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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  2021  Attica  $14.99
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)  2018  Velvento (on the foothills of Pieria Mountains, by Lake Polyfytos)  $24.99
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)  2021  Epanomi, Thessaloniki  $25.99 
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 online or 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. Check their website or 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

Bookmark and Share

​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!

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​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)  2021  Peloponnese  $15.99
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)  2020  Santorini  $20.99
 
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  2021  Attica  $14.99
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)  2018  Velvento (on the foothills of Pieria Mountains, by Lake Polyfytos)  $24.99
 
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 online or 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. Check their website or 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

Bookmark and Share

​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)!


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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  2021  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  2019  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)  2019  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)  2018  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.
​
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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 online or by phone, 718-726-0056…just 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. Check their website or 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

Bookmark and Share

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

Kukla’s Kouzina: 9 and Stacked

5/2/2022

0 Comments

 
The number 9 symbolizes compassion, kindness, and doing the greater good, so we’re taking all that warm and fuzzy and multiplying it in 9 layers of goodness. As we celebrate nine years filled with hundreds and hundreds of blogs, two cookbooks, and a fun cooking series, Flippin’ Greek! ™, we’re sharing one of our custom dessert recipes, Strawberry Mille-Fillo-Feuille (Greek Napoleon)—it’s our way of saying thank you for your follows, likes, comments, and views. It’s perfect for any special occasion, so step into our kouzina and lets bake up a 9-layer anniversary cake!
​
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​STRAWBERRY MILLE-FILLO-FEUILLE (Greek Napoleon)
This Greek version of the classic French Napoleon uses phyllo sheets (instead of puff pastry) that are coated with a butter-honey mixture and baked to crisp, flaky perfection. We then layered them with pastry cream, berries, and almond slices, while offering additional garnish options (see this week's photo on our Home page).
 
KOUZINA TIPS:
1. Defrost the phyllo in the refrigerator overnight and let stand at room temperature 1 hour before using (see our blog Fillo (phyllo)—Learn to work with it and bake beautifully for more tips).
3. The phyllo layers, pastry cream, and whipped cream can be prepped ahead of time, making assembly quick and easy when you’re ready to serve.
2. To stretch the servings, make these with two or three layers of phyllo stacks instead of four.
 
PREP TIME: 25 minutes, plus standing and chilling
BAKING TIME: 12 minutes
COOKING TIME: 10 minutes
MAKES: 4 pastries (or up to 6 if you make fewer phyllo layers)
 
PHYLLO LAYERS
1/4 cup butter or olive oil, plus more for brushing baking sheets
2 tablespoons thyme honey

8 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
 
PASTRY CREAM
4 cups whole milk, divided
1 cup granulated sugar, divided
5 large egg yolks
6 tablespoons cornstarch
1/3 cup butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
 
WHIPPED CREAM
3/4 cup heavy cream, chilled
3/4 teaspoon pure vanilla extract
1 teaspoon confectioners’ sugar
*
2 pints fresh berries (if using strawberries, hulled and sliced)
Confectioners’ sugar, for garnish (optional)
About 1/4 cup toasted almond slices, for garnish
Chocolate, melted, for drizzling (optional)
 
1. Make phyllo layers: Heat oven to 350°F and arrange 2 racks in center. Brush 2 large rimmed heavy-duty baking sheets with butter or olive oil or line with parchment paper. Heat butter/olive oil and honey together, stirring, just until honey has dissolved; set aside. Stack the phyllo sheets and, using a sharp knife, cut in half crosswise, then stack sheets. On work surface, brush 1 phyllo half-sheet with butter mixture. Layer another half-sheet on top and repeat brushing and layering to form a stack of 4 half-sheets, brushing the top layer with butter mixture. Repeat with the remaining half-sheets to form 3 more stacks. Cut each of the stacks into 4 equal-sized rectangles or triangles to make a total of 16 stacks. Transfer the stacks to the prepared baking sheets and bake 8 to 12 minutes, until golden brown. Let cool to room temperature, about 15 minutes. (Can be made ahead. Store in an airtight container at room temperature up to 2 days.)
 
2. Meanwhile, make pastry cream: In a large saucepan, combine 3 1/2 cups milk and 1/2 cup sugar. In a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar. In a cup, stir together the remaining 1/2 cup milk and the cornstarch until completely dissolved, then whisk into the egg-yolk mixture until completely combined; set aside but whisk again to combine just before adding to milk mixture in step 3.
 
3. Bring the milk mixture in the saucepan to a boil over medium heat, about 5 minutes. Remove from heat. Immediately but gradually whisk in the egg-yolk mixture, whisking constantly. Return to medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat and whisk in the butter until melted. Stir in the extracts. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap (this will keep a skin from forming on top). Let cool to room temperature, then refrigerate at least 2 hours or overnight.
 
4. Make whipped cream (for pastry cream): In a large bowl, beat the heavy cream to soft peaks. Beat in the vanilla extract and confectioners’ sugar just to stiff peaks. (Do not over-beat as the cream will then appear curdled and will resemble butter.) Cover and refrigerate until ready to use (up to 2 days).
 
5. Assemble: Remove the cream from the refrigerator and stir with a spatula until fluffy. Fold in the whipped cream until combined well.
 
6. Arrange 4 phyllo stacks on serving plates or a platter and, using a spatula, spread some of the pastry cream over each, then top with some of the berries. Repeat until you have 3 or 4 layers of phyllo, cream, and berries (if you do 3 layers, you'll have extra to make another pastry). Lightly dust with confectioners’ sugar, if desired. (If you have extra cream, spread the remaining cream over the top of each.) Top with almond slices and drizzle with melted chocolate, if desired. (Can be made up to 2 hours ahead. Refrigerate in an airtight container until ready to serve.)
 
Recipe copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
Thanks for celebrating our website’s 9-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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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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Greek Custard & Fruit Pastry​

4/18/2022

2 Comments

 

Dessert Delight

​When it comes to Pascha (Greek Easter), a custard pastry is always on the dessert menu. The cream-filled phyllo and sweet citrus aroma are cause for celebration. To double the pleasure, we added fruit to a classic Bougatsa (Greek custard pastry) in a phyllo crust that is nothing short of irresistible. Instead of topping the pie with more phyllo layers, we went with almond slices for a unique and tasty spin on the typical bougatsa. A final dusting of confectioners’ sugar and cinnamon makes this dessert picture perfect.
​
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BOUGATSA WITH FRUIT AND ALMONDS (Mbougatsa me Fruita ke Amigdala, μπουγάτσα με φρούτα και αμύγδαλα)

Sautéed spiced fruit, classic Greek semolina-custard, a sliced-almond topping—nested in a flaky phyllo crust—bring all of our favorite things together in one sweet dish. Talk about taking dessert to whole new level of scrumptious (make-ahead instructions included)! Perfect for an elegant Pascha-dinner finale.
 
Fruit options (semi-firm): quince, plums, apricots, peaches, bosc pears, peeled and cored apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn)
 
KOUZINA TIPS:
1. Choose fruit that’s semi-firm the slices hold their shape while baking.
2. The key to a creamy custard is stirring constantly. If you don’t, the custard will stick to the bottom of the pan and will get lumpy, so stir, stir, STIR!
3. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.
 
PREP TIME  30 minutes plus standing
COOKING TIME  about 30 minutes
BAKING TIME  40 minutes
SERVES 8
 
FRUIT TOPPING
2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
1 1/4 pounds semi-firm fruit (see options above), pitted and cut into 1/4-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons Greek thyme honey
1 teaspoon fresh lemon juice
1/2 tablespoon unsalted butter
1 tablespoon Greek brandy
 
CUSTARD FILLING
3 large eggs
2/3 cup granulated sugar
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
3 cups whole milk
Peel of half lemon
1/2 cup fine semolina
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo, and for almonds
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
*
3/4 cup sliced almonds
Confectioners’ sugar and cinnamon, for dusting
 
1. Make fruit topping: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the fruit slices, brown sugar, honey, and lemon juice. In a skillet over medium-low heat, melt the butter. Add the fruit and the liquid in the bowl and simmer until slices are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl and let stand until cooled, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
 
2. Make custard filling: In a bowl, whisk together the eggs, granulated sugar, and vanilia (if using vanilla extract, add at the end of this step) until lightened; set aside. In a saucepan over medium heat, bring the milk and lemon peel to a boil. Reduce to a simmer and cook 10 minutes. Gradually stir about 1/2 cup of the hot milk into the egg mixture until combined (to temper the eggs), then gradually stir the egg mixture into the milk in the pan until combined; simmer over medium-low heat, stirring constantly, until thickened and creamy, 3 to 4 minutes. Using a wooden spoon, gradually stir in the semolina until combined; cook over very low heat, stirring constantly, until thickened and smooth, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat and discard the lemon peel. Cover the saucepan with a damp clean kitchen towel (it should not touch the custard) and the saucepan lid (this will help prevent a skin from forming on the surface of the custard), and let cool completely. If using vanilla extract, when custard has cooled, stir in until combined.
 
3. Make crust: Heat oven to 325°F and lightly oil a 9-inch pie plate. Center 1 sheet of phyllo in pie plate, gently fitting into the corners (keep remaining sheets covered with a clean kitchen towel to prevent drying). Brush phyllo sheet with olive oil all the way to the overhanging edges. Repeat with remaining sheets and olive oil, brushing the top sheet. Trim the corners of the phyllo crust to form a round with a 2-inch overhang. Fold the overhang into the pie plate, forming an edge that extends about 1/2 inch above the plate.
 
4. Arrange the fruit evenly in the crust and pour the custard over the top, spreading evenly to the edges. Bake 30 minutes.

5. Meanwhile, toss the almond slices with 1/2 teaspoon olive oil until coated well (or you can lightly coat with olive-oil spray in a can); set aside. 

​6. 
Remove the pastry from the oven and top evenly with the almond slices. Bake about 10 minutes more, until the center of the custard is set (just slightly jiggly) and the almonds are golden. Transfer to a wire rack and let cool completely before cutting. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days. Bring to room temperature before serving.)
 
7. Just before serving, dust the pie with confectioners’ sugar and cinnamon. Serve at room temperature.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy our fruit-and-almond bougatsa recipe and that it puts a finishing sweet note on your Pascha/Easter!
 
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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​Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Olive-Thyme Flatbread & Pizza

3/28/2022

0 Comments

 

Greek-Island Lagana with Olives, Thyme, and more...

Lagana, a thick Greek flatbread with sesame, is baked throughout Lent and is served with soups and stews typical of the season. Delicious in its simplicity as it is, we thought it the perfect base for versatile varieties. This week we added olives and thyme that can be served as a lagana or with toppings to create a pizza perfect for fasting or anytime—optional ingredients will take you from vegetarian to vegan for a strict fast.
 
Serve as a main course or cut into slices or squares for a meze or side to a meal.
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you the techniques we use in our kouzina. Join us!
​
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​OLIVE-THYME LAGANA
Make-ahead tips throughout this crust recipe mean you don’t have to spend hours in the kitchen all in one day. You can make the dough today and bake fresh lagana or pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough (which rises just once) and follow the directions at the end of this recipe to turn it into a Greek olive-thyme crust.
 
KOUZINA TIP: This dough can also be made into a loaf (shape into an oval or round and bake on a greased baking sheet at 350°F for 25 to 30 minutes, until the top and bottom are browned and the bread sounds hollow when tapped on the bottom; let cool before cutting).
 
Dairy-free vegan version: To turn this into a classic Greek olive-thyme crust for a strict fast, omit the cheese and, if desired, add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 1 large or 2 medium laganas, serving 4 to 6
 
1 envelope (1/4 oz.) active dry yeast
Pinch sugar
7/8 to 1 1/8 cups lukewarm water (about 100°F), divided
(use the lesser amount of water in hot/humid climate, the larger amount in cool/dry climate, and in between in moderate climate)
3 cups unbleached all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for coating
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 cup grated kasseri cheese (optional)
1/3 cup chopped kalamata olives
1/2 teaspoon white and/or back sesame seeds (optional)
 
1. In a small bowl, combine the yeast, sugar, and 2 tablespoons lukewarm water; stir until dissolved. Set aside for 15 minutes, until the mixture has bubbled and risen.
 
2. Place the flour in a large bowl, add the olive oil, and rub between hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese (if using) and olives and continue kneading, adding just enough of the remaining lukewarm water to form a soft, smooth dough (the dough should start to pull away from the sides of the bowl, sticking a little at the bottom).
 
3. Place the dough in a lightly oiled bowl, turning once to coat the top. Cover the bowl with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Can be made ahead. Cover bowl with plastic wrap and let dough rise at room temperature for 45 minutes, then refrigerate 4 hours or up to 24 hours. The dough will rise slowly as it chills. Remove dough from refrigerator and let stand 2 to 3 hours at room temperature before continuing.)
 
4. Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads) with olive oil; set aside. Divide the dough in half for 2 breads; or leave whole for 1 bread. Choose one of the following sizes/shapes:
One 13-by-18-inch oval or rectangle (3/4- to 1-inch-thick)
One 15-inch round (1-inch-thick)
Two 14-inch rounds (1/2-inch-thick)

5. On a lightly floured surface, gently stretch the dough and press with your fingertips into desired shape. The dough will resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until the dough is the desired size and shape. Transfer the dough to the prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. This is a rustic bread, so it doesn’t have to look perfect (imperfection is beautiful and delicious!).
 
6. Cover the dough with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours (if it hasn't been refrigerated) or up to 2 1/2 hours (if it has been refrigerated). Towards the end of the rising time, arrange a rack with a pizza stone in the lower level of the oven and heat to 425°F (if not using a stone, continue without it).
 
7. If using sesame, lightly brush the dough edges (or, if not making pizza, the entire surface) with water and sprinkle with sesame. Bake 8 to 12 minutes, until the crust is just set and begins to brown around the edges but is light on top and in the center. If making 2 breads, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead to use in pizza recipe. Remove lagana from oven, cool completely on a wire rack, wrap tightly in plastic wrap, and store at room temperature. When ready to serve, top and bake as directed in OLIVE-THYME LAGANA VEGGIE PIZZA recipe, adding a couple of minutes to the baking time.) If not making pizza, go to step 9 and continue baking.
 
8. If making pizza: Remove the lagana from the oven and top according to the following Olive-Thyme Lagana Veggie Pizza recipe.
 
9. If not making pizza: Bake about 15 minutes more, until the edges and underside (when lagana is lifted up) are golden brown. Check the lagana halfway through, moving it down one rack if the top is browning too quickly. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large bread/pizza, 6 to 8 ounces for medium)
 
1. Start with dough at room temperature (refrigerated dough should stand at room temperature 2 to 3 hours before using). Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads/pizzas) with olive oil.
 
2. On a lightly floured surface, kneed the cheese (if using), olives, olive oil, and thyme into the dough until well incorporated. Gently stretch the dough and press with your fingertips into desired shape. The dough may resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until dough is desired size and shape. Transfer dough to prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. Again, it doesn’t have to look perfect.
 
3. If making pizza: Arrange the topping ingredients over the lagana (see step 1 in the Olive-Thyme Lagana Veggie Pizza recipe, below).
 
4. Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
5. Meanwhile, arrange a rack with a pizza stone in the lower level of the oven and heat to 400°F (if not using a stone, continue without it). Bake 15 to 20 minutes, until the edges and underside (when lagana is lifted up) are golden brown. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
​

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OLIVE-THYME LAGANA VEGGIE PIZZA
Combining different Greek cheeses gives this pizza rich flavor but when strictly fasting, substitute cooked marinated shrimp instead (add to the baked pizza just before serving). A variety of handpicked toppings allows you to customize this hot lagana pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 large or 2 medium pizzas, serving 4 to 6
 
1 recipe Olive-Thyme Lagana (above)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
 
Additional veggie-topping options:
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
*
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese (optional)
1/4 cup grated graviera cheese (optional)
Extra-virgin olive oil, for drizzling
Cooked marinated shrimp, at room temperature (optional)
 
1. Arrange a rack with a pizza stone (if not using a stone, continue without it) in the center of the oven and heat to 375°F. With partially-baked Olive-Thyme Lagana on baking sheet, top evenly with artichoke, zucchini, veggie choice, olives, and cheeses (if using), then lightly drizzle olive oil over the top.
 
2. Bake about 15 minutes, until the edges and underside (when pizza is lifted up) are golden brown. Check the pizza halfway through, moving it down one rack if the top is browning too quickly. If making 2 pizzas, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina

I hope you enjoy making our olive lagana/pizza recipes. For more info about lagana and a traditional recipe, see our blog Lagana: Bread for the Spirit.
 
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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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.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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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Super Game-Day ChicEats

1/31/2022

1 Comment

 
This week we’re Greeking up a couple of must-have game-day eats—Buffalo chicken dip and honey-glazed wings (with a feta dip)—for an epic tailgate party. Need another meze/app? Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every zone covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

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CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Super Game-Day ChicEats recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a Greek-style dining-out luxury served in the cozy comfort of 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 here and on YouTube 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 flip 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.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

Tailgate Fryers

1/24/2022

0 Comments

 

Meze to Fry For!

This week we’re frying up two of our favorite game-day finger foods as we build a Super tailgate-party menu. Pot stickers and falafel are getting a Greek makeover, transforming them into fried phyllo meat pies and fava/chickpea sliders with dips (baking options included). This is how we make them in Karpathos and everyone loves them!
 
The recipes below link to how-to videos on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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​MEAT-PIE FRY (GREEK POT STICKERS) (episode S2 E13)
This recipe is our response to pot stickers using a Greek-inspired filling that’s wrapped in phyllo, tied into a purse, and then fried until crisp and golden brown. You can serve these with our easy aioli or an avgolemono sauce (recipe follows). You’ll flippin’ love it!
 
PREP TIME: 45 minutes plus standing
COOKING TIME: about 1 hour
SERVINGS: 6 to 8 side-dish
 
MEAT FILLING
1/4 cup extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped scallion
1/2 pound ground beef
1/2 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
1 cup chicken broth
1/2 cup long grain rice, rinsed and drained
1/3 cup canned crushed tomato
 
GREEK-YOGURT AIOLI WITH DILL
1 cup 2% or 5% plain Greek yogurt
2 garlic cloves, minced
2 tablespoons chopped fresh dill
4 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
One 1-pound box #4 or #5 (14-by-18-inch) phyllo dough, thawed according to package directions
3 tablespoons olive oil
2 scallions, green parts only, cut lengthwise into strips to form ribbons
2 cups canola oil
 
1. Make filling: In a large saucepot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the scallion and cook until wilted, about 2 minutes more. Add the ground meats and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, dill, salt, cinnamon, and pepper until combined well. Stir in the chicken broth, rice, and tomato until combined well. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed, about 20 minutes. Let cool slightly. ((Can be made ahead. Let cool completely, then cover and refrigerate up to 24 hours.)
 
2. Meanwhile, make aioli: In a bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Make meat pies: Cut the phyllo into 6-inch squares. On a clean dry work surface, place 1 phyllo square and brush with olive oil (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap). Repeat, stacking with 2 more sheets. Place 1 tablespoon of meat mixture in the center. Lift the phyllo corners and pinch and twist just above the filling to make a purse, then gently tie with a scallion ribbon (the ribbons are delicate). Brush the outside with olive oil and place on a cookie sheet. Repeat with the remaining phyllo, filling, and scallion ribbons. Line a cookie sheet with paper towels. (If you prefer to bake instead of fry, place 1 inch apart on an ungreased rimmed baking sheet and bake in a preheated 350°F oven about 15 minutes, until completely golden brown.)
 
4. In a deep saucepot or deep fryer, heat the canola oil until it registers 350°F to 375°F on a deep-fry thermometer. Using a slotted spoon, lower the purses into the oil and cook until golden brown, about 2 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. (Can be made ahead. Let cool completely, then transfer to an airtight container and refrigerate up to 24 hours. Reheat in a 350°F oven about 10 minutes, until heated through.) Serve hot with aioli on the side.
 
AVGOLEMONO (EGG-LEMON) SAUCE
1 cup chicken broth, divided
3 large egg yolks
Fresh lemon juice from 2 lemons
 
1. In a small saucepan, heat the chicken broth over medium heat until just warm.
 
2. In a bowl, whisk the egg yolks until broken up, then gradually whisk in the lemon juice until combined well. Whisk in 1/2 cup warm chicken broth, then gradually stir the egg mixture into the warm chicken broth in the saucepan, stirring constantly.
 
3. Bring to a low boil over medium heat and cook, stirring constantly, 2 minutes. Remove from heat and cover. Serve warm.

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FAVA FALAFEL (episode S2 E16)
This Greek slider version is made with our native seasonings and yellow split peas, the legumes we use to make a dish called fava. You can substitute chickpeas for the fava to make revithokeftedes (chickpea patties), but they need to soak for a longer period of time to soften (see recipe for instructions). It’s important to use only dried beans that are soaked overnight, as canned or cooked will be too soft and will not hold the patties together. This recipe takes one or two overnights for soaking the beans and chilling the falafel mixture, so plan ahead. Since most of the prep is already done, your serving day will be super easy with only the shaping and frying left to do. Included are make-ahead instructions and a baking method.
 
PREP TIME: 30 minutes, plus standing (overnight) and chilling
COOKING TIME: about 30 minutes
MAKES: 20 patties
 
2 cups dried yellow split peas beans (or chickpeas)
1/2 teaspoon baking soda
1 tablespoon extra-virgin olive oil
3 to 4 scallions, sliced
3 to 4 garlic cloves, peeled
3/4 cup fresh mint leaves (or 2 tablespoons dried)
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 large egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon Aleppo pepper
Sea salt
1 roasted bell pepper, chopped
1 teaspoon baking powder
2 tablespoon toasted sesame seeds
1/3 cup fine semolina
Oil, for frying
*
TO SERVE
Tzatziki
Roasted Red Pepper Sauce (recipe below)
Lemon wedges
 
FOR SANDWICHES
Pocket pita bread, warmed
Lettuce leaves
Tomato slices
English cucumber slices
1 small red onion, thinly sliced
 
1. In a large bowl, combine the dried beans and baking soda and add enough water to cover the beans by 2 inches. Let soak at room temperature at least 18 hours (or up to 24 hours for chickpeas), until softened. Drain well and pat dry with paper towels.
 
2. In a small skillet, heat the olive oil over medium heat and sauté the scallion and garlic until softened and slightly golden, about 7 minutes.
 
3. In a food processor, add the beans, scallion and garlic, mint, parsley, basil, egg, lemon juice, cumin, thyme, Aleppo pepper, and season with salt. Pulse until combined well and the mixture comes together. Stir in the bell pepper. Transfer to an airtight container, cover, and refrigerate at least 1 hour or overnight (to firm the mixture). Keep refrigerated until ready to cook.
 
4. Stir the baking powder and sesame into the bean mixture. With damp hands, using 1 tablespoon for each, shape into 20 balls (1 1/2-inch thick) or patties (1/2-inch thick) and lightly coat in semolina. (Can be made ahead. Place in a single layer on a cookie sheet lined with waxed paper and freeze until hardened. Transfer to a heavy-duty resealable plastic bag and seal, pressing out air. Freeze up to 1 month. Cook, unthawed, as in step 5.) Line a baking sheet with paper towels.
 
5. Fill a medium saucepan halfway with oil and heat over medium-high heat until it registers 375°F on a deep-fry thermometer (it should sizzle when adding balls/patties). Using a slotted spoon, gently add the balls/patties, in small batches, to the oil and cook until browned and crisp, 5 to 7 minutes, adjusting the heat and time as needed. Transfer to the prepared baking sheet to drain. (Alternately, these can be baked in a 350°F oven. Place on an oiled baking sheet, spray the tops with olive oil and bake 7 to 10 minutes per side.) Serve warm with Tzatziki, Roasted Red Pepper Sauce, and/or lemon wedges, or in a pita with your choice of sauce, lettuce, tomato, cucumber, and onion.
 
ROASTED RED PEPPER SAUCE
4 jarred roasted red bell peppers, drained and patted dry with paper towels
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper

In a food processor, add the roasted peppers, olive oil, and Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Tailgate Fryers recipes. Join us next week as we amp up the party eats with must-have Super Bowl flips that infuse our Greek passion into the standards!
 
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 here and on YouTube 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.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​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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    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.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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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)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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