This week we're sharing our sweet experiences in Karpathos, our favorite honeys (along with recipes), and info on where you can buy them. Hold onto your appetite, this is going to be a tasty ride!

After getting a taste of what real honey should taste like, Vangeli took Joanne, Jackie, and Vinnie around the seaside town of Pigadia, popping in and out of shops and introducing them around. Their journey of varying landscapes, Karpathian foodie culture, and meeting the natives (95 percent of which turned out to be cousins in one form or another), was anything but boring.
 
“We were walking in the town and Vangeli specifically wanted us to go into what was like this general [food] store and behold another cousin!” Joanne shared, thinking that they seemed to be darting out of every corner. If you wanted to avoid them, which luckily she didn’t, you’d have to get off the island (but even then there were no guarantees). “We talked for a bit while Vinnie perused the shop,” she continued, “and he came upon a large can of thyme honey that said ‘Made in Olympos’ (a mountain village in Karpathos) with the name George Halkias on the label. Since our grandfather’s side of the family was named Halkias and most of the cousins we met were a Halkias, immediately we both think, Hey, we’re related to him!...our uncle was even named George Halkias. So I asked Vangeli about this ‘relative’ and his astounding, nonchalant reply was "Oh no, no, we aren't related to them." This, after an entire day of finding cousins in every crevice, I thought, how is it possible that we are on the same Island where our grandparents are from, and he’s named Halkias, and we aren't related?? Well, we just weren't, or so he said…then we figured maybe the name Halkias was like Jones or Smith here. We concluded there must have been a bit if inbreeding going on, and at sometime, somewhere, on someone’s family tree we are related.”
 
After all this commotion that started over a can of honey, the shop owner-cousin gave them the honey as a gift to take home. Sweet! Joanne shared the honey with me when she returned and it was the best I had ever tasted…I only wish I were there to taste it fresh off the honeycomb!

​This honey is rich in enzymes that relieve inflammation and is hailed as an excellent source of energy for athletes, children (not to be given to children under the age of 12 months), and pregnant women. It's also good for digestion and is renowned for its antimicrobial properties.
 
Monastiri honey is minimally processed so it crystallizes naturally. To return a honey to its liquid form, gently heat it by placing the opened jar in a pan of hot water over low heat just until the crystals liquefy, 10 to 15 minutes, being careful not to overheat. It should be stored at room temperature (not refrigerated) away from sunlight and heat.

The nearby island of Cyprus is leading the procession of raw honey and honey spreads with Ariadne Pure (known as Mellona in Cyprus). Their boutique collection, including an organic oak-tree honey, uses only raw honey and one natural local ingredient for each spread. All display a smooth, creamy texture, genuine flavor, and aroma. It begins with their original Raw Honey, the base for the other varieties, which include Grape Syrup (with grape must), chocolate-like Carob (with pure carob syrup), Almonds, Hazelnuts, and Peanuts. These spreads are wonderful on toast or stirred into milk or cereal for breakfast. They can be added to salad dressings, fruit, tea, or served over ice cream. The spreads can also replace sugar when baking, and make the perfect glaze for poultry, fowl or pork (a chef’s secret instant weapon!).

Some of the popular Karpathian and Greek dishes that prominently feature honey are Sisamomelo (a sesame-honey paste served at weddings), Loukoumades, Honey Cake, Melomakarona, and syrups for pitas. We love it drizzled over yogurt with fresh figs and on rustic bread with butter. It’s a deliciously sweet and healthy way to start your day and end a meal!

776 DELUXE Honey & Chios Mastic: 
​igourmet.com, DeMedici, and select Whole Foods Markets

MONASTIRI thyme honey from Crete:
Titan Foods
Mediterranean Foods

ARIADNE PURE (Mellona) from Cyprus:
ariadnepure.com

​I hope you enjoyed our personal taste of honey. Read about the history of honey in our blog Honey~An Ancient Treasure. For more on the foods of Karpathos, see our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more Karpathian flavors 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

ALERT: Special attention should be given to the fact that bee colonies are collapsing and certain bee species, like the patched bumblebee, are in danger of extinction. The recent rise in bee deaths has been linked to increased use of pesticides and insecticides in the United States. If the bees die, we eventually die. To learn more about this crisis and what you can do, visit NRDC. ​Together, we can save the bees!

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Toursi (Τουρσί) is the Greek word for pickled vegetables and is a common, tasty way to preserve them throughout the cold winter months. The most common vegetables found in Toursi are carrots, cauliflower, string beans, red bell peppers, and green chili peppers, which are combined and pickled in a vinegar and/or brine solution. Every region in Greece has its own, unique way of making and flavoring Toursi, and so do we. In Karpathos, wild sea fennel is the main ingredient and an island favorite (and a taverna specialty~see Tavernas & Restaurants of Karpathos for a listing of the best eateries there).

Sea Fennel or Kritamo (Κρίταμο), also known as Rock Samphire, is a green, fern-like vegetable that can be found growing on rocky Mediterranean shores where it is directly exposed to drying sun, strong winds, and the salty sea—it not only survives these extreme elements, it thrives in their presence. Sea fennel has a naturally occurring salty taste and resembles its aromatic namesake, fresh fennel, in flavor. It makes a stunning garnish and, in Karpathos, is especially enjoyed pickled.

One of our subscribers who recently vacationed in Karpathos wrote to us and shared her experience with the island’s pickled sea fennel. She mentioned how much she loved it, asked where she could find it, and wanted to get a recipe. We thought it was a great idea for a blog so everyone can enjoy.

Be sure to choose young sea fennel before it flowers. If you can’t find sea fennel in your area, substitute thinly sliced fresh fennel with the chopped fronds.

2 cups water
1 cup cider vinegar
1½ teaspoons sea salt
1 garlic clove, halved
2 small bay leaves
2 pounds wild sea fennel, rinsed
2 pre-sterilized 1-pint jars
2 lemon slices
Extra-virgin olive oil, for serving

1. Combine water, vinegar, salt, garlic, and bay leaves in a large saucepot and bring to a boil over medium-high heat. Add sea fennel and cook until just tender, about 5 minutes (do not overcook).

2. Using a slotted spoon, transfer sea fennel, garlic and bay leaves to sterilized jars, dividing evenly. Top each with a lemon slice. Carefully pour hot vinegar mixture over each, filling within ½ inch of the top of the jars. Firmly but gently tap each jar against the counter to release any trapped air or run a knife along the inside edge to the bottom. Wipe the top of the jars dry and cover tightly with the lids. Refrigerate overnight before serving. (Can be stored in the refrigerator up to 1 month.)

3. To serve: Drizzle the chilled Toursi with olive oil for a condiment or side dish, add to salads with citrus sections, or use as a garnish for fish or meats.

Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  

​I hope you enjoyed pickling with us and we welcome you to send us your requests or ideas for future Kukla's Kouzina blogs. To learn more about Karpathian cuisine, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more upcoming segments on uniquely Karpathian foods and culture!

For more Karpathian/Greek recipes, check out our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips, available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page.

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

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

Until then~
Kali orexi! Good appetite!

Kelly

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

Web design by Kelly Salonica Staikopoulos

Our Karpathos getaway travels into the island’s kitchens this week for a look at the unique style of cooking that makes Kukla’s Kouzina tick!

Step into our kouzina and learn about what makes our cuisine so different from the other corners of Greece, and what makes it so irresistible. 

Last week you got to see the beauty of Karpathos, this week you get to taste it!  

Kalos orisate!  (kah-LOHS oh-REE-sah-teh) Welcome!

Karpathian cuisine is as awe-inspiring as the Titans, the elder gods who made Karpathos their home. The island's history dates as far back as 2500 B.C. and its occupation by numerous peoples and their cultures is reflected in its cuisine. This history tells the story of pieces of a puzzle that, over centuries, came together to form what is now known as Karpathian cuisine.

This cuisine's diversity is an effect of not only climate and location, but also of occupation by various civilizations recurring throughout time as a result of wars and invasions.  

Records show that Karpathos was inhabited by numerous outside cultures which began in Neolithic times with the Minoans, who introduced a variety of foods from the sea, as well as savory olives and their complex flavorful oils, herbs such as oregano, and thyme-scented honey. 

The Minoans were followed by the Mycenaeans, whose culture was rich in farm-fresh, as well as dried, fruits and vegetables, sheep and goat dairy products, game meats, chicken, celery, cardamom, mint, and fennel. Then the Phoenicians transported wine to the island’s shores. The Dorians came next with their Spartan diet of olive oil, garlic, pomegranates, figs, whole grains, apples, grapes, flax seeds, lentils, and a number of other high-nutrient staples we now refer to as superfoods. The Romans arrived with barley, millet, wheat, and cheese, all of which were infused with honey in certain recipes. The Venetians instituted pasta into the Karpathian diet, which led to the creation of pastitsio. And the language of the Ottomans inspired recipe names such as moussaka, tzatziki, giouvarlakia, keftedes, and mboureki. There was even a Genovese basil-loving pirate, Moresco, who ruled over the island! Aromas of citrus, allspice, cinnamon, and crystallized vanilla dominate Karpathian cooking, and it is unknown whether they sprouted here and were taught to others or vice versa. Tomatoes became incorporated into Greek cuisine in the late nineteenth century and were widely used in Dodecanese cooking during the Italian occupation from 1911 to 1947, and still are today. This is just one element exclusive to the nature of cooking in this area. 

The Italian occupation resulted in a marriage between the two styles of cooking, and this melding is well represented in the meals you’ll encounter on this island, like pasta with meat sauce or makarounes. Some restaurants feature both cuisines and you’ll see items like shrimp parmigiana and pizza on the menu alongside moussaka and souvlaki. 
   
These influences, combined with the island’s faithful native roots, have made Karpathos incomparable in its novel style and preparation of food, creating a culinary icon that lives only on this distinct island and is enhanced in the pages of our cookbook.

The differences between Karpathian cooking and mainstream Greek cuisine are apparent in a number of dishes that share a common name but actually have their own distinct food personalities. The following examples are proof positive that a rose, or dish, by any other name is just as sweet…or savory.    

Savory spanakopites Karpathikes do not mimic the well-known spanakopita but exhibit their own distinctive, undeniable charm. Spice-scented homemade dough half-moons are filled with a spinach, rice, and onion mixture that is lightly flavored with lemon juice and herbs (no cheese in these, and you won’t miss it!). These individual pies are baked until risen, golden and seriously aromatic. 

On the island, especially in Olympos, baking is done in stone or brick communal ovens outside of the home. The food not only tastes better but it keeps the house cool…seriously important when it’s warm-to-hot most of the year. A classic case of If you can't stand the heat, take it out of the kitchen!

In the world of everyday pasta dishes, most people think of a tomato-based sauce. In Karpathos, pasta takes on a whole new meaning. Makarounes, an island specialty, is a peasant dish whose star ingredient is a homemade, finger-rolled, shell-shaped pasta (similar to cavatelli). The makarounes are cooked, then tossed with onion and garlic that were sautéed in olive oil, and topped with grated hard myzithra cheese (sheep and/or goat’s milk). Although this sounds too simple to fall into the realm of Greek cuisine, one forkful will prove that you don’t need a dozen ingredients and hours slaving over a hot stove to make a delicious Karpathian dish. Quick, easy, and entirely satisfying!

In Greek, kleftiko means stolen. In Karpathian history, thieves (kleftes) lived hidden in the mountains and would steal a lamb or goat, then they'd slow-cook the meat (up to 24 hours) in the ground in a sealed pit so there would be no smell, no visible smoke, and no sign of a stolen animal. The meat was so tender and delicious that the recipe was passed down through the generations and was named after the thieves. In Karpathos, kleftiko is still made the old-fashioned way (isn’t that usually the best?), on the bone, marinated in garlic and lemon juice, and slow-baked in a pit-oven. Sometimes it's wrapped in parchment and baked in a clay pot.

Unlike mainland baklava, mbaklavas Karpathikos is made with an olive oil-based pastry dough that is rolled into a spiral of thin layers, then sliced, and deep fried. Once drained and cooled, the diamond-shaped, flaky slices are drenched in a fragrant, spiced honey syrup and sprinkled with walnuts. Made for special celebrations, these extraordinary treats are piled high on trays, wrapped in colorful cellophane and tied with elaborate bows. When dining on the island, you can find these at just about every restaurant and it’s the first thing on the menu at bakeries.

We hope you enjoyed our Karpathian kitchen raid. In next week's blog Tavernas & Restaurants of Karpathos, we'll take you into the best tavernas and restaurants in Karpathos where the foods we just talked about leap off the menus, and the hosts make you feel right at home! For our classic Karpathian recipe for Kritamo Toursi, check out Pickling~Greek Island 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 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

The number eight symbolizes joy, abundance, good luck, harmony, and power, so we’re feeling pretty good about turning 8.

As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.

​Step into our kouzina and lets bake up a Magic-8 cake!

Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to sponge cake. instead of a traditional syrup, we added whipped cream and fresh strawberries to perfectly decorate this brilliant dessert. Serve with a Greek coffee or a shot of brandy, light a candle, and celebrate with us! 

KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
 
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
 
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
 
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
 
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
 
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
 
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
 
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
 
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
 
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
 
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​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

Bright Week is the fast-free week that follows Holy Week and Pascha, so we’re celebrating our Lord’s Resurrection with Greek lamb-burgers stuffed with feta and topped with tzatziki.
 
Following Bright Week we resume our normal fast on Wednesdays and Fridays. To learn more about Bright Week, check out our blog Bright Week Kouzina. More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

Juicy, delicious, and simple-to-prepare is the perfect description of our Greek-island Burger (known as bifteki). What makes it Greek/Karpathian is the herb-and-spice combination—like parsley, mint, and cumin—that flavors the meat, an oregano-laced feta that fills it, and a yogurt-cucumber dip that tops it (see our how-to biftekia videos on YouTube: Biftekia Sliders – The Basics and Filled Biftekia Sliders). The traditional base for Greek burgers is lamb, but you can substitute equal amounts of lamb and beef. Beef and pork or beef alone can be used for a less traditional version. Go all Greek and serve these biftekia with baby lettuce, red onion, ripe tomato, cucumber, and olives in pita bread with tzatziki.

KOUZINA TIP: Don’t overhandle the meat when preparing the burgers and flip only once halfway through cooking to avoid the burgers becoming tough.
 
2 large unpeeled garlic cloves
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1 1/2 pounds lean ground lamb (or an equal mixture of lamb and beef)
1/2 cup chopped fresh flat-leaf parsley
1/4 cup grated red onion (for more flavor, sauté in olive oil until softened)
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh mint leaves
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
*
Pita breads (with pockets) or burger buns
Organic mixed baby lettuce
Red onion, thinly sliced (we like to caramelize them, using 2 onions)
Ripe tomato, thinly sliced
Cucumber, thinly sliced
1/4 to 1/3 cup pitted kalamata olives, halved
Tzatziki sauce (your own or try ours in our Meze and Spreads & Dips cookbooks)
 
1. Heat oven to 400°F. Tightly wrap the garlic cloves in foil and roast for 40 minutes, until softened. Let stand until cool enough to handle, then peel and mash; set aside. (You can also toast the cloves in a small skillet over medium-high heat, cooking until starting to brown, about 5 minutes. Let stand until cool enough to handle. Peel and mince. This is not as flavorful as roasting but when pressed for time, it works!)
 
2. Meanwhile, heat outdoor grill on medium (if cooking indoors, see step 5). In a small bowl, combine the feta and oregano for filling; set aside.
 
3. In a medium bowl, break up the lamb (or combine lamb and beef). Add the roasted garlic, parsley, grated onion, olive oil, mint, cumin, salt, and pepper; mix just until combined well but don’t overhandle. Divide into 4 or 5 patties and gently form each into a ball. Make a dent in the center of each and divide the feta filling among the burgers. Shape the meat around the filling, covering it completely. Flatten each into oval (Greek style) or round patties. Transfer to an airtight container, cover, and refrigerate until ready to cook (chilling will ensure a juicy burger).
 
5. Oil grill grates and place patties on grill. Cover and cook until desired doneness, turning just once halfway through, 3 to 4 minutes per side for medium to medium-well. (To cook indoors, oil and heat a cast iron skillet over medium heat until hot but not smoking. Cook patties 3 to 4 minutes per side, turning once halfway through.) Let patties rest about 5 minutes before assembling burgers.
 
6. Meanwhile, grill the pitas or buns until warm and very lightly toasted, about 1 minute per side. For pitas, cut in half and open pockets. Serve in pita (or buns) with lettuce, onion, tomato, cucumber, olives, and tzatziki.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek meat and how to prepare it can be found in our Meat the Greek blog.

I hope you enjoyed Bright Lamb Week. More recipes can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods, customs, 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 for a special Kukla’s Kouzina Birthday blog. Join us for a celebratory post dedicated to you, our loyal followers, who have helped make us a success!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
 
Resources
Greek Orthodox Archdiocese of America

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

As we pop the cork on seven years of blogging, two cookbooks, and exciting new adventures on the horizon, we’re sharing a quick-and-easy dessert recipe, Greek No-Bake Cheesecake with Fruit—it’s our way of saying thank you for your follows, comments, and devotion.

Step into our kouzina and lets whip up a lucky-7 party!

​Velvety, decadent, and luscious with a fresh-fruit topping that’s easy to make and is whipped up in just 25 minutes, now that’s a dessert to celebrate! It requires chilling, so prep it in the morning or a day ahead. Greek and Mediterranean/European markets carry digestive biscuits for the crust but graham crackers also work.

KOUZINA TIP: Everything needs to be cold when making whipped cream, so chill your mixing bowl and beaters about 30 minutes before whipping the heavy cream.
 
TOTAL PREP TIME: 25 minutes plus chilling
SERVES: 8 to 10
 
1 cup blueberries, raspberries, and/or strawberries (some sliced, some whole), or fresh figs, quartered
1/2 teaspoon granulated sugar
*
CRUST
9 ounces digestive biscuits or graham crackers, ground (about 1 1/4 cups)
1/3 cup melted butter
*
FILLING
1 cup cold heavy cream
16 ounces cream cheese
1/2 cup (4 oz) 5% Greek yogurt
1/2 cup sifted confectioners’ sugar
2 tablespoons thyme honey
1 teaspoon pure vanilla extract
 
1. In a bowl, stir together the fruit and sugar until combined. Cover and refrigerate until ready to use or overnight.
 
2. Make crust: Lightly grease a 9-inch springform pan or 8 to 10 muffin cups. In a bowl, mix together the biscuit crumbs and butter until combined well (there should be no dry crumbs). Press the crumbs firmly into the bottom of the prepared pan or divide among the cups, pressing firmly. Refrigerate until ready to fill.
 
3. Make filling: In a mixing bowl, beat the heavy cream on medium speed to stiff peaks; transfer to another bowl. In mixing bowl, combine the cream cheese, yogurt, confectioners’ sugar, honey, and vanilla. Beat on medium speed until smooth. Fold in the whipped cream until combined.
 
4. Pour the filling into the crust(s), smoothing top(s), and refrigerate at least 4 hours or overnight. Before serving, remove the sides of the springform pan (or peal off muffin cups), place cheesecake(s) on a serving platter, and top with fruit and their juices.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Thanks for celebrating our website’s 7-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Welcome back for part 2 of our honey blog! In Honey~An Ancient Treasure (part 1) we talked about honey's history and its value beyond the foodie category. This week we'll share our own sweet experiences in Karpathos, tell you about our favorite honeys (along with recipes), plus where you can buy them. 

Hold onto your appetite, this is going to be a tasty ride!

After getting a taste of what real honey should taste like, Vangeli took Joanne, Jackie, and Vinnie around the seaside town of Pigadia, popping in and out of shops and introducing them around. Their journey of varying landscapes, Karpathian foodie culture, and meeting the natives (95 percent of which turned out to be cousins in one form or another), was anything but boring. 

“We were walking in the town and Vangeli specifically wanted us to go into what was like this general [food] store and behold another cousin,” Joanne shared, thinking that they seemed to be darting out of every corner. If you wanted to avoid them, which luckily she didn’t, you’d have to get off the island (but even then there were no guarantees). “We talked for a bit while Vinnie perused the shop,” she continued, “and he came upon a large can of thyme honey that said ‘Made in Olympos’ (a mountain village in Karpathos) with the name George Halkias on the label. Since our grandfather’s side of the family was named Halkias and most of the cousins we met were a Halkias, immediately we both think, Hey, we’re related to him!...our uncle was even named George Halkias. So I asked Vangeli about this ‘relative’ and his astounding, nonchalant reply was "Oh no, no, we aren't related to him." This, after an entire day of finding cousins in every crevice, I thought, how is it possible that we are on the same Island where our grandparents are from, and he’s named Halkias, and we aren't related?? Well, we just weren't, or so he said…then we figured maybe the name Halkias was like Jones or Smith here. We concluded there must have been a bit if inbreeding going on, and at sometime, somewhere, on someone’s family tree we are related.” 

After all this commotion that started over a can of honey, the shop owner-cousin gave them the honey as a gift to take home. Sweet! Joanne shared the honey with me when she returned and it was the best I had ever tasted…I only wish I were there to taste it fresh off the honeycomb!

Karpathian honey is not widely exported but a close second is thyme honey from Crete, which is available in Greek grocery stores and Mediterranean shops, as well as online. Our favorite is honey with mastic from 776 Deluxe Foods, flavored with a drop of masticha oil extracted from the sap of the mastic tree. The aroma has an herbal-pine aroma that makes this luscious one-of-a-kind honey lovely on its own, or add to lemonade, ice cream, or drizzle over fresh figs for a pop of Greek flavor! Another favorite is Cretan Monastiri honey, a pure "anthomelo" (ανθόμελο) that is produced from the nectar of flowers located in remotely populated areas on the island. Monastiri beekeepers position their hives on the rocky, windswept hills of the island, as they have for 3,000 years. The honey is harvested, aged, filtered, and cleared naturally, without the use of any preservatives. The resulting honey embodies a subtle thyme aroma and an intense floral aftertaste, perfect in teas, over yogurt, and on toast, as well as for cooking.

This honey is rich in enzymes that relieve inflammation and is hailed as an excellent source of energy for athletes, children (not to be given to children under the age of 12 months), and pregnant women. It's also good for digestion and is renowned for its antimicrobial properties.

Monastiri honey is minimally processed so it crystallizes naturally. To return a honey to its liquid form, gently heat it by placing the opened jar in a pan of hot water over low heat just until the crystals liquefy, 10 to 15 minutes, being careful not to overheat. It should be stored at room temperature (not refrigerated) away from sunlight and heat. 

The nearby island of Cyprus is leading the procession of raw honey and honey spreads with Ariadne Pure (known as Mellona in Cyprus). Their boutique collection, including an organic oak-tree honey, uses only raw honey and one natural local ingredient for each spread. All display a smooth, creamy texture, genuine flavor, and aroma. It begins with their original Raw Honey, the base for the other varieties, which include Grape Syrup (with grape must), chocolate-like Carob (with pure carob syrup), Almonds, Hazelnuts, and Peanuts. These spreads are wonderful on toast or stirred into milk or cereal for breakfast. They can be added to salad dressings, fruit, tea, or served over ice cream. The spreads can also replace sugar when baking, and make the perfect glaze for poultry, fowl or pork (a chef’s secret instant weapon!). 

Some of the popular Karpathian and Greek dishes that prominently feature honey are Sisamomelo (a sesame-honey paste served at weddings), Loukoumades, Honey Cake, Melomakarona, and syrups for pitas. We love it drizzled over yogurt with fresh figs and on rustic bread with butter. It’s a deliciously sweet and healthy way to start your day and end a meal!

776 DELUXE Honey & Chios Mastic: igourmet.com

MONASTIRI honey from Crete:
   Titan Foods
   Mediterranean Foods (2 locations in Astoria, NY), 22-78 35th Street (718-721-0266) 
      and 30-12 34th Street (718-728-6166)

ARIADNE PURE (Mellona) Honey from Cyprus: ariadnepure.com 

​I hope you enjoyed our personal taste of honey. Here's the link to Honey~An Ancient Treasure (part 1) in case you missed it. For more on the foods of Karpathos, see our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more Karpathian flavors 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 © 2013-2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

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

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

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

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The Mediterranean Diet is multi faceted, and one of its key elements is Omega-3 fatty acids. These are fats that are actually good for you.

This week we'll take a ride on the Alpha-and-Omega fast track to incorporating these healthy Omega-3s into your meals in simple and yummy ways.

These are the healthy fats we should eat to keep our bodies and minds in great shape. They reduce inflammation throughout the body (inflammation can damage your blood vessels and lead to heart disease), they boost your brain power, and help reduce your cholesterol. Research has shown that people on the Mediterranean diet are less likely to develop heart disease, and it may also help with depression and diabetes. 

Foods bursting at the seams with omega-3 fatty acids include seafood, nuts/seeds, fresh vegetables, fresh fruit, and oils. 

Following is a grocery list to help you get started (with foods highest in omega-3s at the top), along with everyday tips:

SEAFOOD (the fatty kind): this is the best source of omega-3s and you should have at least 2 to 3 servings (one serving can be just 3 oz) per week.

Salmon: season with applewood-smoked sea salt (for an outdoor-grill flavor) and cook in a cast-iron skillet.

Fresh Tuna: season with sea salt and freshly ground pepper, spray with canola oil and sprinkle with sesame seeds, then sear in a cast-iron skillet.

Halibut: season with sea salt and freshly ground pepper, then cook in a cast-iron skillet or a grill.

Stripped sea bass: season with sea salt and freshly ground pepper, then broil or grill. Serve with Ladolemono (olive oil, lemon juice, and chopped fresh parsley).

Lake trout: season with sea salt and freshly ground pepper, then broil or grill.

Mackerel: season with sea salt and freshly ground pepper, then fry, broil, or grill.

Sardines: fillet and add to a salad.

Herring: season with sea salt and lemon pepper, dredge in flour, then fry, broil, or grill.

Oysters: fried, broiled, or grilled…if it’s on the half-shell, it’s good!

NUTS
Walnuts (this one has more omega-3s than any other nut): just a 
¼ cup has a healthy dose of omega-3s. Sprinkle them on a salad instead of croutons to add flavor and crunch, or add to cookie or cake recipes (think Greek, like Baklava and Karidopita). 

Flaxseeds: two tablespoons​ will do it. Toss them in a salad (you’ll love the crunch), add to bread recipes, or stir ground flaxseed into waffle/pancake batter or oatmeal.

Pumpkin seeds: see flaxseeds.

VEGGIES
Look for leafy green vegetables to add fiber and antioxidant benefits to the nutritional mix.

Brussels sprouts: roasted or sautéed (toss in some walnuts to make it omega-3 special)

Kale/collard greens: sauté in olive oil, season with salt and freshly ground pepper, and finish with a drizzle of walnut or flaxseed oil.

Mint: add to salads (greens or fruit).

Parsley: add to salad greens.

Spinach: enjoy as a salad with a freshly-squeezed lemon juice-walnut oil vinaigrette; or cook, squeeze dry, and toss with Greek-style lemon juice-and-olive oil (the fresh lemon juice helps the body absorb the nutrients in greens).

Watercress: add to salad greens or serve as a side lightly drizzled with lemon juice and olive oil.

FRUIT
It’s all about the color and the bright ones are rich in omega-3s.  Add them to your cereal, toss a few different varieties together for a colorful fruit salad, or add to a green salad with a flaxseed-oil vinaigrette and sprinkle with walnuts (an omega-3 triple-threat!).

Citrus (oranges, grapefruit, lemons, tangerines, and limes)

Cantaloupe

Apricots

Berries (raspberries, strawberries, blueberries, blackberries, loganberries, and cranberries)

Tropical fruit (guavas, mangoes, kiwis, papayas, avocados)

OILS
Use them fresh, not cooked, as heat can break down the nutritional value of these delicate oils.

Flaxseed oil: one tablespoon is supper rich in omega-3s. Drizzle onto greens with a touch of balsamic vinegar.

Walnut oil: also rich in omega-3s, this oil is best used fresh in salads, on fruit, or to finish a dish.

Canola oil: it’s not just for cooking! This oil preforms especially well in flavorful salad dressings (when you want the focus to be on the other ingredients).

Click here for recipes.

I hope you enjoyed this week’s omega-3 facet of the Mediterranean diet and that it helps jumpstart your healthy New Year lifestyle. Join us next week for another nourishing aspect of the Mediterranean diet.

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

For more on the Mediterranean diet, check out our blog: 
Mediterranean Diet Resolution

resources
American Heart Association
Harvard Medical School
Mayo Clinic
WebMD
WebMD fact sheet
University of Maryland Medical Center

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

Web design by Kelly Salonica Staikopoulos