Fish is the centerpiece of every Palm Sunday meal and our Greek Walnut-Crusted Baked Salmon is not only delicious and healthy, but is also a welcome change of pace from the usual lemon sole. This quick and easy main course leaves you plenty of time to cook up the sides—we suggest serving with our Bulgur (Pourgouri) Salad, Green Beans with Sautéed Onion & Toasted Almonds, and Herbed Potato Skordalia (recipes and links follow).
 
The recipes below partner with the corresponding how-to episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

We created a crunchy, flavorful nut topping that turns salmon into an elegant meal worthy of centerpiece status on your Palm Sunday table. The topping dresses up the fish while keeping it from drying out as it bakes to perfection. Now that’s the Greek way of doing things!
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: 15 to 20 minutes
SERVINGS: 4
 
WALNUT TOPPING
2 cups chopped walnuts
1/2 cup plain or whole-wheat breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
2 tablespoons minced garlic
Pinch sea salt and freshly ground pepper
*
4 portions (6 ounces each) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Heat oven to 375°F.
 
2. Make Walnut Topping: In a bowl, stir together the nuts, breadcrumbs, 1/4 cup olive oil, the parsley, lemon juice, garlic, salt, and pepper until combined and the breadcrumbs are moistened.
 
3. Brush the salmon fillets on all sides with the olive oil and season with the salt and pepper. Transfer to a large baking dish and top the fillets evenly with the walnut topping, lightly pressing down to adhere. Bake about 15 minutes for medium (the fish should flake easily with a fork), about 20 minutes for well done.

​This Greek Tabbouleh cousin is not a one-size-fits-all kind of dish. Depending on the region in Greece, this salad can be made a variety of ways and is known by a couple of different names, pligouri salata and pourgouri salata. In Karpathos, it goes by the latter. Whether you serve this salad as a main dish, as a side with fish or chicken, or in a whole-wheat pita, it’s something you’ll make often and enjoy.
 
TOTAL PREP TIME: 25 minutes plus standing
SERVINGS: 4 to 6
 
1 cup dried medium-grain bulgur
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil 
1 seedless cucumber, peeled and diced
1 1/4 cups grape or cherry tomatoes, halved 
1 cup finely chopped fresh flat-leaf parsley
3/4 cup crumbled Greek feta, divided (2 tablespoons reserved for topping)
1/2 cup sliced kalamata olives 
1/3 cup chopped shallot
1/4 cup toasted pine/pignoli nuts
1 scallion, chopped
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
Sea salt
Freshly ground pepper
 
1. In a large bowl, cover the bulgur with hot water by 2 inches and let soak 1 hour, until tender and fluffy. Drain in a fine sieve, pressing firmly to expel excess water.
 
2. In a large bowl, whisk together the lemon juice and olive oil. Toss in the bulgur, cucumber, tomatoes, parsley, feta, olives, shallot, mint, scallion, and nuts. Season with salt and pepper, to taste. Let stand at least 30 minutes before serving for flavors to develop. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before serving.) Top with reserved 2 tablespoons feta and serve.

For our this Palm Sunday favorite, 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.

Skordalia (garlic sauce/dip) is a must for Palm Sunday and this re-creation using our leftover Classic Greek Lemon-Oregano Roasted Potatoes (episode 121) kicks up the flavor of traditional skordalia. Once you’ve tasted this, you’ll never go back!
 
TOTAL PREP TIME 5 minutes, plus more for the roasted potatoes
MAKES 4 servings
 
8 ounces leftover Classic Greek Lemon-Oregano Roasted Potatoes, at room temperature
1 to 4 cloves garlic (to taste), minced
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons chicken or vegetable broth
1 tablespoon white-wine or apple cider vinegar

In a food processor, pulse the potatoes until pureed. With processor running, add the garlic, olive oil, broth, and vinegar, processing until creamy and fluffy (adding additional oil and/or broth to reach desired consistency).
 
Alternative: Make 1 recipe Skordalia (in our Meze and Spreads & Dips cookbooks), substituting 1/3 recipe leftover Classic Greek Lemon-Oregano Roasted Potatoes for the boiled potatoes.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making this special Palm Sunday fish luncheon. Join us next week for our Greek Pascha (Easter) lamb menu—Greek meat that says “Opa”!
 
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 new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When it comes to an easy Lenten meal, a protein-and-fiber-packed bean-burrito wrap is a welcome change of pace. Flip it Greek and enjoy that Mediterranean flavor we all love!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

This Greek-style burrito recipe has the protein power of lentils and chickpeas with the flavor punch of crunchy almonds, pistachios, and cashews. We neatly wrapped this hearty filling in crisp flaky phyllo and baked the burritos to golden perfection. When not fasting, serve these packets with tzatziki (cucumber-yogurt dip, from our Meze and Spreads & Dips cookbooks) on the side, for dipping.
 
PREP TIME: 15 minutes, plus standing
COOKING TIME: about 45 minutes
BAKING TIME: 25 minutes
SERVINGS: 4 to 8
 
1/2 cup dried lentils, picked over and rinsed
1 3/4 cups vegetable broth
1 bay leaf
2 tablespoons almonds
2 tablespoons pistachios
2 tablespoons cashews
1/2 cup canned chickpeas, rinsed and drained well
1/2 cup chopped red bell pepper
1/4 cup chopped scallion
1 plum tomato, chopped and liquid drained
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
12 (14-by-18-inch) sheets #4 or #5, or 8 sheets #7 phyllo dough, thawed according to package directions
1/4 cup extra-virgin olive oil, for brushing phyllo
 
1. In a medium saucepan, combine the lentils, broth, and bay leaf and add enough cold water to cover by 1 inch. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until tender, 30 to 40 minutes. All the liquid should be absorbed. If not, drain well. Discard the bay leaf.
 
2. In a food processor, pulse the nuts until chopped. Add the chickpeas and pulse until coarsely chopped. Transfer to a bowl and stir in the lentils, bell pepper, scallion, tomato, 2 tablespoons olive oil, the salt, and Aleppo pepper until combined well.
 
3. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on 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 the edges with olive oil. Repeat layering for a total of 3 sheets of #4 or #5 dough, or 2 sheets of #7 dough, brushing the top sheet with olive oil.
 
4. Spoon one quarter of the legume mixture in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the filling. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in a single layer in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet. Repeat with remaining phyllo, oil, and filling to make 3 more burritos.
 
5. Bake about 25 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Legume Phyllo-Burritos. Join us next week for a Palm Sunday Greek fish recipe—no meat, 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Salads loaded with hearty pasta, protein-rich legumes, and fresh produce and herbs, help sustain you while fasting. Our focus is always to create Greek meals, especially those for fasting, that are flavorful, as well as quick and easy to make. The following recipe is so good you’ll want to serve it anytime!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

During Lent and other fasting periods, eating is about balance and this main-dish salad doesn’t disappoint with orzo pasta, grilled zucchini, Northern beans, and fresh basil tossed with our iconic ladolemono (olive oil-lemon) dressing. When not fasting, toss in 1/2 cup diced kasseri cheese for some added Greek flavor.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo pasta
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Great Northern beans, rinsed and drained
1/4 cup chopped fresh basil leaves
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
 
2. Heat grill or grill pan. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
 
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 
4. Drain the orzo well and transfer to a large serving bowl. Toss in the zucchini, beans, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Orzo-Bean Salad. Join us next week for another Lenten recipe—no meat, 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The islands make use of the earth’s bounty when preparing meals, especially for Lent. Ingredients like fresh produce, extra-virgin olive oil, fresh and dried herbs, garlic, and nuts give dishes their vibrant flavor while being sustainable and healthy. The following beets and greens recipe is the perfect showcase for this bounty, focusing on Karpathian style!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

There’s no substitute for the taste of fresh beets, and this recipe brings out the sweetness of this root vegetable. The root is packed with nutrients like fiber, folate (B9), manganese, potassium, iron, and vitamin C. The dark leafy greens (or horta as we call them) are high in calcium, vitamin K, and iron. Reported benefits include lowering blood pressure, improving digestion, and reducing the risk of diabetes. This recipe uses all of this goodness to create a delicious first course or side dish. For a festive table, combine red, orange, and yellow varieties. When not fasting, sprinkle a couple of tablespoons of crumbled feta over the top for some added Greek flavor.

KOUZINA TIP: Once cooked, beets can stain hands and clothing while handling them, so take extra care or wear rubber gloves and an apron.
 
PREP TIME: 40 minutes
BAKING TIME: about 1 hour
COOKING TIME: about 8 minutes
SERVINGS: 4
 
1 bunch orange and/or red beets (about 8) with greens
Extra-virgin olive oil
Sea salt
Freshly ground pepper
2 cloves minced garlic
Balsamic vinegar, to taste
2 tablespoons lightly toasted chopped walnuts (optional)
 
1. Heat oven to 350°F. Cut beets off of stems and reserve the greens (discard stems). Scrub the beets to remove any dirt/sand. Place the beets on a sheet of heavy-duty foil large enough to enclose them and drizzle with olive oil, then season with salt and pepper. Tightly seal the beets in the foil, place in a baking pan, and bake about 1 hour, until the beets are fork tender. Remove from the oven and let stand until cool enough to handle but still warm. Reserve juices in the foil.
 
2. Meanwhile, rinse the greens well under cold water to remove dirt/sand and cut or tear into 3-inch pieces. In a large skillet or pot, heat 2 tablespoons olive oil over medium heat and sauté the garlic until aromatic, about 1 minute. Reduce heat to medium-low, add the greens, season with salt and pepper, and cook, stirring from bottom to top every couple of minutes, until wilted, about 8 minutes.
 
3. Meanwhile, peel the beets and slice, then place in a large bowl with the oven juices in the foil. Drizzle with 1 to 2 tablespoons vinegar (to taste), 1 teaspoon olive oil, and season with salt and pepper. Transfer to a serving platter.
 
4. Transfer the greens to the bowl that held the beets and drizzle with vinegar and olive oil. Taste and, if needed, season with additional salt and pepper. Serve warm alongside the beets sprinkled with walnuts, if desired. Serve warm or at room temperature.
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Beets & Greens. Join us next week for another Lenten recipe—no meat, 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The Mediterranean diet is a rich source for Lenten recipes and is a delicious way of eating that makes you feel satisfied and healthy. One of our favorite go-to recipes for Lent is our Greek-Island Fasolada—a hearty, flavorful, protein-packed bean stew that warms and nourishes. Fasting can be hard to maintain if you’re not eating right, so in addition to the beans, this stew is packed with ingredients that feed the body while you nurture your soul. Fiber-rich legumes and veggies help you feel full longer, which is key to keeping hunger at bay. Garlic boosts your immunity with antimicrobial and antibacterial properties. Olive oil brings flavor and healthy antioxidant benefits to this meal (always choose good-quality extra-virgin—Greek is best). Will you be asking for seconds of this velvety deliciousness? Yes, please!!!
 
For more Lenten recipes, see our Greek Foods of Lent.

For recipes and more on the benefits of the Mediterranean diet, see our blogs here.

The recipe below partners with the corresponding episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

Lagana (a dimpled Greek flat bread topped with sesame seeds) is eaten throughout Lent and is the perfect accompaniment for this luscious stew. Lagana can be easily found in Greek markets during this season or you can make it yourself (see our recipe link below).
 
KOUZINA TIPS:
By using canned beans, normal cooking time is cut in half. If you’re not pressed for time, use traditional dried beans for a more nutrient-packed stew (see preparation following step 3).
 
To turn this recipe into a soup, just add another 2 cups of broth.
 
PREP TIME: 30 minutes (plus standing, if using dried beans)
COOKING TIME: about 1 hour (about 1 hour 10 minutes, if using dried beans)
SERVINGS: 6 to 8
 
1/4 cup extra-virgin olive oil, plus more for serving
1 large onion, chopped (about 2 cups)
2 large carrots, peeled and thinly sliced (about 2/3 cup)
2 celery ribs, thinly sliced
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper or 1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cans (15 oz each) Northern beans, cannellini beans, or black-eyed peas, rinsed and drained*
1 1/2 cups chopped fresh or canned plum tomatoes with juices, seeds removed
1 large bay leaf
1 teaspoon fresh thyme (or 1/2 teaspoon dried), plus fresh sprigs for garnish
3 to 4 cups vegetable broth
2 cups spinach leaves, washed and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
 
OPTIONS
1/2 cup small pasta (like ditalini, pastina, or Greek kouskousaki)
4 ounces crumbled Greek feta (if not fasting from dairy)
Sliced lagana or crusty bread, for serving
 
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans and stir gently to coat with oil. Add the tomato, bay leaf, thyme, and just enough broth to cover. Bring to a boil.
 
2. Partially cover, reduce heat to low, and simmer until the stew is thick and creamy, about 40 minutes (add pasta, if using, after 30 minutes of cooking and continue to cook for another 10 minutes).
 
3. Remove and discard the bay leaf. Stir in the spinach and parsley. Cover and cook just until the spinach is wilted, 2 to 3 minutes more (do not overcook). Remove from heat. Lightly drizzle each serving with olive oil, top with feta (if using), and garnish with thyme sprigs, if desired. Serve hot with crusty bread on the side, if using.
 
*DRIED BEANS PREP: Use 2 cups dried beans, picked over and rinsed well.
Place beans in a large bowl and fill with enough cold water to cover by 2 inches; soak overnight at room temperature. Drain and rinse well. Add to stew as directed and cook until the beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
OR
Place beans in a large pot filled with enough cold water to cover by 2 inches. Bring to a boil and cook for 2 minutes, then remove from heat and let stand 1 hour. Drain and rinse well. Add to stew as directed and cook until the beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy our Greek-island bean stew. Join us next week for another Lenten recipe—no meat, 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

Typical pizza gets a Mediterranean makeover with a cheesy crisp phyllo-dough crust and an assortment of savory topping options. Designate one pizza night per week and switch out the toppings each time to keep it fresh. We had a lot of fun making (and tasting) these pie varieties and you will too!
 
The recipe title below links with the corresponding episode on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

On Greece’s mainland, you won’t find tomato sauce on a pizza, only cheese. Alternately on our island of Karpathos, fresh herbs, caramelized onion, local veggies, and olives rule, so we let seasonal produce be our guide for healthy topping options.

There’s no meat, making this dish ideal for Lent and other fasting occasions, with substitutions given for the cheese if you’re abstaining from all meat products (aka, go vegan!).

Once baked, the pizza can be served as a main course with a salad or cut into squares for a meze/appetizer.

KOUZINA TIPS:
*For strict fasting, you can use dairy-free cheese—vegan feta is widely available and you can substitute dairy-free parmesan for the myzithra or kasseri. 
*While the crust bakes, caramelize the onion for the topping to save time. If adding veggies, cook them ahead as well.

PHYLLO CRUST
We went all out to create a cheesy crust (with a stuffed edge) that’s flaky, yet firm enough to handle the toppings in the following recipe.
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 crust
 
1/4 cup crumbled feta
1/4 cup shredded kasseri cheese
2 tablespoons extra-virgin 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 olive oil. 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 olive oil, 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 olive oil.
 
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 olive oil. 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
For strict fasting, if omitting cheese, you can substitute equal amounts of the veggie options listed below. Raw veggies like zucchini, eggplant, bell pepper, and asparagus can release water into the crust, making it soggy, so cook them ahead as suggested.
 
PREP TIME 15 minutes plus standing
BAKING TIME 5 minutes
MAKES 1 pie, 6 to 8 servings
 
1 baked Phyllo Crust (recipe above)
1 small onion, thinly sliced and caramelized
1/4 to 1/3 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese
1/2 cup crumbled feta or soft myzithra (or ricotta) cheese
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
Extra-virgin olive oil, for drizzling
*
Veggie-topping options:
Grilled, broiled, or roasted zucchini or eggplant slices
Grilled, broiled, or roasted red, orange, or yellow bell pepper slices
Grilled or roasted asparagus, whole or cut into bite-size pieces
Sliced jarred artichoke hearts (drained and patted dry)
Thinly 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, cheeses, and herbs (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.
 
Recipes copyright © Kukla's Kouzina, LLC 
 
I hope you enjoy our phyllo pizza and the many ways you can re-create it. Join us next week for another Lenten recipe—no meat, 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 new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you 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 © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! ™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

These delectable koulourakia made with wine, olive oil, and spices are the perfect go-to when you want something subtly sweet during this long fasting period, and for you dunkers out there (that includes us!), they pair exceptionally well with coffee or tea. We’ve taken a traditional recipe and adapted it to vegan standards…and then we went a little overboard and added a chocolate-stripe variation, because we all need a little extra comfort sometimes. Make them with your kids, parents, siblings, and friends and share the beautiful love of baking up some sweet memories together!

​Simple, quick, flavorful, and fun are the baking orders of the day. These crisp-on-the-outside, tender-on-the-inside cookies will have you asking if they’re really Lenten. They are, and, you’re welcome!
 
Kouzina Tip: The dough can be refrigerated up to 2 weeks, so make it ahead to bake later or prepare the dough, bake half, and save the rest for another time.
 
PREP TIME: 15 minutes plus standing
BAKING TIME: about 20 minutes per batch
MAKES: 20 to 30 cookies (depending on the shape/size you make)
 
4 cups all-purpose flour, divided
1 tablespoon baking powder
3/4 cup extra-virgin olive oil
2/3 cup sugar
1 tablespoon cinnamon
1 1/2 teaspoons cardamom
1/4 teaspoon ground cloves
Zest of 1 orange
1/2 cup freshly squeezed orange juice
1/4 teaspoon baking soda
1/3 cup Greek sweet red wine (like Mavrodaphne) for dark cookies or Greek sweet white wine for light cookies (the color of the baked cookies will depend on the color of the wine and olive oil, see photos above)
Toasted sesame seeds (optional)
 
1. In a large bowl, sift together 3 1/2 cups flour and the baking powder; make a well in center. To the well, add the olive oil and sugar and whisk to combine. Whisk in the cinnamon, cardamom, cloves, and zest. With orange juice in a cup, stir in the baking soda until dissolved and foaming; pour into well and whisk into the oil mixture. Whisk in the wine until of the ingredients in the well are combined. Gradually stir in the surrounding flour until all is incorporated. Kneed the dough just until the dough is smooth, soft, and not sticky (don’t over handle the dough). If sticky, gradually kneed in just enough of the remaining 1/2 cup flour until dough no longer sticks to the sides of the bowl and can be rolled out into a smooth rope shape.
 
2. Cover the dough with a clean dry kitchen towel and let rest 20 minutes. (Can be made ahead. After resting, wrap dough tightly in plastic wrap and seal in a resealable plastic storage bag, pressing out air, and refrigerate up to 2 weeks. Let stand at room temperature until softened enough to roll before continuing with recipe, 30 minutes to 1 hour.)
 
3. Line 2 large heavy-duty rimmed baking sheets with parchment paper or lightly grease them with vegetable shortening. Arrange 2 racks in lower and upper thirds of oven. Heat oven to 350°F.
 
4. Briefly kneed dough before shaping. (If dough becomes oily at any time while making the cookies, kneed until oil is absorbed, then continue rolling out cookies.)
For a twist shape: Roll about 1 tablespoon of dough into a 4- to 5-inch rope, fold in half, and twist.
For S shape: Roll about 1 tablespoon of dough into a 5-inch rope, roll one end to the middle and roll the other end in the opposite direction to the middle.
 
5. Place cookies 1-inch apart on prepared baking sheet. Lightly brush with water and sprinkle with sesame, if desired. Bake about 20 minutes (add 5 to 10 minutes for larger/thicker cookies), switching baking sheets up and down halfway through, until browned. Transfer to wire racks and cool completely. Store cookies in an airtight container at room temperature up to 3 weeks.
​

​For these Lenten black-and-white koulourakia twists, we’re basically dividing the Koulourakia with Wine ingredients in half and adding cocoa powder to the dry flour mixture for the chocolate dough (and making minor adjustments to the spices). Set up two sets of bowls and cups so you can measure out ingredients and make the two doughs simultaneously.
 
Kouzina Tip: The dough can be refrigerated up to 2 weeks, so make it ahead to bake later or prepare the dough, bake half, and save the rest for another time.
 
PREP TIME: 15 minutes plus standing
BAKING TIME: about 20 minutes per batch
MAKES: about 30 cookies
 
WHITE-WINE DOUGH
2 cups all-purpose flour, divided
1 1/2 teaspoons baking powder
1/3 cup extra-virgin olive oil
1/3 cup sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon cardamom
1/8 teaspoon ground cloves
Zest of 1/2 orange
1/4 cup freshly squeezed orange juice
1/8 teaspoon baking soda
3 tablespoons Greek sweet white wine
*
CHOCOLATE DOUGH
1 1/2 cups all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/3 cup extra-virgin olive oil
1/3 cup sugar
2 teaspoons cinnamon
Zest of 1/2 orange
1/4 cup freshly squeezed orange juice
1/8 teaspoon baking soda
3 tablespoons Greek sweet red wine (like Mavrodaphne) for dark cookies or Greek sweet while wine for lighter cookies (the color of the chocolate part of the cookie will depend on the color of the wine and olive oil)
 
1. Make White Dough: In a medium bowl, sift together 1 3/4 cups flour and the baking powder; make a well in center. To the well, add the olive oil and sugar and whisk to combine. Whisk in the cinnamon, cardamom, cloves, and zest. With orange juice in a cup, stir in the baking soda until dissolved and foaming; pour into well and whisk into the oil mixture. Whisk in the wine until all of the ingredients in the well are combined. Gradually stir in the surrounding flour until all is incorporated. Kneed the dough just until the dough is smooth, soft, and not sticky (don’t overhandle the dough). If sticky, gradually kneed in just enough of the remaining 1/4 cup flour until dough no longer sticks to the sides of the bowl and can be rolled out into a smooth rope shape.
 
2. Make Chocolate Dough: In a medium bowl, sift together 1 1/4 cups flour, the cocoa powder, and baking powder; make a well in center. To the well, add the olive oil and sugar and whisk to combine. Whisk in the cinnamon and zest. With orange juice in a cup, stir in the baking soda until dissolved and foaming; pour into well and whisk into the oil mixture. Whisk in the wine until all of the ingredients in the well are combined. Gradually stir in the surrounding flour until all is incorporated. Kneed the dough just until the dough is smooth, soft, and not sticky (don’t overhandle the dough). If sticky, gradually kneed in just enough of the remaining 1/4 cup flour until dough no longer sticks to the sides of the bowl and can be rolled out into a smooth rope shape.
 
2. Cover each bowl of dough with a clean dry kitchen towel and let rest 20 minutes. (Can be made ahead. After resting, separately wrap each dough tightly in plastic wrap and seal in a resealable plastic storage bag, pressing out air, and refrigerate up to 2 weeks. Let stand at room temperature until softened enough to roll before continuing with recipe, 30 minutes to 1 hour.)
 
3. Line 2 large heavy-duty rimmed baking sheets with parchment paper or lightly grease the sheets with vegetable shortening. Arrange 2 racks in lower and upper thirds of oven. Heat oven to 350°F.
 
4. Briefly kneed dough before shaping. (If dough becomes oily at any time while making the cookies, kneed until oil is absorbed, then continue rolling out cookies.) Roll out about 1 tablespoon of each dough color into 3- to 4-inch ropes, place side by side and twist, tucking ends under, for a two-tone cookie.
 
5. Place cookies 1-inch apart on prepared baking sheet. Bake about 20 minutes, switching baking sheets up and down halfway through, until cookies are browned. Transfer to wire racks and cool completely. To give them a shine, while still warm, very lightly coat the tops with olive oil, then let cool completely. Store cookies in an airtight container at room temperature up to 3 weeks.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoyed this week’s Lenten cookies. Recipes for other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

As our Lenten journey continues, we’re adding dessert to our menu. One of our absolute favorites, these fried Greek puffs—crisp on the outside, light and fluffy on the inside—are drizzled with honey, sprinkled with sesame or nuts, and dusted with cinnamon and confectioners’ sugar.

Loukoumades look like zeppoles but have a completely different consistency, resembling that of ​doughnuts. The following Loukoumades recipe has been adapted to make it appropriate for Lent, as well as other fasting days throughout the year. Get ready to add a sweet finish to your meal!

The key to making these puffs tender and airy on the inside is allowing the dough to rise in a warm, draft-free place. They should be fried in small batches so they don’t stick to each other, as well to keep the oil temperature constant—crowding them will lower the temperature and a lower temperature means the puffs will absorb more oil, making them greasy, not crispy.
 
PREP TIME: 2 hours 15 minutes (plus about 2 hours rising time)
COOKING TIME: 15 to 20 minutes
MAKES: about 40 loukoumades
 
2 cups lukewarm water (about 100°F), divided
1 envelope (1/4 oz) active dry yeast
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon granulated sugar
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon Greek brandy (or 1/2 teaspoon pure vanilla extract)
*
Canola or vegetable oil, for frying
Honey, for drizzling
Toasted sesame seeds, sliced almonds, or walnuts, for topping
Cinnamon and confectioners’ sugar, for dusting
 
1. In a medium bowl, stir together 1/2 cup lukewarm water and the yeast. Let stand 5 minutes, then stir until dissolved.
 
2. Meanwhile, in a large mixer bowl, combine the flour, cornstarch, baking powder, granulated sugar, salt, and baking soda. Stir in the remaining 1 1/2 cups lukewarm water, the yeast mixture and brandy until all of the flour is incorporated. Beat on medium speed until batter is smooth and free of any lumps. Remove from mixer, cover the bowl with plastic wrap and a dry kitchen towel, and place in a warm, draft-free place until doubled in volume, about 2 hours. (If you don’t have a warm spot in your home, heat the oven to 80°F. Turn OFF the oven, make sure the rack is not hot to the touch, and place the bowl in the oven to rise.)
 
3. Fill a deep saucepan with enough oil to reach 4 inches up the sides. Heat over medium-high heat until oil is hot but not smoking (350°F on a deep-fry thermometer). Adjust the heat as needed to keep the oil temperature constant. Line a large baking sheet with paper towels; set aside.
 
4. Carefully drop 1 rounded teaspoon of batter (using another teaspoon to slide the batter off) into the oil for each puff (if the puff doesn’t sizzle, the oil isn’t hot enough). Add 4 or 5 more spoonfuls of batter, as space allows so they’re not crowded, to the oil. Using a slotted spoon, turn the puffs and fry until golden brown on all sides. Transfer, in a single layer, to prepared baking sheet to drain. When done, transfer the puffs to a swerving platter, drizzle with honey, sprinkle with sesame or nuts, and dust with cinnamon and confectioners’ sugar. Serve immediately.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoyed this week’s Lenten dessert. Recipes for other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

​As our Lenten journey continues, we give you Lagana (λαγάνα), a flat bread eaten on Clean Monday and throughout Lent. In Greece, you’ll find this bread in various forms at bakeries year round, showcasing the county’s love of sesame seeds. With it’s myriad of dimples, Lagana has a distinct resemblance to Italian focaccia but of a different consistency altogether.

This simple and delicious recipe is a wonderful accompaniment to olives, halva, and an assortment of Lenten spreads and dips (recipes in our Meze and Spreads & Dips cookbooks), like Taramosalata, Hummus, Skordalia, and Olive Spread. If avoiding olive oil for Lent, substitute with grapeseed or other vegetable oil.
 
PREP TIME: 30 minutes (plus about 2 hours rising time and 10 minutes cooling time)
BAKING TIME: 30 to 40 minutes
MAKES: 1 bread, 4 to 6 servings
 
1 to 1½ cups warm water (about 100°F), divided
1 envelope (¼ oz) active dry yeast
2¼ cups bread flour, plus more for kneading
½ cup whole-wheat flour
½ teaspoon sea salt
½ teaspoon dried thyme (optional)
¼ cup extra-virgin olive oil (or grapeseed or other vegetable oil), plus more for coating
1 tablespoon toasted sesame seeds, white or a mixture of black and white
 
1. In a medium bowl, stir together ½ cup warm water and the yeast until dissolved. Let stand 5 minutes.
 
2. Meanwhile, in a large bowl, combine the flours, salt, and thyme (if using). Using a wooden spoon, stir in the yeast mixture and oil. Gradually kneed in just enough of the remaining warm water to form a soft dough. Turn dough out onto a floured surface and kneed about 5 minutes, until dough is soft and elastic. Form into a ball.
 
3. Coat a large bowl with oil and place dough ball in bowl, turning once to coat the top.  Cover bowl with plastic wrap and a towel and let rise in a warm draft-free place until doubled in size, 1 to 1½ hours.
 
4. Grease a large rimmed baking sheet; set aside. On a floured surface, knead dough about 5 minutes, then gently stretch out to form an oval or rectangle, about 1 inch thick. If the dough resists stretching, let stand about 30 seconds, then stretch again. Transfer to prepared baking sheet, reshape, and firmly press fingertips all over into dough to create indentations or dimples. Lightly brush dough with oil and sprinkle with sesame seeds. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size, about 30 minutes.
 
5. Meanwhile, heat oven to 375°F. Uncover bread and bake 30 to 40 minutes, until golden brown. Cool on a wire rack at least 10 minutes before cutting. Serve warm or at room temperature. (Can be made ahead. Cool completely. Wrap tightly in plastic wrap, place in a resealable heavy-duty plastic storage bag and freeze up to 1 month.)
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoy making this week’s bread for the spirit. Recipes for hummus (four varieties) and other Lenten spreads, dips, and foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.

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
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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

Artichokes are a popular vegetable in Greek cuisine—from baby hearts used in an artichoke-and-rice dish to artichoke stew with peas, carrots, and potatoes to whole artichokes simmered in olive oil—but their preparation and cleaning is a mystery to some and tedious to others. For this post we’ll cover the two basic procedures (for hearts and whole) with tips to help take your artichokes from market to pot in a few simple steps.

1. Start with fresh artichokes that are in season.
 
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
 
3. Prepare a very large bowl with acidulated water: combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
 
4. Cleaning the artichokes: rinse well under cold running water, then proceed as below for hearts or whole artichokes.

Artichoke hearts: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a) and snap each off, saving to use in a soup or stew (if saving for a future use, transfer the leaves to a freezer bag, press out all the air, seal and freeze up to 1 month; if using the same day, transfer to the acidulated water). When you get to the choke, hold the heart firmly in one hand and, using a spoon, scoop out the choke and discard (follow along with this video). Proceed to step 5.

Whole artichokes: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a). Using a sharp knife, cut off the top one-third of the artichoke and discard. Trim the stem to 1 inch beyond the base of the artichoke and, if tough, peel off the outer skin. Hold the base firmly in one hand and, using a spoon, scoop out the choke in the center and discard  (follow along with this video) or cut the artichoke lengthwise in half and scoop out the choke from each half (b). Proceed to step 5.

5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely (c). This will keep the vegetable from discoloring and turning brown (this method also works for fruit and other vegetables as well).
 
6. Leave the artichokes in the acidulated water until ready to add them to your recipe.
 
Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.
 
I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques in upcoming blogs.
 
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