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
​

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!

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 (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 

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

Web design by Kelly Salonica Staikopoulos
   

Picky eaters have plagued their parents’ lives from the beginning of time. The blame often falls on moms allowing their kids to dictate what should be on the menu—chicken nuggets, canned soup, pizza—these foods are not only served at home but dragged along in coolers on visits to other people’s homes AND to the restaurants that don’t have a kids menu. Hard to believe that kids can even dictate the contents of most restaurant menus! How is it that these half-pints developed the power to get grownups to grovel when it comes to mealtime? It’s the threat of “give me what I want or I won’t eat!” Some kids get away with this today, but when our mom (Kukla) was growing up, our grandmother (Yiayia) was the boss!

One of our favorite stories that our mom used to share with us was about a memorable dinner she experienced when she was about 6, which at first seemed like a rude awakening. Our grandfather (Papou) worked in the coalmines in West Virginia, so money was tight with four kids to feed. Our grandmother was a master in the kitchen and knew how to stretch a dollar. She cooked everything and the kids learned from a very young age to, well, eat everything. Beans are a main staple in the Greek kouzina, a great source of protein, and inexpensive, so this was one food group that Yiayia made the most of. 

DAY 1
Fava, it’s what’s for dinner: One night Yiayia prepared Fava (φάβα), a split-pea puree made with olive oil and lemon juice. Yiayia set the table and called everyone in for dinner. Our mom took one look at the Fava and said, “I don’t like it.” Yiayia asked her how she knew that she didn’t like it if she didn’t try it. Our mom emphatically said that she didn’t want it. Yiayia told her that Fava is what’s for dinner and she had to eat it. Our mom stood her ground and refused, so Yiayia told her to go to bed without dinner. Our mom left the table and went to her room.

DAY 2
Our mom came to the table the next morning, happy that fava-day was behind her. She sat down and, after Yiayia served everyone a breakfast of bacon and eggs, she placed the same bowl of Fava in front of Mom. Our mom was stunned. She couldn’t believe this was happening to her again…for breakfast no less! She refused to eat it and, again, she was excused from the table.

Lunch came around and so did the Fava for Mom. Can you guess what happened to this feisty kid? Yup, she left the table hungry.

As the sun went down, dinner was served. Yiayia brought out a Greek roast-chicken-and-potatoes dinner and placed the same bowl of Fava in front of Mom. By now she was being stubborn out of spite and she once more refused to eat it…and, once more, she was excused from the table. At this point Papou felt the situation was getting out of hand and he spoke up saying, “Give the child something else to eat. You can’t send her to bed hungry again!” Yiayia told him “You go out and work and bring home the money, and I’ll take care of raising the kids!” A.K.A., don’t mess with a Greek mother trying to teach her kids a valuable lesson.

DAY 3
Mom was now starving and when the bowl of Fava was placed in front of her that morning, she dove in, wiped the bowl clean with some bread, and asked for more. She actually loved it and, from then on, she ate everything that was placed in front of her, partly because she didn’t want to go through that fava-fast hunger again, and partly because she didn’t want to miss out on food that was actually good. Yiayia’s fava-fast was a bit extreme but it worked, and it sent out a message to all the kids that dictating what was on the menu was her job, not theirs—learning how to eat started at home.    

Our mom, like her mom before her, raised us to eat just about everything from the time we were able to chew, but one Thanksgiving, my sister Joanne, who was about 5 at the time, refused to eat the turkey. She said didn’t like it. (Do you see a pattern here?) This was our mom’s juicy, delicious, most excellent bird (the recipe will be in our cookbook!) and I couldn’t understand why she wouldn’t eat it. I remember saying to her “how do you know you don’t like it if you don’t try it?” She said she didn’t like the way it looked. I told her that I’d make a deal with her, “try just one bite and if you still don’t like the turkey, you don’t have to eat any more of it.” She thought about it and felt it was a good offer so she took a bite and her eyes lit up…she said it was great. Next I told her to put some of our mom’s gravy on it and, again, she said she didn’t like the way it looked (she was a chip off the ole block!). Once more I told her to take just one bite—she did and she loved it. From that moment on Joanne was cured of finicky-eating syndrome.

I hope you enjoyed our finicky eater stories and our tips on how to turn the foods you thought you wouldn’t like into great-tasting staples in your own kouzina. Stay tuned for more on Greek cooking 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.

We wish you all a very blessed and Happy Thanksgiving! 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 we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food and classic wine! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and perfected vintages of the country’s cherished wines that are sure to boost the country’s economy while tantalizing your palate! This week it’s all about what’s trending in wine from the homeland.
 
All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

Wine trending from Patras in the Peloponnese region has stepped into the spotlight this year. Following are my picks that are rooted in history but never archaic.

KARELA MAVRODAPHNE OF PATRAS is an exceptional sweet red Greek wine produced from 100 percent of the Mavrodaphne grape variety, when the legal requirement is just 50 percent. Grown within the specific geographic area of Patras (Patron), the wine falls in the Protected Designation of Origin (PDO) category. Aged in oak, this wine is deep purple in color and closely resembles a tawny port with prominent notes of black currants, caramelized fruit, and a lingering honey-syrup finish (15 percent alcohol). mavrodaphne.gr

Taking this wine variety to an impressive level, an elegantly balanced MAVRODAPHNE PATRON RESERVE PARPAROUSSIS 2003 (below, left) is lightly sweet and mellow with depth and spirit due to aging. ​This rich and complex Mavrodaphne redefines the class of this beloved Greek wine (19 percent alcohol). Serve at room temperature or slightly chilled as an aperitif or dessert wine. parparoussis.com

Golden aromatic muscat wines are also a flavorful way to go Greek. Try the light and sweet MUSCAT OF PATRAS, ACHAIA CLAUSS MUSCAT 722, with notes of ripe apricots and juicy peach, followed by a citrus finish and a lingering taste of honey (15 percent alcohol). LOUKATOS MUSCAT OF PATRAS is less sweet with a full body and a hint of brandy (15 percent alcohol). MUSCAT OF RIO PATRAS PARPAROUSSIS 2006, the least sweet of this group, is nicely aged and full bodied (12 percent alcohol). parparoussis.com  Serve muscats chilled as an aperitif or dessert wine. 
​

​OUZON (pronounced OO-zone) soda is an all-natural, non-alcoholic beverage based on the flavor of ouzo, the OPA! liqueur of Greece.

The unique syrup in Ouzon is handcrafted using pure cane sugar and is infused with organic star anise with its subtle notes of licorice, creating a drink that is refreshing, flavorful, and worthy of rubbing elbows with its high-octane cousin. Now kids and non-drinkers alike can enjoy a shot of Greek without feeling left out of the party crowd. opaoriginals.com
 
For more Greek wines, go to Omega Wines & Spirits.
 
Many Greek/Mediterranean liquor stores and some markets carry these products. If yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online on Amazon, and titanfoods.net carries Ouzon and ships nationwide (call them if you don’t see what you want on their website). Oh, and Google works too!
 
I hope you enjoyed this installment of Greece: An Edible Revival. If it’s trending in Greece, we’ll cover it here! If you missed our posts on olives, honey, legumes & rice, and cooking staples, here’s your chance to catch up: Greece: An Edible Revival. 

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 we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and sumptuous foods that are sure to boost the country’s economy while tantalizing your taste buds! This week it’s all about what’s new in honey from the homeland.

All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

776 DELUXE FOODS has elevated the bar when it comes to quality honey that is never heated or filtered so the full flavor remains. Their Honey & Hios Mastic is the most distinctively aromatic, made with raw honey harvested locally and a touch of mastiha oil extracted from the resin of the mastic tree that grows exclusively on the island of Hios, imparting earthy herbal-pine notes. Enjoy it by the spoonful or add it to lemonade or vinaigrette to wow your palate. Other foods from this brand worth noting are their authentic Greek pasta line, extra-virgin olive oil, and kalamata olives, all from the Olympia region in Greece. Available at igourmet.com.  776deluxe.com

ENTOPIA embraces tradition with ingredients and products that are simple, natural, and generous, like their fragrant Thyme Honey with Honeycomb that is gathered from the Peloponnese mountains. Also lovely is their Thyme & Fir Honey Bio, an organic nectar with the added scent of the forests of Greece.

Beyond honey, Entopia also offers aromatic herbs, extra-virgin olive oil, organic balsamic, glazes, marmalades, natural sauces, and spoon sweets. Greek gastronomy at its best! entopiagreece.com

KAYAK Greek Frozen Yogurt uses pure raw materials (like 100 percent real Greek strained yogurt) and is based on homemade recipes to create a product that is non-GMO, low fat, with no artificial colors or preservatives…Did I mention the killer taste? Greek yogurt and honey have been having a love affair for ages, so when your favorite new honey is ready to be paired up, drizzle it over frozen Greek yogurt for a swoon-worthy dessert. Eight exceptional flavors from Kayak will take your taste buds to new heights. My personal favorite? Mediterranean Orange and their exotic and engaging Mango & Jasmine. They also make ice cream, sorbet, and sweets! Kayak’s cafes are seriously popular in places like Mykonos and Glyfada, so it’s no surprise their chilled treats have made it to our shores. kayak.gr


Many Greek/Mediterranean markets carry these products. If yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online on Amazon, and titanfoods.net and Mediterranean Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites). Oh, and Google works too!

I hope you enjoyed this installment of Greece: An Edible Revival. Join us again next week for what’s trending in Greek wine. 

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

Flour, or as we say alevri (αλεύρι, ah-LEH-vree), goes beyond the all-purpose category in the Greek/Karpathian kouzina. The flours we use include many varieties and textures that create everything from breads to rusks to cookies to custards. The protein content in flour can range from 5 to 15 percent, resulting in two basic types of flour, soft and hard. Soft flour has less protein, making it ideal for pastries, cookies, and cakes, while hard flour is higher in protein and gluten, which produces an elastic dough, making it perfect for yeast breads. Organic/unbleached is recommended for all flours whenever possible. We prefer Greek flours for their smooth texture (yielding supple instead of tight results), and exceptional taste. Once the package is opened, all flours will remain fresh for about one month, particularly in warm climates (always check the date on the package to make sure it’s fresh). After one month it would be best to store flour in the freezer in a heavy-duty resealable plastic bag. To keep flour fresh when at room temperature, store in a cool, dry place in an airtight container with a couple of bay leaves—this works beautifully to keep flour bug-free. 

If you’ve ever been in a Greek market’s baking section and were not familiar with the labels and numbering system on the packages, you probably just kept going. Greek and European flours are similarly labeled and are worth getting to know. Following are the basic types of flours we use and how we use them:

We have had the wonderful privilege of learning from two gifted teachers, our mom (Kukla) and Aunt Francis (her sister), when it came to all things cooking and baking (and life!)—the added bonus was having our yiayia’s recipes and lessons passed on to us. Sometimes we take it for granted that our knowledge of simple elements (like flour) in the Greek kouzina is common when sometimes it’s not. We hope that this installment of Greek ingredients has helped demystify what all of these different flours are used for and how you can experiment in your own kouzina to get the results you want. 

We encourage you to cook and bake with your family and friends, and enjoy the process. Engage your kids to help and learn. The memories, lessons, and laughter that result from your time together will last a lifetime, for them and for you. These are the moments that will forever be cherished…they are for us!

The following in-store and online options will have you saying “YES”!

If you’re in the New York City area you can find these Greek flours (and more) at the following markets (they do phone orders and ship as well):

Titan Foods
25-56 31st Street
LIC, N.Y, 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

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 but you won’t find the selection that’s available in-store. Here’s where you can purchase Greek flour, as well as other foods and items:

Titan Foods
Recipiada

King Arthur Flour has a comparable organic line as well as European-style varieties.

I hope you enjoyed Flour Kouzina. The recipes for the foods pictured here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian ingredients that you can add to your kouzina pantry.

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

Rich in nutrients (vitamin A, potassium, iron)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: cubed and roasted to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, and grated for this week’s Pumpkin Phyllo Pie dessert. A perfect ending to a Halloween or Thanksgiving meal!

Here’s a Greek pie with lots of options. If you don’t have a fresh pumpkin or time to grate it, this recipe can also be made with canned pumpkin (24 ounces equals 3 cups), just skip step 1 and start with step 2. If you don’t like nuts in the pie, try raisins. Once baked, you can either syrup the pie (top left) or sprinkle with confectioners’ sugar and nuts (top right).
 
PREP TIME  40 minutes (plus chilling, optional)
BAKING TIME  40 minutes
SERVES  8
 
3/4 cup butter or extra-virgin olive oil
3 cups grated fresh pumpkin* (or one and a half 15-ounce cans)
1/4 cup light brown sugar
1/4 cup fine semolina
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
3/4 cup Greek thyme honey
1/4 cup maple syrup
2 large eggs, beaten
3/4 cup finely chopped, lightly toasted nuts (such as cashews, almonds, or walnuts) or raisins
·                
1 box (1 pound) #4 phyllo (14-by-18-inch), thawed, at room temperature
3/4 cup butter, melted, or extra-virgin olive oil
·                
SYRUP (optional)
1 1/2 cups water
1/2 cup granulated sugar
1/4 cup Greek thyme honey
1 cinnamon stick
·                
1 tablespoon confectioners’ sugar (optional)
2 tablespoons chopped, lightly toasted walnuts (optional)
 
1. In a large saucepot, melt 3/4 cup butter or heat the oil over medium heat. Stir in the pumpkin, reduce heat to medium-low, and sauté until the liquid has evaporated and the pumpkin has softened, 5 to 10 minutes. Remove from heat.
 
2. In a large bowl, whisk together the brown sugar, semolina, spices, and salt; set aside.
 
3. Stir the honey, maple syrup, eggs, and nuts (or raisins) into the pumpkin until combined well. Stir the pumpkin mixture into the dry ingredients until combined well. For optimal flavor, cover and refrigerate at least 1 hour or overnight.
 
4. Heat the oven to 350°F. Brush the bottom of a 10-inch round baking pan with butter/oil and line with 10 sheets of phyllo, brushing each sheet with butter/oil, allowing the phyllo to extend over the sides of the pan by at least 1 ½ inches.
 
5. Pour the pumpkin filling into the phyllo-lined pan and spread evenly to the edges.
 
6. Cover the top of the pie with 8 phyllo sheets, brushing each sheet with butter/oil. Trim the excess phyllo, leaving a 1 ½-inch overhang. Roll together the top and bottom phyllo overhang under and into the sides of the pan. Brush the top with butter/olive oil and, using a sharp knife, score just the top phyllo layers into diamonds or squares. Bake for 35 to 45 minutes, until the top is completely golden brown.
 
7. Make syrup (if syruping the pie): Meanwhile, in a medium saucepan, combine the water, sugar, honey, and cinnamon stick and bring to a boil over medium heat. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Let cool to lukewarm.
 
8. When the pie is baked, remove from the oven and, following the precut phyllo pattern, using a sharp knife, immediately cut through the filling to the bottom. Gradually ladle the syrup over the pastry, evenly covering it to the edges and allowing it to soak in. Sprinkle with walnuts, if desired. Serve warm or cool the pie on a wire rack until the pan is just warm to the touch, then refrigerate it overnight.
 
9. In not syruping the pie, sift confectioners’ sugar over the top and sprinkle with walnuts, if desired.
 
*PUMPKIN NOTE: Use 2 1/4 pounds of raw, skin-on pumpkin to yield 3 cups. Halve the pumpkin and scoop out the seeds and stringy portion before grating.
​
Recipe © copyright 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our Greek-style autumn baking with pumpkin. More recipes can be found 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

From the Arabic, meaning something stuffed, Greek dolma or dolmades/dolmathes (pl.), pronounced dohl-MAH and dohl-MAH-thes, comes in two forms, grape leaf and cabbage. The stuffing ingredients and seasonings vary from region to region in Greece, and in the Middle East they may look like their Greek cousins but it’s the use of local spices, flavorings, and/or fruit/nuts that sets them apart. As in life, it’s what’s on the inside that counts!

Dolmadakia/dolmathakia (ντολμαδάκια), pronounced dohl-mah-THAH-kyah, are small dolmades made with grape leaves (klimatofila) and filled with a ground lamb or beef (or a combination of both)-and-rice stuffing. Dolmadakia made with rice alone are called dolmadakia/dolmathakia gialantzi (ντολμαδάκια γιαλαντζί), pronounced yah-lahnd-ZEE, and, because they’re meatless, can be eaten during Lent or fasting periods (for more on Lenten meals see our blogs on the Greek foods of Lent). Both dolmadakia versions are traditionally served as mezedakia (appetizers) with lemon wedges. 

Lahanodolmades/Lahanodolmathes (λαχανοντολμάδες) are stuffed cabbage (lahano) leaves filled with a ground lamb or beef (or a combination of both)-and-rice stuffing and are served as an entrée topped with Avgolemono (egg-lemon) sauce.

Lahanodolmades are hearty, delicious, and in many Greek homes are served on Sunday afternoon following church services. This is the Greek version of comfort food at its very best!

No matter how you wrap it, both dolmadakia and lahanodolmades are delicious, but the prep for the grape leaves and cabbage is a bit different. Following are Kukla’s Kouzina insider tips to help you make your dish perfect every time.

Grape leaves for dolmadakia come brined in a jar and are widely available in Greek, Mediterranean, and specialty markets. Orlando is the most popular brand but grape leaves are available in other brands as well. Look for light-colored leaves, as these will be young and tender. If you have access to grapevines, again, choose the light green younger leaves—they’ll be smaller but you don’t need large leaves for this. May and June are the peak months for picking fresh young leaves. Dolmadakia also come prepared in a can under many labels, but homemade is always better when it comes to texture and taste!

Following is the essential preparation that will make your mezedes to die for!

1. Remove the leaves from the jar and carefully unroll them but do not separate. Rinse the leaves under cool water (to remove the brine). Fill a large pot halfway up the sides with water and bring to a boil over medium-high heat. Carefully add the leaves to the boiling water, return it to a boil, and blanch them until they are bright green—this will only take a couple of minutes, so don’t go anywhere! Drain immediately and rinse under cool water. Drain well and transfer to a large plate. Handle the leaves gently to avoid tearing. Do not throw away any damaged leaves—you’ll need them later.

2. When the leaves are cool enough to handle, line the bottom of a large saucepot with a layer of the reserved damaged leaves. This will keep the dolmadakia from touching the bottom of the pot and burning. 

3. Working with one leaf at a time, snip off and discard the tough stem extending from the leaf. 

Arrange the leaf, shiny side down (vein side up), on your work surface and place 1 teaspoon of filling on the stem end of the leaf (a). Fold the leaf end closest to you over the filling, covering the filling completely (b). Fold in the sides (c), then roll to the end of the leaf (d). Place the roll, seam side down, in your prepared pot (e). 

Once cooked, dolmadakia can be served warm or at room temperature with lemon slices, though some people enjoy them cold. Your tummy, your choice!

Dolmadakia are typically served with feta, kalamata olives, and assorted dips. For a meze party, pair with ouzo, Ageri (Αγέρι) semi-dry white wine or Rosé Nico Lazaridi.

In Greece, the best cabbage is picked after the first frost, making it the perfect winter meal. Lahanodolmades are rolled in a similar manner as the grape leaves above but the cabbage requires a little more prep before rolling. Here’s the best way to do it.

2. Core the cabbage and discard the outer leaves (a). Place the cabbage, cored side down, in a large pot (b) and fill with enough cold water to cover. Bring to a boil and continue to boil until the leaves are bright green and can be easily separated—this should take about 10 to 15 minutes after the water comes to a boil. Drain and rinse the cabbage under cold water, then drain well and let cool. When cool enough to handle, carefully separate the leaves without tearing them, salt each leaf, and stack on your work surface (c)—set aside and reserve any torn or very small leaves to line the bottom of your pot. Let the leaves cool completely. 
TIP: This would be a good time to make your filling.

3. Line a large stockpot with a layer of the reserved torn or small leaves. Working with one leaf at a time, place the leaf, vein side up and cored end facing you, on your work surface. 

Place about 1 tablespoon of filling at the tip of the V and fold over the leaf to cover the filling (a). Fold in the sides (b) and continue to roll to the end of the leaf (c). For the leaves that are a little too small, you can overlap two to form a larger leaf before filling. You can also patch up any tears this way. Place the roll, seam side down (d), in your prepared pot.

Lahanodolmades are served hot, topped with Avgolemono sauce, or plain with juices from the pot and lemon. 

For the perfect presentation, it's best to arrange the rolls on individual serving plates and then top them with the sauce (don't drown them!). Feel free to garnish with lemon slices, dill, chives, or parsley to add color to your creation. Add a Greek salad and a glass of red Erythros (Ερυθρός) wine to complete the meal!    

That’s a wrap for this week’s dolmadakia and lahanodolmades lesson. You’re all set to stuff, wrap & roll...and to cook another Greek dish like a pro! 

​Two kinds of dolmadakia recipes (with meat and without) are in our Meze cookbook, available on Amazon! Stay tuned for more upcoming how-to Greek foodie blogs.

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

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

Until then~
Kali orexi! Good appetite!

Kelly

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

A souvla is a large skewer used for rotisserie roasting, like gyro. Souvlaki refers to a smaller skewer used for cooking individual portions of meats, fish, vegetables, and fruit.
 
Souvlaki—commonly recognized as marinated meat on a stick—is one of those dishes that is pretty much without limits when it comes to the kind of food you can skewer, grill (or broil), and enjoy. There’s a version for every food-lover’s palate. If you can cube it, you can souvlaki it!
 
As a Greek, I can attest to the fact that lamb (the Greek meat) really rocks when it comes to souvlaki but this meat can be expensive, so Greek food trucks and restaurants don’t always offer it on their menu. The remedy is to turn your kitchen into your own souvlaki truck by grilling up this Greek meat and making the neighbors jealous!

The one thing that makes all of these meats taste Greek is the marinade: a simple emulsion of olive oil, lemon juice, oregano, and minced garlic—one marinade, three meats! Marinate in the refrigerator for 1 hour (or overnight), skewer, and grill (or broil).
 
For a twist, 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 taste a bit leaner.
 
Not a meat lover? Go fish! Seafood: swordfish, ​shrimp, scallops, cod, halibut…cast your net and sea how deliciously it grills! Swap lemon zest or thyme for the oregano, marinate in the refrigerator for 30 minutes, skewer, and grill.

​Not a meat or fish lover? Veg out! Vegetarian souvlaki can get the meat-marinade treatment: marinate in the refrigerator for 30 minutes, skewer, and grill. Adding cheese (like halloumi) adds protein and substance but if you don’t want cheese or are vegan, it can be replaced with extra-firm tofu and topped with soy tzatziki. The idea is to put what you love on the skewer, as long as it’s firm enough to skewer and grill.

For the ultimate food-truck experience, place your souvlaki in a pita with tzatziki sauce (included in our Meze cookbook), lettuce, tomato, caramelized onions, and Greek fries!

I hope you enjoyed my food-truck-inspired souvlaki post. Stay tuned for upcoming segments on uniquely Greek foods and 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

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