Kukla’s Kouzina Flippin’ Greek!
Today marks the next exciting chapter in our kouzina with our brand new Flippin’ Greek! cooking series on our YouTube channel. 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.
First up, a week of egg-breakfast makeovers. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on for this fun adventure and cook up some distinctive foods with 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.
First up, a week of egg-breakfast makeovers. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on for this fun adventure and cook up some distinctive foods with us!
Flippin’ Greek Br-EGG-fast Makeovers
The incredible egg knows no boundaries, as is evidenced in the limitless number of meals it can help create. We’ve taken four standard egg-breakfasts and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
Monday
GREEK OMELET (episode 101)
An omelet is nice but fill it with rich Greek feta and dill and you’ve got a breakfast for the gods! Toss in some of the optional veggies and you’ll be in heaven with them.
PREP TIME 5 minutes
COOKING TIME 3 minutes
MAKES 1 omelet
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 tablespoon olive oil
1/4 cup crumbled Greek feta (or a combination of kasseri and graviera cheeses)
1 teaspoon chopped fresh dill, plus a sprig for garnish
*
Optional veggies:
1/4 cup chopped zucchini, sautéed
1/2 cup chopped fresh spinach leaves
1/4 cup chopped plum tomatoes (juices drained) or halved grape tomatoes
1 small onion, sliced and caramelized
In a bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet over medium heat, heat the oil. Pour in the egg mixture and cook until just starting to set, about 1 1/2 minutes, then top with feta, dill, and your choice of veggies (if using). Using a spatula, fold over one side of the omelet to the middle, then fold over the other side, overlapping the first. Cook until the eggs are set but not dry, about 1 minute more. Remove from heat and let the omelet rest in the skillet just until the cheese melts, about 30 seconds. Serve immediately garnished with a dill sprig, if desired.
GREEK OMELET (episode 101)
An omelet is nice but fill it with rich Greek feta and dill and you’ve got a breakfast for the gods! Toss in some of the optional veggies and you’ll be in heaven with them.
PREP TIME 5 minutes
COOKING TIME 3 minutes
MAKES 1 omelet
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 tablespoon olive oil
1/4 cup crumbled Greek feta (or a combination of kasseri and graviera cheeses)
1 teaspoon chopped fresh dill, plus a sprig for garnish
*
Optional veggies:
1/4 cup chopped zucchini, sautéed
1/2 cup chopped fresh spinach leaves
1/4 cup chopped plum tomatoes (juices drained) or halved grape tomatoes
1 small onion, sliced and caramelized
In a bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet over medium heat, heat the oil. Pour in the egg mixture and cook until just starting to set, about 1 1/2 minutes, then top with feta, dill, and your choice of veggies (if using). Using a spatula, fold over one side of the omelet to the middle, then fold over the other side, overlapping the first. Cook until the eggs are set but not dry, about 1 minute more. Remove from heat and let the omelet rest in the skillet just until the cheese melts, about 30 seconds. Serve immediately garnished with a dill sprig, if desired.
Tuesday
EGGS KUKLA (episode 102)
A Greek nod to eggs Benedict using Kukla’s béchamel sauce (from our Meze cookbook). We love Kontos Foods pita for its freshness and flavor!
PREP TIME 5 minutes
COOKING TIME about 10 minutes (includes cooking the béchamel)
MAKES 2 servings
2 large eggs
1 gyro pita, cut into two 3-inch rounds, heated
2 thick slices ham (zambon), cut into two 3-inch rounds
1/4 cup Greek béchamel sauce
Fresh thyme or dill sprigs, for garnish
*
Options (replacing ham):
Fish/shellfish, like smoked salmon, crab, or lobster
1. Poach the eggs to desired doneness, about 2 minutes for medium.
2. On two serving plates, begin layering as follows: pita, ham, poached egg, and béchamel sauce. Garnish with thyme or dill sprigs, if desired, and serve immediately.
EGGS KUKLA (episode 102)
A Greek nod to eggs Benedict using Kukla’s béchamel sauce (from our Meze cookbook). We love Kontos Foods pita for its freshness and flavor!
PREP TIME 5 minutes
COOKING TIME about 10 minutes (includes cooking the béchamel)
MAKES 2 servings
2 large eggs
1 gyro pita, cut into two 3-inch rounds, heated
2 thick slices ham (zambon), cut into two 3-inch rounds
1/4 cup Greek béchamel sauce
Fresh thyme or dill sprigs, for garnish
*
Options (replacing ham):
Fish/shellfish, like smoked salmon, crab, or lobster
1. Poach the eggs to desired doneness, about 2 minutes for medium.
2. On two serving plates, begin layering as follows: pita, ham, poached egg, and béchamel sauce. Garnish with thyme or dill sprigs, if desired, and serve immediately.
Wednesday
GREEK TOAST (episode 103)
French Toast is scrumptiously reimagined using tsoureki, cinnamon, yogurt, and honey!
PREP TIME 5 minutes
COOKING TIME 4 minutes
MAKES 2 servings
2 large eggs
1/4 cup milk
1/4 to 1/2 teaspoon cinnamon (to taste)
4 slices tsoureki bread, pierced all over with a fork
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons Greek yogurt
1 teaspoon Cretan thyme honey
Toasted walnuts, almonds, or cashews (optional)
1. In a shallow bowl, whisk together the eggs, milk, and cinnamon.
2. Lightly soak the tsoureki slices in the egg mixture. In a large skillet over medium heat, heat oil and butter until melted. Add the tsoureki and cook until golden brown, turning once, about 2 minutes per side. Transfer to two serving plates, top with yogurt, and drizzle with honey. Sprinkle with nuts, if desired.
GREEK TOAST (episode 103)
French Toast is scrumptiously reimagined using tsoureki, cinnamon, yogurt, and honey!
PREP TIME 5 minutes
COOKING TIME 4 minutes
MAKES 2 servings
2 large eggs
1/4 cup milk
1/4 to 1/2 teaspoon cinnamon (to taste)
4 slices tsoureki bread, pierced all over with a fork
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons Greek yogurt
1 teaspoon Cretan thyme honey
Toasted walnuts, almonds, or cashews (optional)
1. In a shallow bowl, whisk together the eggs, milk, and cinnamon.
2. Lightly soak the tsoureki slices in the egg mixture. In a large skillet over medium heat, heat oil and butter until melted. Add the tsoureki and cook until golden brown, turning once, about 2 minutes per side. Transfer to two serving plates, top with yogurt, and drizzle with honey. Sprinkle with nuts, if desired.
Thursday
OPA! WRAP (episode 104)
This Greek wrap-and-go breakfast is basically an omelet made with gyro meat, bell pepper, and kasseri cheese all wrapped in a thin pita.
KOUZINA TIP: To lower carbs even more or to reduce gluten, using a larger skillet, cook the eggs to make a thin omelet (like a crepe) and use it as the wrap. Transfer to a serving plate, fill with gyro meat, roasted red pepper, and kasseri cheese, then fold/wrap egg-roll style.
PREP TIME 5 minutes
COOKING TIME about 6 minutes
MAKES 1 serving
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 teaspoon olive oil
1/4 cup thinly sliced cooked gyro meat
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1/4 cup shredded kasseri cheese
1 thin pita (Kontos Greek Lifestyle Flatbread), heated
1. In a bowl, whisk together the eggs, milk, salt, and pepper; set aside. In a large skillet, heat the olive oil over medium heat and add the gyro meat. Cook, turning once halfway through, until browned around the edges, about 3 minutes. Add the egg mixture to the gyro in the skillet and scramble, adding the red pepper and cheese as it cooks. Cook until the cheese is just melted, about 2 minutes.
2. Scoop the eggs into the pita, fold over the sides, securing with a toothpick. Serve hot.
Recipes copyright © Kukla's Kouzina
OPA! WRAP (episode 104)
This Greek wrap-and-go breakfast is basically an omelet made with gyro meat, bell pepper, and kasseri cheese all wrapped in a thin pita.
KOUZINA TIP: To lower carbs even more or to reduce gluten, using a larger skillet, cook the eggs to make a thin omelet (like a crepe) and use it as the wrap. Transfer to a serving plate, fill with gyro meat, roasted red pepper, and kasseri cheese, then fold/wrap egg-roll style.
PREP TIME 5 minutes
COOKING TIME about 6 minutes
MAKES 1 serving
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 teaspoon olive oil
1/4 cup thinly sliced cooked gyro meat
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1/4 cup shredded kasseri cheese
1 thin pita (Kontos Greek Lifestyle Flatbread), heated
1. In a bowl, whisk together the eggs, milk, salt, and pepper; set aside. In a large skillet, heat the olive oil over medium heat and add the gyro meat. Cook, turning once halfway through, until browned around the edges, about 3 minutes. Add the egg mixture to the gyro in the skillet and scramble, adding the red pepper and cheese as it cooks. Cook until the cheese is just melted, about 2 minutes.
2. Scoop the eggs into the pita, fold over the sides, securing with a toothpick. Serve hot.
Recipes copyright © Kukla's Kouzina
Thanks to Kontos Foods for their fresh and delicious pita products!
I hope you enjoyed our week of flippin’ eggs. Join us next week for flippin' Lunch Makeovers.
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
I hope you enjoyed our week of flippin’ eggs. Join us next week for flippin' Lunch Makeovers.
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
Web design by Kelly Salonica Staikopoulos
