broiled fish. Growing up, our mom gave us cold lemon juice for nausea and warm juice for diarrhea. It worked every time and we’re never without lemons in our fridges! So when life hands you lemons, be Greek about it!

LADOLEMONO
½ cup extra-virgin olive oil
¼ teaspoon grated lemon zest (optional)
¼ cup freshly squeezed lemon juice
2 tablespoons to ¼ cup chopped fresh flat-leaf parsley (for fish dishes)
 
In a large bowl, w​hisk together the olive oil, zest (if using), and lemon juice until emulsified. For fish dishes, stir in the parsley (to taste) just before serving. Use about 2 tablespoons dressing per serving, tossing to combine with vegetables. Pour over fish just before serving. Store dressing (without parsley) in an airtight container in the refrigerator up to 2 weeks.

Garlic
No matter how you slice, chop, crush or mash it, ya gotta have garlic when it comes to making skordalia (garlic dip, σκορδαλιά pronounced skor-thah-LIAH), slow-roasted lamb, lentil soup, and a ton of other dishes. In Greek cooking, its usual companion is lemon juice or vinegar, which balances out the flavor of each dish perfectly. Eating garlic also helps to ward off a cold and lower cholesterol.

​GARLIC LADOLEMONO (for marinating or serving with grilled/broiled vegetables, pork, lamb, or chicken)
 
3 to 5 cloves unpeeled garlic (to taste)
1 cup plus 1 tablespoon extra-virgin olive oil, divided
½ cup freshly squeezed lemon juice
​1 teaspoon mustard
2 tablespoons chopped fresh thyme
2 teaspoons fine sea salt
½ teaspoon freshly ground pepper
 
1. Heat the oven to 400°F. Place garlic cloves on a cookie sheet and toss with 1 tablespoon olive oil to coat. Roast for 15 to 20 minutes, until fragrant and golden brown (do not burn). Let stand until cool enough to handle, then peel and mash. Set aside.
 
2. In a large bowl, whisk together the mashed garlic, lemon juice, mustard, thyme, salt, and pepper until combined well. While whisking, slowly pour in the remaining 1 cup olive oil, whisking until emulsified. Store dressing in an airtight container in the refrigerator up to 2 weeks.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

I hope you enjoy cooking and eating the classic Greek way, and that these recipes help bring a healthy lifestyle into your New Year. Join us next week for level 2 of our Mediterranean-diet recipes featuring omega-3s.

​Refer to our Mediterranean Diet Resolution blog for our plan and suggestions, introducing a healthy Greek lifestyle for your New Year.
 
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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Welcome to our year-end Christmas cookie video-series finale where we answer the question, how many “takes” does it take to make a video in Kukla’s Kouzina? Well, that depends on how well you know your lines and how long you can keep a straight face. Between having fun in the kitchen and trying to stay focused for the camera, it became a hysterical challenge (that we recorded) and we had to wait 24 hours for the giggles to wear off before trying again to get it right. 

While reviewing the cookie videos for our blog, we realized that there’s no better way to ring in the New Year than with laughter. So, for the final reel in this video series, I put together some of the blooper clips that were too funny to leave on the cutting room floor. As you’ll see, it takes dozens and dozens of takes when contagious LOL moments take over.

You’ve seen our serious side, now come into our kouzina and see how quickly it can turn into Kouzina Komedy!

I hope you enjoyed laughing with us in our kouzina and stepping behind the scenes to see some of the hard work—and suppressing an infectious laugh is just that, especially for the director/videographer—that goes into making a cooking video. Stay tuned for more videos (and possible bloopers) from our kouzina to yours!

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 for making this year a very special one for Kukla’s Kouzina! We wish you a very blessed and Happy New Year.

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

Welcome to our December Christmas cookies how-to video series. This week we’re making our showstopper Melomakarona / Finikia (μελομακάρονα / φοινίκια)—nutty, spiced cookies drenched in a honey syrup. They’re delicately tender and a perfectly sweet indulgence. We’ll show you how to roll and fill them, then how to syrup and top them. Step into our kouzina and see how we do Melomakarona!

Here’s a photo how-to on making Melomakarona one step at a time. 

I hope you enjoyed your visit to our kouzina and learning what goes into making this very special holiday cookie. More videos to come from our kouzina to yours!

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

Welcome to our December Christmas cookies how-to video series. This week it’s all about making Koulourakia (κουλουράκια), a delicately crisp butter cookie that’s traditionally formed in the shape of an “S” or a twist, then brushed with egg and sprinkled with sesame seeds. Our focus is on how to work the dough and roll out beautiful twists, since this is the trickiest of all the shapes. Come into our kouzina and see how it’s done!

Roll out the dough to ¼-inch thickness and cut out into your favorite shapes like stars, angels, and candy canes. Growing up we loved camel and tree shapes. Transfer cut-outs to your cookie sheet, brush them with beaten egg, and sprinkle with colored sugar.

I hope you enjoyed your visit to our kouzina and being a part of twisting and cutting out Koulourakia. Stay tuned for more Greek cookie videos this month!

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

December is all about making our Christmas cookies in Kukla’s Kouzina, so we put together a series of how-to videos of our mom's (Kukla's) most-requested favorites. Following in our Kukla’s footsteps, we bake about 200 of each cookie to share with friends and family for the holidays, so now is the perfect time to welcome you into our kouzina for a first-hand look at how we do it.

We kick off this series with Kourambiedes (κουραμπιέδες), a tender Greek shortbread cookie dusted with confectioners’ sugar that melts in your mouth (seriously!). These cookies are so extraordinary that they’re also made for weddings and special occasions. Our focus this week is on the perfect dough texture, how to roll out the cookies, and how to dust them after baking. 

NOTE: The dough texture here applies to most of our cookies, so keep this in mind when we post new cookie videos.

I hope you enjoyed your visit to our kouzina and being a part of the magic of making Kourambiedes. Stay tuned for more Greek holiday cookie videos this month!

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

This week’s blog is all about how to work with fillo (phyllo) dough, with shortcuts and tips that will make your experience a welcoming one. This could be the beginning of a beautiful friendship!

First, lets get acquainted with the vast array of fillo-dough products out there so you can simplify your choices and get cooking. The four major fillo brands are Kontos, Athens, Apollo, and The Fillo Factory. (Click on the links here to learn more, and in our Sources section at the end of this blog to find out where you can purchase in your area or to order online. Keep in mind that fillo dough is perishable, so you want to buy it fresh, if at all possible.) 

A Numbers Game
You’ll notice numbers on the fillo sheet boxes. Depending on the brand, some tell you what that number means and others just list the number…confusing and stressful, we know! These numbers refer to the thickness of the sheets. The lower the number, the thinner and more delicate the sheet. The thicker the sheet, the easier it is to work with but you’ll need to use more butter or olive oil to keep the baked product from becoming hard and brittle. The sheets come in different sizes as well: 9x14 (for mini pans or individual triangles or rolls), 12x17 (for small pans), and 14x18 (for large pans).

Following is a fillo breakdown, including descriptions, uses, sizes, and baking results for each.

Our personal favorite, Kontos—a brand that found its start in 1949 when Evripides Kontos developed the first phyllo-producing machine—offers the widest range of phyllo-sheet products from the thinnest and flakiest #4 to the thickest and most sturdy country-style #10, including #5 phyllo that is not commonly available from other phyllo brands. The #5 is a bit thicker than the #4, making it easier to handle, but still resulting in a flakey pastry. The flavor and texture of this phyllo are noticeably fresh, which translates to easy-to-work-with and a baked product that complements any filling. Also highly rated are their hand-stretched flatbread (pita) varieties. kontos.com
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Flawless Fillo: Fold but don’t spindle or mutilate!
Now that we’ve tackled the what, lets move on to the how—How to unlock the secrets to working with fillo and how to make it work perfectly for you. Follow the 7 key steps and tips below, then do a test run before your big day of baking. This will help you figure out ahead of time which market is reliable for buying the freshest fillo, and you’ll also gain confidence as you become more familiar with the dough. Keep in mind that fillo usually ships frozen from the manufacturer to keep it at its freshest.

1. Buy it refrigerated and use within a couple of days or buy it frozen and keep it frozen until you're ready to use it! The freezer can dry out fillo if thawed and refrozen. We know the package instructions say you can freeze it but trust us, once you do after it's been thawed, it could crack and fall apart on you as soon as you unwrap it. Adding insult to injury, on their journey to your counter, some fillo products are frozen, thawed, and refrozen. A nightmare even for an experienced baker! Can you tell we’ve been there, done that?

2. Buy it fresh! Get your fillo a couple of days before you're going to use it so it's the freshest and most pliable. Shop at a market that has quick turnover when it comes to fillo. If fillo sits in the refrigerator too long it will dry out around the edges and mold in the center. For this reason, some markets sneak refrigerated fillo back into the freezer if it's not selling. How can you avoid being on the buying end of refrozen-fillo? Unless someone tips you off, you can’t. You’ll buy it, figure out what happened…and then NEVER buy fillo at that market again. Plus, you’ll be running out at the 11th hour to get fillo somewhere else. We’ve gone down that road and learned by trial and error where the good stuff is sold—you will too! 

Ask the store manager if their fillo has been refrozen. If it’s a good store, they’ll hopefully be honest with you, though they can’t really vouch for how the fillo was stored before they received it. Greek/Mediterranean shops sell items like fillo quickly, so you can rely on the freshness of the product, especially if they always have a good crowd of people shopping there. Some supermarkets also carry a fresh supply, so you might have luck there as well.

3. Bring the unopened package of fillo to room temperature before using, about ½ to 1 hour for sheets, 2 hours for kataifi. Cold fillo will not be flexible and will crack so this is really important! Prebaked shells can be used right from the freezer.

4. Prepare your filling while you’re waiting for the fillo to come to room temperature. Melt your butter or heat your olive oil, and have your utensils ready: a baking pan/tray, a sharp-tip knife, a natural-bristle pastry brush (don’t use silicone-it will stick and tear the fillo)—a large brush for pan-sized pies or a small one for individual items. Clean and thoroughly dry your work surface. Have a kitchen towel and/or plastic wrap ready to use (see #5).

5. Work quickly: Fillo dries out in seconds. Seriously, seconds! So it’s important to have everything you need lined up and ready to go. If you’re prepared, you’re halfway there!

This is super important: After it comes to room-temperature, take the fillo out of the package and unroll it on a clean, DRY work surface (make sure it’s completely dry or the fillo will stick to it…and it won’t be pretty!). Immediately place a damp (not wet) kitchen towel over the fillo, covering it completely. Don't use a paper towel as it could stick to the fillo and come apart (again, not pretty!). You can also cover the fillo with plastic wrap and a towel (to weigh down the plastic wrap). This will keep most of the air out and will prevent the fillo from drying/cracking so it will remain pliable.    

TIP: Be careful not to tear the sheets when you're working. If the tear is obvious, overlap the torn fillo edges if you can, or cover the tear with a strip of fillo, always brushing butter or oil between each sheet. Keep in mind that once fillo sheets are joined with butter or oil, they're pretty much glued, so if you need to separate them to repair a tear and they won't budge, leave them alone before it becomes a bigger mess. The best thing to do is brush the torn sheet with butter/oil and cover with another sheet. No one will notice if the top sheet looks good.

7. BEST. Tip. Ever! If you’re not fast with a brush, or have always had a problem with fillo tearing on you, this tip is custom-made for you. Use olive oil in a spray can. You can find it at most markets or you can buy a refillable bottle (like Misto) and fill it up with your favorite olive oil. Lightly spray the oil directly on the fillo wherever the instructions call for brushing. It’s super fast so fillo doesn’t have time to dry out. Brushing is best since you have more control over how much butter/oil is applied, but, if you need an easier option, this is the next best thing!

Ready, Set, GO!
Now it’s your turn! Get baking and let us know which fillo you used, where you bought it, how it turned out, and what your experience was like. If you have any questions before you get started, we’re here for you!

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Until then~
Kali orexi! Good appetite!

Kelly

SOURCES (TO PURCHASE)
Kontos (for info)
Athens Fillo Dough/Apollo Fillo (for stores)
The Fillo Factory
Amazon.com

IN ASTORIA, NY
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

​RESOURCES
Athens/Apollo Foods 
The Fillo Factory 
Kontos Foods 

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