Fasting periods such as Lent can be a challenge as you repeatedly ask yourself the burning questions, “What can I eat today?” or “Peanut butter? AGAIN???” I can’t tell you how many Greeks are now, at this moment, trying to scrape it off the roof of their mouths, and will swear off of nut butters for months after Easter. But it doesn’t have to be that way! Not that there’s anything wrong with peanut butter, but too much of any good thing can be, well, too much. Vegetarians and vegans have figured out how to create diverse meatless menus and so will you with just a few simple tips on how to convert a standard dish into a delicious Lenten-appropriate meal.

Fasting means no meat or meat products, as well as avoiding some seafood. Rule of thumb, if it comes from an animal containing blood, it’s out. So the foods that need to be replaced are all meats, dairy (such as milk, cheese, and butter), and fish—shellfish, calamari, and octopus are the exceptions since they contain no blood. 
[Note: In case you’re wondering why expensive shellfish is allowed and not less expensive fish, once upon a time, bottom-feeding shellfish was unwanted because it was considered unclean, and it was therefore cheap. The need for protein in the Lenten diet led to eventually incorporating shellfish, and to the discovery of how good it is. That discovery jacked up the price.]

So often, people try to fill a hunger pang with bread and pasta, then end up gaining weight and not feeling so good. 

When you shift your focus to healthy fasting it becomes a life-renewing experience, and isn’t that what Lent should be about?

BUTTER
✚ We use olive oil most of the time, fasting or not. It’s great in baked potatoes, fries up yummy eggs, and it’s delish for dipping bread. It not only tastes good but it’s healthier than butter.

✚ For baking, you’ll want to use a lighter oil like canola or a non-dairy spread like Smart Balance Organic—it’s 100% vegan, non-GMO, with no hydrogenated anything. I mention this brand because, after scouring a number of supermarket dairy aisles, we found very few butter alternatives out there that are actually healthy.

✚ In times of strict fasting, canola oil can be used instead of olive oil. It’s healthier than other vegetable oils and it’s our swap-out choice for butter in Halva.

MILK
✚ For taking it straight, the choices are vast—almond milk (my fav), coconut milk, rice milk, soy milk, plain, vanilla, chocolate—so go with what tastes good to you.

✚ For baking, cup-for cup, almond milk is great (did I mention it’s my favorite?). Coconut milk is okay if you want a tropical flavor. Soy milk tends to be a bit tart and bland so use soy if you prefer no added flavor at all. Rice milk, though neutral in flavor, tends to be watery so it might make your batter too loose.

✚ For sauces, custard tarts, or puddings, it gets a bit tricky. Think about the flavor that would go best with what you’re making. If you don’t want an added flavor, use rice milk. Keep in mind that you’ll probably need to go up on your thickener since cow’s milk is more binding than these milks. Start with a little thickener and increase as needed.

✚ For anything else, again, think about the flavor of the dish, then choose your milk.

CHEESE
✚ It’s hard to replace something as gooey and rich as cheese, and the fake stuff tastes, well, fake. If you’re making an omelet or pie, add chopped olives, or sliced mushrooms or diced tofu sautéed in olive oil, to fill it with flavor and texture.

EGGS
✚ For breakfast, make oatmeal or have cereal…unless you like egg substitutes.

✚ For baking quiche or custard-like dishes, for each egg, substitute ¼ cup pureed soft tofu.

✚ For desserts like cakes, for each egg, substitute ¼ cup applesauce or ¼ cup mashed banana. 

Sign up for our e-newsletter (if you haven’t already) and stay connected 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

For more egg substitution ideas, check out peta.org.

For vegan baking tips go to veganbaking.net.

For standard Greek Lenten recipes, take a look at thespruce.com.

I hope you enjoyed Lenten Kouzina Made Easy. Lenten and vegetarian recipes, as well as more how-to tips, will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian food ideas that you can add to your kouzina routine.

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
​

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent:
Greek Cheesefare Week
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Cuisine~A Faith-Inspired Journey
Greek Foods of Lent

Coming up:
Greek Holy Week & Pascha~Easter Foods

Sources
Greek Orthodox Archdiocese of America
WebMD

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

Web design by Kelly Salonica Staikopoulos

Tarama is considered the Greek caviar. This relatively inexpensive carp roe (compared to caviars like Beluga) is aged and cured for over a year and is extremely salty, making the addition of salt in recipes that tarama is used in unnecessary. Although it can be enjoyed in a number of ways, it’s best known as the flavor punch in the classic rock-star meze taramosalata. This recipe can be found in our Meze and Spreads & Dips cookbooks (on Amazon). The color of this spread, which can range from a warm beige to coral to a pinkish coral, comes from the type/brand of tarama used. Let the roe’s pigment guide you in your choice of tarama so the resulting hue will be the one you’d like to have. If a vibrant pink is desired, color will need to be added to the spread as the typical roe isn’t pink enough to give you a cotton-candy color. 

Before using, the roe is mashed and whisked into an emulsion with olive oil and lemon juice or vinegar, then a starch like whipped potatoes or crumbled day-old bread is beaten in, creating a fluffy mousse-like spread or dip. Taramosalata is appropriate for fasting periods and is a valued food during Lent, though it’s delicious enough to be savored any time. If you think this is just a pre-entrée indulgence, think again!

Taramosalata, how do we eat thee? Let us count the ways:

1. Serve alongside warm pita wedges or raw vegetables as a dip (the standard!).

2. Spread onto French-bread slices or spoon onto cucumber slices and/or crackers (this also works on cheese slices), then add a garnish of capers, fresh herbs (like parsley or thyme) or a strip of citrus peel for color.    

3. Greek up your eggs! Think Eggs Benedict but instead of ham and Hollandaise, layer an English muffin with smoked salmon, a poached egg, and a dollop of taramosalata. Finish with a sprig of dill for the perfect morning wakeup.

4. Add to croquette or fritter recipes (plain tarama also works). For a recipe that makes 4 to 6 servings, mix in about 4 ounces of taramosalata or tarama (if using tarama, omit the salt in the recipe).

5. Spread on warm toast instead of butter.

6. Use as a garnish for soup (we love it with bean soups).

7. Use as a topping for grilled veggies and seafood.

8. Make it the main ingredient in sandwiches or use it in place of mayonnaise.

9. Stir a tablespoon into 2 cups of marinara for a creamy tomato sauce that can be tossed with pasta or served as a dressing for fish.

10. Crepe it: Spread a thick layer of taramosalata onto a crepe, top with cooked crabmeat or shrimp and sprinkle with chopped fresh chives, then roll and feast.

With all of the ways you can experience taramosalata, it’s no wonder this famous versatile meze is a Lenten delight, as well as a go-to for any occasion. Fair warning, it’s hard to stop eating this allure after just one taste!

Tarama and taramosalata are readily available in some supermarkets, Greek/Mediterranean markets, and specialty/gourmet shops, as well as online at Mediterranean Foods,
gourmetfoodstore.com, and Amazon.

I hope you enjoyed our taramosalata tasting and that these ideas will complement your menus. As we journey through Lent we will continue to bring you more of our customs and foods relating to fasting for spirit and body.

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

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

Until then~
Kali orexi!  Good appetite!

Kelly

Click here to see more of our blogs on the Greek Foods of Lent.

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

Web design by Kelly Salonica Staikopoulos

Artichokes are a popular vegetable in Greek cuisine—from baby hearts used in an artichoke-and-rice dish to whole artichokes simmered in a citrus-olive oil dressing—but their preparation and cleaning is a mystery to some and tedious to others. For this post we’ll cover the two basic procedures (for hearts and whole) with tips to help take your artichokes from market to pot in a few simple steps.

1. Start with fresh artichokes that are in season.
 
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
 
3. Prepare a very large bowl with acidulated water: combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
 
4. Cleaning the artichokes: rinse well under cold running water, then proceed as below for hearts or whole artichokes.

Artichoke hearts: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a) and snap each off, saving to use in a soup or stew (if saving for a future use, transfer the leaves to a freezer bag, press out all the air, seal and freeze up to 1 month; if using the same day, transfer to the acidulated water). When you get to the choke, hold the heart firmly in one hand and, using a spoon, scoop out the choke and discard (follow along with this video). Proceed to step 5.

Whole artichokes: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a). Using a sharp knife, cut off the top one-third of the artichoke and discard. Trim the stem to 1 inch beyond the base of the artichoke and, if tough, peel off the outer skin. Hold the base firmly in one hand and, using a spoon, scoop out the choke in the center and discard  (follow along with this video) or cut the artichoke lengthwise in half and scoop out the choke from each half (b). Proceed to step 5.

5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely (c). This will keep the vegetable from discoloring and turning brown (this method also works for fruit and other vegetables as well).
 
6. Leave the artichokes in the acidulated water until ready to add them to your recipe.
 
Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.
 
I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques 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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The discipline of fasting during Great Lent and other religious occasions is to bring about cleansing and spiritual awareness in preparation for the Resurrection at Pascha (Easter). 

In times of fasting, the Greek Orthodox abstain from foods that come from animals containing blood, which include beef, poultry, eggs, dairy, and most seafood, shellfish being the exception because it contains no blood. During the strictest fasts, olive oil and wine are also abstained from. Traditional Lenten foods, as well as our own recipes we developed for fasting, are plentiful and delicious, and some might say that you’re not giving up anything if you’re enjoying your meal. The thing is, when you’re preparing these foods, you’re taking extra care to make suitable substitutions for the foods you can’t eat, which reminds you of why you’re doing it. In turn, you become spiritually aware and the fast is “serving” its purpose.

Clean Monday, or Kathara Deftera (Καθαρά Δευτέρα), marks the launch of Great Lent for the Greek Orthodox and the entry of a unique collection of appropriate meals. A cross-section of Lenten foods that have become staples in our diet during this period include the following.

Taramosalata (ταραμοσαλάτα): A coral-colored, mousse-like dip containing red carp (fish) roe. For more on this dip and its many uses, check out our blog Taramosalata~Beyond Meze.

Revithosalata (ρεβιθοσαλάτα): A chickpea salad with red onion, cucumber, tomato, and fresh herbs.

Fakes Soupa (φακές σούπα): A protein-packed lentil soup that gets its Greek twist from vinegar.

Lagana (λαγάνα): A flat bread that gets its “dimples” from fingertips pressed into the surface.

Horta Vrasta (χόρτα βραστά): A boiled variety of leafy greens. A dressing of lemon juice and olive oil give this side dish flavor and enhance its nutritional value.

Dolmadakia Gialanzi (ντολμαδάκια γιαλαντζί): Grape leaves filled with rice and flavored with lemon.

Gigantes Plaki (γίγαντες πλακί): Giant beans in a tomato-based sauce.

Htapodi Sharas (χταπόδι-σχάρας): Grilled octopus.

Garides sti Shara me Lemoni (γαρίδες στη σχάρα με λεμόνι): Grilled shrimp with lemon.

Loukoumades (λουκουμάδες): Light and fluffy puffs drizzled with honey.

Koulourakia made with wine (κουλουράκια με κρασί): Perfect for dunking when you want something subtly sweet.

Halva with oil (χαλβά με λάδι): A Lenten favorite, this homemade version of halva is made with semolina or farina and butter, but when fasting, the butter is replaced with canola oil. Once cooled in a form, the halva is unmolded and dusted with ground cinnamon, then cut into slices.

Halva/Halvah with tahini (χαλβά με ταχίνι): Very different from the homemade version, this store-bought halva, popular throughout the Mediterranean and Middle East, is made with tahini (sesame paste) and comes in blocks with varietal options that include plain, with nuts (pistachios or almonds) or raisins, marbled with chocolate, and marbled with chocolate that’s coated completely in dark chocolate (my favorite!).

The photos in this slideshow demonstrate our Lenten menu on any given day of our 40-day fast. This is the kind of “fast” food that fuels our bodies and souls.    

I hope you enjoyed our Lenten tasting. Recipes for these foods and more will be featured in our upcoming cookbook! Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening. 

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

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent, Holy Week, and Pascha:
Greek Cheesefare Week
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Kouzina Made Easy
Greek Holy Week & Pascha~Easter Foods
Greek Foods of Lent

Source
Greek Orthodox Archdiocese of America

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

Web design by Kelly Salonica Staikopoulos

The countdown to Great Lent in the Greek Orthodox Church comes in the form of three preparatory weeks. First is a fast-free week, followed by a standard-fasting week (no meat products on Wednesday and Friday), and lastly a no-meat week where cheese and eggs are allowed every day. This last week is called Cheesefare Week, which begins immediately after Meatfare Sunday, the final day of the second preparation week. Cheesefare Sunday marks the end of Cheesefare Week, after which, in addition to meat, you abstain from diary and eggs for Great Lent.

In Greece, these three pre-Lent weeks have evolved from the ancient Karnavali (καρναβάλι), pronounced kahr-nah-VAH-lee, or carnival, into a period called Apokries (Απόκριες), pronounced ah-POH-kree-ehs, meaning a gradual pulling “away from meat.” This is a Greek Mardi Gras of sorts—a masquerade filled with fun, laughter, and indulgence in food.

During Cheesefare Week, the custom is to eat dairy foods like milk, yogurt, and of course cheese! Because this is the period right before Great Lent, it’s the time to consume all perishable dairy products in your refrigerator before going into the 40-plus-day phase of fasting. In turn, this week is known for its cornucopia of scrumptious and rich cheese-based foods that were developed just for this occasion, like Tyropita (cheese-filled phyllo pie), Poungia Karpathika Apokriatia (Carnival spiced cheese crescents with honey from Karpathos), and Loukoumadakia me Myzithra (cheese puffs drizzled with honey). 

In honor of this week’s food theme, we’re going to talk about Greek cheeses that make Cheesefare Week and every week (non-fasting of course) delicious!

Cut it…grate it…shred it…crumble it…cube it…fry it…grill it…bake it…and EAT it! 

As an appetizer, on a salad, in a savory pie/pita (like spanakopita), over pasta, or in a dessert—when it comes to cheese, or as we say, tyrí (τυρί–pronounced tee-REE), variety is the spice of [Greek] life!

And in that life, man cannot live on feta alone—not when there’s an abundance of Greek cheeses to explore and enjoy! You’ll also need some olives and crusty bread to complete the experience. Before I go off on a tangent (which is really not hard to do when it comes to food) lets get back to cheese. Aside from feta, there’s a wealth of Greek cheeses that are not that well known in the non-Greek community.

In Karpathos, as on many of the Greek islands, fresh and aged cheeses are uniquely made in the homes of 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. Most of these cheeses are not exported so if you want to sample the tyrí Yiayiá makes, you have to take a trip to her kouzina. The good news is that there are many commercially-produced cheeses that are exported and are becoming 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 cheese plate is on Kukla’s Kouzina’s table with details about each variety featured in our cookbooks, including how they can be used, along with acceptable substitutions (if available). A list of places where you can purchase these 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. Most 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 rich 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:

·Arahova pronounced a-RA-hova (sheep’s milk): semi-firm, sharp, a bit salty, peppery. Great for crumbling in a salad, serving sliced with a drizzle of extra-virgin olive oil and kalamata olives, baking in a pita, and frying (as in saganaki, where feta is sautéed in olive oil, flamed with brandy and sprinkled with lemon juice).

·Bulgarian (sheep’s and/or goat’s milk): semi-firm, tangy, salty. Great in a salad, serving sliced, for baking, and frying.

·Dodoni pronounced tho-THO-nee (sheep’s milk): firm, salty. Great in a salad, serving sliced, for baking, and frying.

·French (sheep’s milk): soft to semi-firm, creamy, mildest of the feta family. This feta is perfect for serving fresh in salads, crumbled in an omelet, or sliced on an appetizer (meze) plate.

HALLOUMI (χαλούμι) pronounced hah-LOO-mee
(sheep’s milk)
Firm, mild, moderately salty

This white cheese comes from Cyprus and has an almost rubbery quality that cuts into perfect slices for frying in saganaki, grilling, or dicing for a salad.

Try this: Cut into 1-inch cubes, brush with olive oil and grill just until grill marks appear. Cool slightly, then skewer with watermelon pieces and mint or basil leaves for a refreshing appetizer.

Note: This is the only cheese that can be frozen without harming its texture or flavor.

KASSERI (κασέρι) pronounced kah-SEH-ree
(sheep’s milk alone or combined with goat’s milk, made in the regions of Thessalia and Xanthi, and the island of Mitilini, aged over three months)
Semi-firm, yellow, mild, creamy, salty-sweet, nutty

Wonderful as a sliced table cheese, or shredded/diced and tossed with hot pasta. You’ll always find at least two cheeses on a Greek table, feta and kasseri. Kasseri is also the cheese used in Greece to make pizza (but no tomato sauce!).

Substitution: manchego

KEFALOTYRI (κεφαλοτύρι) pronounced keh-fah-loh-TEE-ree
(sheep’s milk alone, or combined with goat’s milk, aged at least three months)
Hard, sharp, salty, tangy, strong aroma, light yellow

Perfect for grating over pasta or vegetables, in savory pies, or garnishing cooked dishes.

Substitution: a 50-50 mix of high-quality Pecorino Romano and Parmigiano-Reggiano

GRAVIERA (γραβιέρα) pronounced ghrah-VYEH-raH
(sheep’s milk, sometimes combined with a small amount of goat’s milk, aged at least five months)
Semi-hard, firm, sweet, fruity, nutty, mellow, intense aroma

The highest quality Graviera comes from Crete and is served sliced, alone or with appetizers (meze).

Substitution: manchego

KEFALOGRAVIERA (κεφαλογραβιέρα) pronounced keh-fah-loh-ghrah-VYEH-rah
(sheep’s milk, sometimes combined with goat’s milk, made in western Greece, aged at least three months)
Hard, salty, nutty

As the name suggests, this cheese is a marriage between Kefalotyri and Graviera and merges the qualities of both to form a cheese ideal for grating over dishes, using in savory pies or making saganaki.

Substitution: high-quality Parmigiano-Reggiano

MANOURI (μανούρι) pronounced mah-NOO-ree
(sheep’s milk alone, or combined with goat’s milk, made in central and western Thessalia)
Semi-soft, sweet, buttery, dense

Similar to feta but creamier and less salty or unsalted, this fresh white cheese is made from the drained whey from feta production. This melt-in-your-mouth cheese can be mixed with herbs and spread on crackers or bread. It can also be served as a dessert drizzled with honey—a favorite in Greece.

Substitution: goat cheese (chèvre) 

MYZITHRA (μυζήθρα) pronounced mee-ZEE-thrah
(sheep’s and/or goat’s milk)
Fresh, unsalted, mild flavor, strong aroma, generally sold in round balls or loose by weight.

A whey cheese made from feta and Kefalotyri by-products, it makes a delicious topper for pastas, pizzas, stews, soups and salads. It’s also used as a filling in pastries and desserts.

Substitutions: full-fat sheep’s-milk ricotta. 
If using cow’s-milk ricotta (full fat only), 
drain well in a cheesecloth and add a little cream.

DRY MYZITHRA (μυζήθρα ξερή) pronounced mee-ZEE-thrah kseh-REE
(sheep’s and/or goat’s milk)
Air-dried Myzythra, hard, heavily salted

Perfect for grating over pasta and vegetables. In Glifatha in Athens, restaurants sprinkle it over French fries for an unbelievable side dish.

Substitutions: dry-aged ricotta salata (pressed, salted and dried ricotta), Pecorino Romano 

Got Cheese?
If you’re in the New York City area, you can find these Greek cheeses (and more) at the following markets:

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 also an option. Here’s where you can find Greek cheese, as well as other foods and items:

igourmet.com
amazon.com
Costco - select locations (Dodoni feta) and from Instacart

I hope you enjoyed our celebration of Cheesefare Week. These cheeses are featured in recipes in our Meze and Spreads & Dips cookbooks, available on Amazon. Next week we enter Great Lent so join us then for more Greek foods and customs as they relate to this period of fasting and prayer.

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

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent, Holy Week, and Pascha:
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Cuisine~A Faith-Inspired Journey
Lenten Kouzina Made Easy
Greek Holy Week & Pascha~Easter Foods
Greek Foods of Lent

Resourses
Titan Foods, Astoria, NY
Krinos Foods

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

Web design by Kelly Salonica Staikopoulos

​Is your spice rack Greek friendly? There are a number of spices and flavorings that are used specifically for Greek cooking (and healing) and a few that are also used in other cuisines. You might be surprised to find out you already have some of these seasonings, and eager to learn about the ones you never heard of before. Get ready to stock up on some essential Greek-kouzina spice staples!
 
My Big Fat Greek Spice Rack
Following are the spices and herbs no self-respecting Greek would ever be without. If you want to cook like a Greek, you have to stock up like one. Once you have your grocery list ready, check out the stores and websites at the end that carry these items. 

Anise seeds (glykaniso, γλυκάνισο, pronounced ghlee-KAH-nee-so)
This seed is what gives ouzo its distinctive smell, and flavors so many foods in Karpathian cooking. Because the seeds are potent, you only need a small amount to give breads, cakes, and pastries a tasty accent. The preparation we use is: Combine 1/2 teaspoon seeds with ¼ cup water and bring to a boil, then simmer 5 minutes or until aromatic. The strained liquid is then added to recipes.
These seeds also have a medicinal digestive use for easing gas pains in babies (and adults): Bring 1 teaspoon anise seed and 2/3 cup water to a boil, reduce heat and simmer 5 minutes. Strain and cool to warm. Babies love it because it has a natural sweetness, and it makes them feel better fast.

​Mahlab seeds (mahlepi, μαχλέπι, pronounced mah-HLEH-pee)
Mahlepi seeds are the tiny (about 1/4 inch) dried pits of wild cherries native to the Eastern Mediterranean and Middle East. Mahlepi is sold as whole seeds and ground, and should be light beige in color (they get dark when they’re old and stale). Whole seeds have a longer shelf life and can be frozen (in a heavy-duty freezer bag) up to two years. When ready to use, the seeds are ground using a mortar and pestle. This beautifully aromatic spice is used to flavor cakes, pastries, and holiday breads. Mahlepi gives tsoureki (Greek Easter bread) its trademark fragrance and fills the kitchen, and house, with its extraordinary sweetness when baking. 

​Mastic (mastiha, μαστίχα, pronounced ma-STEE-hah)
Mastiha is the rare crystallized resin that seeps from the bark of the mastic tree (Pistacia lentiscus). The tree, indigenous to the island of Chios, also produces a wild pistachio. The resin, which drips in the shape of teardrops, has been the island’s trademark and largest export from ancient times, and is the main source of income for thousands of families on Chios. The value of the mastic trees on Chios has invoked numerous invasions by other civilizations as well as pirates. Masticate, meaning “to chew,” is derived from the word mastiha, which is actually the word Greeks use for chewing gum, and it is believed that this was the very first gum in history. Mastiha is used in a number of different products, including chewing gum, alcoholic beverages, breads, ice cream, syrups, and sweets. Before adding it to recipes, the crystalized resin beads must be ground into a powder, along with a little sugar from the recipe, using a mortar and pestle. The sugar keeps the mastic from sticking to the surface of the mortar and pestle (which it will do if you try to grind it alone) and allows it to be ground into a fine texture.

​Nigella seeds (black sesame, mavrosisamo, μαυροσíσαμο, pronounced ma-vro-SEE-sahmo)
These small black seeds are about the size of sesame seeds and look like they could be black sesame but in fact are not sesame at all. They are picked from the Nigella sativa plant grown in Egypt and India. Nigella seeds are a spice as well as a seed, imparting a smoky, oregano-peppery flavor to recipes. The most common use is sprinkling them on breads, kouloures, and breadsticks, alone or combined with sesame. The essential oils in the seeds have antimicrobial agents and can benefit digestion by eliminating parasites. 

Sea Salt (thalassino alati, θαλασσινó αλάτι, pronounced tha-la-see-NOH ah-LAH-tee)
Amazing food requires high-quality ingredients—fresh vegetables, choice meats, and, yes, sea salt! Sea salt is the only salt used in traditional Greek cooking. Its natural, salt-water flavor is a far cry from the chemical taste of table salt and you will notice the difference! Sea salt also dissolves more easily than table salt when cooking, and is lower in sodium (it’s flaked, so there’s less salt per measure) so it’s a healthier choice as well. Greek sea salt comes in fine, medium, and coarse crystals, is inexpensive, and can be found in Greek/Mediterranean stores, as well as online.

​Cinnamon (kanela, κανέλα, pronounced kah-NEH-lah)
In stick form you can tell that cinnamon is the inner bark of a tree, a tropical evergreen tree to be exact. Both stick and ground versions are used in a wide array of dishes. From a subtle flavoring in meat sauces used in moussaka and pastitsio, to a more prominent taste in sweets like baklava and galaktomboureko, this spice is invaluable in the Greek kouzina. Ancient physicians prescribed cinnamon to improve circulatory health and today’s research suggests that it may reduce blood-sugar levels in diabetics (just ½ teaspoon per day).

RESOURCES:
Mayo Clinic: Diabetes treatment: Can cinnamon lower blood sugar?
Medical News Today: Cinnamon, blood sugar, and diabetes

​Cloves (garifalo, γαρίφαλο, pronounced ghah-REE-fah-loh)
These dried, unopened flower buds of the tropical evergreen clove tree are a valuable spice worldwide. Clove’s aromatic, peppery flavor lends itself to a number of dishes from sauces and meats to desserts like karithopita (nut cake with syrup) and spoon sweets. For centuries, cloves have been chewed to eliminate bad breath and it’s not surprising that some Greeks always have a small bag they carry with them.

​Nutmeg (moschokaritho, μοσχοκάρυδο, pronounced moh-shoh-KAH-ree-thoh)
This dark-brown seed from the nutmeg tree is a lighter brown to tan color on the inside and has a warm, spicy-sweet taste. Though you can use it pre-ground, for the most aromatic and flavorful addition to your foods, we suggest you grate it fresh when you need it (you will notice the difference). You’ll find this spice in béchamel sauce (used in moussaka and pastitsio), potato croquettes, syrups, and cakes.

​Allspice (mbahari, μπαχάρι, pronounced mbah-HAH-ree)
This pea-sized berry of the evergreen pimiento tree seems to embody the flavors of cinnamon, nutmeg, and cloves, hence the name. Sold in dried-berry and ground form, it’s best to grind the berries as needed for the freshest taste. A pinch goes a long way in tomato-based sauces, meats, and Karpathian breads.

​Cardamom (karthamo, κάρδαμο, pronounced KAR-thah-moh)
This aromatic spice is a member of the ginger family and takes the form of seeds in small pods. Cardamom is sold in seed (to grind for recipes) and finely ground forms. We use it ground in sweets and find this spice to be potent enough to last up to a year. Ancient Greeks and Romans scented their perfumes with cardamom and ancient Egyptians chewed on the seeds to clean their teeth.

Vanillin (powdered crystalline vanilla, vanilia, βανίλια, pronounced vah-NEEL-yah)
This is the only vanilla used in Greek baking because it’s the most flavorful component of the vanilla bean. It’s white in color, looks a bit like confectioners’ sugar, and is made up of tiny crystal flakes. The flavor is super concentrated compared to vanilla extract so you would use a very small amount—a pinch usually does the trick. It imparts a pure vanilla essence to recipes, without the aftertaste of alcohol (from the extract), making it perfect for custards, cakes, cookies, and breads. It’s a bit pricey but remember that a little goes a very long way, and it will make your Greek desserts taste like heaven, the way they should!

Ready, set, shop!
 
SOURCES (for purchase)
Mediterranean Foods (2 locations)
22-78 35th Street
Astoria, NY 11105
718-721-0266
 
30-12 34th Street
Astoria, NY 11103
718-728-6166
 
Sahadi’s, 187 Atlantic Avenue, Brooklyn, NY
Titan Foods, 25-56 31st Street, Astoria, NY
GreekShops.com
Greek Market
Parthenon Foods
 
We hope you enjoyed our journey down the spice aisle. 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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​When yogurt is called for in Greek cooking, it’s drained (strained) Greek sheep’s-milk yogurt, which is the consistency of cream cheese. Sheep’s-milk yogurt is sweeter and creamier than cow’s-milk and is available in Greek markets and gourmet shops. You can also use thick Mediterranean-style sheep’s-milk or cow’s-milk yogurt, available in supermarkets and specialty food stores throughout the United States. Following is our recipe for homemade drained yogurt, a simple and tasty way to DIY.

16 ounces (2 cups) plain whole-milk yogurt
 
Line a fine mesh sieve with a double thickness of cheesecloth and place it over a large bowl. Place the yogurt in the cheesecloth, gather up the sides, and tie them together with kitchen string. Cover the bowl with plastic wrap and let the yogurt drain in the refrigerator until very thick, 2 to 4 hours or overnight (discard the water that collects in the bowl). Makes 8 ounces (1 cup) Drained Yogurt (32 ounces of undrained yogurt makes 16 ounces of Drained Yogurt).
 
Serve with a drizzle of honey, toasted walnuts, and/or fruit, or use in your favorite recipes.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
For recipes using Greek yogurt, check out our blogs:
Greek Chocolate Love featuring Chocolate Soufflés with Greek Yogurt
Mediterranean Diet Resolution Recipes: Sweet Success featuring Berry-Oat Parfait

Drained Yogurt is also featured in our Tzatziki recipe, from our Meze and Spreads & Dips cookbooks.

I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques 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 © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

There’s no denying that when it comes to love, chocolate is the ultimate food pleasure. Chocolate and joy go hand-in-hand, and when you’re filled with joy, you love longer. Whether you’re celebrating with your sweetheart, family, or dear friends, this soufflé is an ideal way to spread joy and show how much you adore them!
 
To go all out with a heart theme, you can use heart-shaped ramekins or cut out a paper heart, place it in the middle of the baked soufflé, and dust confectioners’ sugar over the top, then remove the paper for an easy way to say I love you!

​Dark chocolate, coffee, almond essence, and thick Greek yogurt combine to create this deliciously intense dessert. The perfect match for a passionate heart!
 
PREP TIME: 15 minutes plus standing
COOK/BAKE TIME: about 25 minutes
MAKES: 6 servings
 
Unsalted butter, for ramekins
1/2 cup granulated sugar, plus more for ramekins
8 ounces bittersweet (60% cacao) dark chocolate chips
2 tablespoons brewed coffee
1/2 cup plain reduced-fat (2%) Greek yogurt
4 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6 large egg whites, at room-temperature
1/4 teaspoon cream of tartar
 
Confectioners’ sugar, for sifting
Ripe berries, for serving
 
1. Generously butter six 6-ounce ramekins (if using 5-ounce ramekins, you’ll need seven; if using 4-ounce ramekins, you’ll need eight), coating the rims, then sprinkle each with 1 tablespoon granulated sugar, turning the ramekins to coat (like flouring a cake pan). Tap out excess sugar. Transfer the ramekins to a rimmed baking sheet.
 
2. Preheat oven to 400°F. Place the chocolate and coffee in a large heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). Heat over medium-low heat, stirring frequently, until the chocolate is melted and smooth, about 10 minutes. Remove the bowl from the heat and let stand until slightly cooled, about 10 minutes.
 
3. Whisk the yogurt into the chocolate mixture until smooth, then whisk in the egg yolks and extracts until combined well.
 
4. In a large mixer bowl, beat together the egg whites and cream of tartar on medium-high speed to soft peaks. Gradually add the 1/2 cup granulated sugar and beat to stiff, glossy peaks (do not overbeat).
 
5. Using a rubber spatula, gently fold one-third of the egg-white mixture into the chocolate mixture to lighten. Fold in the remaining egg-white mixture in two batches, gently folding all the way to the bottom to incorporate the whites without deflating, until hardly any white streaks are visible.
 
6. Spoon the batter into the prepared ramekins, filling completely and gently tapping the ramekins to settle the batter. Using a dough scraper or the back of a knife, scrape the edge over the tops of the ramekins to level, resulting in a flat top on the baked soufflés. Immediately bake the soufflés until puffed and risen above the top of the rims, 12 to 15 minutes. Dust each with confectioners’ sugar and serve immediately with berries.
​
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
I hope you enjoyed this week’s post and that your Valentine’s Day, and every day, is overflowing with Greek Chocolate Love !
 
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

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