Lemon (lemoni, λεμόνι, pronounced leh-MOH-nee): A citrus fruit with acidic juice that compels Greeks to boldly dig through the strategically-arranged stack in their supermarket’s produce section (upsetting the fruit-manager’s display) to pick the freshest unblemished of these yellow oval gems.
​
Lust (epithimia, ἐπιθυμία, pronounced eh-pee-thee-MEE-ah): An intense longing or desire for the taste and aroma of all Greek foods, especially those made with lemon.

​We literally have an ongoing lust affair with lemons and the countless ways they zest up our food. Found in appetizers like dolmadakia (stuffed grape leaves) to desserts like galaktomboureko (syrup-drenched custard in phyllo, pictured left), lemons are ever-present in our eats and no true Greek would be without lemons (yes, more than one!) in their fridge. When cooking, these tart citrus staples make whatever you’re preparing in the Greek kouzina lust-worthy, seriously! Take the aroma coming from the oven when roasting a lemon-marinated chicken with crispy-edged, melt-in-your-mouth potatoes. That barrage of lemon-scented ecstasy tests the limits of your patience when it comes to waiting for dinner to emerge—that’s lust my friends, lemon lust! And when your tummy is under the weather, you’ll be lusting after lemon’s medicinal attributes as well (which we’ll address later on in this blog). 

Lemon—a key ingredient in just about everything in Greek cooking—adds the iconic flavor this cuisine is known for. Lemon is to Greek cuisine what curry is to Indian food. Lemon is often combined with other Greek pantry essentials such as olive oil, Greek oregano, and garlic. Lemon, along with any of these other three elements (used in various combinations), can easily turn ordinary food into a Greek dish—poultry, fish, lamb, roasted potatoes, tomato salad, artichokes, chicken soup (avgolemono, egg-lemon), sauces, desserts, and so much more—and the result will make you a lusted-after Greek god/goddess in your own kouzina. 

Following are a couple of our favorite fundamental dressing ​recipes that can transform plain food into lemony Greek meals--as well as our classic roast chicken-and-potatoes--and define the term lust!
 
LADOLEMONO (olive oil and lemon dressing, λαδολέμονο, pronounced lah-tho-LEH-moh-noh)
This basic Ladolemono is the perfect dressing for broccoli and spinach/greens. When we were little, we loved our veggies while our non-Greek friends refused to eat them. Why? Ours had this lusty dressing and theirs didn’t.

Prep time: 5 minutes
Yield: about 3/4 cup
 
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 2 medium lemons)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together all of the ingredients. Toss with cooked broccoli or steamed spinach/greens (about 3 tablespoons per serving, or to taste). (Can be made ahead. Store in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature before serving, as the olive oil will solidify when chilled.)

Variations: To make a classic Greek salad, add a teaspoon of dried Greek oregano to this recipe. To use as a marinade for pork or lamb (to grill, broil, or roast), add 1 teaspoon dried oregano and a couple of crushed garlic cloves. Feel free to adjust the amounts of olive oil and lemon juice to suit your taste—flexibility is the beauty of this recipe.

LADOLEMONO-PARSLEY DRESSING (for fish)
This enhanced Ladolemono is whisked with parsley to make the ideal accompaniment for, but not limited to, grilled or broiled fish, such as porgy/sea bream (Kukla’s favorite) and red snapper.
 
Prep time: 10 minutes
Yield: about 1 cup
​
1/2 cup extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice (from 1 medium lemon)
1/4 cup (packed) fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons fresh thyme leaves (optional)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together the olive oil, rind, and lemon juice until emulsified. Stir in the parsley and thyme (if using), and season with salt and pepper. Transfer to a serving bowl and stir again to combine just before spooning over fish. Use 1 to 2 tablespoons for a small fish (such as a porgy).

LEMON-ROASTED CHICKEN AND POTATOES
(kotopoulo kai patates lemonates sto fourno)
If you don’t want to make a whole chicken, this also works with chicken thighs—just adjust the roasting time, as they cook faster than an entire bird.
 
Prep time: 20 minutes
Roasting time: 1 hour 30 minutes
Servings: 6
 
1/2 cup olive oil, plus more for pan
1 whole (4 to 5 lb) chicken
1/2 cup fresh lemon juice
1 tablespoon sea salt
1 tablespoon dried Greek oregano
½ teaspoon dried marjoram
1/2 teaspoon freshly ground pepper 
3 garlic cloves
5 to 6 medium Yukon Gold potatoes (about 3 ½ lb)
3/4 cup chicken broth, plus more for pan
Fresh oregano sprigs, for garnish
 
1. Arrange oven rack in lower third and heat to 425°F. Lightly oil a large roasting pan; set aside.
 
2. Trim excess fat from chicken, rinse, and pat dry with paper towels; transfer to a large bowl. Using hands, rub half of the lemon juice all over the chicken, then coat with half of the olive oil. Season with half of the salt, oregano, marjoram, and pepper. Add the garlic cloves to the chicken cavity. Let marinate at room temperature for 10 to 15 minutes.
 
3. Meanwhile, peel the potatoes and cut into 1-inch wedges; transfer to another bowl and toss with the remaining lemon juice, olive oil, salt, oregano, marjoram, and pepper.
 
4. Transfer the chicken, breast side down, to the prepared roasting pan, pouring juices in bowl over the chicken. Arrange the potatoes around the chicken, pouring juices in bowl over the potatoes. Add 3/4 cup chicken broth to the pan.
 
5. Roast for 10 minutes at 425°F, then reduce oven to 350°F. Continue to roast until the chicken is golden brown, about 35 minutes. Stir the potatoes for even browning and turn the chicken breast side up. Roast about 45 minutes more, basting every 15 minutes, until the chicken is browned and cooked through and the potatoes are golden, crisp, and fork-tender but not falling apart. Check the pan occasionally to make sure it’s not dry, adding ¼ to ½ cup broth as needed.
 
6. Transfer the chicken and potatoes to a serving platter, pouring the juices and browned bits from the pan over the top. (If the roasting pan is a bit dry, add ¼ cup broth to the pan and place over medium heat on the stovetop. Bring to a boil, scraping up and stirring in the browned bits from the bottom of the pan. Spoon the pan juices over the chicken and potatoes.) Garnish the platter with fresh oregano sprigs and serve.

Recipes © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com ​

​Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!

I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, available on Amazon!
 
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

Flippin’ Greek!, our cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
 
This week is packed with fun slider flips that will bring the whole family to the table. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your spatula and come cook with us!
​

We’ve taken four different sliders and turned them into mini biftekia by flavoring them Greek to spoil you forever. From the traditional lamb, to stuffed with Greek feta cheese, to vegetarian, to seafood, there’s one for every appetite! The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
 
KOUZINA TIP: Pita scraps can be lightly toasted and ground in a food processor to make breadcrumbs.
​

BIFTEKIA SLIDERS – THE BASICS (episode 109)
If you’d like to reduce the calories and fat, use ground chicken or turkey instead of the meats listed. Don’t overhandle the meat as it could become tough.
 
PREP TIME 10 minutes
COOKING TIME about 8 minutes (for unfilled)
MAKES 4 sliders
 
1/2 pound ground lamb (or equal amounts of lamb and beef, lamb and pork, or all three)
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small clove, minced)
 
In a bowl, stir together the meat and 1/4 cup olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the parsley, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly. Follow next recipe to fill.
 
To cook unfilled: In a skillet, heat remaining 2 tablespoons olive oil over medium heat. Add biftekia and cook until browned, turning once, 3 to 4 minutes per side, for medium. You can also make these on a grill!

FILLED BIFTEKIA SLIDERS(episode 110)
We love to fill these sliders with our zesty feta dip, Tyrokafteri (from our Spreads & Dips cookbook), but you can also make them with plain feta.
 
PREP TIME 15 minutes (includes making Biftekia Sliders)
COOKING TIME about 6 minutes
MAKES 4 filled sliders
 
2 tablespoons extra-virgin olive oil
1 recipe Biftekia Sliders (above)
1/4 cup Tyrokafteri (from our Spreads & Dips cookbook) or 1/4 cup crumbled Greek feta
2 gyro pitas, warmed
Lettuce
Tomato slices
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
Fresh dill sprigs, for garnish
 
1. In a cast-iron skillet, heat the olive oil over medium heat. Make a dent in the center of the biftekia and fill each with 1 teaspoon to 1 tablespoon of Tyrokafteri or feta. Shape meat around the filling to seal it in and flatten slightly. Cook until browned, 2 to 3 minutes per side. You can also make these on a grill!
 
2. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, tomato, a filled bifteki, and a dollop of Tzatziki. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.

VEGGIE BIFTEKIA SLIDERS(episode 111)
These delicious sliders are perfect for fasting Fridays, Lent, or anytime you want to take a break from meat. They take a little time to prepare but you can make these ahead and freeze them to enjoy anytime (double the recipe so you have plenty)!
 
GO VEGAN: To turn this recipe into a vegan version, omit the cheese and increase the rice to 1 cup (the cheese and rice bind the burgers together, so doubling the rice is needed to keep them from falling apart). Use vegetable broth to make the rice. Prepare as directed.
 
PREP TIME 40 minutes
COOKING TIME 25 minutes
MAKES 4 sliders
 
SLIDERS
4 ounces white mushrooms
1 tablespoon extra-virgin olive oil, divided
2 tablespoons diced onion
1 ounce cremini mushrooms, diced (2 mushrooms)
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced zucchini
1/8 teaspoon allspice (mbahari)
1/4 teaspoon cumin
2 tablespoons grated carrots
1/2 cup cooked arborio rice (cook with chicken broth, do not add salt or butter)
1/4 cup shredded graviera cheese
1 medium egg, lightly beaten
1 1/2 tablespoons fresh julienned basil
1/2 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
Pinch freshly ground pepper
2 tablespoons plain breadcrumbs
*
2 tablespoons extra-virgin olive oil
2 gyro pitas, warmed
Lettuce
4 cucumber slices (optional)
Hummus or Eggplant Dip (both from our Meze and Spreads & Dips cookbooks), for serving
Fresh flat-leaf parsley sprigs, for garnish
 
1. In food processor, pulse the white mushrooms until finely chopped. Set aside.
 
2. In large saucepot, heat 1/2 tablespoon olive oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the white mushrooms and cook, stirring occasionally, 5 minutes. Add the cremini mushrooms, bell pepper, zucchini, allspice, and cumin; cook 5 minutes, until most of the liquid has evaporated. Add the carrots and cook 2 minutes more. Remove from heat and cool to warm.
 
3. Meanwhile, in food processor, pulse the rice until finely chopped. Transfer to a medium bowl. Stir in the mushroom-vegetable mixture, cheese, egg, basil, parsley, salt, and pepper until combined well.
 
4. Place the breadcrumbs in a shallow dish. Shape mixture into four 1/2-inch-thick oval patties. Coat patties with breadcrumbs. (Can be made ahead. Wrap each patty in plastic wrap, place in a resealable heavy-duty plastic bag, and freeze up to 3 months. Defrost in refrigerator before cooking.) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Cook patties until golden brown and crisp, 4 to 5 minutes per side.
 
5. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a veggie bifteki, and a dollop of hummus or eggplant dip. Garnish with parsley sprigs, if desired. Top each with a pita round and serve hot.

SALMON BIFTEKIA SLIDERS(episode 112)
Salmon is flavorful and makes a juicy slider. Other tasty seafood options are finely chopped shrimp or crab. You can turn leftover cooked seafood into a slider too—see the instruction following the directions for the ingredients you’ll need. Our lemon-olive oil aioli is the perfect topper!
 
PREP TIME 15 minutes
COOKING TIME 5 minutes
MAKES 4 sliders
 
LADOLEMONO AIOLI
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
1 tablespoon Dijon mustard
*
SLIDERS
1/4 cup extra-virgin olive oil, divided
1/2 pound salmon (or leftover cooked salmon), minced
3 tablespoons breadcrumbs
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
*
2 gyro pitas, warmed or lightly toasted
Lettuce
4 cucumber slices (optional)
*
Fresh dill sprigs, for garnish
 
1. Make Ladolemono Aioli: Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Whisk in the mustard until combined and creamy.
 
2. Preheat grill (brush grates with oil) to high heat (or heat 2 tablespoons olive oil in a grill pan over medium-high heat).
 
3. Make sliders: In a bowl, combine the salmon, 2 tablespoons olive oil, the breadcrumbs, lemon juice, shallot, dill, egg, salt, pepper, and garlic*. Shape mixture into four 1/2-inch-thick oval patties. Cook 3 minutes, then turn and cook 2 minutes more for medium-well (3 minutes more for well doneness).
 
4. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a salmon bifteki, and a dollop of Ladolemono Aioli. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.
 
*If using leftover cooked salmon or other seafood: In a bowl, combine 1/2 pound cooked minced salmon, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon chopped dill. Prepare pita rounds with lettuce and cucumber (if using); divide salmon among them, topping each with aioli, dill sprig, and another pita round.
 
Recipes copyright © Kukla's Kouzina

Thanks to Kontos Foods for their fresh and delicious pita products!

I hope you enjoyed our week of slider makeovers. Join us next week for flipped Desserts with Yogurt.
 
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 / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Last week we introduced you to Greece’s Blue Zone way of healthy eating and living that expands on the Mediterranean diet (more in our Mediterranean Diet blogs). It’s a lifestyle of feeding yourself for longevity while sharing those meals with friends and loved ones who give you joy. This week we feature our favorite fish recipe, Psari Plaki, adding another shade of Greek Blue to your gatherings!

Psari (PSAH-ree) is Greek for fish and the term plaki refers to a dish baked with tomatoes, olive oil, and vegetables. This flavorful healthy entrée is easy to make and can be served hot, at room temperature, or even cold.
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: about 50 minutes
SERVINGS: 4 to 6
 
1/3 cup olive oil
2 medium red onions, thinly sliced
1 cup diced celery
2 leeks, rinsed well and sliced
1/2 cup frozen artichoke hearts, thawed and thinly sliced
2 garlic cloves, minced
4 plum tomatoes, diced
2/3 cup chopped fresh flat-leaf parsley
2 pounds firm white fish fillets (like cod, flounder, halibut, or haddock)
1 1/2 teaspoons dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 1/2 lemons, thinly sliced
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1/4 cup finely ground almonds
 
1. Heat oven to 350°F.
 
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, celery, leek, and artichoke, reduce heat to medium, and cook, stirring frequently, until vegetables are tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
 
3. Add the tomatoes and parsley and cook until most of the liquid is absorbed. Remove from heat and set aside.
 
4. Spoon just enough of the vegetable mixture into an ovenproof glass or ceramic casserole dish to cover the bottom. Season both sides of the fillets with oregano, salt, and pepper and place in the dish. Spoon the remaining vegetable mixture over the fillets and arrange lemon slices over the top of each.
 
5. Pour the wine and lemon juice over the fillets and into the dish. Sprinkle each fillet with ground almond. Bake 30 to 40 minutes, until the fish flakes easily with a fork.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
 
Refer to our Mediterranean Diet Resolution blogs for our meal plans and suggestions—it’s an introduction to a healthy Greek lifestyle for your New Year and beyond. More recipes can be found in our Mediterranean Diet Resolution Recipes blogs.

I hope you enjoy cooking and eating the classic Greek Blue way, and that this month’s recipes and tips guide you to a healthy lifestyle. Join us next week for our island-style whole-grain recipe, Greek Farro & Feta Salad.
 
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 © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

A souvla is a large skewer used for rotisserie roasting, like gyro. Souvlaki refers to a smaller skewer used for cooking individual portions of meats, fish, vegetables, and fruit.
 
Souvlaki—commonly recognized as marinated meat on a stick—is one of those dishes that is pretty much without limits when it comes to the kind of food you can skewer, grill (or broil), and enjoy. There’s a version for every food-lover’s palate. If you can cube it, you can souvlaki it!
 
As a Greek, I can attest to the fact that lamb (the Greek meat) really rocks when it comes to souvlaki but this meat can be expensive, so Greek food trucks and restaurants don’t always offer it on their menu. The remedy is to turn your kitchen into your own souvlaki truck by grilling up this Greek meat and making the neighbors jealous!

The one thing that makes all of these meats taste Greek is the marinade: a simple emulsion of olive oil, lemon juice, oregano, and minced garlic—one marinade, three meats! Marinate in the refrigerator for 1 hour (or overnight), skewer, and grill (or broil).
 
For a twist, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will taste a bit leaner.
 
Not a meat lover? Go fish! Seafood: swordfish, ​shrimp, scallops, cod, halibut…cast your net and sea how deliciously it grills! Swap lemon zest or thyme for the oregano, marinate in the refrigerator for 30 minutes, skewer, and grill.

​Not a meat or fish lover? Veg out! Vegetarian souvlaki can get the meat-marinade treatment: marinate in the refrigerator for 30 minutes, skewer, and grill. Adding cheese (like halloumi) adds protein and substance but if you don’t want cheese or are vegan, it can be replaced with extra-firm tofu and topped with vegan tzatziki. The idea is to put what you love on the skewer, as long as it’s firm enough to skewer and grill.

For the ultimate food-truck experience, place your souvlaki in a pita with tzatziki sauce (included in our Meze and Spreads & Dips cookbooks), lettuce, tomato, caramelized onions, and Greek fries!

I hope you enjoyed my food-truck-inspired souvlaki post. Stay tuned for upcoming segments on uniquely Greek foods and ingredients!
 
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