Lagana, a thick Greek flatbread with sesame, is baked throughout Lent and is served with soups and stews typical of the season. Delicious in its simplicity as it is, we thought it the perfect base for versatile varieties. This week we added olives and thyme that can be served as a lagana or with toppings to create a pizza perfect for fasting or anytime—optional ingredients will take you from vegetarian to vegan for a strict fast.
 
Serve as a main course or cut into slices or squares for a meze or side to a meal.
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you the techniques we use in our kouzina. Join us!
​

​OLIVE-THYME LAGANA
Make-ahead tips throughout this crust recipe mean you don’t have to spend hours in the kitchen all in one day. You can make the dough today and bake fresh lagana or pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough (which rises just once) and follow the directions at the end of this recipe to turn it into a Greek olive-thyme crust.
 
KOUZINA TIP: This dough can also be made into a loaf (shape into an oval or round and bake on a greased baking sheet at 350°F for 25 to 30 minutes, until the top and bottom are browned and the bread sounds hollow when tapped on the bottom; let cool before cutting).
 
Dairy-free vegan version: To turn this into a classic Greek olive-thyme crust for a strict fast, omit the cheese and, if desired, add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 1 large or 2 medium laganas, serving 4 to 6
 
1 envelope (1/4 oz.) active dry yeast
Pinch sugar
7/8 to 1 1/8 cups lukewarm water (about 100°F), divided
(use the lesser amount of water in hot/humid climate, the larger amount in cool/dry climate, and in between in moderate climate)
3 cups unbleached all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for coating
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 cup grated kasseri cheese (optional)
1/3 cup chopped kalamata olives
1/2 teaspoon white and/or back sesame seeds (optional)
 
1. In a small bowl, combine the yeast, sugar, and 2 tablespoons lukewarm water; stir until dissolved. Set aside for 15 minutes, until the mixture has bubbled and risen.
 
2. Place the flour in a large bowl, add the olive oil, and rub between hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese (if using) and olives and continue kneading, adding just enough of the remaining lukewarm water to form a soft, smooth dough (the dough should start to pull away from the sides of the bowl, sticking a little at the bottom).
 
3. Place the dough in a lightly oiled bowl, turning once to coat the top. Cover the bowl with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Can be made ahead. Cover bowl with plastic wrap and let dough rise at room temperature for 45 minutes, then refrigerate 4 hours or up to 24 hours. The dough will rise slowly as it chills. Remove dough from refrigerator and let stand 2 to 3 hours at room temperature before continuing.)
 
4. Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads) with olive oil; set aside. Divide the dough in half for 2 breads; or leave whole for 1 bread. Choose one of the following sizes/shapes:
One 13-by-18-inch oval or rectangle (3/4- to 1-inch-thick)
One 15-inch round (1-inch-thick)
Two 14-inch rounds (1/2-inch-thick)

5. On a lightly floured surface, gently stretch the dough and press with your fingertips into desired shape. The dough will resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until the dough is the desired size and shape. Transfer the dough to the prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. This is a rustic bread, so it doesn’t have to look perfect (imperfection is beautiful and delicious!).
 
6. Cover the dough with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours (if it hasn't been refrigerated) or up to 2 1/2 hours (if it has been refrigerated). Towards the end of the rising time, arrange a rack with a pizza stone in the lower level of the oven and heat to 425°F (if not using a stone, continue without it).
 
7. If using sesame, lightly brush the dough edges (or, if not making pizza, the entire surface) with water and sprinkle with sesame. Bake 8 to 12 minutes, until the crust is just set and begins to brown around the edges but is light on top and in the center. If making 2 breads, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead to use in pizza recipe. Remove lagana from oven, cool completely on a wire rack, wrap tightly in plastic wrap, and store at room temperature. When ready to serve, top and bake as directed in OLIVE-THYME LAGANA VEGGIE PIZZA recipe, adding a couple of minutes to the baking time.) If not making pizza, go to step 9 and continue baking.
 
8. If making pizza: Remove the lagana from the oven and top according to the following Olive-Thyme Lagana Veggie Pizza recipe.
 
9. If not making pizza: Bake about 15 minutes more, until the edges and underside (when lagana is lifted up) are golden brown. Check the lagana halfway through, moving it down one rack if the top is browning too quickly. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large bread/pizza, 6 to 8 ounces for medium)
 
1. Start with dough at room temperature (refrigerated dough should stand at room temperature 2 to 3 hours before using). Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads/pizzas) with olive oil.
 
2. On a lightly floured surface, kneed the cheese (if using), olives, olive oil, and thyme into the dough until well incorporated. Gently stretch the dough and press with your fingertips into desired shape. The dough may resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until dough is desired size and shape. Transfer dough to prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. Again, it doesn’t have to look perfect.
 
3. If making pizza: Arrange the topping ingredients over the lagana (see step 1 in the Olive-Thyme Lagana Veggie Pizza recipe, below).
 
4. Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
5. Meanwhile, arrange a rack with a pizza stone in the lower level of the oven and heat to 400°F (if not using a stone, continue without it). Bake 15 to 20 minutes, until the edges and underside (when lagana is lifted up) are golden brown. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
​

OLIVE-THYME LAGANA VEGGIE PIZZA
Combining different Greek cheeses gives this pizza rich flavor but when strictly fasting, substitute cooked marinated shrimp instead (add to the baked pizza just before serving). A variety of handpicked toppings allows you to customize this hot lagana pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 large or 2 medium pizzas, serving 4 to 6
 
1 recipe Olive-Thyme Lagana (above)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
 
Additional veggie-topping options:
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
*
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese (optional)
1/4 cup grated graviera cheese (optional)
Extra-virgin olive oil, for drizzling
Cooked marinated shrimp, at room temperature (optional)
 
1. Arrange a rack with a pizza stone (if not using a stone, continue without it) in the center of the oven and heat to 375°F. With partially-baked Olive-Thyme Lagana on baking sheet, top evenly with artichoke, zucchini, veggie choice, olives, and cheeses (if using), then lightly drizzle olive oil over the top.
 
2. Bake about 15 minutes, until the edges and underside (when pizza is lifted up) are golden brown. Check the pizza halfway through, moving it down one rack if the top is browning too quickly. If making 2 pizzas, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina

I hope you enjoy making our olive lagana/pizza recipes. For more info about lagana and a traditional recipe, see our blog Lagana: Bread for the Spirit.
 
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

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series 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.

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

This week we’re Greeking up a couple of must-have game-day eats—Buffalo chicken dip and honey-glazed wings (with a feta dip)—for an epic tailgate party. Need another meze/app? Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every zone covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Super Game-Day ChicEats recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a Greek-style dining-out luxury served in the cozy comfort of home!
 
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

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flip 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.

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

This week we’re frying up two of our favorite game-day finger foods as we build a Super tailgate-party menu. Pot stickers and falafel are getting a Greek makeover, transforming them into fried phyllo meat pies and fava/chickpea sliders with dips (baking options included). This is how we make them in Karpathos and everyone loves them!
 
The recipes below link to how-to videos on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​MEAT-PIE FRY (GREEK POT STICKERS) (episode S2 E13)
This recipe is our response to pot stickers using a Greek-inspired filling that’s wrapped in phyllo, tied into a purse, and then fried until crisp and golden brown. You can serve these with our easy aioli or an avgolemono sauce (recipe follows). You’ll flippin’ love it!
 
PREP TIME: 45 minutes plus standing
COOKING TIME: about 1 hour
SERVINGS: 6 to 8 side-dish
 
MEAT FILLING
1/4 cup extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped scallion
1/2 pound ground beef
1/2 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
1 cup chicken broth
1/2 cup long grain rice, rinsed and drained
1/3 cup canned crushed tomato
 
GREEK-YOGURT AIOLI WITH DILL
1 cup 2% or 5% plain Greek yogurt
2 garlic cloves, minced
2 tablespoons chopped fresh dill
4 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
One 1-pound box #4 or #5 (14-by-18-inch) phyllo dough, thawed according to package directions
3 tablespoons olive oil
2 scallions, green parts only, cut lengthwise into strips to form ribbons
2 cups canola oil
 
1. Make filling: In a large saucepot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the scallion and cook until wilted, about 2 minutes more. Add the ground meats and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, dill, salt, cinnamon, and pepper until combined well. Stir in the chicken broth, rice, and tomato until combined well. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed, about 20 minutes. Let cool slightly. ((Can be made ahead. Let cool completely, then cover and refrigerate up to 24 hours.)
 
2. Meanwhile, make aioli: In a bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Make meat pies: Cut the phyllo into 6-inch squares. On a clean dry work surface, place 1 phyllo square and brush with olive oil (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap). Repeat, stacking with 2 more sheets. Place 1 tablespoon of meat mixture in the center. Lift the phyllo corners and pinch and twist just above the filling to make a purse, then gently tie with a scallion ribbon (the ribbons are delicate). Brush the outside with olive oil and place on a cookie sheet. Repeat with the remaining phyllo, filling, and scallion ribbons. Line a cookie sheet with paper towels. (If you prefer to bake instead of fry, place 1 inch apart on an ungreased rimmed baking sheet and bake in a preheated 350°F oven about 15 minutes, until completely golden brown.)
 
4. In a deep saucepot or deep fryer, heat the canola oil until it registers 350°F to 375°F on a deep-fry thermometer. Using a slotted spoon, lower the purses into the oil and cook until golden brown, about 2 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. (Can be made ahead. Let cool completely, then transfer to an airtight container and refrigerate up to 24 hours. Reheat in a 350°F oven about 10 minutes, until heated through.) Serve hot with aioli on the side.
 
AVGOLEMONO (EGG-LEMON) SAUCE
1 cup chicken broth, divided
3 large egg yolks
Fresh lemon juice from 2 lemons
 
1. In a small saucepan, heat the chicken broth over medium heat until just warm.
 
2. In a bowl, whisk the egg yolks until broken up, then gradually whisk in the lemon juice until combined well. Whisk in 1/2 cup warm chicken broth, then gradually stir the egg mixture into the warm chicken broth in the saucepan, stirring constantly.
 
3. Bring to a low boil over medium heat and cook, stirring constantly, 2 minutes. Remove from heat and cover. Serve warm.

FAVA FALAFEL (episode S2 E16)
This Greek slider version is made with our native seasonings and yellow split peas, the legumes we use to make a dish called fava. You can substitute chickpeas for the fava to make revithokeftedes (chickpea patties), but they need to soak for a longer period of time to soften (see recipe for instructions). It’s important to use only dried beans that are soaked overnight, as canned or cooked will be too soft and will not hold the patties together. This recipe takes one or two overnights for soaking the beans and chilling the falafel mixture, so plan ahead. Since most of the prep is already done, your serving day will be super easy with only the shaping and frying left to do. Included are make-ahead instructions and a baking method.
 
PREP TIME: 30 minutes, plus standing (overnight) and chilling
COOKING TIME: about 30 minutes
MAKES: 20 patties
 
2 cups dried yellow split peas beans (or chickpeas)
1/2 teaspoon baking soda
1 tablespoon extra-virgin olive oil
3 to 4 scallions, sliced
3 to 4 garlic cloves, peeled
3/4 cup fresh mint leaves (or 2 tablespoons dried)
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 large egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon Aleppo pepper
Sea salt
1 roasted bell pepper, chopped
1 teaspoon baking powder
2 tablespoon toasted sesame seeds
1/3 cup fine semolina
Oil, for frying
*
TO SERVE
Tzatziki
Roasted Red Pepper Sauce (recipe below)
Lemon wedges
 
FOR SANDWICHES
Pocket pita bread, warmed
Lettuce leaves
Tomato slices
English cucumber slices
1 small red onion, thinly sliced
 
1. In a large bowl, combine the dried beans and baking soda and add enough water to cover the beans by 2 inches. Let soak at room temperature at least 18 hours (or up to 24 hours for chickpeas), until softened. Drain well and pat dry with paper towels.
 
2. In a small skillet, heat the olive oil over medium heat and sauté the scallion and garlic until softened and slightly golden, about 7 minutes.
 
3. In a food processor, add the beans, scallion and garlic, mint, parsley, basil, egg, lemon juice, cumin, thyme, Aleppo pepper, and season with salt. Pulse until combined well and the mixture comes together. Stir in the bell pepper. Transfer to an airtight container, cover, and refrigerate at least 1 hour or overnight (to firm the mixture). Keep refrigerated until ready to cook.
 
4. Stir the baking powder and sesame into the bean mixture. With damp hands, using 1 tablespoon for each, shape into 20 balls (1 1/2-inch thick) or patties (1/2-inch thick) and lightly coat in semolina. (Can be made ahead. Place in a single layer on a cookie sheet lined with waxed paper and freeze until hardened. Transfer to a heavy-duty resealable plastic bag and seal, pressing out air. Freeze up to 1 month. Cook, unthawed, as in step 5.) Line a baking sheet with paper towels.
 
5. Fill a medium saucepan halfway with oil and heat over medium-high heat until it registers 375°F on a deep-fry thermometer (it should sizzle when adding balls/patties). Using a slotted spoon, gently add the balls/patties, in small batches, to the oil and cook until browned and crisp, 5 to 7 minutes, adjusting the heat and time as needed. Transfer to the prepared baking sheet to drain. (Alternately, these can be baked in a 350°F oven. Place on an oiled baking sheet, spray the tops with olive oil and bake 7 to 10 minutes per side.) Serve warm with Tzatziki, Roasted Red Pepper Sauce, and/or lemon wedges, or in a pita with your choice of sauce, lettuce, tomato, cucumber, and onion.
 
ROASTED RED PEPPER SAUCE
4 jarred roasted red bell peppers, drained and patted dry with paper towels
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper

In a food processor, add the roasted peppers, olive oil, and Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Tailgate Fryers recipes. Join us next week as we amp up the party eats with must-have Super Bowl flips that infuse our Greek passion into the standards!
 
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

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series 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.

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

The Sideline gets the spotlight in this week’s Greek side dishes that pair beautifully with fish, poultry, or meat—an accompaniment for every main course you come up with. The sides have it in Flippin’ Greek!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​EGGPLANT BAKE (episode S2 E29)
First up, a vibrant flavor-infused eggplant dish loaded with bell pepper, tomatoes, herbs, and feta that can also be served as a vegetarian main course.
 
KOUZINA TIP: Soaking in saltwater for 15 to 30 minutes takes the bitterness out of eggplant and also flavors the vegetable. Soaking is the preferred method but if you’re short on time, place the eggplant slices, in a single layer, on a paper-towel-lined cookie sheet, liberally sprinkle with sea salt, and let stand 5 minutes. The towels will turn a brownish color as the salt draws the bitter fluids out of the eggplant.
 
PREP TIME: 15 minutes, plus standing
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 4 to 6
 
2 medium eggplants (1 1/4 lbs)
Sea salt
2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper
2 medium onions, sliced (2 cups)
2 red bell peppers, chopped (1 3/4 cups)
3 garlic cloves, chopped
3 plum tomatoes, chopped (about 1 1/2 cups)
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried mint
1/4 cup crumbled Greek feta
 
1. Peel the eggplants and cut lengthwise into slices. Transfer to a large bowl and fill with enough water to cover, then stir in 1 tablespoon sea salt. Let stand at least 15 minutes or up to 30 minutes. Drain and pat dry with paper towels. Spread the slices out in a single layer and drizzle with 1 tablespoon olive oil and season with salt and pepper.
 
2. Heat a grill or grill pan and place the eggplant, seasoned side down, on grill; drizzle the other side with 1 tablespoon olive oil and season with salt and pepper. Cook until golden, about 2 1/2 minutes per side. Transfer to a baking dish.
 
3. Meanwhile, in a large skillet, heat the remaining 2/3 cup olive oil over medium heat and sauté the onion until golden, about 10 minutes. Add the bell pepper and garlic and sauté until softened, about 5 minutes. Add the tomato, parsley, and mint, and season with salt and pepper. Stir until combined, cover, and cook 10 minutes.
 
4. Meanwhile, heat oven to 375°F. Top the grilled eggplant slices with the vegetable mixture and feta. Bake 15 minutes. Serve hot.

​BROCCOLI-ZUCCHINI TOSS (episode S2 E30)
For our second side, we combine two veggies with a sprinkle of shredded carrot for color, then toss it all with a zesty Greek ladolemono (olive oil and lemon juice) dressing. The dressing will enhance just about any veggie, turning even the fussiest of kids (and grownups) into veggie lovers. It’s a win-win on fish as well!
 
PREP TIME: 15 minutes
COOKING TIME: about 10 minutes
SERVINGS: 4 to 6
 
1 large head of broccoli, broccolini, or broccoli rabe, or a combination (about 12 oz)
1 medium zucchini (about 8 oz)
1/3 cup shredded carrot
 
LADOLEMONO DRESSING
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Cut the broccoli and zucchini into bite-size pieces. Place in the basket, cover, and steam until just tender, about 10 minutes. Remove from heat, transfer to a large serving bowl, and toss in the carrot. Set aside.
 
2. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the vegetables and gently toss to combine. Serve warm, at room temperature, or slightly chilled.

SCALLION-ZUCCHINI PANCAKES (episode S2 E31)
Our third side pairs scallions and zucchini in this savory pancake dish. We folded some feta and herbs into the batter for deliciousness that can also be eaten as a light vegetarian meal. If serving as a meal, top with our Greek-Yogurt Aioli with Dill (see our Meat-Pie Fry recipe in our Super Bowl Fryers blog, video on Flippin' Greek! ).
 
KOUZINA TIP: To quickly squeeze the water out of the shredded zucchini, use a potato ricer.
 
PREP TIME: 25 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6 (about 15 pancakes)
 
6 scallions, chopped (1 1/2 cups)
1 large zucchini  (about 10 oz)
1/2 cup crumbled Greek feta
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup water
3 large eggs, lightly beaten
Extra-virgin olive oil, for frying
 
1. Place the scallion in a large bowl. Shred the zucchini and squeeze out the excess water; add the zucchini to the scallion along with the feta, dill, parsley, salt, and pepper.
 
2. In another bowl whisk together the flour and baking powder. Whisk in the water until combined, then add the eggs and whisk until smooth and not lumpy. Stir into scallion-zucchini mixture until combined well.
 
3. In a large skillet, heat about 1/2 inch of olive oil over medium-low heat. Using a ladle, scoop the batter into the skillet, flattening like a pancake, to form patties about 3 inches in diameter. Cook until golden brown, about 4 minutes per side. Serve warm.

GREEN BEANS WITH SAUTÉED ONION & TOASTED ALMONDS (episode S2 E32)
For our final side, 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.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Sideline recipes. Get cooking, 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 news.
 
Thanks for following us and we’ll see you here next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series 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.

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

This week’s Pita-bilities theme explores four ways to use pita bread outside of the usual souvlaki or gyro wrap. Quick and easy, these dishes can be served as a snack, meze, or as a meal with a side salad. The pita possibilities are endless on Flippin’ Greek!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

PIZZA PITA (episode S2 E25)
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
 
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
 
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper.  Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.

GREEK-ISLAND ZA’ATAR PITA (episode S2 E26)
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
 
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
 
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
 
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
 
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.

BRUSCHETTA (DAKOS) PITA (episode S2 E27)
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
 
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
 
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.

GREEK BEAN-SALAD PITA (episode S2 E28)
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
 
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
 
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
 
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pita-bilities recipes. Thanks to Kontos Foods for ​their fresh and delicious pita products. Join us next week for Sideline—four side dishes that will enhance any meal, Greek 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 news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series 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.

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

It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared-lamb entrée, to a bonus strawberries-and-cream-cake finale—your tummy will fall in love, Greek-island style!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

• DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)
This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)
For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
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
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
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, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Valentine It Greek menu. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek 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 news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series 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.

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

This week we’re frying up some game-day apps for a Super tailgate party (including soccer, Greek football!). Pot stickers, onion rings, mozzarella sticks, and falafel are getting a makeover. Step aside same-old, same-old, we’re Greeking it up!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

MEAT-PIE FRY (GREEK POT STICKERS) (episode S2 E13)
This recipe is our response to pot stickers using a Greek-inspired filling that’s wrapped in phyllo, tied into a purse, and then fried until crisp and golden brown. You can serve these with our easy aioli or an avgolemono sauce (recipe follows). You’ll flippin’ love it!
 
PREP TIME: 45 minutes plus standing
COOKING TIME: about 1 hour
SERVINGS: 6 to 8 side-dish
 
MEAT PIES
1/4 cup extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped scallion
1/2 pound ground beef
1/2 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
1 cup chicken broth
1/2 cup long grain rice, rinsed and drained
1/3 cup canned crushed tomato
 
GREEK-YOGURT AIOLI WITH DILL
1 cup 2% or 5% plain Greek yogurt
2 garlic cloves, minced
2 tablespoons chopped fresh dill
4 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
One 1-pound box #4 or #5 (14-by-18-inch) phyllo dough, thawed according to package directions
3 tablespoons olive oil
2 scallions, green parts only, cut lengthwise into strips to form ribbons
2 cups canola oil
 
1. Make meat pies: In a large saucepot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the scallion and cook until wilted, about 2 minutes more. Add the ground meats and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, dill, salt, cinnamon, and pepper until combined well. Stir in the chicken broth, rice, and tomato until combined well. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed, about 20 minutes. Let cool slightly.
 
2. Meanwhile, make aioli: In a bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Cut the phyllo into 6-inch squares. On a clean dry work surface, place 1 phyllo square and brush with olive oil (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap). Repeat, stacking with 2 more sheets. Place 1 tablespoon of meat mixture in the center. Lift the phyllo corners and pinch and twist just above the filling to make a purse, then gently tie with a scallion ribbon (the ribbons are delicate). Brush the outside with olive oil and place on a cookie sheet. Repeat with the remaining phyllo, filling, and scallion ribbons. Line a cookie sheet with paper towels.
 
4. In a deep saucepot or deep fryer, heat the canola oil until it registers 350°F to 375°F on a deep-fry thermometer. Using a slotted spoon, lower the purses into the oil and cook until golden brown, about 2 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. Serve hot with aioli on the side.
 
AVGOLEMONO (EGG-LEMON) SAUCE
1 cup chicken broth, divided
3 large egg yolks
Fresh lemon juice from 2 lemons
 
1. In a small saucepan, heat the chicken broth over medium heat until just warm.
 
2. In a bowl, whisk the egg yolks until broken up, then gradually whisk in the lemon juice until combined well. Whisk in 1/2 cup warm chicken broth, then gradually stir the egg mixture into the warm chicken broth in the saucepan, stirring constantly.
 
3. Bring to a low boil over medium heat and cook, stirring constantly, 2 minutes. Remove from heat and cover. Serve warm.

​MYZITHRA ONION RINGS (episode S2 E14)
Onion rings are the ultimate in finger food but when you flavor the breadcrumbs with myzithra cheese, oregano, and garlic, it’s Greek dancing into your taste buds! Eat alone or layer in a hero to wow your hungry crowd.
 
PREP TIME:  15 minutes
COOKING TIME: about 30 minutes
SERVINGS: 4 to 6
 
2 large Vidalia onions
1 gallon ice water
1 1/2 cups plain breadcrumbs
1/3 cup grated myzithra cheese
2 teaspoons dried oregano
2 teaspoons garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground Aleppo pepper
2 large eggs
1/2 cup all-purpose flour
1 cup canola oil
 
1. Holding the stem end with one hand, slice the onions into 1/2-inch-thick rings and transfer to a large bowl of ice water.
 
2. In a shallow bowl combine the breadcrumbs, cheese, oregano, garlic powder, salt, and pepper.
 
3. In another shallow bowl, whisk together the eggs and flour to make a batter.
 
4. Drain the onion rings and pat dry with paper towels. Line a cookie sheet with paper towels.
 
5. In a large saucepan or deep fryer, heat the oil until it registers 350°F to 375°F on a deep-fry thermometer. Dip the onion rings in the egg batter, letting excess drip back into the bowl, then coat generously with the breadcrumb mixture. Fry until golden brown, about 3 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. Serve warm.

​KASSERI STICKS (episode S2 E15)
We re-created the cheese-stick appetizer using Greek kasseri cheese and phyllo, featuring the breadcrumb coating on the inside! The phyllo is sprinkled with a toasted breadcrumb-almond-cheese-oregano mixture before wrapping the kasseri with it. Our Roasted Red Pepper Sauce makes the perfect dip alongside this flaky-cheesy meze that’s exceptional for entertaining.
 
PREP TIME: 15 minutes plus standing
BAKING TIME: 30 minutes
SERVINGS: 4 (2 cheese sticks per person)
 
ROASTED RED PEPPER SAUCE
4 jarred roasted red bell peppers, drained and patted dry with paper towels
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper
 
BREADCRUMB MIXTURE
1/4 cup plain dry breadcrumbs, lightly toasted
1/4 cup finely ground almonds or almond meal
2 tablespoons grated myzithra or kefalotyri cheese
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried, plus sprigs for garnish
Pinch Aleppo pepper
*
1 egg white
*
4 (14-by-18-inch) sheets #4 or #5 phyllo dough (use 2 sheets with #7 or #10 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1/2 pound kasseri cheese, cut into eight 4-by-1/2-inch sticks
Olive oil or vegetable oil, for frying
 
1. Make Roasted Red Pepper Sauce: In a food processor, add the roasted peppers, 2 tablespoons 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.)
 
2. In a shallow bowl, combine all the breadcrumb-mixture ingredients. In another shallow bowl, beat the egg white until frothy. Set both aside.
 
2. Cut phyllo in half lengthwise and widthwise to make 7-by-9-inch sheets; combine into one stack. Place 1 sheet of phyllo on your 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 edges with olive oil. Repeat layering for a total of 2 sheets for #4 or #5 dough (or 1 sheet for #7 or #10 dough), brushing the top sheet with olive oil. Sprinkle with the breadcrumb mixture, leaving a 1-inch border around the edges.
 
3. Place 1 cheese stick in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the cheese. Brush with olive oil, then fold in the sides, brushing them with olive oil. Roll to the end of the phyllo and brush with or dip in egg white (letting excess drip back into bowl). Repeat to make a total of 8 cheese sticks.
 
3. Line a cookie sheet with paper towels. In a deep skillet or deep fryer with 2 inches of oil, fry the cheese sticks until golden brown, about 2 minutes per side. Transfer to the prepared sheet and let cool 3 to 5 minutes before serving. Serve with Roasted Red Pepper Sauce on the side and garnish with oregano, if desired.

​FAVA FALAFEL (episode S2 E16)
This Greek version is made with our native seasonings and yellow split peas, the legumes we use to make a dish called fava. You can substitute chickpeas for the fava to make revithokeftedes (chickpea patties), but they need to soak for a longer period of time to soften (see recipe for instructions). It’s important to use only dried beans that are soaked overnight, as canned or cooked will be too soft and will not hold the patties together. This recipe takes one or two overnights for soaking the beans and chilling the falafel mixture, so plan ahead. Since most of the prep is already done, your serving day will be super easy with only the shaping and frying left to do. Included are make-ahead instructions and a baking method.
 
PREP TIME: 30 minutes, plus standing (overnight) and chilling
COOKING TIME: about 30 minutes
MAKES: 20 patties
 
2 cups dried yellow split peas beans (or chickpeas)
1/2 teaspoon baking soda
1 tablespoon extra-virgin olive oil
3 to 4 scallions, sliced
3 to 4 garlic cloves, peeled
3/4 cup fresh mint leaves (or 2 tablespoons dried)
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 large egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon Aleppo pepper
Sea salt
1 roasted bell pepper, chopped
1 teaspoon baking powder
2 tablespoon toasted sesame seeds
1/3 cup fine semolina
Oil, for frying
*
TO SERVE
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks)
Roasted Red Pepper Sauce (see Kasseri Sticks recipe above, episode S2 E15)
Lemon wedges
 
FOR SANDWICHES
Pocket pita bread, warmed
Lettuce leaves
Tomato slices
English cucumber slices
1 small red onion, thinly sliced
 
1. In a large bowl, combine the dried beans and baking soda and add enough water to cover the beans by 2 inches. Let soak at room temperature at least 18 hours (or up to 24 hours for chickpeas), until softened. Drain well and pat dry with paper towels.
 
2. In a small skillet, heat the olive oil over medium heat and sauté the scallion and garlic until softened and slightly golden, about 7 minutes.
 
3. In a food processor, add the beans, scallion and garlic, mint, parsley, basil, egg, lemon juice, cumin, thyme, Aleppo pepper, and season with salt. Pulse until combined well and the mixture comes together. Stir in the bell pepper. Transfer to an airtight container, cover, and refrigerate at least 1 hour or overnight (to firm the mixture). Keep refrigerated until ready to cook.
 
4. Stir the baking powder and sesame into the bean mixture. With damp hands, using 1 tablespoon for each, shape into 20 balls (1 1/2-inch thick) or patties (1/2-inch thick) and lightly coat in semolina. (Can be made ahead. Place in a single layer on a cookie sheet lined with waxed paper and freeze until hardened. Transfer to a heavy-duty resealable plastic bag and seal, pressing out air. Freeze up to 1 month. Cook, unthawed, as in step 5.) Line a baking sheet with paper towels.
 
5. Fill a medium saucepan halfway with oil and heat over medium-high heat until it registers 375°F on a deep-fry thermometer (it should sizzle when adding balls/patties). Using a slotted spoon, gently add the balls/patties, in small batches, to the oil and cook until browned and crisp, 5 to 7 minutes, adjusting the heat and time as needed. Transfer to the prepared baking sheet to drain. (Alternately, these can be baked in a 350°F oven. Place on an oiled baking sheet, spray the tops with olive oil and bake 7 to 10 minutes per side.) Serve warm with Tzatziki, Roasted Red Pepper Sauce, and/or lemon wedges, or in a pita with your choice of sauce, lettuce, tomato, cucumber, and onion.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Super Bowl Fryers recipes. Join us next week as we amp up the tailgate in Super Bowl Kefi—four must-have flips (including beer cocktails) that put passion into the standards, Greek 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 news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our on YouTube cooking series ​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.

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

In Greece, pizza has no tomato sauce, only cheese. In Karpathos, many backyards are personal farmers’ markets and their fresh produce is incorporated into every meal, so we went with it for amazing results.
 
In this week’s recipes, typical pizza gets a makeover with two different kinds of crusts—a phyllo and an olive-thyme dough—and savory toppings. These pies can be served as a main course or cut into squares for a meze. We had a lot of fun making (and tasting) them and you will too!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

PHYLLO CRUST (episode 117)
We went all out to create a cheesy phyllo crust that’s flaky, yet firm enough to handle the toppings in our next episode.
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 crust
 
1/4 cup crumbled feta
1/4 cup shredded kasseri cheese
2 tablespoons melted butter or olive oil
8 sheets #5 phyllo dough, thawed according to package directions
3 1/2 teaspoons grated myzithra cheese, divided
 
1. Heat oven to 375°F and arrange rack in center. Combine the feta and kasseri cheeses; set aside. Brush a heavy-duty rimmed baking sheet with butter. Place 1 sheet of phyllo on baking sheet (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), brush all the way to edges with butter, and sprinkle with 1/2 teaspoon myzithra. Repeat layering for a total of 8 sheets, sprinkling myzithra between each sheet. (Cross method: For a thinner edge, alternate the position of each sheet as you layer, forming a cross. This will allow the crust to cook through more quickly and brown evenly with the center.) Brush the top with butter.
 
2. Fill crust edge: Leaving a 1-inch border on all four sides, spoon the cheese mixture across the edges and fold the edges over to cover the cheese, then roll each edge over 2 times. The corners should come together but not overlap (this will allow the corners to cook through); using the cross method would be ideal but you could also notch the corners, trimming any excess phyllo. Brush the crust edges with butter. Bake about 15 minutes, until completely golden (do not overbake as this will be going back in the oven after being topped). Let cool on baking sheet just a couple minutes before filling (continue with Phyllo Pie recipe, below).

PHYLLO PIE (episode 118)
In Greece, there’s no tomato sauce on pizza, only cheese. In Karpathos, fresh herbs, onion, veggies, whole tomatoes, and olives rule, so we let seasonal produce be our guide.
 
PREP TIME 15 minutes plus standing
BAKING TIME 5 minutes
MAKES 1 pie
 
1 baked Phyllo Crust (recipe above, episode 117)
1 small onion, sliced and caramelized
1/4 to 1/3 cup sliced or chopped kalamata olives
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/2 cup shredded kasseri cheese
1/2 cup crumbled feta or soft myzithra (or ricotta) cheese
Extra-virgin olive oil, for drizzling
*
Veggie-topping options:
Grilled zucchini or eggplant slices
Grilled asparagus
Sliced artichoke hearts
Sliced plum tomatoes (patted dry to remove juices)
 
1. Heat oven to 350°F and arrange rack in center. With Phyllo Crust on baking sheet, top evenly with the onion, olives, herbs, and cheeses (and/or your optional choice of veggie), then lightly drizzle olive oil over the top. Bake 2 to 5 minutes, until the cheese is just melted and the pie is heated through.
 
2. Transfer pizza on baking sheet to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.

OLIVE-THYME-CHEESE DOUGH CRUST (episode 119)
Make-ahead tips throughout this crust recipe mean you don’t have to spend hours in the kitchen all in one day. You can make the dough today and bake fresh pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough and follow the directions at the end of this recipe to turn it into a Greek olive-thyme-cheese crust.
 
KOUZINA TIP: This dough can also be made into a loaf (shape into an oval or round and bake on a greased baking sheet at 350°F for 25 to 30 minutes, until the top and bottom are browned and the bread sounds hollow when tapped on the bottom; let cool before cutting).
 
Dairy-free version: To turn this into a classic Greek olive-thyme crust, omit the cheese and add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 2 medium pizzas or 1 large pizza, serving 4 to 6
 
1 envelope (1/4 oz.) active dry yeast
Pinch sugar
7/8 to 1 1/8 cups lukewarm water (about 100°F), divided
(use the lesser amount of water in hot/humid climate, the larger amount in cool/dry climate, and in between in moderate climate)
3 cups unbleached all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for coating
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 cup grated kasseri cheese
1/3 cup chopped kalamata olives
1/2 teaspoon white and/or back sesame seeds (optional)
 
1. In a small bowl, combine the yeast, sugar, and 2 tablespoons lukewarm water; stir until dissolved. Set aside for 15 minutes, until the mixture has bubbled and risen.
 
2. Place the flour in a large bowl, add the olive oil, and rub with hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese and olives and continue kneading, adding just enough of the remaining lukewarm water to form a soft, smooth dough (the dough should start to pull away from the sides of the bowl, sticking a little at the bottom).
 
3. Place the dough in a lightly oiled bowl, turning once to coat the top. Cover the bowl with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Can be made ahead. Cover bowl with plastic wrap and let dough rise at room temperature for 45 minutes, then refrigerate 4 hours or up to 24 hours. The dough will rise slowly as it chills. Remove dough from refrigerator and let stand 2 to 3 hours at room temperature before continuing.)
 
4. Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 pies) with olive oil; set aside. Divide the dough in half for 2 pizzas; or leave whole for 1 pizza. Choose one of the following sizes/shapes:
One 13-by-18-inch oval or rectangle (3/4- to 1-inch-thick)
One 15-inch round (1-inch-thick)
Two 14-inch rounds (1/2-inch-thick)

5. On a lightly floured surface, gently stretch the dough and press with your fingertips into desired shape. The dough will resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until the dough is the desired size and shape. Transfer the dough to the prepared sheet, reshaping as needed and making sure it’s not too thin in spots. This is a rustic pizza, so it doesn’t have to look perfect (imperfection is beautiful and delicious)!
 
6. Cover the dough with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours (if it hasn't been refrigerated) or up to 2 1/2 hours (if it has been refrigerated). Towards the end of the rising time, arrange a rack with a pizza stone in the lower level of the oven and heat to 425°F (if not using a stone, continue without it).
 
7. If using sesame, lightly brush the dough edges with water and sprinkle with sesame. Bake 8 to 12 minutes, until the crust is just set and begins to brown around the edges but is light on top and in the center. If making 2 pies, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead. Remove crust from oven, cool completely on a wire rack, wrap tightly in plastic wrap, and store at room temperature. When ready to serve, top and bake as directed in Double-Cheese Pie recipe, adding a couple of minutes to the baking time.)
 
8. Remove the crust from the oven and top according to the following Double-Cheese Pie recipe.
 
Alternate crust: You can also create a pizza crust using the dough from our Tyropitakia/cheese pies recipe (from our Meze cookbook)—it’s like a biscuit dough and you could easily press it into a pizza shape using your fingertips. Brush the crust with egg wash and sprinkle with sesame. Bake at 350°F about 15 minutes, until lightly golden.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large pie, 6 to 8 ounces for medium)
 
1. Start with dough at room temperature (refrigerated dough should stand at room temperature 2 to 3 hours before using). Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 pies) with olive oil.
 
2. On a lightly floured surface, kneed the cheese, olives, olive oil, and thyme into the dough until well incorporated. Gently stretch the dough and press with your fingertips into desired shape. The dough may resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until dough is desired size and shape. Transfer dough to prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Again, it doesn’t have to look perfect.
 
3. Arrange the topping ingredients over the pizza (see step 1 in the Double-Cheese Pie recipe, below). Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
4. Meanwhile, arrange a rack with a pizza stone in the lower level of the oven and heat to 400°F (if not using a stone, continue without it). Bake pizza 15 to 20 minutes, until the edges and underside (when pizza is lifted up) are golden brown. If making 2 pies, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.

DOUBLE-CHEESE DOUGH PIE (episode 120)
Combining different Greek cheeses gives this pie rich flavor. A variety of handpicked toppings allows you to customize this hot homemade Greek-cheese pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 2 medium pizzas or 1 large pizza, serving 4 to 6
 
1 Olive-Thyme-Cheese Dough Crust (recipe above, episode 119)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
1/4 cup diced ham (or veggies, see options below)
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese
1/4 cup grated graviera cheese
Extra-virgin olive oil, for drizzling
*
Veggie-topping options (replacing ham):
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
 
1. Arrange a rack with a pizza stone (if not using a stone, continue without it) in the center of the oven and heat to 375°F. With Olive-Thyme-Cheese Dough Crust on baking sheet, top evenly with artichoke, zucchini, ham (or a veggie option), olives, and cheeses, then lightly drizzle olive oil over the top.
 
2. Bake about 15 minutes, until the edges and underside (when pizza is lifted up) are golden brown. Check the pizza halfway through, moving it down one rack if the top is browning too quickly. If making 2 pies, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of pizza makeovers. Join us next week for Greek Roasted Potatoes—four different flips, 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 next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​ABOUT Kukla’s Kouzina Flippin’ Greek!
Flippin’ Greek! is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, 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.

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