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

The Mediterranean diet isn’t just good for you, it’s a delicious way of eating that makes you feel satisfied and healthy. When you enjoy a diet, it’s easy to stick with it, creating a lifestyle that will have you looking as good on the outside as you feel on the inside. We’re getting you started with four Karpathian-themed recipes—bean stew, chicken and bulgur bowl, walnut-crusted salmon, and bulgur salad—to demonstrate the widespread appeal of this meal plan. For more on the benefits of the Mediterranean Pyramid and diet, see our blogs here.

The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

KARPATHIAN FASOLADA (episode S2 E1)
This relished recipe is one of our top go-tos for a hearty, delicious, protein-packed meal that warms up a winter day while filling a waiting appetite. Legumes are fiber-rich, helping you to feel full longer, which is key to weight control. Olive oil brings flavor and healthy antioxidant benefits to this meal, so always choose good-quality extra-virgin (Greek is best).
 
NOTE: By using canned beans, normal cooking time is cut in half. If you’re not pressed for time, use the traditional dried beans for a more nutrient-packed stew (preparation below).
 
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
 
1/2 cup extra-virgin olive oil, divided
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 or chicken stock
2 cups spinach leaves, washed and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
 
OPTIONS
1/2 cup small pasta (like pastina or Greek kouskousaki)
1/2 cup sliced cooked/browned sausage
4 ounces crumbled Greek feta
Sliced crusty bread
 
1. In a large pot, heat 1/4 cup olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook, stirring frequently, until vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans and gently stir to coat with oil. Add the tomato, bay leaf, thyme, and just enough stock 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 (stir in the sausage, if using). Cover and cook until the spinach is tender, 2 to 3 minutes more. Remove from heat. Stir in the remaining 1/4 cup olive oil. Top each serving with feta (if using) and garnish with thyme sprigs, if desired. Serve hot. (Add crusty bread on the side, if using.)
 
*DRIED BEANS: 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 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 beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.

GREEK-ISLAND CHICKEN-BULGUR BOWL  (episode S2 E2)
This easy to prepare dish is not only heart-y but heart healthy. For years, whole grains have been proven to be an important part of a balanced blue-zone diet. Medical research has shown that whole grains lower the risk of heart disease, cancer, stroke, diabetes, and obesity, and also reduce cholesterol levels. When preparing whole grains, like bulgur, the Greek way, they’ll be a welcome course on your menu. Adding lean protein like chicken to the crunchy bulgur and vegetables makes this dish a complete satisfying meal.
 
KOUZINA TIP: The souvlaki-seasoned chicken gives this dish its signature flavor. Follow our recipe below to make it from scratch or take a shortcut (like we did in the video). Use about 1 pound of leftover rotisserie chicken and Greek it up: Make the vegetables and bulgur first. While waiting for them to cook, shred the chicken (you should have about 4 cups) and toss it with 1 1/2 tablespoons fresh lemon juice, 1 1/2 teaspoons extra-virgin olive oil, and 1 teaspoon dried oregano, then continue with the recipe.
 
PREP TIME: 30 minutes plus standing and chilling
COOKING/BAKING TIME: about 45 minutes
SERVINGS: 4
 
DIJON DRESSING
1 cup extra-virgin olive oil
1/2 cup chopped shallots
1/2 cup fresh squeezed lemon juice
6 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
SOUVLAKI CHICKEN
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons dried Greek oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 1/2 pounds boneless skinless chicken breast, cut into 1/2-inch-thick slices
 
VEGETABLES
3 cups Brussels sprouts, trimmed and halved
2 cups sliced zucchini (cut into half moons)
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
 
BULGUR
1 cup medium-grind bulgur
1 1/4 cups chicken broth
1 tablespoon extra-virgin olive oil
Pinch sea salt
*
2 tablespoons extra-virgin olive oil
4 cups shredded souvlaki chicken (or rotisserie chicken)
3/4 cup Dijon dressing, divided
4 cups mixed salad greens
1 cup grape tomatoes, halved
1 jarred roasted red bell pepper, drained, patted dry, and sliced (about 1/2 cup)
Pita wedges, warmed (optional)
 
1. Make Dijon dressing: In a dressing bottle or jar, add all of the ingredients, seal, and shake well.
 
2. Make Souvlaki Chicken: In a glass bowl with a lid, whisk together the olive oil, lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, turning to coat all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
 
3. Meanwhile, make vegetables: Heat oven to 375°F. Spread the Brussels sprouts and zucchini out on a large baking sheet. Toss with the olive oil until coated well; season with salt and pepper. Bake about 40 minutes, until browned, turning once halfway through. Let cool to room temperature.
 
4. Meanwhile make bulgur: In a medium saucepan, combine the bulgur, broth, 3/4 cup water, the olive oil, and salt. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer until tender, about 12 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.
 
5. In a grill pan, heat 2 tablespoons olive oil over medium heat. Add the chicken slices (discard excess marinade) and sauté, turning once, until cooked through and browned, about 3 minutes per side. Shred into bite-size pieces. In a large bowl, toss the chicken with 1/2 cup Dijon dressing and set aside.
 
6. Divide the bulgur among 4 large serving bowls, top with the salad greens, vegetables, and tomatoes. Drizzle with the remaining 1 cup Dijon dressing, 1/4 cup per serving, and top with the shredded chicken and bell pepper slices. (Refrigerate the remaining dressing up to 2 weeks, for another use.) Serve warm or at room temperature with pita wedges (if using) on the side.

​WALNUT-CRUSTED BAKED SALMON (episode S2 E3)
Salmon is well known for its heart-healthy, brain-boosting Omega-3 fatty acids. The nuts add fiber and vitamin E, while the olive oil adds antioxidant goodness. The delectable result will be your first impression, later realizing, hey, this isn’t just good, it’s good for me too! Now that’s the Greek way of doing things! Serve with the following Pourgouri (Bulgur) Salad.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: 10 to 20 minutes
SERVINGS: 2
 
WALNUT TOPPING
1 cup chopped walnuts
1/4 cup whole-wheat breadcrumbs
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
Sea salt and freshly ground pepper
*
2 portions (6 ounces each) salmon fillets
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
 
1. Heat oven to 375°F. In a small bowl, combine the nuts, breadcrumbs, olive oil, parsley, lemon juice, and garlic. Season with salt and pepper.
 
2. Brush the salmon fillets on all sides with the olive oil and season with salt and pepper. Transfer to a baking dish and top the fillets evenly with the walnut topping, pressing down to adhere. Bake about 15 minutes for medium (the fish should flake easily with a fork), about 20 minutes for well done.

BULGUR (POURGOURI) SALAD (episode S2 E4)
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 grilled 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.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Mediterranean Blue Diet recipes. Join us next week as we keep it yummy and nutritious with Greek-Island Salads—four flips to deliciously eat your way to healthy, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

Lenten Customs & Foods
As we enter into Greek [Christian] Orthodox Holy Week following the 40 days of fasting and prayer known as Great Lent, we become mindful of the passion of Christ during this very special and meaningful time of year. 

Throughout this period of reflection, the discipline of abstaining from meat, fish, and dairy products strengthens the spirit and allows the heart and mind to focus on non-material things: the temptations of power, pride, and possessions. This process allows the faithful to travel the road Christ followed for 40 days and nights before being tempted by Satan. 

Palm Sunday, symbolized by blessed palm crosses (left), welcomes Christ into Jerusalem and into our hearts. This day we share a meal of vegetables, legumes, beets, fish, and Skordalia (skor-da-liÁH, garlic sauce/dip) before entering a week of strict fasting.

But fasting isn’t the most important observance during this time. To quote a good friend and our priest, Rev. Father Elias Villis (Church of Our Saviour, Rye, NY), “It’s not necessarily what goes 
into the mouth but rather what comes out of the mouth that is most important.” What good is it to fast and then gossip or be unkind?! Quoting another good friend and Pastoral Minister at our church, George Hazlaris, “Once we have changed our diet, we have to be careful to not be overfilling our stomachs.”  Easier said than done…sometimes eating a meat-, fish-, and dairy-free diet can be challenging but for our cookbook we came up with many creative ways to make Lenten (Vegan) dishes by adapting some of Kukla’s traditional ones.

Necessity is truly the mother of invention. When faced with 40-plus days of fasting, it takes a creative mind to come up with a number of meal options to maintain good health and nutrition. Brown rice and vegetables are good substitutes for meat in many of our fillings, like those in stuffed tomatoes, peppers, and eggplant. Tired of rice? Try using grains like quinoa, barley, or bulgur…all work very well with the added bonus of superfood nutrients like protein, fiber, calcium, vitamins, minerals, and iron. Our creative zeal actually filled a chapter in our cookbook, providing recipes for vegans as well as those who are fasting.

LAGANA
Wheat flour is a grain featured in Lagana, a Greek flat bread traditionally served on Clean Monday (the first day of Lent), that many now use to complement soups and stews throughout Lent and Holy Week.
 
2 to 2½ cups bread flour, divided, plus more for work surface
½ cup whole wheat flour
1 cup warm water, divided
1 packet active dry yeast (¼ ounce)
¼ cup extra-virgin olive oil, plus more for coating
½ teaspoon salt
Sesame seeds, for topping
 
1. In a large bowl, combine 2 cups bread flour and the wheat flour. Make a well in the center and add ¼ cup warm water and the yeast, stirring together the yeast and water just until the yeast is dissolved (do not stir in the flour). Let stand 5 minutes.
 
2. Add the remaining ¾ cup water, the olive oil, and salt to the bowl and mix until combined well. Using hands, form into a dough (if too wet, add additional flour, as needed). On a lightly floured surface, turn out the dough and kneed 10 to 15 minutes, until dough is smooth and elastic.
 
3. Coat a large bowl with olive oil and transfer the dough to the bowl, turning once to coat top. Cover the bowl with plastic wrap, then a towel, and let stand in a warm place until doubled in size, about 1 hour.
 
4. Line a baking sheet with parchment paper and lightly brush with olive oil. Kneed the dough for a couple of minutes, until deflated and smooth, then transfer to a lightly floured surface. Gently stretch out the dough into an oval, about 12 by 8 inches, then transfer to the prepared baking sheet. Cover again and let stand in a warm place until doubled in size, about 30 minutes.
 
5. During the last 10 minutes of rising, arrange rack in center of the oven and heat to 375°F. Press fingertips into the dough to create dimples throughout. Lightly brush the dough with water or olive oil and sprinkle with sesame seeds.
 
6. Bake 20 to 30 minutes, until golden brown. Transfer to a wire rack and let cool at least 5 minutes before cutting. Serve warm or at room temperature.
​​
​Recipe © copyright 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com 

Holy Week Highlights
Holy Thursday evening presents the reading of the 12 gospels that recant the Passion of Christ. 

On Good Friday evening the candle-bearing faithful exit the church during the Lamentation service and join the procession following the priest and the flower-laden kouvouklion (casket) of Christ—a magnificent sight that draws the attention of everyone within viewing distance. 

Holy Week comes to a climax Holy Saturday evening just before midnight when the priest and congregation gather outside the church (weather permitting). At midnight the church bells ring in celebration of the resurrection of the Lord and “Xristos Anesti!” (Christ is risen!) is proclaimed by the priest, then a resounding “Alithos Anesti!” (Truly He is risen!) is the enthusiastic response from the congregation. This joyous exchange is ensued by the singing of the hymns of Odes and Praises of the Resurrection before reentering the church. After services, traditional Magiritsa (lamb’s-head soup), Avgolemono (egg-lemon soup), feta cheese, olives, and Tsoureki (Greek Easter bread) with red-dyed eggs (representing the blood of Christ and the Resurrection or rebirth), are served in the church’s hall. Some churches serve a full Pascha [Easter] meal!  

Pascha Celebration
Following the fasting comes the rejoicing and feasting on Pascha Sunday.

In lieu of a liturgy, we have a late morning Agape (Love) church service (during which the Gospel according to John is read in various languages)…that feeds the spirit!

At home, the scent of oregano-lemon roasted lamb and potatoes fills the air…and feeds the anxious belly, along with Tzatziki (cucumber-yogurt dip), Spanakopita (spinach pie), and Galaktomboureko (citrus-custard pita with syrup). A suitable celebration and a meal worth the wait!

Next week we’ll bring you photos of Holy Week church services and the foods from our upcoming Pascha banquet. Check us out on Pinterest for more photos of our foods!

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

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent, Holy Week, and Pascha:
Greek Cheesefare Week
Lenten Cuisine~A Faith-Inspired Journey
Lenten Kouzina Made Easy
Greek Foods of Lent

Source
Greek Orthodox Archdiocese of America

Copyright © Palm Sunday photo courtesy of Church of Our Saviour, Rye, NY

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

Web design by Kelly Salonica Staikopoulos

Fasting periods such as Lent can be a challenge as you repeatedly ask yourself the burning questions, “What can I eat today?” or “Peanut butter? AGAIN???” I can’t tell you how many Greeks are now, at this moment, trying to scrape it off the roof of their mouths, and will swear off of nut butters for months after Easter. But it doesn’t have to be that way! Not that there’s anything wrong with peanut butter, but too much of any good thing can be, well, too much. Vegetarians and vegans have figured out how to create diverse meatless menus and so will you with just a few simple tips on how to convert a standard dish into a delicious Lenten-appropriate meal.

Fasting means no meat or meat products, as well as avoiding some seafood. Rule of thumb, if it comes from an animal containing blood, it’s out. So the foods that need to be replaced are all meats, dairy (such as milk, cheese, and butter), and fish—shellfish, calamari, and octopus are the exceptions since they contain no blood. 
[Note: In case you’re wondering why expensive shellfish is allowed and not less expensive fish, once upon a time, bottom-feeding shellfish was unwanted because it was considered unclean, and it was therefore cheap. The need for protein in the Lenten diet led to eventually incorporating shellfish, and to the discovery of how good it is. That discovery jacked up the price.]

So often, people try to fill a hunger pang with bread and pasta, then end up gaining weight and not feeling so good. 

When you shift your focus to healthy fasting it becomes a life-renewing experience, and isn’t that what Lent should be about?

BUTTER
✚ We use olive oil most of the time, fasting or not. It’s great in baked potatoes, fries up yummy eggs, and it’s delish for dipping bread. It not only tastes good but it’s healthier than butter.

✚ For baking, you’ll want to use a lighter oil like canola or a non-dairy spread like Smart Balance Organic—it’s 100% vegan, non-GMO, with no hydrogenated anything. I mention this brand because, after scouring a number of supermarket dairy aisles, we found very few butter alternatives out there that are actually healthy.

✚ In times of strict fasting, canola oil can be used instead of olive oil. It's one of the healthier vegetable oils and it’s our swap-out choice for butter in Halva.

MILK
✚ For taking it straight, the choices are vast—almond milk (my fav), coconut milk, rice milk, soy milk, plain, vanilla, chocolate—so go with what tastes good to you.

✚ For baking, cup-for cup, almond milk is great (did I mention it’s my favorite?). Coconut milk is okay if you want a tropical flavor. Soy milk tends to be a bit tart and bland so use soy if you prefer no added flavor at all. Rice milk, though neutral in flavor, tends to be watery so it might make your batter too loose.

✚ For sauces, custard tarts, or puddings, it gets a bit tricky. Think about the flavor that would go best with what you’re making. If you don’t want an added flavor, use rice milk. Keep in mind that you’ll probably need to go up on your thickener since cow’s milk is more binding than these milks. Start with a little thickener and increase as needed.

✚ For anything else, again, think about the flavor of the dish, then choose your milk.

CHEESE
✚ It’s hard to replace something as gooey and rich as cheese, and the fake stuff tastes, well, fake. If you’re making an omelet or pie, add chopped olives, or sliced mushrooms or diced tofu sautéed in olive oil, to fill it with flavor and texture.

EGGS
✚ For breakfast, make oatmeal or have cereal…unless you like egg substitutes.

✚ For baking quiche or custard-like dishes, for each egg, substitute ¼ cup pureed soft tofu.

✚ For desserts like cakes, for each egg, substitute ¼ cup applesauce or ¼ cup mashed banana. 

Sign up for our e-newsletter (if you haven’t already) and stay connected 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

For more egg substitution ideas, check out peta.org.

For vegan baking tips go to Project Vegan Baking.

For standard Greek Lenten recipes, take a look at The Spruce Eats.

I hope you enjoyed Lenten Kouzina Made Easy. Lenten and vegetarian recipes, as well as more how-to tips, will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian food ideas that you can add to your kouzina routine.

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
​

Kukla's Kouzina blogs on the Greek foods and faithful customs of Lent:
Greek Cheesefare Week
Fasting & Feasting…Greek Foods for Body & Soul
Lenten Cuisine~A Faith-Inspired Journey
Greek Foods of Lent

Coming up:
Greek Holy Week & Pascha~Easter Foods

Sources
Greek Orthodox Archdiocese of America

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

Web design by Kelly Salonica Staikopoulos

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:

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!

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

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

Web design by Kelly Salonica Staikopoulos

Greek grains come in different forms, and are a fiber-rich food of the Mediterranean Diet. From ancient times to today’s kouzina, they’re considered an essential ingredient in Greek cooking, and are one of the main components of fasting and Lenten meals.

From pearly-white rice to whole-wheat kernels, grains fortify some of the most popular Greek dishes, including appetizers, main courses, sides, and desserts. This is a Greek kouzina staple that can perform in the background or take a bow center stage. Are you ready to take a bite? …did I hear a “yes”? Lets go then!

Here’s my guide of the most used grains in our kouzina, followed by in-store and online purchase options.

Rice (ρύζι)
(reezi, pronounced REE-zee)

The five basic types of rice most commonly used in Greek cooking can be found in translucent, pearly whites (similar in appearance to Arborio) and pale-yellow to brown hues, with sizes ranging from medium to long grain.

Glassé (γλασέ, ghlah-SEH, meaning glossy): white medium grain. Best for soups like magiritsa (Pascha/Easter lamb soup) and desserts.

Carolina (καρολίνα, kah-roh-LEE-nah): white medium to long grain. Best for stuffings like dolmadakia (stuffed grape leaves), risotto, and desserts like rizogalo (rice pudding).

Nychaki (νυχάκι, nee-HAH-kee, meaning little fingernail): white long grain. Best for pilafs like spanakorizo (rice with spinach) and salads.

Kitrino (κίρτρινο, KEE-tree-noh, meaning yellow): parboiled (converted) white long-grain rice that has turned a pale yellow after processing. Best for gemista (stuffed foods) like stuffed tomatoes and peppers, pilaf, and rice side dishes.

Kastano (καστανό, kah-stah-NOH, meaning chestnut colored): brown rice. Can used as a substitute for white or yellow rice in many recipes to add healthy fiber to a meal.

Pourgouri / Pligouri  (πουργούρι / πλιγούρι) 
(pronounced poo-RYOO-ree / plee-YOO-ree)

Bulgur wheat. Interchangeable with kritharaki, trahana, or kofto in a number of dishes, pourgouri makes soups, salads (above), and side dishes heartier. It can also be cooked alone and served with yogurt.

Pligouri Salata (πλιγούρι σαλάτα, pronounced plee-YOO-ree sah-LAH-tah), Bulgar Salad, is a toss of bulgur, herbs, cucumber, and tomato, which make it as visually appetizing as it is delicious.

Farro or wheat berries (φήρον)
(pronounced FEE-rohn)

The whole berry of the wheat grain is used to make salads but it’s best known as the main ingredient in koliva, the decorated dish prepared and offered at Greek memorials. The memorial service for departed loved ones is customarily held immediately after Sunday liturgy, with the koliva placed on a table in front of the alter. The service remembers the souls of those who have passed, during which time everyone prays for their eternal memory and resurrection.

Why farro?
When a wheat seed is planted (buried) in the soil, it eventually emerges as a new plant. In the Greek Orthodox faith, one must die and be buried in order to be resurrected. The wheat in the koliva symbolizes this cycle of eternal life, emphasizing rebirth and regeneration. This ancient custom was derived from Jesus Christ when he spoke about the Resurrection: "Unless the grain of wheat falls into the earth and dies, it remains alone, but if it dies it bears much fruit." (John 12:24)

What’s in Koliva (κόλλυβα)?
(pronounced KOH-lee-vah)

Koliva is basically made up of boiled whole-wheat berries, raisins, pomegranate seeds (for fertility/rebirth), walnuts, sesame seeds, parsley, and sugar. This mixture is mounded on a plate and completely covered with powdered sugar, then decorated with nonpareils and Jordan almonds (koufeta), making the sign of a cross and often the initials of the person the service is being held for. After the conclusion of church services, the koliva are offered to everyone during coffee hour. Because they have been blessed, any leftover koliva can not be thrown away so it’s customary to toss them onto grassy areas for animals and birds to feed on.

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 grains (and more) at the following markets (some items are available on their websites):

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

Mediterranean Foods (2 locations)
22-78 35th Street
Astoria, NY 11105
718-728-0266

30-12 34th Street
Astoria, NY 11103
718-728-6166

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 (or maybe the first). Here’s where you can find Greek grains, as well as other foods and items:

Recipiada
Parthenon Foods (bulgur)
igourmet.com (farro)

I hope you enjoyed Grain Kouzina. Many of these grains will be featured in recipes in our upcoming cookbook! Stay tuned for more uniquely Greek and Karpathian foods 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

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

Web design by Kelly Salonica Staikopoulos

When we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and sumptuous foods that are sure to boost the country’s economy while tantalizing your taste buds! This week it’s all about what’s trending in legumes and rice from the homeland.
 
All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

Greek Mama Cooks Best from legume and rice producer Arosis puts authentic homemade taste in a jar with Greek Giant Baked Beans (Gigantes) in tomato sauce, Greek Small Lentils (faki) with Honey and Balsamic Vinegar, and gourmet Greek legume pates in Fava Salad with Capers, Small Lentils and Green Olives Pate, and Humus Salad. Let this Greek mama cook for you! arosis.gr 
​

Mediterranean Snacks Tapaz 2 Go hummus in three flavors—classic, roasted pepper, and roasted garlic, with lentil crackers—is non-GMO, all natural, packed with 7 grams of protein, and requires no refrigeration, so eating on the run is easy, yummy, and healthy! Plus each serving has 250 calories or less.

​Also try their gluten-free BeanStalks for a straw-shaped, crunchy snack made the ancient Greek way, with today’s superfood, legumes. Mediterranean Snacks Tapaz 2 Go

​Agrino Bistro risotto line is gourmet in a bag that cooks up in just 10 minutes and is available in flavors that will jump off your dinner menu, including Greek Red Saffron, Truffle, Four Cheeses, and Arrabiata. Perfect for serving as a side dish or enhancing with meat or fish to take this creamy rice dish to main-course status.

Why cook for hours when Agrino Bistro can do it for you? Make sure you hide the package and no one will ever know (we won’t say a word!). agrino.com 
 

Many Greek/Mediterranean markets carry these products. If yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online on Amazon, and titanfoods.net carries all things Greek and ships nationwide (call them if you don’t see what you want on their website). Oh, and Google works too!
 
I hope you enjoyed this third installment of our coverage on what’s new in food products from Greece​. Join us again next week for what’s trending in Greek cooking staples. If you missed our posts on olives and honey, here’s your chance to catch up: Greece: An Edible Revival~Olives, Greece: An Edible Revival~Honey.

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