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Flour Kouzina

10/29/2018

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One Size Does Not Fit All

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Flour, or as we say alevri (αλεύρι, ah-LEH-vree), goes beyond the all-purpose category in the Greek/Karpathian kouzina. The flours we use include many varieties and textures that create everything from breads to rusks to cookies to custards. The protein content in flour can range from 5 to 15 percent, resulting in two basic types of flour, soft and hard. Soft flour has less protein, making it ideal for pastries, cookies, and cakes, while hard flour is higher in protein and gluten, which produces an elastic dough, making it perfect for yeast breads. Organic/unbleached is recommended for all flours whenever possible. We prefer Greek flours for their smooth texture (yielding supple instead of tight results), and exceptional taste. Once the package is opened, all flours will remain fresh for about one month, particularly in warm climates (always check the date on the package to make sure it’s fresh). After one month it would be best to store flour in the freezer in a heavy-duty resealable plastic bag. To keep flour fresh when at room temperature, store in a cool, dry place in an airtight container with a couple of bay leaves—this works beautifully to keep flour bug-free. 

If you’ve ever been in a Greek market’s baking section and were not familiar with the labels and numbering system on the packages, you probably just kept going. Greek and European flours are similarly labeled and are worth getting to know. Following are the basic types of flours we use and how we use them:

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ALL-PURPOSE FLOUR: ALEVRI GIA OLES TIS HRISIS (αλεύρι για όλες τις χρήσεις, 
ah-LEH-vree yah OH-lehs tees HREE-sees)
This “flour-for-all-uses” is a blend of soft and hard wheat with an average protein content of about 9 to 11 percent. It can be used for making everything from bread to pastry to cookies (like koulourakia, kourambiedes, and melomakarona/finikia).

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MELOMAKARONA/FINIKIA
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HARD FLOUR #1: ALEVRI SKLIRO #1 (αλεύρι σκληρό, ah-LEH-vree sklee-ROH)
BREAD FLOUR: ALEVRI ZYMOTO (αλεύρι ζυμωτό, ah-LEH-vree zee-moh-TOH)
Hard flour and bread flour are made from hard wheat varieties that have a protein/gluten content of 12 to 14 percent, which translates into rich texture and high rise. These flours are best for making yeast breads, rusks, and sturdy dough/crust for a pita. Depending on the recipe, these flours can be used alone or can be combined with all-purpose, whole-wheat, and/or barley flours.

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TYROPITA
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SOFT FLOUR #2: ALEVRI MALAKO #2 (αλεύρι μαλακό, ah-LEH-vree mah-lah-KOH)
Soft flour is made from finely milled soft wheat that is low in protein and high in starch with a protein content of about 6 to 9 percent. When recipes require a flakey, delicate texture, like tender diples or Karpathian baklava, soft flour is preferred over all-purpose. Substitutes include cake (6 to 8 percent protein) and pastry flour (8 to 9 percent protein), depending on what you’re making.

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KARPATHIAN BAKLAVA
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WHOLE-WHEAT FLOUR: ALEVRI OLIKIS (αλεύρι ολικής, ah-LEH-vree oh-lee-KEES)
Whole-wheat flour is milled from the entire kernel of hard wheat and has a protein content of about 14 percent. This flour is used in breads like kouloures, and is usually added to all-purpose flour and/or barley flour for added texture and prominent wheat flavor.

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KARPATHIAN KOULOURES
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BARLEY FLOUR: KRITHARALEVRO (κριθαράλευρο, kree-thah-RAH-leh-vroh)
Barley flour is milled from pearl or whole-grain barley and has a protein/gluten content of about 5 to 8 percent. This sweet, nutty-tasting flour is darker than all-purpose, is lower in fat, and has a similar texture to whole-wheat flour. It’s usually combined with whole-wheat and/or all-purpose flour to make hearty breads and rusks/biscuits (paximadia).

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PAXIMADIA
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SEMOLINA: SIMIGDALI (σιμιγδάλι, see-mee-gthAH-lee), fine and course textures
Semolina is the ground endosperm of durum, a hard wheat, with a protein/gluten content of about 13 percent. Fine semolina (σιμιγδάλι ψιλό, see-mee-gthAH-lee psee-LOH) is used for sweet pites like galaktomboureko. Course semolina (σιμιγδάλι χονδρό, see-mee-gthAH-lee hohn-thROH) is used for desserts like halva.

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HALVA
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FARINA: FARINA (φαρίνα, fah-REE-nah)
Farina is the milled endosperm of hard wheat varieties (not including durum) that has a fine granular appearance with a protein content of about 10 percent. Because of its self-rising, fluffy texture when cooked, it is used to prepare the most flavorful sweet and savory indulgences such as breads, pies, tarts, and syruped sponge cakes, like revani. 

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REVANI
We have had the wonderful privilege of learning from two gifted teachers, our mom (Kukla) and Aunt Francis (her sister), when it came to all things cooking and baking (and life!)—the added bonus was having our yiayia’s recipes and lessons passed on to us. Sometimes we take it for granted that our knowledge of simple elements (like flour) in the Greek kouzina is common when sometimes it’s not. We hope that this installment of Greek ingredients has helped demystify what all of these different flours are used for and how you can experiment in your own kouzina to get the results you want. 

We encourage you to cook and bake with your family and friends, and enjoy the process. Engage your kids to help and learn. The memories, lessons, and laughter that result from your time together will last a lifetime, for them and for you. These are the moments that will forever be cherished…they are for us!

Got Greek Flour?

The following in-store and online options will have you saying “YES”!

If you’re in the New York City area you can find these Greek flours (and more) at the following markets (they do phone orders and ship as well):

Titan Foods
25-56 31st Street
LIC, N.Y, 11102
718-626-7771

Mediterranean Foods (2 locations)
30-12 34th Street
Astoria, NY 11103
718-728-6166

22-78 35th Street
Astoria, NY 11105
718-721-0266

If you don’t live near these markets but have a Greek Orthodox Church nearby, chances are they know of a Greek/Mediterranean shop in the area.

Online shopping is the next best thing but you won’t find the selection that’s available in-store. Here’s where you can purchase Greek flour, as well as other foods and items:

Titan Foods
Recipiada

King Arthur Flour has a comparable organic line as well as European-style varieties.

I hope you enjoyed Flour Kouzina. The recipes for the foods pictured here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian ingredients that you can add to your kouzina pantry.

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
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Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos
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    about

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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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