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Roasted Summer-Tomato Pasta

8/28/2023

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Tomatoes are a favorite in Greece, and not just in Greek salad. This is the perfect time to also enjoy the bountiful harvest in our homemade pasta sauce over Karpathian makarounes. For summer ease, we roasted farm-fresh tomatoes, garlic, herbs, and cheese in one pan, and the extraordinary aroma coming from the oven will fill your kitchen with the promise of an amazing meal about to be served! Our made-from-scratch makarounes pasta recipe follows with do-ahead instructions.
 
The recipe below links to a how-to video on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
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​PASTA WITH ROASTED TOMATOES
Jarred pasta sauce and canned tomatoes have met their match! This dish is all about fresh ingredients, like roasted tomatoes, garlic, and Greek cheese! Simple, quick, and delicious. For a sauce this good, you need a pasta that can do it justice, like our homemade Karpathian makarounes (see below), or you can use frozen cavatelli pasta, which is similar to makarounes.
 
KOUZINA TIPS:
1. We use plum or yellow tomatoes because they’re less watery than red tomatoes. If you find your tomatoes are watery, gently squeeze the water out of the slices before placing them in the pan.
2. Cook the pasta the last few minutes of the baking time so that it’s hot when tossing with the tomatoes.
 
PREP TIME: 15 minutes
BAKING TIME: 30 to 40 minutes
SERVINGS: 3 to 4 main / 6 first course
 
Extra-virgin olive oil
10 plum and/or yellow tomatoes, sliced and drained
1/2 cup chopped fresh basil leaves, plus sprig for garnish
4 to 5 cloves garlic, crushed
Sea salt and freshly ground pepper
Pinch Aleppo pepper
1/4 cup grated kefalograviera cheese (or Parmigiano-Reggiano), plus more for serving
1/4 cup grated myzithra cheese (or Pecorino Romano), plus more for serving
1 recipe Makarounes pasta, recipe follows, or 12 ounces (3/4 lb) frozen cavatelli cooked according to package directions, drained
 
1. Heat oven to 375°F. Lightly oil a large rimmed baking pan, then spread the tomato slices out, drizzle with olive oil, and top evenly with basil, garlic, and season with salt and peppers. Top evenly with cheese. Bake 30 to 40 minutes, until tomatoes are softened.
 
2. Using a fork, mash the tomatoes, then, in a large serving bowl, toss with the hot pasta. Garnish with a basil sprig, if desired, and serve immediately with additional cheese on the side.

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​MAKAROUNES
Once you make homemade pasta, it’s hard to go back to store-bought. The fresh flavor and light texture doesn’t leave a heaviness in your stomach and it perfectly complements any delicious topping.
 
PREP TIME: 30 minutes, plus standing
COOKING TIME: 5 to 10 minutes
SERVINGS: 4 main or 6 first course
 
2 2/3 cups fine semolina, plus more for sheet
1 1/2 teaspoons sea salt, divided
1 cup warm water, divided
 
1. In a large bowl, combine the semolina and 1/2 teaspoon salt. Make a well in the center and add 2/3 cup water to the well. Using a fork or your fingers, gradually start mixing the semolina from the sides into the water until a dough is formed, gradually adding the remaining water, 1 tablespoon at a time, if needed. The dough should be soft but not sticking to your hands. Knead until smooth and elastic, about 10 minutes. Cover completely with plastic wrap and let rest for 30 minutes. Line 2 large baking sheets with waxed or parchment paper and lightly dust with semolina; set aside.
 
2. Divide the dough into 8 pieces, rewrapping 7. Roll out the remaining piece into a long 1/2-inch-thick rope (if the dough sticks to your work surface, very lightly dust it with flour). If the dough shrinks back when rolling out, let rest for 3 to 5 minutes, then resume rolling. Cut the rope into 1-inch pieces.
 
3. Using two fingers, press down firmly into each piece and pull to the other end to create a curl while thinning the pasta (the pasta needs to be thin, about 1/8 inch, to cook properly). You can also do this on a ribbed textured surface to create indentations on the outside that not only look attractive but they also allow sauce to better cling to the pasta. Transfer to prepared sheet, in a single layer with each piece not touching the others. Repeat with the remaining dough. (Can be made ahead. Place the trays of pasta in the freezer for about 1 hour, until completely frozen. Transfer pasta to a heavy-duty resealable plastic storage bag and seal, pressing out air, and freeze up to 4 months. Do not thaw before using. Add an additional 2 to 4 minutes cooking time.)
 
4. Bring a large pot of water to a boil, then stir in the remaining 1 teaspoon salt. Add the makarounes and cook to desired tenderness, 5 to 10 minutes, depending on the size of the pasta. Drain and continue with recipe above.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our summer-tomato pasta as much as we do!
 
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

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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​Trending Edibles: Sip & Sweet

5/22/2023

4 Comments

 
The fabulous Greek/Mediterranean foods featured at the Fancy Food Show made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, continuing with our third installment, beverages (alcoholic and non) and desserts (chocolate almonds and ice cream varieties). The items listed below embody Greece’s iconic flavors, with a dairy-free milk that is the perfect replacement for the cow version in Greek recipes. Shopping and recipe links included!
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BEVERAGES

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GOGREEK OUZO MINIATURES
Products: Greek-themed ouzo and more

​Say Opa! to cocktails with mini ouzo bottles dressed like the Greek gods and goddesses—Zeus, Athena, Poseidon, and more—and add some ancient mythology to your meze hour or hand out as party favors. Each guest can choose their favorite deity and celebrate life the Greek way. These minis are also available in traditional Greek costumes, heroes, and seasonal themes.
 
SHOP


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FIGBREW
Products:
*Figgee (caffeine-free): made from pure organic roasted fig
*Mellow Mix (a little caffeine): half-caff fig and coffee 50/50 blend for the best of both worlds—roasted fig offsets the acid for a smooth robust taste.
 
We Greeks love our figs, but in coffee? Oh yes, and the taste will hook you! A satisfying coffee alternative (but you’d never guess!) that’s easy on the stomach with none of the bitterness or caffeine jitters, especially when you want a hot cup in the evening but don’t want to be up all night.
 
Made from figs, this brew is actually healthy for you with antioxidants, calcium, potassium, magnesium, and prebiotics.

SHOP


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RIPPLE DAIRY-FREE MILK
Products: Plant-based milk, kid’s milk, half-and-half, protein shakes—all vegan, soy-, gluten-, lactose-, and nut-free
 
Love Greek foods made with milk but they don’t like you? We feel you! After testing recipes with a number of plant-based milks, we finally found one that’s a game changer. Ripple is so close to dairy milk that no one will ever guess you substituted it for the traditional beverage. This is pea-protein, plant-based, dairy-free milk that’s creamy, rich, and satisfying. It tastes, bakes, and cooks like milk with 8g of protein per serving (some recipes require the protein found in dairy but is lacking in most dairy-free milks) and 50% more calcium, more vitamin D, and just half the sugar of 2% dairy milk. Bonus, it’s delicious straight out of the glass!
 
SHOP (sold at Target and most supermarkets)
RECIPES


DESSERTS

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ANDRÉ’S CONFISERIE SUISSE
Products: Signature Chocolate Almonds, candies, truffles, themed chocolate (currently it’s a chocolate Graduation Owl customized with school colors and a Father’s Day collection that includes a Chocolate Tool Set and Whiskey-Caramel Golf Balls)
 
Family-owned, André’s is rooted in three generations of Swiss-trained confiseurs. While honoring their Swiss tradition, the family is known for bringing their personal passion, ingenuity, and pride to create distinctive chocolate experiences for the community that has made André’s a Kansas City gem for more than 65 years. One of our favorite distinctive chocolate experiences is André’s signature almonds, a crossover Greek staple made more exquisite with chocolate. Coufeta were never this delectable.
 
This confection features fresh roasted nonpareil almonds and premium cocoa, created using a multi-step process: Almonds are roasted to a golden brown, delicately caramelized then coated with André’s Signature Swiss milk chocolate (covered in powdered sugar) or dark chocolate (covered in cocoa powder). For the chocolate purist, there’s an extra-dark (80%) chocolate version. It's the ultimate amount of crunch and decadent chocolate coating.
 
SHOP


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NOONA’S ICE CREAM
Products: Dairy and vegan ice cream
 
Award-winning Noona’s was created in 2016, launching an Asian-American ice cream and dairy-free frozen desserts brand that incorporated classic Asian flavors into their recipes. We were pleasantly surprised to discover one of their flavors (Noona’s favorite) tasted uniquely Greek, their vegan Black Sesame (mavrosisamo, μαυροσíσαμο)—Nutty and bittersweet (with a hint of chocolate), the roasted organic black sesame seeds are stone ground into a paste and blended into fresh coconut cream (also available in a dairy version).
 
Noona’s dairy is sourced from humanely raised cows, is hormone- and antibiotic-free, and from farms in Upstate New York. All of their products contain whole foods and non-GMO ingredients. Vegan-friendly options are 100% vegan, dairy-free, gluten-free, nut-free, and soy-free, made with organic coconut milk.
 
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DEL’S DAIRY FARM ICE CREAM
Products: Farm-fresh ice cream
 
Del’s, a small batch New York Hudson Valley creamery has created an exquisite collection of small-batch, farm-fresh ice creams that resemble the quality that, up until now, we could only find in Greece.
 
Get your kefi on with their Lavender Honey Blueberry, or explore the more exotic floral Hibiscus, Salted Caramel Stroopwafel, and Maple Snickerdoodle. For ice cream fun, there’s Peanut Butter Cup, Coffee Toffee, Lemon Poppyseed, and Mint Brownie Swirl. And to not leave out the more traditional, Dutchess Chocolate & Chip, Sweet Cream Vanilla, Cookies n’ Cream, and fresh-picked Strawberry are rich, bright, and fresh. Locally-sourced, fresh, and fabulous!
 
SHOP


Many Greek/Mediterranean liquor shops carry the ouzo but if yours doesn’t, ask them if they can order it for you (or you can Google it). You can order most of the other products from the company websites or contact them for shopping info in your area.
 
Enjoy these new and trending edibles! If you missed the last two installments, here are the links: Trending Edibles: Meze  and Trending Edibles: Pantry Staples.
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos
4 Comments

​Trending Edibles: Pantry Staples

5/15/2023

0 Comments

 
The fabulous Greek/Mediterranean foods trending today, including those featured at the Fancy Food Show, made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, continuing with our second installment, Pantry Staples—extra-virgin olive oil, honey, and spices. Most of the items listed below are either produced in Greece or embody the homeland’s iconic flavors. Shopping and recipe links included!
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MENTIS ESTATE
Products: Mentis Estate’s premium Extra-Virgin Athenolia Olive Oil and Fleur de Sel sea salt from Laconia, Greece—both of which elevate any dining experience to five-star perfection.
 
Extra-Virgin Olive Oil: A pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke. Use as luscious dipping oil, drizzle over a salad, or as a finishing touch to heighten the flavor of any dish.
 
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It’s also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
 
For more about Mentis Estate, see our Olive Oil: Branch to Bottle blog.
 
SHOP
Mentis Estate products are available in gourmet shops and online.


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​FANCY PEASANT
Products: Extra-Virgin Olive Oil from Lechaina, West Peloponnese, Greek Mountain Oregano Salt
 
Extra-Virgin Olive Oil: This olive oil is made from 100% Koroneiki olives from Fancy Peasant’s olive groves near the Ionian Sea in Lechaina, West Peloponnese. The olives are grown at a specific height above sea level, providing a unique microclimate for premium quality extra-virgin olive oil that has a vivid green color and strong aroma. This Koroneiki Greek varietal, known as the “queen of olives,” is named after the nearby region Koroni. Fancy Peasant uses organic farming methods, harvesting early in the season when the olives are young and green. All olives are handpicked to ensure each olive used is in its ideal life cycle, with the oil extracted same day. The result is 100% extra-virgin olive oil filled with antioxidants that add healthy flavor to food.
 
Greek Mountain Oregano Salt: This flavorful blend of Greek mountain oregano, orange peel, lemon peel, crushed chili pepper, parsley, Mediterranean sea salt, and black pepper makes it the perfect companion to Fancy Peasant’s olive oil—serve as a dipping oil or to flavor meat, fish, or vegetables.
 
SHOP
Olive oil, oregano-salt, and more

RECIPES


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776 DELUXE FOODS
Products: This Greek brand’s fabulous products are now available in the U.S., led by their Award-winning extra-virgin olive oil and Greek honeys (Chios mastic, thyme).
 
Extra-Virgin Olive Oil PGI Olympia: 776 Greek Extra-Virgin Olive Oil is produced from select family-owned mature olive groves in the Protected Geographical Indication (PGI) appellation of greater Olympia. The product of two olive varietals specific to Olympia, Koroneiki 90% and Kolireiki 10%, it’s blended to create a beautifully balanced taste.
Carefully harvested by hand from November through January, the olives are then cold-pressed the same day to extract the best quality olive oil leaving the aromas and flavor unaltered.

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Honey & Chios Mastic (2022 Sofi Gold Award winner from the Specialty Food Association): Greek honey infused with mastiha, the resin from the Mastic tree, adds a pleasant herbal, pine aroma to the honey. Enjoy by the spoonful or use it in a vinaigrette or mixed with lemonade.

Thyme Honey: Amber colored with a distinctive taste and aroma, this honey comes from the island of Crete. The large percentage of thyme it contains makes it particularly fragrant with unique characteristics.

SHOP
776 products
Shopping-location info
 
RECIPES


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KROKOS KOZANIS
Products: Greek Red Saffron in a variety of sizes and gift sets
 
The only saffron-cultivated area in Greece is the region of Kozani, in some villages of which there has been systematic cultivation for many years. Following the threat of saffron’s complete disappearance during the early postwar years (1941-1950), it now covers about 500 acres—250 of which is land used for organic cultivation—distributed throughout the land areas of Kozani. In recent years, the annual production was around 3,000 to 4,000kg of red saffron. Add this treasured Greek saffron to your own dishes and make them shine!
 
SHOP
Krokos Kozanis Greek Red Saffron on Amazon

RECIPES


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THE SPICE LAB
Products: Spices, herbs, sugars, seasonings, rubs, gift sets, and so much more, including our faves, Mediterranean/Italian Collection and Pizza Dust
 
The company’s huge variety of inspiring products is unsurpassed, especially their international seasoning collections, including our favorite Mediterranean/Italian Collection of Southern European flavors: Mediterranean Citrus Greek Seasoning, Spicy Italian Sun-Dried Tomato, Spicy Sicilian Seasoning, and Salt-Free Italian Seasoning. Each bottle adds the ideal Mediterranean stamp on meatballs, pasta, pizza, bread-dipping oil, and more with just a shake (instead of measuring out numerous ingredients).
 
Also fabulous is their Taste of America Collection (Key West Seafood, Everything and More, Nashville Hot Chicken, Chicago Chop Seasoning) and Grilling Collection (Bad to the Bone, Smoky Pecan Seasoning, Sweet Rib Rub, Ancho Chili & Coffee Rub).
 
Also try their standout Pizza Dust (from their new Ceramic Grinder collection) to pizza-inspire just about every dish: grind over scrambled eggs, French fries, rice, and garlic bread, or season proteins before roasting or grilling.
 
SHOP
Mediterranean/Italian Collection
Taste of America Collection
Grilling Collection
Pizza Dust

RECIPES
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Greek/Mediterranean markets carry some of these products but 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 (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites).

Enjoy tasting and cooking with these new and trending foods! If you missed last week’s installment, here’s the link: Trending Edibles: Meze.
 
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 when we’ll explore what’s trending in beverages and desserts!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


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

​Trending Edibles: Meze

5/8/2023

0 Comments

 
The fabulous Greek/Mediterranean foods featured at the Fancy Food Show made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, starting with meze/appetizers—think savory dolmadakia (stuffed grape leaves), zesty za’atar snacks, crunchy almonds, and home-style croutons. Most of the items listed below are either produced in Greece or embody the homeland’s iconic flavors. Shopping and recipe links included!
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​PALIRRIA DOLMA
Products: Stuffed Vine Leaves with Rice & Herbs, Sweet & Spicy Dolmas
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This brand of canned vine-leaf dolmadakia are the most flavorful we’ve ever had. The traditional with rice-and-herbs variety is savory and fresh, and the sweet-and-spicy is an addictive meze with a pleasant kick. To serve as a meze, plate them and drizzle with fresh lemon juice or avgolemono sauce, then toss the cans and let your guests think you made them yourself. Seriously!
 
SHOP
The Stuffed Vine Leaves with Rice & Herbs variety is sold at Trader Joe’s under the Trader Joe’s brand name, as well as online.
Sweet & Spicy Dolmas is sold at Greek grocery stores and online.

​ZESTY-Z
Products: Zesty Z Mediterranean-inspired popcorn, Mediterranean seasonings
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The first ever Mediterranean popcorn line comes from Zesty Z in Feta Cheese, Organic Olive Oil, Honey Sea Salt, and Spicy Chilies flavors. Snacking just got a whole lot more Zesty!
 
Zesty Z’s incredibly versatile za’atar seasoning—a blend of wild Mediterranean thyme, oregano, sesame seeds, sumac, and salt—dresses up just about any meal. If you’re in a tangy and savory mood, flavor with their Mediterranean Everything Bagel seasoning.
 
SHOP
Zesty Z is widely available (select Whole Foods and Costco stores carry their products). Check their Store Locator for shopping near you or shop online.
RECIPES

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DAILY CRUNCH SPROUTED ALMONDS
Products: Original Sprouted Almonds, cinnamon-flavored Coffee + Coconut nut medley (with almonds and cashews), Cacao + Sea Salt Sprouted Almonds, or Nashville Hot (Sprouted Almonds with a serious kick), as well as medleys (think crunchy trail mix)
 
Sprouted almonds are almonds soaked in water for a long period of time, which causes them to “sprout.” The result: easier to digest, more nutrient dense, and crunchier almonds. No added oil or sugar, these snacks are vegan, keto, paleo, and gluten-free. Oh, and the flavors are off-the-charts amazing!
 
SHOP
RECIPES


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OLIVIA’S CROUTONS
Products: Butter & Garlic, Gluten-Free Garlic, Organic Garlic & Herb, Parmesan Pepper, Multigrain with Garlic, and three stuffing varieties (Traditional, Cornbread, and Gluten-Free)
 
From home kitchen in 1991 to today’s 36,000 square foot facility in Brandon, Vermont, this women-owned crouton business started with the Butter-and-Garlic flavor that was sold in hand-stamped brown bags. The croutons have now expanded to include organic, gluten-free, and multigrain croutons and stuffing.
 
These croutons taste fresh as homemade with flavors that complement any first-course meze. The Gluten-Free Garlic is the perfect addition to a Greek salad!
 
SHOP & STORE LOCATOR
RECIPES


​Greek/Mediterranean markets carry some of these products but 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 (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites).

Enjoy tasting and cooking with these new and trending foods!
 
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 when we'll explore what's trending in kitchen staples (olive oil, honey, and spices)!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


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

Kukla’s Kouzina: Perfect 10

4/24/2023

0 Comments

 
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It’s our 10-year anniversary and we’re basking in the glow of all we’ve accomplished, as well as the many treats we still have up our sleeves. The number 10 symbolizes one coming out of abundance. An abundance of food, recipes, creativity, hard work, and lots of love gave birth to Kukla’s Kouzina—a home to hundreds and hundreds of blogs and recipes, two cookbooks, and a fun cooking series, Flippin’ Greek! ™—and a decade of deliciousness to celebrate!
 
We’re marking this milestone occasion with one of our favorite dessert recipes, Greek Ekmek Kataifi (custard and whipped-cream over a syruped kataifi-phyllo crust)—it’s our way of saying thank you for your support, follows, likes, comments, and views. This pastry is perfect for any special occasion, so step into our kouzina and lets bake up a commemorative sweet!

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EKMEK KATAIFI (Εκμέκ καταΐφι)
Kataifi is shredded phyllo dough that’s featured in a number of Greek pastries and savory dishes. It’s similar to the texture of shredded coconut and comes in long strands. This phyllo is incredibly easy to work with and makes the perfect crust for this lusciously creamy custard dessert. There are three layers to this pastry and all can be made ahead and stored separately until you’re ready to assemble.

KOUZINA TIPS:
*Leave the kataifi dough out at room temperature for 1 hour before opening the package and unrolling (if frozen, first thaw overnight in the refrigerator). This will soften the dough, making it pliable and easy to work with.
*For the whipped cream, it’s important that the mixing bowl, beaters, and cream are well chilled before whipping to ensure a proper result.
 
PREP TIME  40 minutes plus standing and chilling
COOKING/BAKING TIME  50 minutes
SERVES  8 to 10
 
KATAIFI CRUST
1/4 cup unsalted butter, melted, plus 1 tablespoon more for pan
9 ounces kataifi dough, at room temperature (if frozen, thaw in the refrigerator overnight, then bring to room temperature)
4 ounces unsalted pistachios (about 2/3 cup), chopped, lightly toasted
 
SYRUP
1 cup water
1 cup granulated sugar
Peel from half a lemon
1 small cinnamon stick
1 tablespoon Greek brandy (optional)
 
CUSTARD
5 large egg yolks
1 cup granulated sugar, divided
4 cups whole milk, divided
10 tablespoons cornstarch
Peel from half an orange
7 tablespoons unsalted butter
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
 
WHIPPED CREAM
2 cups heavy cream, cold
1/4 cup confectioners’ sugar
3/4 teaspoon pure vanilla extract
*
GARNISH (your choice)
1 cup shredded coconut, lightly toasted
1/2 to 3/4 cup chopped unsalted pistachios, lightly toasted
Assorted berries
Confectioners’ sugar
 
1. Make crust: Heat oven to 325°F and arrange rack in center. Lightly butter the bottom and 1/2 inch up sides of a 9-by-13-inch baking pan. Remove the kataifi dough from the packaging, unroll, and separate the strands, breaking up any clumps while fluffing it up. Spread half of the dough in the bottom of the prepared pan, sprinkle with half of the nuts, and evenly drizzle with half of the butter. Repeat with the remaining dough, nuts, and butter. Bake about 30 minutes, until golden throughout.
 
2. Meanwhile, make syrup: In a medium saucepan, combine the water, sugar, lemon peel, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook, without stirring, for 8 minutes. Stir in the brandy (if using) and simmer 1 minute more. Remove from heat.
 
3. As soon as the crust is removed from the oven, evenly pour the lukewarm syrup over the hot crust and let cool completely. (Can be made ahead. Cool completely, then cover pan with plastic wrap and store at room temperature overnight.)
 
4. Make custard: In a large heatproof bowl, lightly whisk together the egg yolks and 1/2 cup sugar until combined and lightened. In a cup, stir together 1/2 cup milk and the cornstarch until the cornstarch has dissolved. Whisk the cornstarch mixture into the yolk mixture until the sugar has dissolved. In a large saucepan over medium-low heat, combine the remaining 3 1/2 cups milk, 1/2 cup sugar, and the orange peel. Heat just to a boil and remove from heat. Gradually whisk a couple of ladles of hot milk mixture into the cornstarch mixture, whisking constantly, until combined (to temper the eggs). Whisk this back into the remaining hot mixture in the pan until combined well. Cook over medium-low heat, stirring constantly, until smooth and thickened to the consistency of a custard, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat, discard the peel, and stir in the butter and vanilia/vanilla until combined well.
 
5. Pour the hot custard over the crust and, using an offset spatula, evenly spread to the edges of the pan. Cover the custard directly with plastic wrap so that it’s touching the entire surface of the custard. This will keep the custard from forming a skin. Let cool completely, then refrigerate at least 4 hours or overnight to set.
 
6. Make whipped cream: In a chilled mixing bowl with chilled beaters, beat together the cold heavy cream, the confectioners’ sugar, and vanilla on high speed to stiff peaks (do not overbeat), 2 to 3 minutes. (Can be made ahead. Cover and refrigerate overnight.)
 
7. To assemble: Remove the plastic wrap from the surface of the custard. Using an offset spatula, evenly spread the whipped cream over the custard to the edges (for a an elegant presentation, place whipped cream in a piping bag fitted with a large [closed or open] star tip and pipe star shapes over the surface of the custard, covering completely). Top with your favorite garnish (we used toasted coconut and a dusting of confectioners’ sugar); if you’re using fresh fruit, garnish up to an hour before serving, as the juices can water down the whipped cream. (Can be made ahead. Place in an airtight container and refrigerate overnight.) Serve chilled for easier cutting.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy our Ekmek Kataifi recipe and that you make it to celebrate the special occasions in your life! For more about our journey to 10 years of deliciousness, check out our blogs: Growing Up In Kukla’s Kouzina and Kukla’s Kouzina~Coming Full Circle.
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos
0 Comments

Tavernas & Restaurants of Karpathos

7/4/2022

18 Comments

 

Find Your Kefi !

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This week’s Karpathos destination is the eateries of this inimitable island. We’re going to take you to the best tavernas and restaurants in Karpathos where the foods we talked about last week leap off the menus, and the hosts make you feel right at home. When it comes to eating out, Karpathos is all about scrumptious meals and wholehearted hospitality!

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If you’re wondering what the difference is between a taverna and a restaurant, here’s the bottom line: A taverna is basically a casual eatery with a well-stocked bar that serves ouzo, Metaxa, etc., and has live music (usually at night and into the wee hours). A restaurant can be more formal and may or may not have music. Some tavernas call themselves restaurants and vice versa. And some call themselves BOTH! Confused? Don’t be. You’ll figure out what it is when you see it. When in Greece, just go with the flow! 

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Olympos
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Show Me the Taverna!

So where do you eat in Karpathos when you visit? With over 70 restaurants and tavernas (or tavernes in Greek) throughout the island, you never have to eat at the same place twice…unless you really want to. 

Most people will stroll through a town and see what catches their eye (or nose). You could be wandering downhill in Olympos in the late afternoon and spot tables set by the side of a windmill overlooking the sea. Your first thought is WOW, what an amazing spot to enjoy the local, rustic fare, have a glass of wine and watch the sun set over the water (this place actually does exist, read on for more details). 

You could be enjoying a day at the beach and, between swimming and sunbathing, you smell fresh fish cooking at the taverna overlooking the shore (lots of those). Suddenly you realize it’s lunchtime and that it doesn’t get more perfect than this…unless you throw in a Greek salad and some crusty bread. Eat a little, go for a swim, then eat some more. 

This is the good life, Greek-island style!
Follow us for a tour of some of the notable tavernas and restaurants in Karpathos and see if you can pick a favorite…we dare you! 

Price guide: L (low), M (moderate)
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La Gorgona, Diafani

Owner/chef: Gabriella (she’s from Genoa)

Menu: Greco-Italian fare

Price: L-M

Food: Delicious and beautifully presented. Cooking classes by Gabriella, upon request!

House specialties: Gabriella's pasta, tarama, stuffed eggplant, zucchini fritters, eggplant salad, parmigiana, pestos, divine homemade tiramisu and Limoncello, the best cappuccino and espresso (mocha or macchiatto) on the island. Picnic sandwiches and pizza for the beach.

Atmosphere/hospitality: Pretty setting, warm and gracious host, interesting people, very social and fun!

View: Overlooks the Diafani fountain and breathtaking bay…a mini paradise!

Music: Yes


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Gabriella's specials
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La Gorgona overlooking the Diafani fountain and bay

Taverna Perdika, Menetes

Owner/chef: Kostas Zavolas and his wife Sophia (their five daughters help out)

Menu: Local and traditional Greek fare

Price: L

Food: Delicious generous portions at very reasonable prices.

House specialties: Tzatziki, dolmadakia, eggplant salad, local cheeses, gyro, makarounes, fried calamari (freshly caught by Kosta), moussaka…if it’s on the menu, it’s great! An ouzo and loukoumathes drizzled with thyme honey are complementary.

Atmosphere/hospitality: Set in the mountains in a beautiful village, there’s a simple beauty to this taverna that’s very comfortable. The Spartan décor seems like a magical throwback to the island’s rustic beginnings. Very friendly and fun!

Music: Yes


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roast lamb and potatoes
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loukoumades

Four Seasons Taverna, Amoopi

Owner/chef: Mike, George, and the entire Diakos family

Menu: Local and traditional Greek fare, as well as giant pizza.

Price: L-M

Food: Great food and service!

House specialties: Delicious homemade onion bread served with olive spread, tender veal. An ouzo to start and small dessert (fruit or homemade cakes) for a sweet finish are complementary.
Special drink: Try their "Ouzo-Orange" or "Bloody Ouzo."

Atmosphere/hospitality: The welcoming Diakos family goes out of its way to make sure everyone has a special experience. A roof garden adds a relaxing, lovely place to sit and listen to music.

View: Ideal view of Amoopi Bay from the terrace on the upper floor. For an unforgettable evening, go for an early dinner and watch the rising moon from the "balcony to the Aegean."

Music: Yes


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onion bread with olive spread and butter
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seafood platter

Perama Maria Taverna, Amoopi

Owner/chef: Stamatis and Maria (a very friendly husband-and-wife team)

Menu: Traditional Greek fare prepared fresh daily. Check out the little yellow post-it note on the menu for the genuinely Greek dishes.

Price: L-M

Food: Maria has watched her family cook delicious food for over 25 years so you know what she cooks comes straight from her heart. You can put in a special request with Stamatis a day in advance and he’ll gather the ingredients the next morning and have your meal prepared for you that evening.

House specialties: Oven-roasted lamb, goat kleftiko, moussaka, fresh fish soup, and shrimp saganaki. An ouzo and small dessert are complementary.

Atmosphere/hospitality: Small, simple, and intimate, with about 15 tables. Quick and friendly service. Stamatis and Maria are there to make sure everyone is happy and enjoying the finest on the menu.

Music: No

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roasted lamb and potatoes
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Milos Taverna, Olympos

Owner/chef: Family owned along with the adjacent gristmill and outdoor wood-burning oven

Menu: Karpathian fare unique to Olympos. Not to be missed!

Price: L

Food: Completely local and fresh. Great value!

House specialties: Kritamo toursi (fresh sea-greens salad), dolmathakia, stuffed zucchini blossoms, homemade bread, makarounes, lemony keftethes (lamb meatballs), kolokithokeftethes (zucchini patties), moussaka. Loukoumathes drizzled with thyme honey are complementary.

Atmosphere/hospitality: Rustic, ancient, charming, and welcoming.

View: A veranda that faces the valley on one side, and on the other, a terrace that overlooks the east coast of the island with breathtaking sea views. A great place to eat and watch the most spectacular sunset in the Aegean.

Music: No


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Psarotaverna Dolphin, Finiki

Owner/chef: Nikos Kaoukakis and his family (they’re from Crete)

Menu: Local and traditional Greek fare, specializing in seafood

Price: L-M

Food: Great service and gorgeous fish. The owner and his brother have a fishing boat and go out every morning to make sure they have fresh daily specials.

House specialties: This is a fish taverna featuring the best fish in Karpathos, if not all of Greece, so all things fish: Spaghetti with lobster, fried barbouni, tsipoura (sea bream), shrimp or mussels saganaki, hand-cut fries, fresh horta (wild greens sautéed with olive oil and garlic), Cretan raki (whiskey). Pagoto (ice cream) is complementary.

Atmosphere/hospitality: Warm and very friendly. A cozy beach waits across the road for an afternoon siesta. This is a place where memories are made.

View: Magnificent view of the charming bay of Finiki and the island of Kasos.

Music: No


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mussels saganaki

I Kriti Taverna, Arkassa

Owner/chef: Victoria and Yanni

Menu: Local and traditional Greek fare

Price: L-M

Food: Delicious and beautifully prepared. Can accommodate vegetarians.

House specialties: Oven-roasted lamb, makarounes, homemade pies and cakes.

Atmosphere/hospitality: Warm and very friendly. Victoria speaks five languages and is happy to tell you about the history of the island.

Music: No

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Under the Trees Taverna 
~on the coastal road from Finiki to Lefkos (500m north of Piles exit)

Owner/chef: Kostas Ikonomides

Menu: Local and traditional Greek fare with a highlight on fish

Price: L

Food: Huge portions, delicious Greek food, inexpensive. Kosta grows his own vegetables and takes pride in the food he serves.

House specialties: Fresh fish, calamari, grilled tsipoura, crab salad, fried cod, lamb chops

Atmosphere/hospitality: Friendly, good service. A welcoming, magical oasis that seems to pop up in the middle of nowhere.

View: Secluded with a spectacular seaside panorama

Music: No

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Mezzaria, Othos

Menu: Breakfast, meze, Karpathian fare, and themed meals

Price: M

Food: Petite plates and hearty meals

House specialties: Karpathian omelet (with fresh tomato, peppers, and feta), pancakes, samouses.
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Atmosphere/hospitality: Friendly and beloved town restaurant.

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To Otheitiko, Othos

Menu: Local and authentic Greek fare

Price: L-M

Food: Fresh ingredients and homemade Karpathian favorites

House specialties: Dolmadakia, gyro, souvlaki, makarounes, fried zucchini, loukoumades drizzled with honey
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Atmosphere/hospitality: Friendly and welcoming in a delightful village.


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Taverna Nina, Kastelia Lakki, Amoopi 

Owner/chef: Ekizoglou family

Menu: Local and traditional Greek fare

Price: L

Food: Fresh ingredients, everything is homemade, genuine and organic

House specialties: Stifado (rabbit, lamb, or beef stew with pearl onions), gyro, pork and lamb souvlaki, kleftiko, greek salad, crab salad, makarounes, octopus in vinager, moussaka, horta. An ouzo or wine and fresh melon are complementary.

Atmosphere/hospitality: Friendly, funny brothers manage the taverna. Tollis Ekizoglou, the waiter, greets you with a smile, suggests the best dishes on the menu, and keeps you entertained with his stories. They also have a pool where you can swim and eat poolside.

View: Terrace overlooks the beautiful bay of Lakki.

Music: No


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stifado

The Life of Angels, Pigadia (Apodimion Karpathion 69)

About: More than 110 years old, The Life of Angels started out as a coffee shop for the men of the villages to gather, talk, enjoy a demitasse, play tavli (backgammon), and perform traditional Karpathian music. Built in 1830 by Zoedia Karavias, it remains a one-of-a-kind structure on the island.

Owners/chefs: Zoe Konstantinidis Frangos and her daughter Angeliki Frangos

Menu: Greek, Mediterranean, and Vegetarian

Price: M

Food: Generous servings of locally sourced, organic produce and meats from Karpathos and Crete. Traditional Greek cuisine using family recipes passed down for generations. Zoe, the heart of the restaurant, made it her mission to support local farmers, feature vegetarian fare, and offer home-cooked foods (like she would to guests in her own home)—it’s no wonder this eatery is seriously popular with tourists. Cooking classes are offered during the day for customers who are interested in learning how to make a specific dish.

House specialties: Fresh beef stifado and oven-baked Karpathian lamb.

Atmosphere/hospitality: Welcoming family ambiance

View: The best view of Pigadia bay.
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Music: Yes

Mike’s Restaurant, Pigadia

Owner/chef: Manolis and Minas

Menu: Local and traditional Greek fare, as well as Italian dishes

Price: L-M

Food: Fresh vegetables and succulent meats. Raki and loukoumathes are complementary.

House specialties: Moussaka, kleftiko, horta, grilled tsipoura alongside a legendary baked potato with a yogurt sauce.

Atmosphere/hospitality: Friendly, quick, and attentive staff.

View: Pigadia harbor or charming side-street.

Music: No

Al Porto, Pigadia

Menu: Italian

Price: L-M

Food: Reviewers claim the pizza is like dining in Italy (for when you need a break from Greek food). Try the onion, tomato, and olive red pizza.

House specialties: A variety of pizza and pasta dishes, including Pizza Crado with mascarpone cheese and a garden-fresh summertime spaghetti with tomato and pesto.

Atmosphere/hospitality: Friendly and fun.

View: Charming side street with Pigadia harbor partial view.

Phone: +30 2245 022772

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onion, tomato, and olive red pizza
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summertime spaghetti with tomato and pesto
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Al Porto

Pelagos, Pigadia

Owner/chef: Panaretos family

Menu: Local and traditional Greek fare

Price: L

Food: The food is average but Pelagos is actually popular for their live music, meze, and drinks. We suggest you come to Pelagos after dinner for traditional Greek bands, dancing, and a nightcap (or two).

House specialties: Shrimp Saganaki, ouzo, Metaxa, cocktails

Atmosphere/hospitality: Friendly and welcoming family. Slow food service but great music and a fun time.

Music: Yes! It starts at 8:30pm and goes until midnight, featuring musicians like Konstantinos Maris, a brilliant lyra player. Then the traditional Karpathian three-piece acoustic group takes over and plays into the wee hours. If you want to try the local dances like the sousta, this is for you!
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These were the tavernas and restaurants that received high marks for food, atmosphere, cost, and hospitality. We also put together a slideshow (below) of tavernas and restaurants that deserve honorable mention~plus they're really pretty!
Most Karpathian restaurants and tavernas have wonderful local dishes as well as traditional Greek fare. Their rustic round bread loaves, spanakopites, and pickled wild sea-fennel salad are to die for, but so are their souvlaki, dolmadakia, stuffed tomatoes, peppers, and zucchini flowers. 

If you find yourself in an area with no clue as to which eatery is good, there’s one simple rule: When in doubt, follow your nose. Is the smell of the food like a Siren call? Is it shouting “Come, sit, EAT!”? Is the aroma making you suddenly ravenous and feeing weak in the knees? If you answered yes to any of these Qs, you have your answer. Add a stunning view (which is typical here but not necessary), good hospitality, and reasonable prices (most are!), and an ouzo or cold Mythos beer (which will make everything look and taste even better) and you have the makings of a meal fit for a Greek god…YOU!
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spanakopites
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stuffed zucchini flowers & dolmadakia
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stuffed tomates & peppers
For more Karpathos taverna/restaurant listings check TripAdvisor.com. It’s the only organized online list at the moment. Note that the town attributions aren’t always correct and their rating system is a bit off, so click on the individual restaurant listings and read the comment section for reviews, and to see which town they’re actually in.

Kitty Kefi

Need a feline fix while you're on vacation? You'll have no trouble getting some 1-on-1 (or 1-on-12) on this island! Cats roam free in Karpathos, as they do all over Greece, and they’re everywhere! Like you, they love Greek food (this is their kefi!) so don’t be surprised if these irresistible creatures come to your table for a taste. They have a keen sense of smell, especially for fish, and love human company! (Some eateries would prefer not to have dozens of kitties flocking to their customers, so check with your waiter to see if it’s okay to feed them.)
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I hope you found your kefi (food or feline) in our Karpathos taverna tour. To try a popular taverna specialty, see our recipe for Kritamo Toursi in our blog Pickling~Greek Island Style. For more on Greek-island cooking, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more segments on the island's history and culture! If there's anything you'd like to know about Karpathos or its foods, let us know and maybe we'll do an entire blog on it.

Our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips are available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page. Meze and Spreads & Dips will complete their gourmet journey when they arrive in your home!

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
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18 Comments

Karpathos Island Beach Paradise & Sports Mecca

6/20/2022

8 Comments

 

Karpathos (Κάρπαθος)~A Gem in the Aegean!

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Summer begs for an island getaway, so this week we're taking a little break from food and celebrating the many ways Karpathos can "wet" your appetite. Our virtual guide will take you there and will give you a sneak peak into the best-kept secret in the Aegean. 

Kukla’s Kouzina was born in Karpathos, so come visit with us and find out about the inspiration that makes our style of cooking so unique and delicious!

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One of the few unspoiled isles in the Aegean and a utopia of culinary delights, Karpathos—the second largest island of the Dodecanese chain, nestled between its more renowned neighbors Crete and Rhodes—is one of the most breathtaking islands in Greece. 

Surprisingly, this island only started to appear on tourist’s radar about 10 years ago. The oversaturation of tourism to popular isles like Crete, Rhodes, Mykonos, and Santorini no doubt led people on a road of discovery in search of a less congested place of natural beauty, authentic, picturesque villages, and exotic beaches. 

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Their search ended in Karpathos, a long narrow island partitioned by a mountainous ridge (boasting an altitude of over 1,200 meters), which separates the modernized southern part of the island from the virtually untouched northern region.

In the south you'll find the island's capital, Pigadia, with it’s kefi-filled tavernes, water sports, resort-style hotels, and award-winning beaches.

In the northern region, visitors can observe the most traditional villages dating back to the 1400s, where age-old customs and lifestyle reveal a simpler time and place. 

This is the charm and allure of Karpathos!
An Island Paradise
In this multi-part blog, we’re going to get you up close and personal with the many intriguing facets of this remarkable precious jewel at the center of our cookbook's heritage. In this first segment we’re going to hit the best beaches and explore the sports activities Karpathos is famous for around the globe.
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Apella Beach in Karpathos was rated #1 in Europe’s Best Beaches in 2003, so it’s no surprise that this island paradise is predominantly famous for its exotic golden-sand and crystal sapphire-water beaches. The dramatic mountainous backdrop completes an ambiance to inspire wonder. Secluded beaches are seeded throughout the island, many giving visitors the impression that they are the first to step onto these irresistible shores and escape into their hidden coves.

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Top 10 Notable Beaches

There are a number of great beaches on Karpathos and there just isn’t enough time to list them all, so we chose the top 10 among natives and visitors, along with details for each. Somewhere in this group there’s a beach made for you!

TIPS: A beach must is to halfway fill a large bottle of water, freeze, then fill the rest of the bottle with cold water and take it with you to stay hydrated. Pack snacks and lunch if you’d like to save on eating out and take along a blanket and towel if you want to avoid the expense of rentals. And don't forget the sunscreen! 

Apella Beach



· Rated #1 in Europe's Best Beaches for 2003.
· Located on the central east coast, this white sand-and-pebble beach with a crystal-clear, sapphire-blue sea, is surrounded by luxurious green pine.
· This is a great spot for swimming, sunbathing, and picnicking.
· A restaurant sits above the beach…a bit pricey but, hey, it’s Apella!
· About 11 miles north of the island’s capital, Pigadia, this beach can be accessed via excursion boats departing from Pigadia, or by car. Parking is seriously limited so, if you’re driving, get there early!

Kyra Panagia Beach


· One of the most famous beaches in Karpathos, Kyra Panagia, on the central east coast, is a tourist and native favorite for two reasons, it’s close to the capital, about 9 miles north, and absolutely gorgeous.
· The beach is named after the Virgin Mary (with its namesake church situated above the beach) and is composed of golden sand and deep-blue water with chair and umbrella rentals.
· There’s also a rock that you can safely jump off of into the sea. The water in this area is pretty deep so you have to be a strong swimmer to dive in.
· The beach is easily accessed from the village of Aperi, 4.4 miles away.

Ahata Beach




· Eight miles north of Pigadia on the east coast is Ahata, a lovely, quiet pebble beach with large pebbles on land that become tiny in the water.
· Great for sunbathing but beware if you’re not a strong swimmer—after 2 steps into the water you will find yourself completely submerged and it can be tricky to climb out because the pebbles shift as you try to get out. 
· There is a taverna just steps from the beach and they have great frappé!  
· The beach is easily accessed from the village of Aperi, about 3 miles away.


Amoopi Beach 
(our cousins’ favorite)





There are two Amoopi beaches (because just one wouldn’t be enough!) on the southeast coast: Megali (big) Amoopi or Votsalakia (meaning little pebbles) and Mikri (small) Amoopi. Umbrellas and chairs can be rented at both beaches. Both are about 4.5 miles south of Pigadia and can be accessed by car or bus from the capital.

Megali Amoopi
· This is the most popular beach in Karpathos, with a mix of young and older tourists. Greek/Karpathian-Americans, island natives—this is where they all meet up and hang out.
· There are three restaurants at Megali Amoopi and a taverna called "Avra" where young people drink coffee and play tavli (Greek backgammon) and there’s beach volleyball right next door.

Mikri Amoopi
· ​One of the loveliest beaches on the island with light golden sand and shimmering blue water.
· Smaller and more quiet than Megali Amoopi (perfect for the serious sunbather).
· This beach has a few tavernes.
· Just south of Megali Amoopi (you can walk between the two beaches).

Arkasa/Arkassa Beach
(Agios Nikolaos Beach) 




· A lovely sandy beach situated on the southwest side of the island in the town of Arkasa, about 10 miles from Pigadia.
· The waves make this one of the best beaches for windsurfing, body surfing, or boogie boarding.
· You do need to be a strong swimmer, and stay away from the left-hand side of the beach where markers are posted in the water about the riptide that exists on that side only. 
·  Facilities include umbrellas, sunbeds, and freshwater showers.
· Arkasa's Agios Nikolaos features great fish tavernes near the beach.
· The beach can be accessed by car or bus from Pigadia.

Agios Minas Beach



· A remote beach on the northeast side of the island north of Apella, Agios Minas is one of the most beautiful small, flat-pebble beaches in Karpathos.
· This secluded, wide beach, tucked into the heart of nature, could only be accessed by private boat prior to 2004, but today it is a tourist mecca, with sunbed rentals and an odd little taverna. Your best bet here would be to bring your own chair, food, and drink.
· There’s a rough gravel road leading to the beach, so the best way to access it is to rent a 4-wheel drive vehicle or take a boat excursion from Pigadia.

Vrontis Beach



· Within the bay of Pigadia on the east coast is Vrontis (the locals also call it “Xenonas”), the largest sandy beach in Karpathos. It stretches 2.5 miles, and is connected to Ammos and Afoti beaches.
· The beach is covered with sunbeds and umbrellas, and there’s a large soft-sand area where visitors can play a number of beach games.
· Perfect for swimming, sunbathing, and families.
· Many restaurants, tavernes, and shops surround the area.
· Vrontis is easily accessible on foot if you’re staying in Pigadia.


Diafani Beach

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· Diafani is a fishing village built around a small bay and is home to the second most important port in Karpathos. The picturesque white flat-roofed houses surround the bay, offering a lovely view of the fishing boats and port. The beauty of the village and port have turned Diafani into a budding tourist destination over the last few years.
· Diafani is on the northeast side of the island, 41.5 miles from Pigadia, and 6.2 miles from the traditional village of Olympos.
· Diafani's small beach is next to the port and consists of little, flat pebbles and trees for shade. 
· After swimming and sunbathing, walk up to any of the fresh-fish tavernes that line the waterfront and enjoy their local dishes, a cold beverage, and their hospitality while looking out at the beautiful Aegean Sea.
· There are a few small hotels in this laid-back town. Add the charming setting and it’s the perfect destination for a relaxing family or couple’s getaway.
· The roads leading to Diafani are long and difficult by car but the beach and village are easily accessed by boat from Pigadia.


Diakofti(s) Beach

· The exotic beach of Diakofti, with its white-golden-sand beach and crystal-clear emerald water, is on the southern end of the island, about 13 miles from Pigadia. The magnificent landscape surrounding the beach, on it’s own, is worth the trip.
· Accessing the beach is easy. By car from Pigadia, take the road to Arkasa, then turn left and follow the road along the runway to the airport (about 3.7 miles). This is the ultimate scenic route and the remarkable beauty of this place will make up for the time it takes to get to the beach.
· If you turn right at the fork (heading west) just before Diakofti Beach, you will come across bays with three secluded sandy beaches that are equally as beautiful: “Tou Mihaliou o Kepos”/Michaliou Kipos (“The Garden of Michael”), Psorari(s), and Pounta. These beaches have no facilities at all but are perfect for peaceful moments to enjoy the splendor of their natural wonder.


Lefkos Bay Beaches

· Lefkos Bay is on the central west coast and has shady pine trees that surrounded a long white-sand beach that includes three coves with crystalline waters. The first cove, Gialou Chorafi (the field at the beach), is the most popular beach in the area and offers the most in facilities; the second, Panagias Limani (the port of the Holy Mother) is small and quiet; the third, Fragolimniona(s), is the largest and most impressive which also has many facilities and lies across from the small island of Sokastro.
· There are many hotels and good fish tavernes near the beach.
· Lefkos Bay is 19.3 miles from Pigadia and 10.6 miles from Arkasa village. To access the beach and village from Pigadia, drive west through the mountains. From Arkasa, drive north along the coast.


Saria Islet

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· The small rocky, volcanic islet of Saria, on the northern edge of Karpathos, is separated from the mainland by a long, narrow channel (330 feet wide). It’s believed that at one time the two islands were joined and a strong earthquake divided them.
· This tiny isolated island has a stunning landscape of sharp cliffs, calcareous rock beds, deep caves and fast-running streams that surround virgin white-sand beaches with crystal-clear water.
· Historical records reveal that the ancient city and kingdom of Nisyros existed here. The ruins of Nisyros, including a temple devoted to Apollo, can still be found on the seabed between Saria and Karpathos.
· Today Saria is inhabited by a handful of people, mostly shepherds that tend their flocks. There is also a breeding area for a falcon variety called Eleonora’s Falcon.
· In the summer, you can access Saria via small tour boats from Pigadia with frequent daily excursions.
There are many more beaches to enjoy in Karpathos, so your best course of action would be to take a drive, follow a road, and see where it ends. You’ll discover that paradise awaits you at every turn!

A Treasure Trove Of Water Sports And More!

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Although not a party island like Mykonos, Karpathos has a lot more to offer, especially if you’re on the active side. Over the last few years, Karpathos has turned into a sports-enthusiast’s mecca with ideal conditions in various island locations for a number of water sports (including windsurfing and diving), and land activities (like rock climbing and hiking). Tours and classes are available for beginners to advanced. Following is an overview of the fun that awaits you:

Windsurfing / Surfing

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​Because of its distance from mass tourism, Karpathos is able to offer its isolated beaches, scenic, welcoming mountain villages, and intimate tavernes. What makes this island so attractive is the untouched countryside, hospitable natives, and natural wonders. One of those wonders is Karpathos’ well-renowned wind guarantee, making windsurfing the ultimate sport.

In the summer months, Karpathos is a windsurfer's dream come true. The geography of this long, narrow island situated between Rhodes and Crete puts Karpathos in the ideal location for the Meltemi anemos (ἄνεμος, wind) blowing full force from the north through the high mountains. High-winds peak In July and August making the surf conditions beyond perfect for experienced windsurfers. 

ION Club offers rentals and instruction. Three bays at the southern tip of the island (where the wind is strongest) cover all experience levels and styles: beach-start, waist-deep Chicken Bay (for novices, intermediates, and freestylers), world-famous Gun Bay (for intermediates and experienced), and Devil’s Bay (for the pros). Steady winds in May and between September and October, make conditions ideal for beginners and intermediates, as well as for experts.

Kitesurfing courses for beginner to advanced are also available.

Surfvival is the first surf school in Karpathos 
and offers classes (and boards) on four beautiful beaches on the west coast of the island near the village of Arkasa−Agios Nikolaos, Agia Sofia, Agios Georgios, and Fokia−​that are ideal for kids, beginners, intermediate, and advanced, as well as for swimmers and non-surfing friends who just want to relax and watch. The shore-braking waves are perfect for any surf experience. They also offer windsurfing and bike rentals!

Diving 




Diving is first rate here and the Karpathos Diving Center, located in Pigadia on the main promenade road near the center of the city, is your ticket to diving tours through the island’s underwater caverns, corridors, reefs, alleys, a cathedral (an enormous chamber with numerous entrances and beams of sunlight streaming in from the surface), and so much more!

Shore and boat diving adventures and classes for beginners to experienced go from 12m to 40m deep, and reveal a stunning view of marine life and pelagic species, including stingrays, spiny lobster, tuna, rare yellow anemones, red sponges, sea bream, sardines, gold-blotch groupers, moray eels, and monk seals. 

Excursions take divers to over a dozen prime locations, including Kastelia Bay, Fokias Reef, Ahata Beach, Kyra Panagia, Diafani (with a visit to the 1988 shipwreck MS Dias visited by amberjacks), Saria Island (a favorite spot for monk seals), Pigadia Bay (where you can spot ammo from WW2 or check out St. Peter’s Cathedral).

Snorkeling




Karpathos is also the best snorkeling destination in the Mediterranean, especially on the pebbly west coast, which attracts a variety of fish, and the underwater nature is staggering. Lonely Planet named Karpathos among the best islands for snorkeling/diving and for good reason. The natural coral reefs throughout the island are home to a number of sea creatures and flora, and you can snorkel off any beach. 

You never know what you’re going to find so pack your flippers and get ready to discover the many underwater utopias this island has to offer!

Rock/Mountain Climbing





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Karpathos has some awesome climbing spots on the seaside mountains of this unique island. The view at the top is always worth the hike!

Ion Club has guided excursions for all experience levels. Bring water, snacks, SPF, and hiking shoes! 



Walking, Hiking & Mountain Biking

This is an ideal place for families, trekkers, and thrill-seekers interested in walking, hiking, ATV rental, and mountain biking.

The trekking paths that cross the island lead visitors to breathtaking settings, and there are 60 or 70 fun trails in Karpathos for serious mountain bikers, as well as beginners, that are enjoyed year round. Wear good shoes (no flip-flops) and bring SPF and water!

And for those who are into surf & turf, get directions to walking/hiking locations up above the water to a spot where you can safely jump in and cool off.

BEST HIKE: Take a walk up the lush and wild Flaskias gorge to the plateau of Lastos and climb to Kali Limni (1,215 m), the highest summit on Karpathos (a 5- to 6-hour walk). The view from the top is spectacular!

BEACH YOGA: Find Your Inner Greek Yogi!

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Relax, meditate, and become one with this spiritual place. 
​
Kathy’s Island Retreat offers courses for all levels on the beach in Pigadia! 

Many tourists have become addicted to Karpathos. The “repeaters” return year after year, sometimes twice a year, because of the beauty, activities, hospitality, and relaxed ambiance of this remarkable island. Are you ready for your journey of discovery?

                     How to Get There

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From Piraeus in Athens, there are 17- to 21-hour ship and ferry excursions to Karpathos throughout the year. In the summer, there are boat tours to Karpathos from Crete and other Aegean islands. 

Karpathos also has an international airport, with direct summer flights from Athens taking just 30 minutes. Olympic Air offers flights to Karpathos from Athens, as well as from Thessaloniki, the two largest cities in Greece. 


We hope you enjoyed your first peak into the summertime beauty, sun, and fun of Karpathos. Stay tuned for more segments on the island's history, food, and culture!

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 for a look at the foods of Karpathos!

Until then~
Kali orexi! Good appetite!

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

Web design by Kelly Salonica Staikopoulos
8 Comments

Greek Wine & Entrée Pairing​

6/6/2022

2 Comments

 

Sip and Savor Like a Greek!

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​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, so they know what they're doing. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

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​In our quest to find and recommend a couple of good wines to friends and followers, we discovered a number of amazing Greek wines that pair beautifully with every course. This week we’re presenting entrées, recipe links, and bottles of white and red to complement each.
 
This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!
 
Each section below starts with a menu (chicken and pork; lamb, beef, and rabbit; vegetarian), followed by a full description of the menu’s perfect wine pairing. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!


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BONUS:
A Greek wine-lovers special offer awaits you at the end of this blog!


Entrées ~ Perfectly Paired!
​

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ENTRÉE 1
Chicken & Pork

Kota me Fasolia Freska
chicken and string bean casserole

 
Chicken Souvlaki
shish kabob

 
Psimenes Xirines Brizoles
grilled Greek pork chops

DRY WHITE

Domaine Papagiannakos
​
Savatiano (Sabbatiano) (Σαββατιανó)  Old Vines  2022  Attica  $19.00
Gold Medal: Vintage 2019, Sommelier Wine Awards, 2020
 
Bright gold and clear in color, this wine is produced with the Savatiano grape and boasts a rich citrus aroma with flavors of peach, pear and vanilla, with medium acidity and a long zesty, fresh aftertaste. Pairs well with all Mediterranean dishes.
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ENTRÉE 2
Lamb, Beef & Rabbit

Lamb Souvlaki with Tzatziki
shish kabob with yogurt-cucumber sauce

 
Pastitsio
Greek lasagna with béchamel sauce

 
Kouneli Stifado
rabbit stew with pearl onions and red wine

DRY RED

Estate Voyatzi  Xinomavro (Ξινόμαυρο)  2019  Velvento (on the foothills of Pieria Mountains, by Lake Polyfytos)  $26.95
The local Velvento revival of Xinomavro owes its uniqueness to the distinct terrain of limestone soil, the nearby lake, as well as the use of new-, second- and third-use French and American oak barrels. The result is a strong bouquet with body, structure and richness, a very different version compared to Naoussa Xinomavro. With equally strong tannins, but milder acidity and a softer character than that of Naoussa, Voyatzis Xinomavro is a more modern approach to the variety.
 
Ruby red-garnet in color with a distinctive aromatic character of red fruits, mint, licorice, and herbs combines with alternating flavor impressions of plum, blackberry jam, tobacco, oak, and vanilla. Pairs well with meat, mushroom dishes, tomato sauce-based dishes, grilled meats, and cold cuts.
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ENTRÉE 3
Vegetarian

​Kolokithopita
squash pie with phyllo

 
Anginares me Patates
artichokes with potatoes

 
Makarounes
Karpathian homemade pasta with onions and olive oil

WHITE

Domaine Gerovassiliou
Malagousia (Μαλαγουζιά)  2022  Epanomi, Thessaloniki  $30.00 
Gold Medal: Vintage 2018, Decanter World Wine Awards, UK 2019
"Top 100 Wineries of 2018" (2016 Vintage) Wine & Spirits magazine
Both the winery and wine have received countless awards.
 
This wine is entirely produced from the Greek grape variety of Malagousia, saved from extinction due to the efforts of Vangelis Gerovassiliou.
 
Malagousia is partially barrel-fermented and then matured on its lees for a few months, gaining depth in flavor and enhancing floral aromas. Brilliant straw color with greenish shades, and an aroma of matured fruit such as pear, mango, and citrus. Rich flavors of lemon peel enhance the appealing mouth-feel adding a well-balanced finish. Pairs well with Mediterranean dishes, seafood, poultry, light sauced pasta dishes, fresh vegetable dishes, and salads.
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I hope you enjoyed our Greek entrée-and-wine pairing. If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match. More Greek food and wine pairings can be found here.

We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with our entrée options—a challenging task given the countless exceptional Greek wines available.

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​SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056. Tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. 

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion!

Picture
​Our glass is lifted to all of you in a traditional Greek toast ~ 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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
2 Comments

Greek Wine & Seafood Pairing​

5/30/2022

0 Comments

 

From Grape to Glass

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​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, and the result is literally the delicious fruits of their labor. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

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xinomavro grape variety
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savatiano grape variety
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moscofilero grape variety
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In our quest to find and recommend a couple of good wines to friends and followers, we discovered a number of amazing Greek wines that pair beautifully with every course. This week we’re seaside with entrées, recipe links, and bottles of white and red to complement each.
 
This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!

Picture
​Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the water surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following seafood entrées paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Below is a list of entrées, each followed by a full description their perfect pair. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!


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BONUS:
A Greek wine-lovers special offer awaits you at the end of this blog!


Greek Seafood Favs & Perfect Sips

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steamed crabs with mustard

SIMPLE CLASSICS

​​Kavouria me Moustarda
steamed crabs with mustard

​
  Tsipoures me Ladolemono
broiled or grilled porgy or sea-beam fish with olive oil-lemon sauce

​
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DRY WHITE

Domaine Skouras  Skouras Moscofilero (Μοσχοφίλερο)  2022  Peloponnese  $16.99
Gold Medals: Vintage 2020, Thessaloniki International Wine Competition 2021; ​Vintage 2017, Thessaloniki International Wine Competition 2018; Vintage 2015, AWC Vienna International Wine Challenge, 2016
 
Fermented in stainless steel vats. Skin contact for just 4 hours, no malolactic fermentation, and short aging over fine lees. Light white-yellow color. Intense aromas and flavors of white flowers and honeysuckle, rounded out with notes of rose petal and passion fruit. Its refreshing acidity leads to a long finish of orange rind with a hint of white pepper. Pairs well with all seafood, salads, and white meats.
​

​
Domaine Sigalas  Assyrtiko Monemvasia (Ασύρτικο-Μονεμβασιά)  2021  Santorini  $27.95
 
Organic. Fermented in stainless steel vats. Light lemon color, this Assyrtiko (50%) and Monemvasia (50%) blend is refreshingly bright with a nose of citrus and tropical fruit with metallic notes. Mouth aromas of white peach, mango and notes of white flowers. Pairs well with all seafood and classic Greek recipes.

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fried smelts

GRILLED / FRIED

​Kalamaria Gemista sta Karvouna
grilled stuffed calamari

 
Marides Tiganites
fried smelts
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DRY WHITE
​(great with grilled or fried seafood)

​Domaine Papagiannakos  Savatiano (Sabbatiano) (Σαββα-τιανó) Old Vines  2022  Attica  $16.79
Gold Medal: Vintage 2019, Sommelier Wine Awards, 2020
 
Bright gold and clear in color, this wine is produced with the Savatiano grape and boasts a rich citrus aroma with flavors of peach, pear and vanilla, with medium acidity and a long zesty, fresh aftertaste. Pairs well with all Mediterranean dishes, especially seafood.

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stuffed mussels

STUFFED / HEARTY TOMATO

Mydia Gemista
stuffed mussels

 
Bakaliaro Plaki
salted cod with tomatoes and onions
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DRY RED
​(great with stuffed seafood or seafood in a tomato-based sauce)

Estate Voyatzi  Xinomavro (Ξινόμαυρο)  2019  Velvento (on the foothills of Pieria Mountains, by Lake Polyfytos)  $26.00
 
The local Velvento revival of Xinomavro owes its uniqueness to the distinct terrain of limestone soil, the nearby lake, as well as the use of new-, second- and third-use French and American oak barrels. The result is a strong bouquet with body, structure and richness, a very different version compared to Naoussa Xinomavro. With equally strong tannins, but milder acidity and a softer character than that of Naoussa, Voyatzis Xinomavro is a more modern approach to the variety.
 
Ruby red-garnet in color with a distinctive aromatic character of red fruits, mint, licorice, and herbs combines with alternating flavor impressions of plum, blackberry jam, tobacco, oak, and vanilla. Pairs well with meat, mushroom dishes, tomato sauce-based dishes, grilled meats, and cold cuts.
​
​I hope you enjoyed our Greek seafood-and-wine pairing. Join us next Monday for another food-and-wine segment.
 
If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.
 
We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with our seafood options—a challenging task given the countless exceptional Greek wines available.
Picture
SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056. Tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 

Picture
​Our glass is lifted to all of you in a traditional Greek toast ~ 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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
0 Comments

Greek Wine & Meze Pairing​

5/23/2022

0 Comments

 

Eat and Drink Like A Greek~OPA!

For decades wine culture as been oversaturated with French and Italian wines so it’s high time Greece took its well-deserved place among these titans.

​We live in a time where attention spans are short and everyone’s always looking for the next best thing.

​This time Greek wine actually IS the next—best—thing!
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​Greek wine is exploding for good reason. From its northern regions to its southern islands, Greece has been producing wine for thousands of years, so they know what they're doing. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.
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assyrtiko grape variety
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agiorgitiko grape variety
Picturea typical Greek wine shelf at Omega Wines & Spirits in Astoria, NY
In our quest to find and recommend a couple of good wines to friends and followers, our research revealed many amazing Greek wines that are not just for entrées but for serving with various meze (appetizer) platters.

​For this week’s post we consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with three of our Greek meze menu options (many of which can be found in our Meze and Spreads & Dips cookbooks)—a difficult task given the countless exceptional Greek wines available. Though not included in this post, keep in mind that spirits like ouzo are always great with meze.

​This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!

Picture
Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the sea surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following menus paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Each section below starts with a meze menu (from a cold platter, to hot, to a little bit of both), followed by a full description of the menu’s perfect wine pairing. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!


Picture

BONUS:
A Greek wine-lovers special offer awaits you at the end of this blog!


A Little Meze, A Little Greek Wine

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MEZE 1
Cold Platter of Cheese & Dips

Feta, kasseri & Greek olives,
​grapes, figs (fresh or dried)

 
Hummus
 
Taramosalata
carp (fish) roe spread
 
Tzatziki
yogurt-cucumber sauce/dip
 
Melitzanosalata
eggplant-salad spread
 
Tyrokafteri
zesty feta dip
 
Zesti Aginarosalata
warm artichoke-salad spread
 
Recipes for all in our Spreads & Dips cookbook.
​

2 Pairing Options
STILL-DRY WHITE

Estate Pavlidis  Thema  Still-Dry White  2022  Drama  $18.99
​
This white has a distinct character composed of Sauvignon Blanc and Assyrtiko. Light yellow-green in color, with intense fruity aromas of exotic fruits and hints of citron and peach. It is a well-balanced wine with a richly-flavored mouth, fruity aftertaste, and crisp finish. Pairs well with appetizers, cheeses, fruit, salads, pasta with white sauce, white meats, and seafood

​

DRY ROSE

Nico Lazaridi  Rosé Nico Lazaridi  2022  Drama  $19.99
​
​Made with Grenache Rouge grapes. Bright rosé color with violet hues, and aromas of ripe red fruits and spice with a hint of rose. Crisp and lively with a delicious juicy, fruity flavor, yet light with a lingering aftertaste of caramel. Pairs well with cheeses, appetizers, and grilled summer dishes.

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MEZE 2
Hot Platter

Tyropitakia
mini cheese pies
 
Spanakopitakia
mini spinach pies


Saganaki
fried Greek cheese flambé with lemon

Recipes for Tyropitakia and Saganaki in our Meze cookbook.
​

RED

Domaine Costa Lazaridi  Oenodea Red (Οινωδία Ερυθρός)  2020  Drama  $10.99  (Gold Medal, Mundus Vini 2011, Germany)   

​A red blend of Cabernet Sauvignon (60%), Syrah (20%), and Agiorgitiko (20%) aged in a combination of new and old French oak barrels for 10 months. It has a lively red color and slight smoky character with aromas of cherries, raspberry, and plum dominating mature tannins. Its finish is laced with notes of oak and vanilla. Pairs well with creamy food, red meat, and rich sauces.


​

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MEZE 3
Hot & Cold Meat Platter

Keftedakia
mini herbed meatballs
 
Mbourekia
beef rolls
 
Dolmadakia Klimatofila
stuffed grape leaves with beef and rice
 
Charcuterie
 
Recipes for all in our Meze cookbook.

RED

Domaine Papagiannakos  Erythros (Ερυθρός)  2019  Attica  $16.99
​
A careful blend of the Nemea Agiorgitiko (70%) variety of grape along with a small measure of Cabernet Sauvignon (30%) ensures a full body and smoothness to this exceptional red wine. Gold and clear in color with a rich bouquet. Pairs well with cheeses and red meats.

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​
​LAGER NOD: Though our focus for this blog is not on beer, we will say that Mythos (Μύθος), a bright straw-colored lager import from Mythos Brewery in Thessaloniki, is the most popular beer in Greece and is widely distributed here in the States.

Mythos is crisp and slightly bitter, with a refreshing citrus taste that makes it a winner with meze, or a grilled main course, on a hot summer day!
​I hope you enjoyed our Greek wine and meze pairing. Join us next Monday when we’ll do entrée pairings!
 
If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.
​
Picture
SPECIAL OFFER!
Can’t find these wines in your area? No worries!
​Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056…just tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. 

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 
Picture
​Our glass is lifted to all of you in a traditional Greek toast ~ 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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
0 Comments
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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

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    Greek Cheese
    Greek Cheese~delectable Varieties And Uses
    Greek Cheesefare Week
    Greek Chocolate Love
    Greek Christmas Cookies
    Greek Cookies
    Greek Cookies~Filling In Love!
    Greek Cooking With A Karpathos Island Twist
    Greek Cuisine
    Greek Custard & Fruit Pastry
    Greek Customs
    Greek Desserts
    Greek Diet
    Greek Dolmathes Dolmades
    Greek Dolmathes Dolmades~stuff Wrap Roll
    Greek Fish For Palm Sunday
    Greek Foods
    Greek Foods Of Lent
    Greek Grains
    Greek Herbs~Spices & Flavorings
    Greek Holy Week & Pascha~easter Foods
    Greek-Island Salads
    Greek~Karpathos Recipes
    Greek Kouzina In A Can
    Greek Lamb For Pascha (Easter)
    Greek Olives
    Greek Orthodox Great Lent
    Greek Orthodox Pascha~Easter
    Greek Pascha
    Greek Pasta
    Greek Pastry/pastries
    Greek Phyllo Pizza
    Greek Recipes
    Greek Snack Recipes
    Greek Spirits Dessert Wine And Sweets Pairing
    Greek Spirits Ouzo Tsipouro Brandy
    Greek Syrup Pastries
    Greek Traditions
    Greek Veggies For Lent
    Greek Village Eats
    Greek Wine And Food Pairing
    Greek Wine And Food Pairing (part 1)
    Greek Wine & Entrée Pairing
    Greek Wine & Meze Pairing
    Greek Wines
    Greek Wines And Spirits
    Greek Wine & Seafood Pairing
    Greek Yogurt
    Greek Yogurt In Pastry
    Greek Yogurt~Simply Homemade
    Growing Up In Kukla's Kouzina
    Herbs & Spices
    Honey
    Honey~An Ancient Treasure (part 1)
    Honey~An Ancient Treasure (part 2)
    Honeyed Feta & Yogurt Pastry
    Honey~Karpathian Gold
    It’s A Wrap!
    Karpathiko Spiti (Karpathian House)
    Karpathos
    Karpathos Beaches
    Karpathos Customs
    Karpathos Honey
    Karpathos Island Beach Paradise & Sports Mecca
    Karpathos Island Cooking & Foods
    Karpathos Sports
    Karpathos~Style Pickled Wild Sea Fennel
    Karpathos Wedding
    Koulourakia~Making The Perfect Twists
    Kukla’s Kouzina: 9 And Stacked
    Kukla’s Kouzina Celebrating 6 Yummy Years
    Kukla's Kouzina~Coming Full Circle
    Kukla’s Kouzina Flippin’ Greek!
    Kukla’s Kouzina Magic 8
    Kukla’s Kouzina: Perfect 10
    Kukla’s Kouzina~Sweet 7
    Lagana: Bread For The Spirit
    Lahanodolmathes (lahanodolmades)
    Lamb
    Leftover Phyllo Solutions
    Legume Kouzina
    Legumes
    Lemon Lust
    Lenten Chick…Pea Inspiration
    Lenten Cuisine~A Faith Inspired Journey
    Lenten Foods
    Lenten Kouzina Made Easy
    Lenten Wine Koulourakia
    Lent Me Some Loukoumades
    Marriage Traditions In Karpathos
    Meat
    Meat The Greek
    Mediterranean Blue Diet
    Mediterranean Diet For Lent
    Mediterranean Diet Resolution
    Mediterranean Diet Resolution: Fats Fiber And Flavor
    Mediterranean-diet-resolution-power-up-with-omega3s
    Mediterranean Diet Resolution Recipes
    Mediterranean-diet-resolution-scaling-the-pyramid
    Melomakarona Finikia Shaping Filling Dipping
    Meze/Appetizers
    Olive Kouzina
    Olive Oil
    Olive Oil~Branch To Bottle
    Olive Oil Odyssey
    Olive-Thyme Flatbread & Pizza
    Pasta Kouzina
    Pasta~Makaronia
    Phyllo/Fillo/Filo
    Phyllo/Fillo/Filo Recipes
    Pickling~Greek Island Style
    Pita-bilities
    Pizza
    Pork
    Pumpkin
    Pumpkin Pot Pie (savory Kolokithopita)
    Recipes
    Roasted Pumpkin By The Ladle
    Roasted-Tomato Summer Pasta
    Salad Flips
    Salad For Lent
    Seafood
    Sea Salt ~ Cook~Taste~Savor
    Sea Salt~Meze To Dessert Recipes
    Sea Salt ~ Natural & Flavored & Infused
    Shish Kabob
    Side Dishes
    Sideline
    Soups/Stews
    Souvlaki
    Super Bowl
    Super Game-Day ChicEats
    Tailgate Fryers
    Taramosalata~Beyond Meze
    Tavernas & Restaurants Of Karpathos
    The Art Of Making Kourambiedes
    The Wedding Season~Karpathos Style
    Trending Edibles: Balsamic Glazes
    Trending Edibles: Crepes & Pita
    Trending Edibles: Liqueurs
    Trending Edibles: Sea Salt & Olive Oil
    Trending Edibles: Za’atar
    Valentine It Greek
    Valentine’s Day
    Valentine’s Day
    Valentine’s Day
    Vegetables
    Videos
    Village Cooking-horiatiko
    When Greek Meets Chocolate
    Whole Grains
    World Cup Greek Recipes
    World Cup Tailgating~Greece Scores The GOAL


    archives

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    November 2018
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    January 2018
    October 2017
    January 2017
    June 2014
    April 2013


    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Grubstreet
    Eater

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