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When Greek Meets Chocolate

2/3/2020

5 Comments

 

~it’s a lover’s delight!

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When you think chocolate, the first (or second) thing that comes to mind is probably not Greek dessert. And why should it? Classic (or should I say original) Greek confections aren’t made with chocolate and they taste amazing just the way they are, so naturally you’d think, why try to improve on perfection? Well, even the Greeks have discovered that almost everything (we’re talking sweets, not spanakopita) is better with chocolate. If you’ve recently visited a Greek pastry shop, you already know that chocolate has found yet another welcoming new home, and it's love at first sight for the delighted shoppers!

During my visits to Greek bakeries like Lefkos Pyrgos Café and Titan in Astoria, NY, I found chocolate was used simply, as a drizzle or a filling (or both) in pastries like baklava and flogeres (nut rolls), or infused into the batter of karidopita (syrup-drenched walnut cake), or was more inventively used for dipping the pastries before sprinkling them with nuts. It was even incorporated into koulourakia dough to create a Greek version of a black-and-white cookie…with a twist!

7 easy tips for a 2-for-1 indulgence

If you’re jonesin’ for chocolate but you feel like making something Greek, you CAN have it both ways. Try the following tips to turn your Greek treat into a 2-for-1 indulgence, starting with a simple drizzle and ending with pure decadence.

NOTE: Start with good-quality bittersweet or semisweet dark chocolate—it's what we prefer for taste, plus it’s the healthier option.

1. Chocolate-drizzle up your baklava or nut rolls (this works on store-bought pastries too!):

~Let them cool completely after you’re done adding the syrup. 

~Melt a couple of ounces of chocolate (we love dark bittersweet to offset the intense sweetness of the pastry), then spoon it into a heavy-duty resealable plastic bag and snip a 1/8-inch hole from one of the corners. Twist the top of the bag to press the chocolate down to the snipped tip.

~Hold the tip about 1 inch above the area you want to cover and, while pressing the chocolate down, pipe the chocolate in a zigzag pattern over the pastry. Don’t worry if it doesn’t look perfect. It doesn’t have to. That’s the beauty of drizzling. The less perfect it is, the more unique it appears, so have fun with it.
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2. Not chocolaty enough? Make Choclava!

~When assembling your nut rolls or baklava, drizzle chocolate on the inside or sprinkle each layer with chocolate chips.

~Then bake, syrup, cool, and finish with a top drizzle.
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3. The ultimate chocolate-dip treatment for nut rolls:

~Hold a nut roll by one end and dip it one-third of the way into a bowl of melted chocolate. Remove and let the excess chocolate drip back into the bowl.

~Place the roll on a sheet of parchment or waxed paper and immediately sprinkle the chocolate with toasted almond slices. Repeat with the remaining rolls, keeping them one inch apart.

~Let the rolls cool at room temperature until firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 

For that dipped look with baklava:

~Working with one piece at a time, place the baklava on a sheet of parchment or waxed paper and, using a pastry brush, brush on a thick layer of melted chocolate on half or all of the pastry (if it doesn’t adhere well, do a thin layer, let it dry completely, then repeat with another layer), covering the sides, if desired.

~Immediately sprinkle the chocolate with lightly toasted chopped nuts (we like pistachios because they add some color and dimension compared to the walnuts inside, or try shredded raw or toasted coconut). Repeat with the remaining baklava pieces, keeping them one inch apart.

~Let the coated baklava cool at room temperature until the chocolate is firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 
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4. Have your Greek chocolate cake and eat it too!
To infuse a cake like karidopita, add cocoa powder to the dry flour mixture (swap out one-quarter of the flour with an equal amount of unsweetened cocoa powder), and/or fold in a handful of mini chocolate chips (or more, depending on the size of your cake or your taste) before pouring the batter into the baking pan.

5. A twist of chocolate: For koulourakia (below left), make two batches of dough, adding cocoa powder to the dry flour mixture (as in #4 above with the karidopita) to one of the batches. Per your recipe, roll out both dough colors into ropes, place one of each side by side and twist for a two-tone cookie.
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two-tone koulourakia
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cocoa-dusted baklava
6. Dust of chocolate: Another simple and elegant chocolate treatment can be accomplished by adding a light dusting of sweetened cocoa powder over your pastry or cake before serving (above right).

7. A chocolate sip: It’s more than just dessert! I came up with this idea while I was testing our recipes and experimenting, and decided it was time for a coffee break. Being in a creative mood, I thought it would be fun to try a spin on Greek demitasse. The luscious result is what I dubbed a mocha-tasse™.

~Start with Greek demitasse coffee poured into cups.

~Finely grate a touch of dark chocolate and sprinkle it over the coffee or dust it with sweetened cocoa powder. If desired, finish by sifting just a pinch of confectioners’ sugar on top to brighten it up. (Don’t stir or you’ll bring up the grounds from the bottom.) Sip, sigh, smile!
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I hope you enjoy this week’s When Greek Meets Chocolate and that it kicks your taste for Greek desserts up to an all-time high.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi!  Good appetite!

Kelly

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

Web design by Kelly Salonica Staikopoulos
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Cookie Bloopers & Laughs

12/30/2019

0 Comments

 

TAKE 1…or 5…or 48!

Welcome to our year-end Christmas cookie video-series finale where we answer the question, how many “takes” does it take to make a video in Kukla’s Kouzina? Well, that depends on how well you know your lines and how long you can keep a straight face. Between having fun in the kitchen and trying to stay focused for the camera, it became a hysterical challenge (that we recorded) and we had to wait 24 hours for the giggles to wear off before trying again to get it right. 
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Kelly flubs her lines, launching the contagious laughter to follow
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Jackie & Joanne laugh their way through rehearsal

We saved the best for last

While reviewing the cookie videos for our blog, we realized that there’s no better way to ring in the New Year than with laughter. So, for the final reel in this video series, I put together some of the blooper clips that were too funny to leave on the cutting room floor. As you’ll see, it takes dozens and dozens of takes when contagious LOL moments take over.

You’ve seen our serious side, now come into our kouzina and see how quickly it can turn into Kouzina Komedy!
I hope you enjoyed laughing with us in our kouzina and stepping behind the scenes to see some of the hard work—and suppressing an infectious laugh is just that, especially for the director/videographer—that goes into making a cooking video. Stay tuned for more videos (and possible bloopers) from our kouzina to yours!

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 for making this year a very special one for Kukla’s Kouzina! We wish you a very blessed and Happy New Year.

See you next Monday!
​
Until then~
Kali orexi! Good appetite!

Kelly

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Copyright © 2019 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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Melomakarona~Finikia: Shaping, Filling & Dipping

12/16/2019

8 Comments

 
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Welcome to our December Christmas cookies how-to video series. This week we’re making our showstopper Melomakarona / Finikia (μελομακάρονα / φοινίκια)—nutty, spiced cookies drenched in a honey syrup. They’re delicately tender and a perfectly sweet indulgence. We’ll show you how to roll and fill them, then how to syrup and top them. Step into our kouzina and see how we do Melomakarona!

step-by-step

Here’s a photo how-to on making Melomakarona one step at a time. 
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1. roll into a ball
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4. add nut filling
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7. pinch seam to seal
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10. textured cookie
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2. press in the center to indent
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5. filled center
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8. roll to smooth
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11. ready to bake
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3. indented center
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6. shape up sides to cover and seal in filling
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9. roll on a textured surface on one side
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12. up close
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13. baked and ready to syrup
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14. Finikia fini!
I hope you enjoyed your visit to our kouzina and learning what goes into making this very special holiday cookie. More videos to come from our kouzina to yours!

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 © 2019 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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Koulourakia~Making the Perfect Twists

12/9/2019

11 Comments

 
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Welcome to our December Christmas cookies how-to video series. This week it’s all about making Koulourakia (κουλουράκια), a delicately crisp butter cookie that’s traditionally formed in the shape of an “S” or a twist, then brushed with egg and sprinkled with sesame seeds. Our focus is on how to work the dough and roll out beautiful twists, since this is the trickiest of all the shapes. Come into our kouzina and see how it’s done!

step-by-step

Now here’s a photo how-to on making Koulourakia one step at a time. 

First, we couldn’t help but lick the bowl (and beater) but we don’t recommend you taste the batter like we did…there are raw eggs in there. Save your appetite for the baked cookies. They’re worth waiting for!    
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1. roll into a ball
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4. cross over
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7. fill the tray
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2. roll out the ball into a rope (about 4” long)
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5. twist from the top
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8. brush with egg
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3. fold
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6. the perfect twist
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9. sprinkle with sesame (if desired)

Christmas cut-outs (for children young & old-er)

Roll out the dough to ¼-inch thickness and cut out into your favorite shapes like stars, angels, and candy canes. Growing up we loved camel and tree shapes. Transfer cut-outs to your cookie sheet, brush them with beaten egg, and sprinkle with colored sugar.
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cut-outs brushed with egg
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baked cut-outs
I hope you enjoyed your visit to our kouzina and being a part of twisting and cutting out Koulourakia. Stay tuned for more Greek cookie videos this month!

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 © 2019 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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The Art of Making Kourambiedes

12/2/2019

6 Comments

 
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December is all about making our Christmas cookies in Kukla’s Kouzina, so we put together a series of how-to videos of our mom's (Kukla's) most-requested favorites. Following in our Kukla’s footsteps, we bake about 200 of each cookie to share with friends and family for the holidays, so now is the perfect time to welcome you into our kouzina for a first-hand look at how we do it.

We kick off this series with Kourambiedes (κουραμπιέδες), a tender Greek shortbread cookie dusted with confectioners’ sugar that melts in your mouth (seriously!). These cookies are so extraordinary that they’re also made for weddings and special occasions. Our focus this week is on the perfect dough texture, how to roll out the cookies, and how to dust them after baking. 

NOTE: The dough texture here applies to most of our cookies, so keep this in mind when we post new cookie videos.
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shaping & placing on a greased heavy-duty baking sheet
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dusted Kourambiedes - ready to eat!
I hope you enjoyed your visit to our kouzina and being a part of the magic of making Kourambiedes. Stay tuned for more Greek holiday cookie videos this month!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi!  Good appetite!

Kelly

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

Web design by Kelly Salonica Staikopoulos
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Growing Up In Kukla’s Kouzina

8/26/2019

10 Comments

 
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ong ago in a kouzina far, far away, two little girls learned the art of Greek cooking and baking from the master, their mom, Mary (a.k.a. Kukla).    

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Okay, so it wasn’t that long ago and our kouzina (kitchen) was in Brooklyn Heights, so maybe not that far away, but my sister Joanne and I did start our kitchen training at a very young age and there wasn’t one thing our mom didn’t know how to cook when it came to Greek and Karpathian food.

 
Join us for this very special blog on our Kukla, growing up in her kouzina, and her unparalleled lessons that put us on the road to writing our cookbook series. 

This is where it all began!
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Cooking with Kukla  

Our earliest memory of cooking, or in this case baking, was at the ages of four and five when our mom sat us down on a frosty December morning to make our Christmas cookies. But these weren’t just any cookies, they were Greek, which translated into us learning techniques such as rolling, filling, and decorating—not just for one but three different kinds of cookies, Melomakarona/Finikia, Kourambiedes, and Koulourakia. And we weren’t making just a few dozen, it was 200 of each kind. 

These cookies were so special that our mom would package them up with pretty silk bows and ornaments and give them as Christmas gifts to all of her friends and co-workers every year…they were eagerly anticipated and seriously appreciated. 

By the time we were in high school we realized why she got us started so young, she needed the help!


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Melomakarona/Finikia (dark with nuts), Kourambiedes (white-powdered sugar), and Koulourakia (twists with sesame)
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Kukla with her decorated confections for a cousin's wedding.
The first cookie we learned how to make was Koulourakia. The idea was to roll out each piece of dough into a perfect rope before twisting it. In the beginning we repeatedly asked Mom “how come we can’t do it?”, frustrated because her ropes always looked so flawless and ours were skinny on one side and lumpy in the middle. 

She was so patient with us and explained that this dough needs to be worked well (thoroughly kneaded) before rolling, and we had to start at the center of the rope, rolling it gently out to the ends. She said the more we practice and get a feel for the dough, the better our cookies will look and the easier it will get. This is how she learned from her mom. 
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PictureBusy Bee Diner: Uncles George & Bill
While we rolled and shaped and twisted, Mom shared stories about her family growing up in West Virginia and our papou (grandfather) working in the coal mines. Our yiayia (grandmother) would bribe the foreman with Greek food so he wouldn’t send Papou into the dangerous section of the mine. When she saved enough of Papou’s money, they opened the Busy Bee Diner and closed the coal-mine chapter, and the worry that went with it. Our uncles (who later opened a diner of their own in NYC’s Little Italy) teased her saying that she didn’t know how to cook American food.   She told them that if she could cook Greek, she could cook anything. Her chili, roast turkey, and brisket were just a few of the items on the menu (along with her Spanakopita, Souvlaki, and Moussaka) that made the Busy Bee a success.

It was during this shared time with Mom in our kitchen that we learned about more than just how to make cookies. We learned about our heritage and customs, as well as our grandparents humble beginnings. Our mom was laying down a foundation that we could build on. 
When Mom felt that we put enough time into making the Koulourakia, she gave us each a piece of dough to roll out and cut into Christmas shapes like trees, camels, bells, and stars…this was the part we loved! We’d sprinkle our cookies with red and green sugar and bake them alongside our mom’s twists. The smell coming from the oven was heaven and it ushered in the holiday season. 

Today we’re experts at making Koulourakia, and all of Mom's cookies—yes, practice does make perfect—and we taught my niece Jackie the same way our mom taught us. We knock out 600 cookies in a two-day marathon and Jackie is always eager to get started. In fact, Jackie has been our official sugar-duster and nut-sprinkler since she was four—and she gets her own piece of dough to cut out and decorate just like we did. Plus we never have to worry about over-baking—from the moment Jackie could speak she’s been shouting out “COOKIES!” whenever the oven timer goes off…just in case we didn’t hear it. 
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Baking Bread in our Kouzina

When we were about six, our aunt Frances was baking bread, Yiayia’s recipe for Christopsomo (Christ’s Bread), and as soon as she took it out of the oven we were begging for a taste. She told us that she couldn’t cut the bread until it cooled a bit, otherwise it would be too wet on the inside. Each time she baked, we asked and got the same response. 

One night, while the 15-inch round loaf was cooling, the aroma was so intense that we just couldn’t wait. We devised a plan. While our mom and aunt were busy in the living room, we went into the kitchen and poked a couple of holes in the side of the loaf and pulled out some of the crumb. We turned the bread so our handiwork was hidden, ate our booty, and then went to watch TV. 

Later on we overheard our aunt telling Mom that she thought we had mice…actually two mice that got into the bread via perfectly round holes. The jig was up…we were disappointed to discover that we weren’t as clever as we thought! 
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Aunt Frances (Thia) baking in our kouzina
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(left to right) Aunt Frances, Kelly & Joanne
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The art of bread making so intrigued me that Aunt Frances taught me how to make Christopsomo when I was 10 years old and I’ve been baking it ever since. 

Passing on the bread-making tradition must be an aunt-niece thing because I introduced it to Jackie when she was two-and-a-half—we were speechless when we saw her instinctively kneading it like her grandma Mary. It's definitely in the genes!

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(left to right) Kelly & Jackie
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While I was busy making bread, Joanne was helping Mom make Stuffed Tomatoes and Peppers. She remembers Mom telling her that she had to break up the ground beef for the filling with the back of a wooden spoon (Yiayia’s spoon actually), when browning it, until the texture was really fine…no lumps allowed! I still have that spoon and use it every time I brown ground beef. That was the first step in making a filling that had the perfect consistency. This technique was the basis for many of Mom’s recipes, including her meat sauce, Moussaka, Pastitsio, and so much more. Once you mastered it, you were ready to make it all!

Friday Night Grocery Run 

TGIF meant more to us than just the end of the school week. Friday was the day Mom would come home with bags of gourmet goodies from 9th Avenue (Hell’s Kitchen) in Manhattan. 

After work she’d head over to Esposito’s for the finest meats, including ground beef, thick-cut pork chops, shell steaks, calf's liver, chicken, and cold cuts.

Then she was off to International Grocery for feta, kasseri, olives, dried oregano on the stem, and all foods Greek (the Karamouzis brothers have owned the market for decades and still run it). 

Finally she checked out who had the freshest fish and picked out artisan bread from the local bakery. 
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Esposito's owner and our favorite butcher Robert (Bobby)
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Karamouzis brothers at International Grocery

Carrying bags weighing about 50 pounds in each hand (we joked with her, in a Greek accent,  that she was “strong like bull!”), she braved the subway and headed home. Joanne and I waited for Mom on the stoop of our brownstone and ran to her as soon as we spotted her coming down our block. We were so happy she was home and she was visibly thrilled to see us with hugs and kisses all around. 

Nights following a 9th-Avenue run meant we were having fresh ham-and-feta sandwiches with lettuce and tomato, all the ingredients from the treasures found in Mom’s shopping bags. She used to ask us not to tell anyone we were eating sandwiches for dinner, which we couldn’t understand because we thought this was the best meal ever!

Entertaining at Kukla's

When it came to entertaining, be it Easter, Thanksgiving, Christmas, birthdays, or a dinner party, Mom was busily preparing, running back and forth between the kitchen and dining room, and making sure her guests had everything they needed. She was always the last one to sit down at the table and she encouraged everyone to start eating without her so the food wouldn’t get cold. 

For Mom it was about being on the serving end and creating a memorable evening. Her guests often told her that it was like going to a five-star restaurant. 

One night it was fruit salad flambé served as a first course—Mom always stressed that just because you’re serving a salad doesn’t mean it has to be ordinary, an opinion clearly demonstrated in her fish-shaped tuna salad complete with sliced-carrot scales and olive eyes. Another occasion it was shrimp cocktail arranged in scooped out pineapple halves (recipe in our Meze cookbook). 

Mom taught us that our focus should always be on great cuisine and its superb presentation—every day was a celebration of life and food!

The example she set took root when we were about 10 years old and decided to surprise Mom with an exotic meal when she came home from work, giving her a break from cooking that night. It was a Greek Luau…yes, I said “Greek”! Is there any other kind?
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Joanne & Mom at Thanksgiving
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Mom lighting the fruit salad flambé
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Mom filling pineapples with shrimp cocktail
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We prepared our mom’s lemon-chicken-and-potatoes recipe (using Cornish hens) and roasted the meal in an oven bag. While that was cooking, we cut the tops off of three pineapples and scooped out the insides (what can I say, we had a thing for pineapples). We filled the pineapples with fruit juice and topped each with a cherry-and-pineapple-skewered cocktail umbrella. We cut up the rest of the pineapple, combined it with other fruit, and served it for dessert. There was even a Greek salad. We spread out a blanket on our kitchen floor and set it with the pineapple drinks, tropical flowers, paper plates, napkins, and plastic utensils (so there would be no dish washing that night either). 

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As soon as we heard her coming up the stairs we turned down the lights and turned up the Hawaiian music to set the mood. We greeted her with a lei that matched the ones we were wearing and when she saw the spread she was beyond surprised, she was deeply touched and so proud of us. Not only did her young girls prepare dinner, it was an elaborate, creative effort that was inspired by our love for her and the standard she set for us. Though she wasn’t the type to eat on the floor, she did it because we went to all the trouble and she didn’t want us to feel bad. She quickly got over the seating arrangements and we had the best time. Each course was an “OMG, look at what you did” moment for her. We ate, we laughed, and we made a very special memory that warmed all of our hearts for years to come and especially today when those memories are so precious.

PictureKukla with her girls, Joanne & Kelly
We lived in a home abundant in love, laughter, and the familiar smell of something delicious being prepared in the kitchen. As tired as Mom was when she got home from work, cooking was never a chore and dinner was always extraordinary. Eating well was her first priority for us and food was something she didn’t skimp on. She was our hero and her lessons, and love, were invaluable. 

Having Kukla as our mom?...Now that was priceless!

I hope you enjoyed growing up with us in our remarkable kouzina. For more photos of us, Kukla, and our next generation, visit our GALLERY page. I’ll be sharing more of our kouzina lessons with you in upcoming blogs, so check back to see what’s cookin’ at Kukla’s.

Our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips mark over 20 years since we started this food journey with Kukla and are available on Amazon. These are the first in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page.

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 © 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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Kukla’s Kouzina: Celebrating 6 Yummy Years

5/6/2019

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​As we pop the cork on six years of blogging, as well as for recently publishing two cookbooks, we thought we’d share a Greek dessert recipe, Pasta Flora (Frola), typically made for name days, birthdays, and anniversaries. Step into our kouzina and lets bake up a party!

Pasta Flora : Greek Jam Tart  ​(πάστα φλόρα, PAH-stah FLOH-rah)

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Throughout Greece, when it’s time to celebrate a special occasion such as a name day, anniversary, or birthday, this is the go-to dessert that can easily be found in village bakeries. The crust is cookie-like, making it two desserts in one. Apricot and strawberry filings are favorites but you can use whichever flavor you prefer. We like marmalade or jam sweetened by the fruit, not by added sugar or syrup, for the freshest natural flavor. Baking in a tart pan with a removable bottom makes cutting the tart easier but if you’re using a one-piece dish or pie plate, there’s no need to line the outside with foil.
 
Prep time: 30 minutes
Baking time: 30 minutes
Serves: 8 to 12
 
TART SHELL
3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
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1 1/2 cups (about 17 oz) jarred marmalade or jam, at room temperature
*
Confectioners’ sugar, for dusting
 
1. Arrange a rack in the center of the oven and heat to 350°F. Grease a 10-inch tart pan with a removable bottom and wrap the outside with foil.
 
2. Sift together the flour and baking powder. Set aside.
 
3. In a mixer bowl, beat the butter until creamed. Gradually add the sugar and beat until light and fluffy, scraping down the sides of the bowl. Beat in the eggs, one at a time, until combined well. Beat in the brandy, extract, and peels.
 
4. Using your hands or a wooden spoon, work in the flour mixture just until smooth and a dough is formed. Do not over-kneed the dough as this would make the crust tough.
 
5. Divide the dough into two pieces, one half the size of the other. Place the larger piece in the tart pan and, using fingertips, evenly press to the edges and up the sides, extending the dough 2 inches beyond the pan rim (you can also roll this out on a lightly floured surface). Fill the tart with the marmalade, spreading evenly to the edges.
 
6. On a lightly floured surface using a floured rolling pin, roll out the remaining dough to 1/4-inch thickness and cut into 1/2-inch-thick strips. Weave the strips in a lattice pattern over the tart (if needed, trim the strips so they do not extend beyond the rim of the pan). Fold over the bottom crust overhang over the edge of the lattice strips, crimping to secure. Bake about 30 minutes, until the top is lightly golden. (Can be made ahead. Store in an airtight container at room temperature up to 3 days.) Slip off the pan’s outer ring and transfer the tart to a platter. Lightly dust the edges or the entire tart with confectioners’ sugar before serving.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style


Thanks for celebrating our website’s 6-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle blog. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

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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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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Greek Cookies~Filling in Love!

2/12/2018

6 Comments

 
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It’s that sweet time of year…no, seriously, it’s truly sweet because we’re testing cookie recipes for our upcoming cookbook and this week’s theme is “filling.” 

Multiple steps means these cookies take some time to make but one bite tells you it was time well spent. Come take a look at what we’ve been up to.



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 Melomakarona / Finikia
(μελομακάρονα / φοινίκια)

These aromatic, syrup-dipped cookies are not only nut filled, but nut topped. They’re as tender as cake and perfectly portioned…but who can ever stop at just one?! We also have a how-to VIDEO that will take you through each step.

Steps: roll, fill, shape, bake, syrup, top…EAT


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Skaltsounia
(σκαλτσούνια) 

A pastry-sized specialty from Karpathos (neighboring Crete has a different version), this is what appears to be a marriage between powdered sugar-topped Kourambiedes and nut-filled Melomakarona, but once you take a bite you’ll realize that these turnover-like cookies have a personality all their own. These are a treat of epic proportions!

Steps: roll out, fill, bake, dust…EAT


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Ahladakia Amigdalota 
(αχλαδάκια αμυγδαλοτά) Almond Pears

Filled with figs and wrapped in a tender almond dough, these irresistible mini pears add sparkle and opulence to a dessert tray. These cookies were originally my claim to fame in Ladies’ Home Journal’s December 1999 issue, as well as their 1999 cookbook, but more importantly, I’ve had a number of readers tell me that making this cookie has become a holiday tradition and their Christmas wouldn’t be the same without it. Now that’s priceless!

Steps: roll, fill, shape, sugar-coat, bake…EAT


I hope you enjoyed filling in love with this week’s Greek cookies. Stay tuned for more updates as we show you what’s cooking and baking for our upcoming cookbook!

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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Cocktail Kefi

1/30/2017

2 Comments

 

Party Like A Greek

COCKTAIL: an alcoholic drink and hors d’oeuvre (meze).
KEFI: Greek for the spirit expressing the joy of life. Whether you’re planning on hosting a dinner, launching a tailgate party, or celebrating happy hour, a cocktail and meze are always in demand. We developed fuss-free Greek drink and appetizer recipes that will add kefi to any occasion.
Cocktail + Kefi = Opa!
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​KUKLA’S KOCKTAIL
(Κούκλας Κοκτέιλ)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook:
Kukla’s Kouzina: A Gourmet Journey~Greek Island Style
 
This get-the-party-started cocktail has a licorice-mocha flavor that’s infused with a tangy citrus sorbet in place of ice, keeping the drink well chilled.
 
Total preparation time: 5 minutes
Yield: 1 serving
 
INGREDIENTS
1 mini scoop (about 2 tablespoons) orange or lemon sorbet
1 ounce ouzo liqueur
½ ounce coffee-flavored liqueur (such as Kahlua)
Orange slice or orange zest curl, for garnish
 
DIRECTIONS
Place the sorbet in a martini or old-fashioned glass and pour ouzo and coffee-flavored liqueur over the top. Swirl to combine. Garnish the glass with an orange slice or top the sorbet with a zest curl, if desired. Makes 1 serving.

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TYROKOULOURA
(τυροκούλουρα)
by Kelly Salonica Staikopoulos and Joanne Staikopoulos Marzella
As featured in the upcoming cookbook:
Kukla’s Kouzina: A Gourmet Journey~Greek Island Style
 
This easy-to-make Greek meze is a crowd pleaser. The recipe is based on snacks Kukla used to make with leftover scraps of dough…and there were no leftovers when she was done baking! The puff pastry can be found in the frozen-food section of your market.
 
Do-ahead tip: These snacks can be prepared up to 1 hour ahead and baked when ready to serve. Make the twist rings, placing them on the baking sheets but do not brush them with egg or add seeds. Cover completely with plastic wrap and keep refrigerated until ready to bake, up to 1 hour. Preheat the oven, remove the plastic wrap from the baking sheets, brush the rings with egg and top them with seeds. Proceed with baking instructions in step 4.
 
Preparation time: 25 minutes
Baking time: about 15 minutes
Yield: 18 mezedes (appetizers)
 
INGREDIENTS
Vegetable shortening
All-purpose flour, for dusting
1 sheet (about 9 ½-inch square) prepared puff pastry, thawed according to package directions
1 large egg, beaten well
2 tablespoons shredded kasseri cheese
2 tablespoons shredded graviera cheese
1/4 cup finely chopped deli ham, dry pepperoni (sweet or hot), cooked sausage or bacon
1/4 teaspoon dried oregano
2 tablespoons black sesame seeds (mavrosisamo)
 
DIRECTIONS
1. Heat oven to 400°F (204°C). Lightly grease 2 large baking sheets; set aside.
 
2. On a lightly floured surface, unfold the pastry sheet and, using a rolling pin, roll out to an 11½-inch square, 1/8-inch thick.  
 
3. Lightly brush half of the pastry sheet with egg and sprinkle brushed side evenly with the cheeses, ham, and oregano. Lightly brush the other half of the pastry sheet with egg and fold over, covering the filling completely. With fingertips, press pastry around the edges, then, using the rolling pin, roll gently over the top to seal.  
 
4. Cut the pastry crosswise into 1/2-inch-thick strips, about 6 inches long, making about 18 strips. Twist each strip and pinch the ends together, forming a circle. Place the twist rings 2 inches apart on the prepared sheets. Brush the rings with egg, then sprinkle them with the black sesame seeds. 
 
5. Bake for about 15 minutes, until puffed and golden brown. Serve warm (they can also be served at room temperature but warm is preferable). 
 
Recipes © copyright 2017 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com  

I hope you enjoy making and eating these Kukla’s Kouzina specialties!
 
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 © 2017 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! ​

    visit & follow

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    Subscribe to me on YouTube

    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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