These delectable koulourakia made with wine, olive oil, and spices are the perfect go-to when you want something subtly sweet during this long fasting period, and for you dunkers out there (that includes us!), they pair exceptionally well with coffee or tea. We’ve taken a traditional recipe and adapted it to vegan standards…and then we went a little overboard and added a chocolate-stripe variation, because we all need a little extra comfort sometimes. Make them with your kids, parents, siblings, and friends and share the beautiful love of baking up some sweet memories together!

​Simple, quick, flavorful, and fun are the baking orders of the day. These crisp-on-the-outside, tender-on-the-inside cookies will have you asking if they’re really Lenten. They are, and, you’re welcome!
 
Kouzina Tip: The dough can be refrigerated up to 2 weeks, so make it ahead to bake later or prepare the dough, bake half, and save the rest for another time.
 
PREP TIME: 15 minutes plus standing
BAKING TIME: about 20 minutes per batch
MAKES: 20 to 30 cookies (depending on the shape/size you make)
 
4 cups all-purpose flour, divided
1 tablespoon baking powder
3/4 cup extra-virgin olive oil
2/3 cup sugar
1 tablespoon cinnamon
1 1/2 teaspoons cardamom
1/4 teaspoon ground cloves
Zest of 1 orange
1/2 cup freshly squeezed orange juice
1/4 teaspoon baking soda
1/3 cup Greek sweet red wine (like Mavrodaphne) for dark cookies or Greek sweet white wine for light cookies (the color of the baked cookies will depend on the color of the wine and olive oil, see photos above)
Toasted sesame seeds (optional)
 
1. In a large bowl, sift together 3 1/2 cups flour and the baking powder; make a well in center. To the well, add the olive oil and sugar and whisk to combine. Whisk in the cinnamon, cardamom, cloves, and zest. With orange juice in a cup, stir in the baking soda until dissolved and foaming; pour into well and whisk into the oil mixture. Whisk in the wine until of the ingredients in the well are combined. Gradually stir in the surrounding flour until all is incorporated. Kneed the dough just until the dough is smooth, soft, and not sticky (don’t over handle the dough). If sticky, gradually kneed in just enough of the remaining 1/2 cup flour until dough no longer sticks to the sides of the bowl and can be rolled out into a smooth rope shape.
 
2. Cover the dough with a clean dry kitchen towel and let rest 20 minutes. (Can be made ahead. After resting, wrap dough tightly in plastic wrap and seal in a resealable plastic storage bag, pressing out air, and refrigerate up to 2 weeks. Let stand at room temperature until softened enough to roll before continuing with recipe, 30 minutes to 1 hour.)
 
3. Line 2 large heavy-duty rimmed baking sheets with parchment paper or lightly grease them with vegetable shortening. Arrange 2 racks in lower and upper thirds of oven. Heat oven to 350°F.
 
4. Briefly kneed dough before shaping. (If dough becomes oily at any time while making the cookies, kneed until oil is absorbed, then continue rolling out cookies.)
For a twist shape: Roll about 1 tablespoon of dough into a 4- to 5-inch rope, fold in half, and twist.
For S shape: Roll about 1 tablespoon of dough into a 5-inch rope, roll one end to the middle and roll the other end in the opposite direction to the middle.
 
5. Place cookies 1-inch apart on prepared baking sheet. Lightly brush with water and sprinkle with sesame, if desired. Bake about 20 minutes (add 5 to 10 minutes for larger/thicker cookies), switching baking sheets up and down halfway through, until browned. Transfer to wire racks and cool completely. Store cookies in an airtight container at room temperature up to 3 weeks.
​

​For these Lenten black-and-white koulourakia twists, we’re basically dividing the Koulourakia with Wine ingredients in half and adding cocoa powder to the dry flour mixture for the chocolate dough (and making minor adjustments to the spices). Set up two sets of bowls and cups so you can measure out ingredients and make the two doughs simultaneously.
 
Kouzina Tip: The dough can be refrigerated up to 2 weeks, so make it ahead to bake later or prepare the dough, bake half, and save the rest for another time.
 
PREP TIME: 15 minutes plus standing
BAKING TIME: about 20 minutes per batch
MAKES: about 30 cookies
 
WHITE-WINE DOUGH
2 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1/3 cup extra-virgin olive oil
1/3 cup sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon cardamom
1/8 teaspoon ground cloves
Zest of 1/2 orange
1/4 cup freshly squeezed orange juice
1/8 teaspoon baking soda
3 tablespoons Greek sweet white wine
*
CHOCOLATE DOUGH
1 1/2 cups all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/3 cup extra-virgin olive oil
1/3 cup sugar
2 teaspoons cinnamon
Zest of 1/2 orange
1/4 cup freshly squeezed orange juice
1/8 teaspoon baking soda
3 tablespoons Greek sweet red wine (like Mavrodaphne) for dark cookies or Greek sweet while wine for lighter cookies (the color of the chocolate part of the cookie will depend on the color of the wine and olive oil)
 
1. Make White Dough: In a medium bowl, sift together 1 3/4 cups flour and the baking powder; make a well in center. To the well, add the olive oil and sugar and whisk to combine. Whisk in the cinnamon, cardamom, cloves, and zest. With orange juice in a cup, stir in the baking soda until dissolved and foaming; pour into well and whisk into the oil mixture. Whisk in the wine until all of the ingredients in the well are combined. Gradually stir in the surrounding flour until all is incorporated. Kneed the dough just until the dough is smooth, soft, and not sticky (don’t overhandle the dough). If sticky, gradually kneed in just enough of the remaining 1/4 cup flour until dough no longer sticks to the sides of the bowl and can be rolled out into a smooth rope shape.
 
2. Make Chocolate Dough: In a medium bowl, sift together 1 1/4 cups flour, the cocoa powder, and baking powder; make a well in center. To the well, add the olive oil and sugar and whisk to combine. Whisk in the cinnamon and zest. With orange juice in a cup, stir in the baking soda until dissolved and foaming; pour into well and whisk into the oil mixture. Whisk in the wine until all of the ingredients in the well are combined. Gradually stir in the surrounding flour until all is incorporated. Kneed the dough just until the dough is smooth, soft, and not sticky (don’t overhandle the dough). If sticky, gradually kneed in just enough of the remaining 1/4 cup flour until dough no longer sticks to the sides of the bowl and can be rolled out into a smooth rope shape.
 
2. Cover each bowl of dough with a clean dry kitchen towel and let rest 20 minutes. (Can be made ahead. After resting, separately wrap each dough tightly in plastic wrap and seal in a resealable plastic storage bag, pressing out air, and refrigerate up to 2 weeks. Let stand at room temperature until softened enough to roll before continuing with recipe, 30 minutes to 1 hour.)
 
3. Line 2 large heavy-duty rimmed baking sheets with parchment paper or lightly grease the sheets with vegetable shortening. Arrange 2 racks in lower and upper thirds of oven. Heat oven to 350°F.
 
4. Briefly kneed dough before shaping. (If dough becomes oily at any time while making the cookies, kneed until oil is absorbed, then continue rolling out cookies.) Roll out about 1 tablespoon of each dough color into 3- to 4-inch ropes, place side by side and twist, tucking ends under, for a two-tone cookie.
 
5. Place cookies 1-inch apart on prepared baking sheet. Bake about 20 minutes, switching baking sheets up and down halfway through, until cookies are browned. Transfer to wire racks and cool completely. To give them a shine, while still warm, very lightly coat the tops with olive oil, then let cool completely. Store cookies in an airtight container at room temperature up to 3 weeks.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoyed this week’s Lenten cookies. Recipes for other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

As our Lenten journey continues, we’re adding dessert to our menu. One of our absolute favorites, these fried Greek puffs—crisp on the outside, light and fluffy on the inside—are drizzled with honey, sprinkled with sesame or nuts, and dusted with cinnamon and confectioners’ sugar.

Loukoumades look like zeppoles but have a completely different consistency, resembling that of ​doughnuts. The following Loukoumades recipe has been adapted to make it appropriate for Lent, as well as other fasting days throughout the year. Get ready to add a sweet finish to your meal!

The key to making these puffs tender and airy on the inside is allowing the dough to rise in a warm, draft-free place. They should be fried in small batches so they don’t stick to each other, as well to keep the oil temperature constant—crowding them will lower the temperature and a lower temperature means the puffs will absorb more oil, making them greasy, not crispy.
 
PREP TIME: 2 hours 15 minutes (plus about 2 hours rising time)
COOKING TIME: 15 to 20 minutes
MAKES: about 40 loukoumades
 
2 cups lukewarm water (about 100°F), divided
1 envelope (1/4 oz) active dry yeast
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon granulated sugar
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon Greek brandy (or 1/2 teaspoon pure vanilla extract)
*
Canola or vegetable oil, for frying
Honey, for drizzling
Toasted sesame seeds, sliced almonds, or walnuts, for topping
Cinnamon and confectioners’ sugar, for dusting
 
1. In a medium bowl, stir together 1/2 cup lukewarm water and the yeast. Let stand 5 minutes, then stir until dissolved.
 
2. Meanwhile, in a large mixer bowl, combine the flour, cornstarch, baking powder, granulated sugar, salt, and baking soda. Stir in the remaining 1 1/2 cups lukewarm water, the yeast mixture and brandy until all of the flour is incorporated. Beat on medium speed until batter is smooth and free of any lumps. Remove from mixer, cover the bowl with plastic wrap and a dry kitchen towel, and place in a warm, draft-free place until doubled in volume, about 2 hours. (If you don’t have a warm spot in your home, heat the oven to 80°F. Turn OFF the oven, make sure the rack is not hot to the touch, and place the bowl in the oven to rise.)
 
3. Fill a deep saucepan with enough oil to reach 4 inches up the sides. Heat over medium-high heat until oil is hot but not smoking (350°F on a deep-fry thermometer). Adjust the heat as needed to keep the oil temperature constant. Line a large baking sheet with paper towels; set aside.
 
4. Carefully drop 1 rounded teaspoon of batter (using another teaspoon to slide the batter off) into the oil for each puff (if the puff doesn’t sizzle, the oil isn’t hot enough). Add 4 or 5 more spoonfuls of batter, as space allows so they’re not crowded, to the oil. Using a slotted spoon, turn the puffs and fry until golden brown on all sides. Transfer, in a single layer, to prepared baking sheet to drain. When done, transfer the puffs to a swerving platter, drizzle with honey, sprinkle with sesame or nuts, and dust with cinnamon and confectioners’ sugar. Serve immediately.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoyed this week’s Lenten dessert. Recipes for other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

​As our Lenten journey continues, we give you Lagana (λαγάνα), a flat bread eaten on Clean Monday and throughout Lent. In Greece, you’ll find this bread in various forms at bakeries year round, showcasing the county’s love of sesame seeds. With it’s myriad of dimples, Lagana has a distinct resemblance to Italian focaccia but of a different consistency altogether.

This simple and delicious recipe is a wonderful accompaniment to olives, halva, and an assortment of Lenten spreads and dips (recipes in our Meze and Spreads & Dips cookbooks), like Taramosalata, Hummus, Skordalia, and Olive Spread. If avoiding olive oil for Lent, substitute with grapeseed or other vegetable oil.
 
PREP TIME: 30 minutes (plus about 2 hours rising time and 10 minutes cooling time)
BAKING TIME: 30 to 40 minutes
MAKES: 1 bread, 4 to 6 servings
 
1 to 1½ cups warm water (about 100°F), divided
1 envelope (¼ oz) active dry yeast
2¼ cups bread flour, plus more for kneading
½ cup whole-wheat flour
½ teaspoon sea salt
½ teaspoon dried thyme (optional)
¼ cup extra-virgin olive oil (or grapeseed or other vegetable oil), plus more for coating
1 tablespoon toasted sesame seeds, white or a mixture of black and white
 
1. In a medium bowl, stir together ½ cup warm water and the yeast until dissolved. Let stand 5 minutes.
 
2. Meanwhile, in a large bowl, combine the flours, salt, and thyme (if using). Using a wooden spoon, stir in the yeast mixture and oil. Gradually kneed in just enough of the remaining warm water to form a soft dough. Turn dough out onto a floured surface and kneed about 5 minutes, until dough is soft and elastic. Form into a ball.
 
3. Coat a large bowl with oil and place dough ball in bowl, turning once to coat the top.  Cover bowl with plastic wrap and a towel and let rise in a warm draft-free place until doubled in size, 1 to 1½ hours.
 
4. Grease a large rimmed baking sheet; set aside. On a floured surface, knead dough about 5 minutes, then gently stretch out to form an oval or rectangle, about 1 inch thick. If the dough resists stretching, let stand about 30 seconds, then stretch again. Transfer to prepared baking sheet, reshape, and firmly press fingertips all over into dough to create indentations or dimples. Lightly brush dough with oil and sprinkle with sesame seeds. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size, about 30 minutes.
 
5. Meanwhile, heat oven to 375°F. Uncover bread and bake 30 to 40 minutes, until golden brown. Cool on a wire rack at least 10 minutes before cutting. Serve warm or at room temperature. (Can be made ahead. Cool completely. Wrap tightly in plastic wrap, place in a resealable heavy-duty plastic storage bag and freeze up to 1 month.)
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoy making this week’s bread for the spirit. Recipes for hummus (four varieties) and other Lenten spreads, dips, and foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

Artichokes are a popular vegetable in Greek cuisine—from baby hearts used in an artichoke-and-rice dish to artichoke stew with peas, carrots, and potatoes to whole artichokes simmered in olive oil—but their preparation and cleaning is a mystery to some and tedious to others. For this post we’ll cover the two basic procedures (for hearts and whole) with tips to help take your artichokes from market to pot in a few simple steps.

1. Start with fresh artichokes that are in season.
 
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
 
3. Prepare a very large bowl with acidulated water: combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
 
4. Cleaning the artichokes: rinse well under cold running water, then proceed as below for hearts or whole artichokes.

Artichoke hearts: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a) and snap each off, saving to use in a soup or stew (if saving for a future use, transfer the leaves to a freezer bag, press out all the air, seal and freeze up to 1 month; if using the same day, transfer to the acidulated water). When you get to the choke, hold the heart firmly in one hand and, using a spoon, scoop out the choke and discard (follow along with this video). Proceed to step 5.

Whole artichokes: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a). Using a sharp knife, cut off the top one-third of the artichoke and discard. Trim the stem to 1 inch beyond the base of the artichoke and, if tough, peel off the outer skin. Hold the base firmly in one hand and, using a spoon, scoop out the choke in the center and discard  (follow along with this video) or cut the artichoke lengthwise in half and scoop out the choke from each half (b). Proceed to step 5.

5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely (c). This will keep the vegetable from discoloring and turning brown (this method also works for fruit and other vegetables as well).
 
6. Leave the artichokes in the acidulated water until ready to add them to your recipe.
 
Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.
 
I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

As our Lenten journey continues, we turn away from chicken and instead look to the versatile chickpea to provide plant-based nourishment with a variety of recipe options. Chickpeas are nutrient treasure troves abundant in fiber, polyunsaturated fatty acids, vitamins A, E, and C, folate, magnesium, potassium, iron, carotenoids, and protein. All that and deliciousness wrapped up in these hearty legumes! You can simply add them to green salads, wraps, or soups, or take a little time to make hummus or our quick-and-easy salad (below).

This salad goes all out with fresh ingredients that elevate the flavor profile of chickpeas to a whole new level. Included are optional additions to help you to customize this into your own creation, and tossing in shellfish (or chicken, if not fasting) will turn this salad into a substantial main-course meal, serving six. If adding shellfish (or chicken), make 1 1/2 recipes of the dressing (or more, to taste). Our recipe will also work with other legumes (if using dried, make sure to soak and cook before adding to the salad).
 
TOTAL TIME: 15 minutes plus chilling
MAKES: 4 servings
 
DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh oregano leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
SALAD
1 (15 oz) can chickpeas, drained and rinsed
1 small seedless cucumber, peeled and cut into a 1/2-inch dice
1 small red bell pepper, cut into a 1/2-inch dice
1 plum tomato, cut into a 1/2-inch dice
1 celery rib, cut into a 1/2-inch dice
1/4 cup diced red onion
1 scallion, sliced
1 tablespoon chopped fresh mint
*
Crusty bread or pita, for serving
*
Optional additions:
1 clove garlic, minced
1/4 cup pitted kalamata olives, halved or sliced
1/3 cup crumbled feta cheese
1 cup sautéed shrimp (or other shellfish)
1 cup diced cooked chicken (if not fasting)
 
1. Make dressing: In a bowl, whisk together the dressing ingredients. Set aside.
 
2. Make salad: In a large serving bowl, gently toss together all of the salad ingredients. Pour the dressing over the top and gently toss to combine well. Cover and refrigerate 1 to 2 hours before serving. Serve with bread to soak up all the savory juices.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoyed this week’s chick…pea inspiration. Recipes for hummus (four varieties) and other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

The discipline of fasting during Great Lent and other religious occasions is to bring about cleansing and spiritual awareness in preparation for the Resurrection at Pascha (Easter). 

In times of fasting, the Greek Orthodox abstain from foods that come from animals containing blood, which include beef, poultry, eggs, dairy, and most seafood, shellfish being the exception because it contains no blood. During the strictest fasts, olive oil and wine are also abstained from. Traditional Lenten foods, as well as our own recipes we developed for fasting, are plentiful and delicious, and some might say that you’re not giving up anything if you’re enjoying your meal. The thing is, when you’re preparing these foods, you’re taking extra care to make suitable substitutions for the foods you can’t eat, which reminds you of why you’re doing it. In turn, you become spiritually aware and the fast is “serving” its purpose.

Clean Monday, or Kathara Deftera (Καθαρά Δευτέρα), marks the launch of Great Lent for the Greek Orthodox and the entry of a unique collection of appropriate meals. A cross-section of Lenten foods that have become staples in our diet during this period include the following.

Taramosalata (ταραμοσαλάτα): A coral-colored, mousse-like dip containing red carp (fish) roe. (Recipe in our Meze and Spreads & Dips cookbooks.) For more on this dip and its many uses, check out our blog Taramosalata~Beyond Meze.

Revithosalata (ρεβιθοσαλάτα): A chickpea salad with red onion, cucumber, tomato, and fresh herbs.

Fakes Soupa (φακές σούπα): A protein-packed lentil soup that gets its Greek twist from vinegar.

Lagana (λαγάνα): A flat bread that gets its “dimples” from fingertips pressed into the surface.

Horta Vrasta (χόρτα βραστά): A boiled variety of leafy greens. A dressing of lemon juice and olive oil give this side dish flavor and enhance its nutritional value.

Dolmadakia Gialanzi (ντολμαδάκια γιαλαντζί): Grape leaves filled with rice and flavored with lemon. (Recipe in our Meze cookbook.)

Gigantes Plaki (γίγαντες πλακί): Giant beans in a tomato-based sauce.

Htapodi Sharas (χταπόδι-σχάρας): Grilled octopus.

Garides sti Shara me Lemoni (γαρίδες στη σχάρα με λεμόνι): Grilled shrimp with lemon.

Loukoumades (λουκουμάδες): Light and fluffy puffs drizzled with honey.

Koulourakia made with wine (κουλουράκια με κρασί): Perfect for dunking when you want something subtly sweet.

Halva with oil (χαλβά με λάδι): A Lenten favorite, this homemade version of halva is made with semolina or farina and butter, but when fasting, the butter is replaced with canola oil. Once cooled in a form, the halva is unmolded and dusted with ground cinnamon, then cut into slices.

Halva/Halvah with tahini (χαλβά με ταχίνι): Very different from the homemade version, this store-bought halva, popular throughout the Mediterranean and Middle East, is made with tahini (sesame paste) and comes in blocks with varietal options that include plain, with nuts (pistachios or almonds) or raisins, marbled with chocolate, and marbled with chocolate that’s coated completely in dark chocolate (my favorite!).

The photos in this slideshow demonstrate our Lenten menu on any given day of our 40-day fast. This is the kind of “fast” food that fuels our bodies and souls.

I hope you enjoyed our Lenten tasting. Recipes for these foods and more will be featured in our upcoming cookbooks (those noted above can be found in our Meze and Spreads & Dips cookbooks)! Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening. 

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
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Kouzina Made Easy
Greek Holy Week & Pascha~Easter Foods
Greek Foods of Lent
​
Source
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

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

Tarama is considered the Greek caviar. This relatively inexpensive carp roe (compared to caviars like Beluga) is aged and cured for over a year and is extremely salty, making the addition of salt in recipes that tarama is used in unnecessary. Although it can be enjoyed in a number of ways, it’s best known as the flavor punch in the classic rock-star meze taramosalata. This recipe can be found in our Meze and Spreads & Dips cookbooks (on Amazon). The color of this spread, which can range from a warm beige to coral to a pinkish coral, comes from the type/brand of tarama used. Let the roe’s pigment guide you in your choice of tarama so the resulting hue will be the one you’d like to have. If a vibrant pink is desired, color will need to be added to the spread as the typical roe isn’t pink enough to give you a cotton-candy color. 

Before using, the roe is mashed and whisked into an emulsion with olive oil and lemon juice or vinegar, then a starch like whipped potatoes or crumbled day-old bread is beaten in, creating a fluffy mousse-like spread or dip. Taramosalata is appropriate for fasting periods and is a valued food during Lent, though it’s delicious enough to be savored any time. If you think this is just a pre-entrée indulgence, think again!

Taramosalata, how do we eat thee? Let us count the ways:

1. Serve alongside warm pita wedges or raw vegetables as a dip (the standard!).

2. Spread onto French-bread slices or spoon onto cucumber slices and/or crackers (this also works on cheese slices), then add a garnish of capers, fresh herbs (like parsley or thyme) or a strip of citrus peel for color.    

3. Greek up your eggs! Think Eggs Benedict but instead of ham and Hollandaise, layer an English muffin with smoked salmon, a poached egg, and a dollop of taramosalata. Finish with a sprig of dill for the perfect morning wakeup.

4. Add to croquette or fritter recipes (plain tarama also works). For a recipe that makes 4 to 6 servings, mix in about 4 ounces of taramosalata or tarama (if using tarama, omit the salt in the recipe).

5. Spread on warm toast instead of butter.

6. Use as a garnish for soup (we love it with bean soups).

7. Use as a topping for grilled veggies and seafood.

8. Make it the main ingredient in sandwiches or use it in place of mayonnaise.

9. Stir a tablespoon into 2 cups of marinara for a creamy tomato sauce that can be tossed with pasta or served as a dressing for fish.

10. Crepe it: Spread a thick layer of taramosalata onto a crepe, top with cooked crabmeat or shrimp and sprinkle with chopped fresh chives, then roll and feast.

With all of the ways you can experience taramosalata, it’s no wonder this famous versatile meze is a Lenten delight, as well as a go-to for any occasion. Fair warning, it’s hard to stop eating this allure after just one taste!

Tarama and taramosalata are readily available in some supermarkets, Greek/Mediterranean markets, and specialty/gourmet shops, as well as online at Mediterranean Foods,
gourmetfoodstore.com, and Amazon.

I hope you enjoyed our taramosalata tasting and that these ideas will complement your menus. As we journey through Lent we will continue to bring you more of our customs and foods relating to fasting for spirit and body.

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

Click here to see more of our blogs on the Greek Foods of Lent.

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

Web design by Kelly Salonica Staikopoulos