We’ve enhanced this flaky classic with a liqueur-laced syrup. For a holiday-spice essence, add Tentura. For a pine flavoring, add Mastiha. Make sure you plan ahead to thaw the phyllo as directed.
 
PREP TIME: 1 hour, plus thawing and standing
BAKING TIME: 50 minutes
SERVINGS: 30 pieces
 
1 cup unsalted butter or olive oil
1 pound chopped nuts (walnuts, almonds, pistachios, cashews, or a combination)
1 teaspoon ground cinnamon
1 (16 ounce) package #4 or #5 14-by18-inch phyllo sheets, thawed and brought to room temperature according to package directions
*
SYRUP
1 cup sugar
1 cup water
1/2 cup honey
2 tablespoons fresh lemon juice
2 tablespoons Distillery Pilavas Tentura or Mastiha
*
Whole cloves, for garnish
 
1. Heat oven to 325°F. Butter/oil the bottom and sides of a 9-by-13-inch baking pan.
 
2. In a medium bowl, toss the nuts with the cinnamon. Set aside.
 
3. Unroll the phyllo dough and cut the entire stack in half to fit the prepared pan. Cover the phyllo with a clean damp kitchen towel to keep it from drying while you work. Place 1 sheet of phyllo in the pan (lining the bottom), brush the entire sheet with butter/oil. Repeat with phyllo and butter/oil until you have a total of 6 sheets in the bottom of pan. Sprinkle 3 tablespoons of nut mixture on top. Cover with 2 sheets of phyllo, brushing each sheet with butter/oil, and follow with nuts. Repeat until all the nuts are used. The top phyllo layer is made up of about 6 sheets, each sheet brushed with butter/oil, making sure the top sheet is brushed well.
 
4. Using a sharp knife cut the baklava into diamond shapes (cut 4 long rows, then cut diagonally) all the way to the bottom of the pan. Insert a clove into the center of each piece, if desired. Bake about 50 minutes, until the baklava is completely golden brown.
 
5. Meanwhile make syrup: While the baklava is baking, in a medium saucepan, combine the sugar and water and bring to a boil over medium heat, stirring until the sugar dissolves. Stir in the honey and lemon juice. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in the liqueur; set aside. (The syrup should be warm and the baklava hot when adding the syrup.)
 
5. Once the baklava has been removed from the oven, immediately ladle the syrup over the top, making sure to cover the edges. Adding the warm syrup while the baklava is hot will ensure the syrup is well absorbed and the phyllo remains crisp. Let cool completely at room temperature for at least 4 hours or overnight. (Can be made up to 1 day ahead. Let stand, uncovered, at room temperature. Covering the top will make it soggy.)
 
Recipe copyright © Kukla’s Kouzina 

About Distillery Pilavas
Products: ouzo, brandies, Tentura, Mastiha, and other liqueur varieties
Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to give them a flavorful kick.
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705; they’re also available online.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight cooking series with Mentis Estate’s premium Fleur de Sel sea salt and Extra-Virgin Athenolia Olive Oil—both of which elevate any dining experience to five-star perfection. The following recipes will get you started. 
​Kali orexi!

This dipping oil is also great spooned over grilled/broiled chicken or fish.
 
TOTAL PREP TIME: 10 minutes, plus standing
SERVINGS: 4 to 6
 
1/2 cup Mentis Estate extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1 to 2 teaspoons minced garlic (to taste)
Mentis Fleur de Sel sea salt, to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1/4 teaspoon toasted sesame
*
Fresh crusty bread, sliced, for dipping
 
In a medium bowl, whisk together the oil, zest, lemon juice, garlic, salt, and pepper to form an emulsion. Stir in the parsley and thyme. Let stand 1 hour for the flavors to develop. Sprinkle the dipping oil with sesame and serve with bread on the side.

This marinade also works well with poultry. (For 4-ounce pieces of boneless poultry, heat the grill to medium and cook 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each. This can also be done in a broiler or cast iron skillet on the stovetop.).
 
PREP TIME: 20 minutes, plus standing and chilling
COOKING TIME: about 1 hour
SERVINGS: 6
 
BEANS
8 ounces dried Great Northern beans
3 cups cold water
2 tablespoons Mentis Estate extra-virgin olive oil, plus more for serving
2 teaspoons chopped fresh sage leaves
1 small garlic clove, minced
Mentis Fleur de Sel sea salt
Freshly ground pepper
*
MARINADE
1/2 cup Mentis Estate extra-virgin olive oil
6 fresh basil leaves
4 sprigs fresh thyme
4 fresh sage leaves
1/4 teaspoon dried marjoram
1 tablespoon finely chopped garlic
Grated zest of 1 orange
Mentis Fleur de Sel sea salt
Freshly ground pepper
4 fillets (6 ounces each) halibut, swordfish, or sea bass
*
4 lemon wedges, for serving
Fresh herbs and orange peel, for garnish
 
1. For beans: Place the beans in medium saucepan, add enough cold water to cover by 3 inches, and let soak overnight. Drain beans and return to pan. Add the 3 cups cold water, 2 tablespoons oil, the sage, and garlic. Bring to boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are just tender, about 45 minutes. Drain well. Season with salt and pepper. (Can be made up to 1 day ahead. Let cool completely, then cover and refrigerate. Reheat before serving.)
 
2. For marinade: In a small saucepan, heat the oil over low heat until just warm. Add the basil, thyme, sage, and marjoram, and heat 2 minutes to infuse the oil. Remove from heat and let cool to lukewarm. Add the garlic, orange zest, and salt and pepper to taste. Let cool completely.
 
3. Place the fish fillets in a large shallow bowl. Reserve 2 tablespoons of the marinade and pour the remaining marinade over the fillets. Cover and refrigerate for 2 to 3 hours, turning fillets halfway through.
 
4. Heat the broiler or grill. Remove the fish from the marinade and season with salt and pepper. Cook the fish until it is opaque in the center and flakes easily when pierced with a fork, about 3 to 4 minutes per side.
 
5. Divide the beans among 6 serving plates and drizzle with oil. Top with the fish and drizzle with the reserved marinade. Serve with lemon wedges on the side and garnish with herbs and orange peel, if desired.
 
Recipes copyright © Kelly Salonica Staikopoulos and Mentis Estate 
 
About Mentis Estate
Products:
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
 
Extra-Virgin Olive Oil: a pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke. 

Mentis Estate products are available in gourmet shops, Greek markets, and online.
 
For more about Mentis Estate, check out our blog: Olive Oil~Branch to Bottle

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019-2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Expanding on our Greece: Trending Edibles post (featuring the Summer Fancy Food Show’s fresh-off-the-shelf Greek/Mediterranean foods), we continue our spotlight series with all-natural no-sugar-added glazes from Entopia with recipes to show them off!

This week we’re cooking with Entopia’s incredibly flavorful glazes available in three crave-worthy varieties: Fig, Orange, and Honey. Following are recipes that showcase the glazes, kicking up the flavor profile of these simple dishes in less than 25 minutes!

This refreshing salad can be served year round, replacing the peaches with fall/winter-season fruit like plumbs, apples, or pears.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4 to 6
 
3 peaches, sliced
4 cups organic salad greens
Entopia Balsamic Fig Glaze
1 seedless cucumber, halved lengthwise, sliced into ½-inch pieces
4 ounces feta, crumbled (optional)
 
1. Grill or broil the peach slices just until lightly golden, 1 to 2 minutes per side.
 
2. Arrange the greens on serving plates and lightly drizzle with glaze. Top with cucumber, feta (if using), and peaches. Drizzle with glaze and serve.

Zucchini and/or cucumber can be substituted for the broccoli. It’s all about the layering, so choose veggies you enjoy.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
4 slices multi-grain toast
Extra-virgin olive oil
2 ounces feta, crumbled
1, sliced
6 ounces sliced smoked salmon
½ cup broccoli florets, cut into bite-size pieces
Fresh lemon juice
Entopia Balsamic Orange Glaze
Fresh cilantro sprigs, for garnish
 
Place the toast on serving plates and drizzle with olive oil. Layer each toast with feta, avocado, salmon, and broccoli, and lightly drizzle with lemon juice. Drizzle glaze over the top and garnish with cilantro, if desired.

This meaty spin on ground chicken uses whole breasts for a sophisticated take on a classic.
 
PREP TIME: 10 minutes
COOKING TIME: 14 minutes
SERVINGS: 4
 
4 pieces (4 ounces each) boneless skinless chicken breast
Sea salt
Freshly ground pepper
4 rolls or buns, lightly toasted
1 cup organic salad greens
4 tablespoons Entopia sun-dried tomato paste
Entopia Balsamic Honey Glaze
 
1. Season the chicken with salt and pepper. Heat the grill to medium and cook the chicken 5 to 7 minutes on each side, or until a meat thermometer registers 165°F when inserted in the center of each breast. (This can also be done in a broiler or cast iron skillet on the stovetop.)
 
2. Arrange the salad greens on the bottom of each roll and top with the chicken. Spread the sun-dried tomato paste over the chicken and drizzle with the glaze. Cover with the roll tops and serve.
 
Recipes copyright © Entopia 
 
Get more Entopia recipe ideas!

About Entopia
Products: Balsamic Glazes in Fig, Orange, and Honey
Entopia embraces a simply delicious tradition once again. No preservatives, additives, sulfites, caramel, or colors taint these extraordinary delicious glazes. Their sweetness comes from the natural ingredients in the incredibly tasty range of flavors with no sugar added. Perfect for salads, broiled or grilled vegetables, seafood, poultry, meat, and desserts.
Also available: honey varieties, marmalades, spreads, herbs, organic vinegars and extra-virgin olive oil, and so much more

Entopia products are available in Greek markets, gourmet shops, and online. Contact Entopia to find products in your area.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos