KUKLA'S KOUZINA










  • home
  • BOOKS
  • blog
  • about
  • videos
  • gallery
  • contact us
  • kouzina EXTRA!
  • events

Greek Lamb for Pascha (Easter)

4/26/2021

0 Comments

 
Pascha (Greek Easter) is traditionally celebrated with lamb, and our Seared Greek Lamb with Roasted Red Pepper Sauce is an entrée that we created to impress. This quick-and-easy main dish leaves you plenty of time to prepare the sides, like our Classic Greek Lemon-Oregano Roasted Potatoes (recipe follows). Get ready to say “Opa!” (but don’t break the dishes).
 
The recipes below partner with the corresponding how-to episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

SEARED GREEK LAMB WITH ROASTED RED PEPPER SAUCE (episode S2 E39)

Picture
We marinated the lamb in our classic fresh lemon juice-oregano-garlic-olive oil before searing it to juicy perfection. We then topped the slices with a creamy Roasted Red Pepper Sauce, adding flavor and color to this exceptional dish.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
ROASTED RED PEPPER SAUCE
2 jarred roasted red bell peppers, drained and patted dry with paper towels
1 tablespoon extra-virgin olive oil
Pinch Aleppo pepper
*
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
4. Meanwhile, make Roasted Red Pepper Sauce: In a food processor, add the roasted peppers, 1 tablespoon olive oil, and the Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with the kefalograviera cheese (if using). Serve immediately.

CLASSIC GREEK LEMON-OREGANO ROASTED POTATOES (episode 121)

Picture
The tangy, melt-in-your-mouth Greek potatoes everyone loves are a must to serve alongside lamb for Easter! They also go well with roast chicken or just about any dish—easy to prepare, hard to stop eating!
 
KOUZINA TIP: Refrigerated leftover potatoes are never as moist as when they’re fresh from the oven. Yukon Gold potatoes are the less starchy option, resembling the Greek variety, so they don’t dry out in the refrigerator. Russet potatoes are great if you’re not saving leftovers.
 
PREP TIME 15 minutes
BAKING TIME 1 hour
MAKES 6 to 8 servings
 
3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon dried Greek oregano
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chicken broth
​Fresh flat-leaf parsley leaves, for garnish
 
1. Heat oven to 375°F and arrange rack in center. In a large roasting pan, toss together the potatoes, olive oil, lemon juice, oregano, salt, and pepper until the potatoes are coated and all the ingredients are combined well. Add the broth to the pan, taking care not to rinse the seasoning off the potatoes.
 
2. Roast about 1 hour, stirring every 15 minutes, until the potatoes are golden, the edges are crisp, and they’re fork tender. Just before serving, sprinkle with parsley, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pascha recipes. For those of you who are celebrating, Kali Anastasi & Christos Anesti !
 
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

Bookmark and Share
 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
0 Comments

Greek Fish for Palm Sunday

4/19/2021

0 Comments

 
Fish is the centerpiece of every Palm Sunday meal and our Greek Walnut-Crusted Baked Salmon is not only delicious and healthy, but is also a welcome change of pace from the usual lemon sole. This quick and easy main course leaves you plenty of time to cook up the sides—we suggest serving with our Bulgur (Pourgouri) Salad, Green Beans with Sautéed Onion & Toasted Almonds, and Herbed Potato Skordalia (recipes and links follow).
 
The recipes below partner with the corresponding how-to episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

GREEK WALNUT-CRUSTED BAKED SALMON (episode S2 E38)

Picture
We created a crunchy, flavorful nut topping that turns salmon into an elegant meal worthy of centerpiece status on your Palm Sunday table. The topping dresses up the fish while keeping it from drying out as it bakes to perfection. Now that’s the Greek way of doing things!
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: 15 to 20 minutes
SERVINGS: 4
 
WALNUT TOPPING
2 cups chopped walnuts
1/2 cup plain or whole-wheat breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
2 tablespoons minced garlic
Pinch sea salt and freshly ground pepper
*
4 portions (6 ounces each) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Heat oven to 375°F.
 
2. Make Walnut Topping: In a bowl, stir together the nuts, breadcrumbs, 1/4 cup olive oil, the parsley, lemon juice, garlic, salt, and pepper until combined and the breadcrumbs are moistened.
 
3. Brush the salmon fillets on all sides with the olive oil and season with the salt and pepper. Transfer to a large baking dish and top the fillets evenly with the walnut topping, lightly pressing down to adhere. Bake about 15 minutes for medium (the fish should flake easily with a fork), about 20 minutes for well done.

BULGUR (POURGOURI) SALAD

​This Greek Tabbouleh cousin is not a one-size-fits-all kind of dish. Depending on the region in Greece, this salad can be made a variety of ways and is known by a couple of different names, pligouri salata and pourgouri salata. In Karpathos, it goes by the latter. Whether you serve this salad as a main dish, as a side with fish or chicken, or in a whole-wheat pita, it’s something you’ll make often and enjoy.
 
TOTAL PREP TIME: 25 minutes plus standing
SERVINGS: 4 to 6
 
1 cup dried medium-grain bulgur
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil 
1 seedless cucumber, peeled and diced
1 1/4 cups grape or cherry tomatoes, halved 
1 cup finely chopped fresh flat-leaf parsley
3/4 cup crumbled Greek feta, divided (2 tablespoons reserved for topping)
1/2 cup sliced kalamata olives 
1/3 cup chopped shallot
1/4 cup toasted pine/pignoli nuts
1 scallion, chopped
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
Sea salt
Freshly ground pepper
 
1. In a large bowl, cover the bulgur with hot water by 2 inches and let soak 1 hour, until tender and fluffy. Drain in a fine sieve, pressing firmly to expel excess water.
 
2. In a large bowl, whisk together the lemon juice and olive oil. Toss in the bulgur, cucumber, tomatoes, parsley, feta, olives, shallot, mint, scallion, and nuts. Season with salt and pepper, to taste. Let stand at least 30 minutes before serving for flavors to develop. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before serving.) Top with reserved 2 tablespoons feta and serve.

GREEN BEANS WITH SAUTÉED ONION & TOASTED ALMONDS

For our this Palm Sunday favorite, we’re tossing fresh green beans with golden onion, garlic, and crunchy almonds. It’s one of our elegant go-to recipes that we make often, and you will too.
 
PREP TIME: 10 minutes
COOKING TIME: about 15 minutes
SERVINGS: 4 to 6
 
1 1/2 pounds green beans, rinsed and trimmed/string removed
1/4 cup extra-virgin olive oil
1 large onion, sliced (about 2 cups)
2 cloves garlic, thinly sliced
Sea salt
Freshly ground pepper
1/3 cup toasted slivered almonds
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the green beans in the basket, cover, and cook until bright green, about 5 minutes.
 
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and golden, about 10 minutes. Add the garlic and cook until golden, about 2 minutes more. Add the green beans and almond slivers to the onion mixture, season with salt and pepper, and toss to coat well with oil. Cook until the beans are just fork-tender, about 3 minutes. Transfer to a serving bowl and serve warm.

HERBED-POTATO SKORDALIA

Skordalia (garlic sauce/dip) is a must for Palm Sunday and this re-creation using our leftover Classic Greek Lemon-Oregano Roasted Potatoes (episode 121) kicks up the flavor of traditional skordalia. Once you’ve tasted this, you’ll never go back!
 
TOTAL PREP TIME 5 minutes, plus more for the roasted potatoes
MAKES 4 servings
 
8 ounces leftover Classic Greek Lemon-Oregano Roasted Potatoes, at room temperature
1 to 4 cloves garlic (to taste), minced
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons chicken or vegetable broth
1 tablespoon white-wine or apple cider vinegar

In a food processor, pulse the potatoes until pureed. With processor running, add the garlic, olive oil, broth, and vinegar, processing until creamy and fluffy (adding additional oil and/or broth to reach desired consistency).
 
Alternative: Make 1 recipe Skordalia (in our Meze and Spreads & Dips cookbooks), substituting 1/3 recipe leftover Classic Greek Lemon-Oregano Roasted Potatoes for the boiled potatoes.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making this special Palm Sunday fish luncheon. Join us next week for our Greek Pascha (Easter) lamb menu—Greek meat that says “Opa”!
 
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
Bookmark and Share
 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
0 Comments

Greek Beans for Lent

4/12/2021

0 Comments

 
When it comes to an easy Lenten meal, a protein-and-fiber-packed bean-burrito wrap is a welcome change of pace. Flip it Greek and enjoy that Mediterranean flavor we all love!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

GREEK LEGUME PHYLLO-BURRITOS (episode S2 E12)

Picture
This Greek-style burrito recipe has the protein power of lentils and chickpeas with the flavor punch of crunchy almonds, pistachios, and cashews. We neatly wrapped this hearty filling in crisp flaky phyllo and baked the burritos to golden perfection. When not fasting, serve these packets with tzatziki (cucumber-yogurt dip, from our Meze and Spreads & Dips cookbooks) on the side, for dipping.
 
PREP TIME: 15 minutes, plus standing
COOKING TIME: about 45 minutes
BAKING TIME: 25 minutes
SERVINGS: 4 to 8
 
1/2 cup dried lentils, picked over and rinsed
1 3/4 cups vegetable broth
1 bay leaf
2 tablespoons almonds
2 tablespoons pistachios
2 tablespoons cashews
1/2 cup canned chickpeas, rinsed and drained well
1/2 cup chopped red bell pepper
1/4 cup chopped scallion
1 plum tomato, chopped and liquid drained
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
12 (14-by-18-inch) sheets #4 or #5, or 8 sheets #7 phyllo dough, thawed according to package directions
1/4 cup extra-virgin olive oil, for brushing phyllo
 
1. In a medium saucepan, combine the lentils, broth, and bay leaf and add enough cold water to cover by 1 inch. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until tender, 30 to 40 minutes. All the liquid should be absorbed. If not, drain well. Discard the bay leaf.
 
2. In a food processor, pulse the nuts until chopped. Add the chickpeas and pulse until coarsely chopped. Transfer to a bowl and stir in the lentils, bell pepper, scallion, tomato, 2 tablespoons olive oil, the salt, and Aleppo pepper until combined well.
 
3. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to the edges with olive oil. Repeat layering for a total of 3 sheets of #4 or #5 dough, or 2 sheets of #7 dough, brushing the top sheet with olive oil.
 
4. Spoon one quarter of the legume mixture in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the filling. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in a single layer in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet. Repeat with remaining phyllo, oil, and filling to make 3 more burritos.
 
5. Bake about 25 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Legume Phyllo-Burritos. Join us next week for a Palm Sunday Greek fish recipe—no meat, lots of flavor!
 
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

Bookmark and Share

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
0 Comments

Salad for Lent

4/5/2021

0 Comments

 
Salads loaded with hearty pasta, protein-rich legumes, and fresh produce and herbs, help sustain you while fasting. Our focus is always to create Greek meals, especially those for fasting, that are flavorful, as well as quick and easy to make. The following recipe is so good you’ll want to serve it anytime!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

GREEK ORZO-BEAN SALAD (episode S2 E36)

Picture
During Lent and other fasting periods, eating is about balance and this main-dish salad doesn’t disappoint with orzo pasta, grilled zucchini, Northern beans, and fresh basil tossed with our iconic ladolemono (olive oil-lemon) dressing. When not fasting, toss in 1/2 cup diced kasseri cheese for some added Greek flavor.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo pasta
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Great Northern beans, rinsed and drained
1/4 cup chopped fresh basil leaves
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
 
2. Heat grill or grill pan. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
 
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 
4. Drain the orzo well and transfer to a large serving bowl. Toss in the zucchini, beans, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Orzo-Bean Salad. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
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

Bookmark and Share
 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
0 Comments
    Picture
    Subscribe to get our weekly e-newsletter and add "kefi" to your in-box. Be the first to hear about our new Greek food blogs, events (including cooking workshops), cookbook news, special offers, and much more. 
    ★ It's easy and it's FREE!
    SIGN UP NOW!

    about

    Picture
    Picture
    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! ​

    visit & follow

    Subscribe to me on YouTube

    share


    Tweets by @KuklasKouzina

    olive oil kouzina

    Picture
       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!


    categories

    All
    About Kukla
    Anytime Flips
    Apple & Phyllo Minis
    Apple Recipes
    Apples & Cream
    Apples & Phyllo
    Apples Warm & Spiced
    Aprons On...Inhibitions Gone!
    Artichokes: Heart Your Salad
    Beef
    Blooper Videos
    Bread
    Bright Lamb Week
    Bright Week Kouzina
    Cake Recipes
    Chicken
    Chocolate
    Cocktail Kefi
    Cocktails That Say “Opa!”
    Cocktails With A Greek Twist
    Cookie Bloopers & Laughs
    Cut The [Greek] Cheese!
    Desserts
    Dessert Wine & Sweets Pairing ~ Part 2
    Dolmathakia (dolmadakia)
    Drink Like A Greek~OPA!
    Eat Your Fava
    Fasting & Feasting~Greek Foods For Body & Soul
    Fasting Foods
    Feta
    Feta Feast
    Fish
    Flippin’ Dip It Greek
    Flippin’ For Pumpkin Fritters
    Flippin' Greek!
    Flippin’ Greek Br-EGG-fast Makeovers
    Flippin’ Greek Healing Foods
    Flippin’ Greek Lunch Makeovers
    Flippin’ Greek Pizza
    Flippin’ Greek Roasted Potatoes
    Flippin’ Greek Savory & Sweet
    Flippin’ Greek Slider Makeovers
    Flippin’ Greek Snacking
    Flippin' Greek Yogurt Dessert Makeovers
    Flour Kouzina
    Friend Your Fillo
    Fruit Recipes
    Get Into The Greek Spirit ~opa 2
    Get Your Souvlaki On
    Go Greek Cooking 101
    Go Greek Cooking 101-the Basics
    Grain Kouzina
    Great Greek Pumpkin Pie (Kolokithopita)
    Greece~An Edible Revival
    Greece Cuisine
    Greece: Trending Edibles
    Greek Artichokes 101
    Greek Baking
    Greek Beans For Lent
    Greek Beverages/cocktails
    Greek Blue Zone Kouzina
    Greek Bread
    Greek Cheese
    Greek Cheese~delectable Varieties And Uses
    Greek Cheesefare Week
    Greek Christmas Cookies
    Greek Cookies
    Greek Cookies~Filling In Love!
    Greek Cooking With A Karpathos Island Twist
    Greek Cuisine
    Greek Custard & Fruit Pastry
    Greek Customs
    Greek Desserts
    Greek Diet
    Greek Dolmathes Dolmades
    Greek Dolmathes Dolmades~stuff Wrap Roll
    Greek Fish For Palm Sunday
    Greek Foods
    Greek Foods Of Lent
    Greek Grains
    Greek Herbs~Spices & Flavorings
    Greek Holy Week & Pascha~easter Foods
    Greek-Island Salads
    Greek~Karpathos Recipes
    Greek Kouzina In A Can
    Greek Lamb For Pascha (Easter)
    Greek Olives
    Greek Orthodox Great Lent
    Greek Orthodox Pascha~Easter
    Greek Pascha
    Greek Pasta
    Greek Pastry/pastries
    Greek Phyllo Pizza
    Greek Recipes
    Greek Snack Recipes
    Greek Spirits Dessert Wine And Sweets Pairing
    Greek Spirits Ouzo Tsipouro Brandy
    Greek Syrup Pastries
    Greek Traditions
    Greek Veggies For Lent
    Greek Village Eats
    Greek Wine And Food Pairing
    Greek Wine And Food Pairing (part 1)
    Greek Wine & Entrée Pairing
    Greek Wine & Meze Pairing
    Greek Wines
    Greek Wines And Spirits
    Greek Wine & Seafood Pairing
    Greek Yogurt
    Greek Yogurt In Pastry
    Growing Up In Kukla's Kouzina
    Honey
    Honey~An Ancient Treasure (part 1)
    Honey~An Ancient Treasure (part 2)
    Honeyed Feta & Yogurt Pastry
    Honey~Karpathian Gold
    It’s A Wrap!
    Karpathiko Spiti (Karpathian House)
    Karpathos
    Karpathos Beaches
    Karpathos Customs
    Karpathos Honey
    Karpathos Island Beach Paradise & Sports Mecca
    Karpathos Island Cooking & Foods
    Karpathos Sports
    Karpathos~Style Pickled Wild Sea Fennel
    Karpathos Wedding
    Koulourakia~Making The Perfect Twists
    Kukla’s Kouzina: 9 And Stacked
    Kukla’s Kouzina Celebrating 6 Yummy Years
    Kukla's Kouzina~Coming Full Circle
    Kukla’s Kouzina Flippin’ Greek!
    Kukla’s Kouzina Magic 8
    Kukla’s Kouzina~Sweet 7
    Lagana: Bread For The Spirit
    Lahanodolmathes (lahanodolmades)
    Lamb
    Leftover Phyllo Solutions
    Legume Kouzina
    Legumes
    Lemon Lust
    Lenten Chick…Pea Inspiration
    Lenten Cuisine~A Faith Inspired Journey
    Lenten Foods
    Lenten Kouzina Made Easy
    Lenten Wine Koulourakia
    Lent Me Some Loukoumades
    Marriage Traditions In Karpathos
    Meat
    Meat The Greek
    Mediterranean Blue Diet
    Mediterranean Diet For Lent
    Mediterranean Diet Resolution
    Mediterranean Diet Resolution: Fats Fiber And Flavor
    Mediterranean-diet-resolution-power-up-with-omega3s
    Mediterranean Diet Resolution Recipes
    Mediterranean-diet-resolution-scaling-the-pyramid
    Melomakarona Finikia Shaping Filling Dipping
    Meze/Appetizers
    Olive Kouzina
    Olive Oil
    Olive Oil~Branch To Bottle
    Olive Oil Odyssey
    Olive-Thyme Flatbread & Pizza
    Pasta Kouzina
    Pasta~Makaronia
    Phyllo/Fillo/Filo
    Phyllo/Fillo/Filo Recipes
    Pickling~Greek Island Style
    Pita-bilities
    Pizza
    Pork
    Pumpkin
    Pumpkin Pot Pie (savory Kolokithopita)
    Recipes
    Roasted Pumpkin By The Ladle
    Salad Flips
    Salad For Lent
    Seafood
    Sea Salt ~ Cook~Taste~Savor
    Sea Salt~Meze To Dessert Recipes
    Sea Salt ~ Natural & Flavored & Infused
    Shish Kabob
    Side Dishes
    Sideline
    Soups/Stews
    Souvlaki
    Super Bowl
    Super Game-Day ChicEats
    Tailgate Fryers
    Taramosalata~Beyond Meze
    Tavernas & Restaurants Of Karpathos
    The Art Of Making Kourambiedes
    The Wedding Season~Karpathos Style
    Trending Edibles: Balsamic Glazes
    Trending Edibles: Crepes & Pita
    Trending Edibles: Liqueurs
    Trending Edibles: Sea Salt & Olive Oil
    Trending Edibles: Za’atar
    Valentine It Greek
    Vegetables
    Videos
    Village Cooking-horiatiko
    When Greek Meets Chocolate
    Whole Grains
    World Cup Greek Recipes
    World Cup Tailgating~Greece Scores The GOAL


    archives

    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    October 2017
    January 2017
    June 2014
    April 2013


    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Grubstreet
    Eater

Powered by Create your own unique website with customizable templates.