by Jackie Marzella, Joanne Staikopoulos Marzella & Kelly Salonica Staikopoulos

Christos Anesti!  Χριστός ἀνέστη! Christ is Risen!

Are you full yet??? No? …well you will be because it's Bright Week and that means it's a fast-free week. It’s the week right after Holy Week and Pascha, and that also means that Lent is over—so we're putting out the bacon, the filet mignon, the hamburgers, and the pizza. That’s right, we're eating all of the foods we couldn’t have during Lent. 

In the Christian Orthodox Church, Bright Week is also referred to as Renewal Week, a week that is completely fast-free, having just come off of 50 days of fasting during Lent and Holy Week. So what does that mean? You guessed it…meat, meat, and more meat for a glorious seven full days. During this time we reflect on our spiritual journey through Lent, Holy Week, and the Resurrection. We also reflect on the foods we haven’t been able to eat, like meat and dairy. 

Bright Week begins on Easter Sunday when we feast on magiritsa (a creamy Greek soup made with a lamb’s head) and/or chicken-based avgolemono soup (for those who don’t care for magiritsa…or lamb’s head), followed by a main course of lamb with tzatziki—in our house we like to make two different versions: leg of lamb roasted in the oven with potatoes, and grilled lamb chops riganata (with oregano)…mmm, don’t you just want to lick your chops? The lamb is joined by spanakopita, moussaka, or pastitsio, and we close out the meal with delicious tsoureki (braided sweet bread) and a customary custard dessert (like pasta flora or galaktomboureko). Check out last week’s blog, Greek Holy Week & Pascha~Easter Foods, for a slideshow of our Pascha menu. The festivities include dancing, especially in Karpathos, where the colorful traditional dress takes center stage.

As we continue to celebrate our Lord’s Resurrection, we focus on this greatest and most important feast, the celebratory “Feast of Feasts.” Thus, we do not abstain from any foods, but remain in a state of rejoicing for the entire week, emphasizing the glory of the Resurrection or Pascha, our Lord’s “New Passover” from death to life!

It’s no coincidence that our spiritual life and foods are somehow intertwined. Our spiritual life lends itself to a proper diet, sometimes through fasting and discipline. Once we have celebrated the Resurrection, it’s time to be merry and, yes, eat.

Some of the foods we enjoy this week (following Pascha Sunday’s feast at home) include Monday’s juicy hamburgers (sometimes we make lamb-burgers stuffed with feta cheese and topped with tzatziki), Wednesday’s glorious roasted chicken (our lemon-oregano recipe is the family favorite), Friday’s papoutsakia (meaning “little shoes” that are meat-stuffed baby eggplants topped with béchamel), and of course leftover “lamb and potatoes" in between (that’s the best of all...mmm leftovers!). 

Following Bright Week, we resume our normal fast on Wednesdays (the day Jesus was betrayed) and Fridays (the day Jesus was crucified). Our next spiritual celebration will be Pentecost.

We hope you enjoyed Bright Week Kouzina. The recipes for the foods we talked about here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian food ideas that you can add to your kouzina pantry.

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

Thanks for following us and we’ll see you next Monday for a special Happy Birthday to Kukla’s Kouzina!  We’re turning 6, so join us for a celebratory blog dedicated to you, our loyal followers, who have helped make us a success!    

Until then~
Kali orexi!  Good appetite!

Kelly, Joanne & Jackie (the girls in Kukla’s Kouzina)

Sources
Greek Orthodox Archdiocese of America (Pascha)
Greek Orthodox dictionary (Paschal Week~Bright Week)

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

Web design by Kelly Salonica Staikopoulos

A picture is worth a thousand words so this week we’re bringing you our traditional foods prepared in our kitchens, along with spiritual highlights from Holy week—Palm Sunday through Pascha Sunday—in a slideshow banquet. Come and feast your eyes!

The recipes for all of these foods will be in our cookbook series, KUKLA’S KOUZINA: A Gourmet Journey~Greek Island Style. 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 cookbook news. Check us out on Pinterest for more photos of our foods!

To our Greek followers, family, and friends observing Pascha (Easter), we wish you Kali Anastasi, Καλή Ανάσταση (Good Resurrection)! For those celebrating Passover this week, may your holiday be a joyous one!​

Thanks for joining us for our Holiday photo journal! We'll see you next week on Bright Monday!

Until then~
Kali orexi! Good appetite!

Kelly

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

Source
Greek Orthodox Archdiocese of America

Copyright © Church photos courtesy of Church of Our Saviour, Rye, NY

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

Web design by Kelly Salonica Staikopoulos

Lenten Customs & Foods
As we enter into Greek [Christian] Orthodox Holy Week following the 40 days of fasting and prayer known as Great Lent, we become mindful of the passion of Christ during this very special and meaningful time of year. 

Throughout this period of reflection, the discipline of abstaining from meat, fish, and dairy products strengthens the spirit and allows the heart and mind to focus on non-material things: the temptations of power, pride, and possessions. This process allows the faithful to travel the road Christ followed for 40 days and nights before being tempted by Satan. 

Palm Sunday, symbolized by blessed palm crosses (left), welcomes Christ into Jerusalem and into our hearts. This day we share a meal of vegetables, legumes, beets, fish, and Skordalia (skor-da-liÁH, garlic sauce/dip) before entering a week of strict fasting.

But fasting isn’t the most important observance during this time. To quote a good friend and our priest, Rev. Father Elias Villis (Church of Our Saviour, Rye, NY), “It’s not necessarily what goes 
into the mouth but rather what comes out of the mouth that is most important.” What good is it to fast and then gossip or be unkind?! Quoting another good friend and Pastoral Minister at our church, George Hazlaris, “Once we have changed our diet, we have to be careful to not be overfilling our stomachs.”  Easier said than done…sometimes eating a meat-, fish-, and dairy-free diet can be challenging but for our cookbook we came up with many creative ways to make Lenten (Vegan) dishes by adapting some of Kukla’s traditional ones.

Necessity is truly the mother of invention. When faced with 40-plus days of fasting, it takes a creative mind to come up with a number of meal options to maintain good health and nutrition. Brown rice and vegetables are good substitutes for meat in many of our fillings, like those in stuffed tomatoes, peppers, and eggplant. Tired of rice? Try using grains like quinoa, barley, or bulgur…all work very well with the added bonus of superfood nutrients like protein, fiber, calcium, vitamins, minerals, and iron. Our creative zeal actually filled a chapter in our cookbook, providing recipes for vegans as well as those who are fasting.

LAGANA
Wheat flour is a grain featured in Lagana, a Greek flat bread traditionally served on Clean Monday (the first day of Lent), that many now use to complement soups and stews throughout Lent and Holy Week.
 
2 to 2½ cups bread flour, divided, plus more for work surface
½ cup whole wheat flour
1 cup warm water, divided
1 packet active dry yeast (¼ ounce)
¼ cup extra-virgin olive oil, plus more for coating
½ teaspoon salt
Sesame seeds, for topping
 
1. In a large bowl, combine 2 cups bread flour and the wheat flour. Make a well in the center and add ¼ cup warm water and the yeast, stirring together the yeast and water just until the yeast is dissolved (do not stir in the flour). Let stand 5 minutes.
 
2. Add the remaining ¾ cup water, the olive oil, and salt to the bowl and mix until combined well. Using hands, form into a dough (if too wet, add additional flour, as needed). On a lightly floured surface, turn out the dough and kneed 10 to 15 minutes, until dough is smooth and elastic.
 
3. Coat a large bowl with olive oil and transfer the dough to the bowl, turning once to coat top. Cover the bowl with plastic wrap, then a towel, and let stand in a warm place until doubled in size, about 1 hour.
 
4. Line a baking sheet with parchment paper and lightly brush with olive oil. Kneed the dough for a couple of minutes, until deflated and smooth, then transfer to a lightly floured surface. Gently stretch out the dough into an oval, about 12 by 8 inches, then transfer to the prepared baking sheet. Cover again and let stand in a warm place until doubled in size, about 30 minutes.
 
5. During the last 10 minutes of rising, arrange rack in center of the oven and heat to 375°F. Press fingertips into the dough to create dimples throughout. Lightly brush the dough with water or olive oil and sprinkle with sesame seeds.
 
6. Bake 20 to 30 minutes, until golden brown. Transfer to a wire rack and let cool at least 5 minutes before cutting. Serve warm or at room temperature.
​​
​Recipe © copyright 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com 

Holy Week Highlights
Holy Thursday evening presents the reading of the 12 gospels that recant the Passion of Christ. 

On Good Friday evening the candle-bearing faithful exit the church during the Lamentation service and join the procession following the priest and the flower-laden kouvouklion (casket) of Christ—a magnificent sight that draws the attention of everyone within viewing distance. 

Holy Week comes to a climax Holy Saturday evening just before midnight when the priest and congregation gather outside the church (weather permitting). At midnight the church bells ring in celebration of the resurrection of the Lord and “Xristos Anesti!” (Christ is risen!) is proclaimed by the priest, then a resounding “Alithos Anesti!” (Truly He is risen!) is the enthusiastic response from the congregation. This joyous exchange is ensued by the singing of the hymns of Odes and Praises of the Resurrection before reentering the church. After services, traditional Magiritsa (lamb’s-head soup), Avgolemono (egg-lemon soup), feta cheese, olives, and Tsoureki (Greek Easter bread) with red-dyed eggs (representing the blood of Christ and the Resurrection or rebirth), are served in the church’s hall. Some churches serve a full Pascha [Easter] meal!  

Pascha Celebration
Following the fasting comes the rejoicing and feasting on Pascha Sunday.

In lieu of a liturgy, we have a late morning Agape (Love) church service (during which the Gospel according to John is read in various languages)…that feeds the spirit!

At home, the scent of oregano-lemon roasted lamb and potatoes fills the air…and feeds the anxious belly, along with Tzatziki (cucumber-yogurt dip), Spanakopita (spinach pie), and Galaktomboureko (citrus-custard pita with syrup). A suitable celebration and a meal worth the wait!

Next week we’ll bring you photos of Holy Week church services and the foods from our upcoming Pascha banquet. Check us out on Pinterest for more photos of our foods!

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

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

Until then~
Kali orexi! Good appetite!

Kelly

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent, Holy Week, and Pascha:
Greek Cheesefare Week
Lenten Cuisine~A Faith-Inspired Journey
Lenten Kouzina Made Easy
Greek Foods of Lent

Source
Greek Orthodox Archdiocese of America

Copyright © Palm Sunday photo courtesy of Church of Our Saviour, Rye, NY

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

Web design by Kelly Salonica Staikopoulos

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sign up for our e-newsletter (if you haven’t already) and stay connected for all Kukla's Kouzina updates and news.

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

Until then~
Kali orexi! Good appetite!

Kelly

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

For vegan baking tips go to Project Vegan Baking.

For standard Greek Lenten recipes, take a look at The Spruce Eats.

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

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

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

Until then~
Kali orexi!  Good appetite!

Kelly
​

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

Coming up:
Greek Holy Week & Pascha~Easter Foods

Sources
Greek Orthodox Archdiocese of America

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

Web design by Kelly Salonica Staikopoulos