This week’s Karpathos destination is the eateries of this inimitable island. We’re going to take you to the best tavernas and restaurants in Karpathos where the foods we talked about last week leap off the menus, and the hosts make you feel right at home. When it comes to eating out, Karpathos is all about scrumptious meals and wholehearted hospitality!

If you’re wondering what the difference is between a taverna and a restaurant, here’s the bottom line: A taverna is basically a casual eatery with a well-stocked bar that serves ouzo, Metaxa, etc., and has live music (usually at night and into the wee hours). A restaurant can be more formal and may or may not have music. Some tavernas call themselves restaurants and vice versa. And some call themselves BOTH! Confused? Don’t be. You’ll figure out what it is when you see it. When in Greece, just go with the flow! 

Follow us for a tour of some of the notable tavernas and restaurants in Karpathos and see if you can pick a favorite…we dare you! 

Price guide: L (low), M (moderate)
​

These were the tavernas and restaurants that received high marks for food, atmosphere, cost, and hospitality. We also put together a slideshow (below) of tavernas and restaurants that deserve honorable mention~plus they're really pretty!

For more Karpathos taverna/restaurant listings check TripAdvisor.com. It’s the only organized online list at the moment. Note that the town attributions aren’t always correct and their rating system is a bit off, so click on the individual restaurant listings and read the comment section for reviews, and to see which town they’re actually in.

I hope you found your kefi (food or feline) in our Karpathos taverna tour. To try a popular taverna specialty, see our recipe for Kritamo Toursi in our blog Pickling~Greek Island Style. For more on Greek-island cooking, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more segments on the island's history and culture! If there's anything you'd like to know about Karpathos or its foods, let us know and maybe we'll do an entire blog on it.

Our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips are 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. Meze and Spreads & Dips will complete their gourmet journey when they arrive in your home!

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

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

Today marks the next exciting chapter in our kouzina with our brand new Flippin’ Greek! cooking series on our YouTube channel. It’s four episodes a week, Monday through Thursday, 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.
 
First up, a week of egg-breakfast makeovers. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on for this fun adventure and cook up some distinctive foods with us!

The incredible egg knows no boundaries, as is evidenced in the limitless number of meals it can help create. We’ve taken four standard egg-breakfasts and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
​

Monday​
GREEK OMELET (episode 101)
An omelet is nice but fill it with rich Greek feta and dill and you’ve got a breakfast for the gods! Toss in some of the optional veggies and you’ll be in heaven with them.
 
PREP TIME 5 minutes
COOKING TIME 3 minutes
MAKES 1 omelet
 
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 tablespoon olive oil
1/4 cup crumbled Greek feta (or a combination of kasseri and graviera cheeses)
1 teaspoon chopped fresh dill, plus a sprig for garnish
*
Optional veggies:
1/4 cup chopped zucchini, sautéed
1/2 cup chopped fresh spinach leaves
1/4 cup chopped plum tomatoes (juices drained) or halved grape tomatoes
1 small onion, sliced and caramelized
 
In a bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet over medium heat, heat the oil. Pour in the egg mixture and cook until just starting to set, about 1 1/2 minutes, then top with feta, dill, and your choice of veggies (if using). Using a spatula, fold over one side of the omelet to the middle, then fold over the other side, overlapping the first. Cook until the eggs are set but not dry, about 1 minute more. Remove from heat and let the omelet rest in the skillet just until the cheese melts, about 30 seconds. Serve immediately garnished with a dill sprig, if desired.

Tuesday
EGGS KUKLA (episode 102)
A Greek nod to eggs Benedict using Kukla’s béchamel sauce (from our Meze cookbook). We love Kontos Foods pita for its freshness and flavor!
 
PREP TIME 5 minutes
COOKING TIME about 10 minutes (includes cooking the béchamel)
MAKES 2 servings
 
2 large eggs
1 gyro pita, cut into two 3-inch rounds, heated
2 thick slices ham (zambon), cut into two 3-inch rounds
1/4 cup Greek béchamel sauce
Fresh thyme or dill sprigs, for garnish
*
Options (replacing ham):
Fish/shellfish, like smoked salmon, crab, or lobster
 
1. Poach the eggs to desired doneness, about 2 minutes for medium.
 
2. On two serving plates, begin layering as follows: pita, ham, poached egg, and béchamel sauce. Garnish with thyme or dill sprigs, if desired, and serve immediately.

Wednesday
GREEK TOAST (episode 103)
French Toast is scrumptiously reimagined using tsoureki, cinnamon, yogurt, and honey!
 
PREP TIME 5 minutes
COOKING TIME 4 minutes
MAKES 2 servings
 
2 large eggs
1/4 cup milk
1/4 to 1/2 teaspoon cinnamon (to taste)
4 slices tsoureki bread, pierced all over with a fork
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons Greek yogurt
1 teaspoon Cretan thyme honey
Toasted walnuts, almonds, or cashews (optional)
 
1. In a shallow bowl, whisk together the eggs, milk, and cinnamon.
 
2. Lightly soak the tsoureki slices in the egg mixture. In a large skillet over medium heat, heat oil and butter until melted. Add the tsoureki and cook until golden brown, turning once, about 2 minutes per side. Transfer to two serving plates, top with yogurt, and drizzle with honey. Sprinkle with nuts, if desired.

Thursday
OPA! WRAP (episode 104)
This Greek wrap-and-go breakfast is basically an omelet made with gyro meat, bell pepper, and kasseri cheese all wrapped in a thin pita.
 
KOUZINA TIP: To lower carbs even more or to reduce gluten, using a larger skillet, cook the eggs to make a thin omelet (like a crepe) and use it as the wrap. Transfer to a serving plate, fill with gyro meat, roasted red pepper, and kasseri cheese, then fold/wrap egg-roll style.
 
PREP TIME 5 minutes
COOKING TIME about 6 minutes
MAKES 1 serving
 
2 large eggs
1/4 cup milk
Pinch sea salt
Pinch freshly ground black or Aleppo pepper
1 teaspoon olive oil
1/4 cup thinly sliced cooked gyro meat
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1/4 cup shredded kasseri cheese
1 thin pita (Kontos Greek Lifestyle Flatbread), heated
 
1. In a bowl, whisk together the eggs, milk, salt, and pepper; set aside. In a large skillet, heat the olive oil over medium heat and add the gyro meat. Cook, turning once halfway through, until browned around the edges, about 3 minutes. Add the egg mixture to the gyro in the skillet and scramble, adding the red pepper and cheese as it cooks. Cook until the cheese is just melted, about 2 minutes.
 
2. Scoop the eggs into the pita, fold over the sides, securing with a toothpick. Serve hot.
 
Recipes copyright © Kukla's Kouzina 

Thanks to Kontos Foods for their fresh and delicious pita products!

I hope you enjoyed our week of flippin’ eggs. Join us next week for flippin' Lunch Makeovers.
 
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

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

While we rolled and shaped and twisted, Mom shared stories about her family growing up in West Virginia and our papou (grandfather) working in the coal mines. Our yiayia (grandmother) would bribe the foreman with Greek food so he wouldn’t send Papou into the dangerous section of the mine. When she saved enough of Papou’s money, they opened the Busy Bee Diner and closed the coal-mine chapter, and the worry that went with it. Our uncles (who later opened a diner of their own in NYC’s Little Italy) teased her saying that she didn’t know how to cook American food.   She told them that if she could cook Greek, she could cook anything. Her chili, roast turkey, and brisket were just a few of the items on the menu (along with her Spanakopita, Souvlaki, and Moussaka) that made the Busy Bee a success.

It was during this shared time with Mom in our kitchen that we learned about more than just how to make cookies. We learned about our heritage and customs, as well as our grandparents humble beginnings. Our mom was laying down a foundation that we could build on. 

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

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

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

We prepared our mom’s lemon-chicken-and-potatoes recipe (using Cornish hens) and roasted the meal in an oven bag. While that was cooking, we cut the tops off of three pineapples and scooped out the insides (what can I say, we had a thing for pineapples). We filled the pineapples with fruit juice and topped each with a cherry-and-pineapple-skewered cocktail umbrella. We cut up the rest of the pineapple, combined it with other fruit, and served it for dessert. There was even a Greek salad. We spread out a blanket on our kitchen floor and set it with the pineapple drinks, tropical flowers, paper plates, napkins, and plastic utensils (so there would be no dish washing that night either). 

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

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

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

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

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

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

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

Until then~
Kali orexi! Good appetite!

Kelly

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

Web design by Kelly Salonica Staikopoulos

For thousands of years the evaporation of seawater has provided mankind with the most flavorful salt to eat and cook with. Poseidon, the God of the Sea, himself divined it to be so. In Kukla’s Kouzina, as in Greece, it’s the only salt we use in our kitchens! Our number one reason is the flavor, followed closely by it being the healthier choice.

“Alas” is the ancient Greek word for salt, derived from its earlier form “als,” meaning sea. This became “sal” in Latin, then sealt in Old English. The root remains in the modern Greek word for sea, Thalassa (th-alas-sa, θάλασσα), and the word for salt, alati (αλάτι).

Early on, ancient hunting-and-gathering civilizations discovered the role salt played in food preservation and bodily health (when paired with potassium) such as fluid balance, energy production, and kidney function. Salt was scarce then, making it a tremendously valuable commodity, so much so that it was used in place of money for trade and payment of wages, hence the origin of the phrase "worth your salt." Salt was prized by the ancient Hebrews and Greeks, and in the days of the Roman Empire soldiers received a salt stipend as part of their salary. In fact, the word "salary" comes from the Latin word for salt and "salarium" was the term used for a soldier's pay in ancient Rome. From the Middle Ages to the 19th century, salt become more abundant and subsequently affordable. Today salt is inexpensive and available worldwide.

Salt (sodium chloride) comes from one of two places, either from underground salt deposits (table salt) or from the sea (sea salt). By weight, both table salt and sea salt contain the same amount of sodium (about 40 percent) but by spoon measurement you’re actually using a little less sea salt because of its flaky texture, resulting in less sodium and more flavor in your food. 

Back To The Salt Mines
Table salt is mined from the underground salt deposits and then processed to give it a fine texture so it’s easier to sprinkle and use in recipes. Processing strips table salt of any minerals and nutrients it may have contained, and additives are also usually mixed in to prevent clumping or caking, resulting in a harsh chemical taste. Most table salt also has added iodine (one of the nutrients lost during processing), which helps maintain a healthy thyroid. 

“Salt is born of the purest parents: The sun and the sea”
~Pythagoras (c. 570 to c. 490 BC)
Sea salt is obtained directly through the evaporation of seawater, ocean water, or saltwater lakes. It’s usually not processed, or undergoes minimal processing, therefore retaining trace levels of minerals like magnesium, potassium, calcium, and other nutrients. The minerals add flavor and color to sea salt, which also comes in various grain grades and crunchy textures. Some sea salt varieties may contain naturally-occurring iodine, and some have iodine added. The final result is a delicate (brine) taste and pleasant mouthfeel. 

“…originally the sun raises and attracts the thinnest and lightest part of the water, 
as is obvious from the nature of salts; 
for the saltish part is left behind owing to its thickness and weight, 
and forms salts.”

On Airs, Waters, and Places
~Hippocrates (c. 400 B.C.)

Sea Salt Textures & Forms: For eating and cooking, sea salt comes in fine and coarse grains, flaked, and in large crystals. For serving, sea-salt bowls, plates, and cups are available. For a cooking surface, sea-salt slabs are ideal for flavoring seafood, meats, and vegetables.

Origins: The Mediterranean Sea (including Greece, Cyprus, France, Italy, and Israel) and the Atlantic and Pacific coasts are the most popular, but where there is saltwater there is sea salt waiting to be harvested.

Natural Sea Salt: The salts in this category have no added flavorings but vary greatly in color and taste depending on the mineral content in the water they’re extracted from, and/or the type of soil or rocks surrounding their deposits. 

Flavored Sea Salt: Smoked, mushroom, lemon, herbed, wine, lava, fruit…the countless infused sea-salt varieties available today are definitely the spice of life!

The making of flavored sea salts involves human interaction where the natural salt is exposed to particular essences. These salts are deliberately smoked (using different woods, such as applewood or alderwood), soaked or combined with flavors to enhance the sea-salt experience (such as black sea salt from Cyprus getting it’s color from activated charcoal, which acts as a natural detoxifier).

Uses: Natural sea salts are great for table use and cooking, adding a pure, vibrant flavor to dishes that will have you tossing your table salt over your left shoulder and into the trash. Some sea salts, natural and flavored, have a unique texture, color or taste making them ideal for finishing dishes just before serving, garnishing the food as well as seasoning it. Flavored sea salts can be used at the table, for cooking, and finishing, adding a fascinating dimension to any meal.

Mentis Fleur de Sel
Product of: Laconia, Greece
Grades available: Premium, medium grain
About: Mentis Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. This product is a premium sea salt that enhances flavors, improves the texture of foods, and renders far more delicious meals. It is also excellent as a condiment over salads, vegetables, and any type of meat or fish. Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
Taste & feel: Nuanced and delicate flavor that sets this above regular sea salt; flakey with a subtle crunch.
Uses: Finishing salt for meat, fish, salad, and vegetables. This salt has become a dessert trend, adding a new taste dimension when sprinkled over chocolates, ice cream, or fruit. The contrast of flavors and textures will excite your taste buds. 

Falksalt 
Product of: Cyprus
Grades available: Crystal flakes
About: Sea salt flakes are produced in the old-fashioned traditional way from Mediterranean sea water. In a dust-free environment, experienced salt makers heat up the sea water and let it evaporate until the delicate pyramid shaped crystal flakes appear. The salt is then harvested, dried, sieved, and packed—all by hand.
Taste & feel: The flaky, crunchy structure of the salt is never hidden in a dish, but instead becomes a more active ingredient. This especially holds true for Falksalt’s popular, flavored salts.
Uses: Cooking, roasting, baking, meats, seafood, sauces/soups, and more.
Our salty pleasures:
Citron: Sprinkle citron flake salt on a baking tray and layer your fish on top (haddock, salmon, pike-perch, or any fish you like). Bake in the oven and prepare for a spectacular lemony fish without added fat.
Wild Garlic: Combine softened unsalted whipped butter with wild garlic flake salt. Spread on French or Italian bread, horizontally cut down the middle, and toast in the oven.

Recipes with more Falksalt flavored salts below.

La Baleine
Product of: France
Grades available: Fine ("fin") and coarse (“gros”) bright-white crystals (coming soon, kosher sea salt with a grain size between fine and coarse, and grey)
About: La Baleine Salins du Midi, Mediterranean sea salt, is a naturally evaporated salt gathered from the salt-pan at Aigues-Mortes—a protected area covering nearly 42 square miles of untamed land where wildlife and flora remain untouched—from before the Roman occupation. La Baleine has been produced in the Aigues-Mortes saltworks in Camargue, France since 1856.
Taste & feel: The crystals have a satisfying crunch and dissolve quickly.
Uses: Table, cooking, roasting, baking, meats, seafood, sauces/soups, brining
Our salty pleasure: For everyday eating and cooking it’s fin. The small flake-like kosher form is great for cooking and the grey adds a delicious earthy dimension to any dish. La Baleine is a staple in our pantry and is readily available in supermarkets and specialty stores nationwide.

Italian Black Truffle 
Product of: Sicily, Italy
Grades available: Fine and coarse grains
Taste & feel: This all-natural salt combines the distinct taste of black truffles with pure Sicilian sea salt to create an uncommonly delicious flavoring.
Uses: Table, cooking, and finishing. Adds a hint of earthy mushroom flavor to beef, eggs, potatoes, and pasta.

Merlot Sea Salt
Product of: USA
Grades available: Medium grain
About: On the Garonne River in the early 20th century, salt and wine was transported by small boats. One day, after arriving in the port of Libourne, the sailors discovered that their cargo of wine had escaped from the barrels. The spilled wine soiled the pure white Fleur de Sel. Unable to sell the stained salt, they gave it to Valentine Cornier, the vintner’s wife. Amused by the surprising color of this particular salt, she decided to add some spices and use it to bring savor and originality into her meals.
   From France, where the inspiration began, to the U.S. where the dream expands, this visually-stunning finishing salt adds rich dimension to as many dishes your imagination can conjure.
Taste & feel: Spicy, exotic, peppery
Uses: Primarily a finishing salt, it pairs well with grilled meats, especially lamb. It’s also delicious added to gravy and sauces, as well as on a spring salad with freshly-shaved cheese.

Alaska Pure Sea Salt 
Product of: Alaska, USA
Grades available: Natural and flavored flakes
About: This high-quality flake-style finishing salt comes straight from the pristine waters of Southeastern Alaska. As North America's first producer of flake sea salt, Alaska Pure Sea Salt is quickly becoming the preferred finishing salt for a number of top Northwestern chefs. Sea salts produced include Original Flake, Alder Smoked Flake, and Sitka Spruce Tip finishing salts. Seasonal flavors like Wild Blueberry Flake are available in limited supply.
Taste & feel: Mild, flavorful, crisp
Uses: Finishing
Our salty pleasures:
Adler Smoked  Smoked over a natural alder-wood fire, this salt has a "just off the BBQ" flavor. Delicious on salmon, red meat, and veggies. Try it on eggs, avocado, coffee ice cream (yes really!), and in your next Bloody Mary.
Sitka Spruce Tip  The Sitka spruce tree is native to the Coastal Rainforest of the Northwest. For generations the tips have been used as a natural ingredient in syrup, jam, beer, and now sea salt. This salt is made by infusing the handpicked, bright green spring Spruce tips into light sea-salt flakes. Nothing else is added. With a distinct citrus and herbal flavor, this salt pairs well with seafood, chicken, pork, beef, vegetables, and even popcorn.
Wild Blueberry  Infused with only handpicked wild Alaskan blueberries, this salt brightens up almost all desserts, from chocolate brownies to fruit sorbets, and adds a beautiful punch of color. It’s also perfect with salads, fruit, and wild game such as duck or venison.    

Hawaii Kai Black Lava
Product of: Hawaii, USA
Grades available: Fine, medium, and coarse grains
About: In the Hawaiian language, "kai" means "ocean," the source of life. Activated charcoal is added to this solar evaporated black lava Pacific sea salt to give it both a beautiful color and important health benefits. This salt should not be used during the actual cooking process as it will dissolve and the added black elements will settle to the bottom as a residue. 
Taste & feel: Bold, robust, and crunchy
Uses: Table salt mills, finishing for salads, meats, and seafood. The silky black color makes this a great garnishing salt.

Applewood Smoked Pacific 
Product of: Yakima Valley in Washington State, USA
Grades available: Fine flake
About: Aged applewood is one of the most popular of the fruit woods used in smoking and creates a delicious, savory taste. The sweetness of the wood fuels the fires that flavor this naturally smoked sea salt.
Taste & feel: A subtle fruit wood-roasted flavor and delicate crunch
Uses: Finishing, spice blends, salads, meats, seafood, sauces/soups, salt cures, brines. Mild enough to use with fish, shellfish, and poultry. Pork, sausage, ham, and bacon are also delicious when cooked or cured with this smoked salt. Cook in a cast-iron skillet to bring the flavor of an outdoor barbecue into your home.

HimalaSalt (Himalayan Sea Salt)
Product of: Himalayas
Grades available: Fine and coarse grains
About: HimalaSalt was formed 250 million years ago from the primordial ocean during a time of great tectonic pressure and pristine environmental integrity. Hand-harvested from a protected source deep within the exotic and remote Himalayas, this salt remains free of impurities. Its rare, gorgeous pink color stems from its naturally high content of wholesome essential minerals. This salt is never heat-treated or processed. It is slowly stone-ground to retain its full potency of rich essential minerals, delicious full flavor, and health-giving alkaline properties. This salt is free of additives or anti-caking and flow agents, maintaining its authentic purity and goodness.
Taste & feel: Rich, full flavor with a pleasant crunch
Uses: Table, cooking, finishing, soups, pickling, sauces, sautés

SEAFOOD SEA-SALT SEASONING
¼ cup lemon-flavored sea salt flakes, such as Falksalt Citron Crystal Flakes
1 tablespoon sugar
1 teaspoon dried dill weed

Combine all ingredients in a food processor and pulse until salt is finely grated. Store in an airtight container in a cool, dry place (do not refrigerate).    

Use as a seasoning on seafood before cooking.

GARLIC & WINE-INFUSED BUTTER
½ cup unsalted butter, softened
½ teaspoon garlic-infused sea salt flakes, such as Cyprus Wild Garlic Salt (Flake)
2 tablespoons dry white wine

Using a whisk attachment, beat the butter on medium speed until light and fluffy, 5 to 7 minutes. Reduce to medium-low speed and beat in the salt and wine until combined. Transfer to a serving bowl and chill until firm. (Can be made up to 1 week ahead.)

Use as a flavoring for meats, seafood, pastas, and a spread for crusty bread.

CHILI NUTS
Shelled nuts (cashews, almonds, pistachios, pecans, hazelnuts, or a combination of your favorites)
Olive oil
Chili-infused sea salt, such as Falksalt Chipotle Crystal Flakes

Heat oven to 350°F. In an ungreased baking pan, toss the nuts with just enough oil to lightly coat, then spread out in a single layer. Bake until lightly toasted, about 10 minutes. Remove from the oven, season with chili salt, and let cool slightly. Serve warm or at room temperature.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2013-2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  

ONLINE SHOPPING
Recipiada (Mentis Fleur de Sel)
ParthenonFoods.com
Falksalt
The Spice Lab
Alaska Pure Sea Salt
Amazon

Salt, it’s something we take for granted, not appreciating its value so long ago. Today, sea salt is not only affordable and available, but it’s offered in so many delectable varieties that spice up our table and add variety to our lives. Remember that there’s history in that shaker or grinder you reach for, so use it to make your next dish one for the record books!

We hope you enjoyed learning about and cooking with the spice of the sea with us. For more on this tasty topic, make sure you check out next week's blog Sea Salt~Meze to Dessert Recipes. For other Greek flavors of the kitchen, go to our Greek Herbs, Spices & Flavorings.  Stay tuned for upcoming segments on more spices and flavors we love to cook with!
 
Don’t forget to check out our new cookbook Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates), available on Amazon (link on our website).

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

​SOURCES
Mayo Clinic
American Heart Association

Copyright © 2013-2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

From the Arabic, meaning something stuffed, Greek dolma or dolmades/dolmathes (pl.), pronounced dohl-MAH and dohl-MAH-thes, comes in two forms, grape leaf and cabbage. The stuffing ingredients and seasonings vary from region to region in Greece, and in the Middle East they may look like their Greek cousins but it’s the use of local spices, flavorings, and/or fruit/nuts that sets them apart. As in life, it’s what’s on the inside that counts!

Dolmadakia/dolmathakia (ντολμαδάκια), pronounced dohl-mah-THAH-kyah, are small dolmades made with grape leaves (klimatofila) and filled with a ground lamb or beef (or a combination of both)-and-rice stuffing. Dolmadakia made with rice alone are called dolmadakia/dolmathakia gialantzi (ντολμαδάκια γιαλαντζί), pronounced yah-lahnd-ZEE, and, because they’re meatless, can be eaten during Lent or fasting periods (for more on Lenten meals see our blogs on the Greek foods of Lent). Both dolmadakia versions are traditionally served as mezedakia (appetizers) with lemon wedges. 

Lahanodolmades/Lahanodolmathes (λαχανοντολμάδες) are stuffed cabbage (lahano) leaves filled with a ground lamb or beef (or a combination of both)-and-rice stuffing and are served as an entrée topped with Avgolemono (egg-lemon) sauce.

Lahanodolmades are hearty, delicious, and in many Greek homes are served on Sunday afternoon following church services. This is the Greek version of comfort food at its very best!

No matter how you wrap it, both dolmadakia and lahanodolmades are delicious, but the prep for the grape leaves and cabbage is a bit different. Following are Kukla’s Kouzina insider tips to help you make your dish perfect every time.

Grape leaves for dolmadakia come brined in a jar and are widely available in Greek, Mediterranean, and specialty markets. Orlando is the most popular brand but grape leaves are available in other brands as well. Look for light-colored leaves, as these will be young and tender. If you have access to grapevines, again, choose the light green younger leaves—they’ll be smaller but you don’t need large leaves for this. May and June are the peak months for picking fresh young leaves. Dolmadakia also come prepared in a can under many labels, but homemade is always better when it comes to texture and taste!

Following is the essential preparation that will make your mezedes to die for!

1. Remove the leaves from the jar and carefully unroll them but do not separate. Rinse the leaves under cool water (to remove the brine). Fill a large pot halfway up the sides with water and bring to a boil over medium-high heat. Carefully add the leaves to the boiling water, return it to a boil, and blanch them until they are bright green—this will only take a couple of minutes, so don’t go anywhere! Drain immediately and rinse under cool water. Drain well and transfer to a large plate. Handle the leaves gently to avoid tearing. Do not throw away any damaged leaves—you’ll need them later.

2. When the leaves are cool enough to handle, line the bottom of a large saucepot with a layer of the reserved damaged leaves. This will keep the dolmadakia from touching the bottom of the pot and burning. 

3. Working with one leaf at a time, snip off and discard the tough stem extending from the leaf. 

Arrange the leaf, shiny side down (vein side up), on your work surface and place 1 teaspoon of filling on the stem end of the leaf (a). Fold the leaf end closest to you over the filling, covering the filling completely (b). Fold in the sides (c), then roll to the end of the leaf (d). Place the roll, seam side down, in your prepared pot (e). 

Once cooked, dolmadakia can be served warm or at room temperature with lemon slices, though some people enjoy them cold. Your tummy, your choice!

Dolmadakia are typically served with feta, kalamata olives, and assorted dips. For a meze party, pair with ouzo, Ageri (Αγέρι) semi-dry white wine or Rosé Nico Lazaridi.

In Greece, the best cabbage is picked after the first frost, making it the perfect winter meal. Lahanodolmades are rolled in a similar manner as the grape leaves above but the cabbage requires a little more prep before rolling. Here’s the best way to do it.

2. Core the cabbage and discard the outer leaves (a). Place the cabbage, cored side down, in a large pot (b) and fill with enough cold water to cover. Bring to a boil and continue to boil until the leaves are bright green and can be easily separated—this should take about 10 to 15 minutes after the water comes to a boil. Drain and rinse the cabbage under cold water, then drain well and let cool. When cool enough to handle, carefully separate the leaves without tearing them, salt each leaf, and stack on your work surface (c)—set aside and reserve any torn or very small leaves to line the bottom of your pot. Let the leaves cool completely. 
TIP: This would be a good time to make your filling.

3. Line a large stockpot with a layer of the reserved torn or small leaves. Working with one leaf at a time, place the leaf, vein side up and cored end facing you, on your work surface. 

Place about 1 tablespoon of filling at the tip of the V and fold over the leaf to cover the filling (a). Fold in the sides (b) and continue to roll to the end of the leaf (c). For the leaves that are a little too small, you can overlap two to form a larger leaf before filling. You can also patch up any tears this way. Place the roll, seam side down (d), in your prepared pot.

Lahanodolmades are served hot, topped with Avgolemono sauce, or plain with juices from the pot and lemon. 

For the perfect presentation, it's best to arrange the rolls on individual serving plates and then top them with the sauce (don't drown them!). Feel free to garnish with lemon slices, dill, chives, or parsley to add color to your creation. Add a Greek salad and a glass of red Erythros (Ερυθρός) wine to complete the meal!    

That’s a wrap for this week’s dolmadakia and lahanodolmades lesson. You’re all set to stuff, wrap & roll...and to cook another Greek dish like a pro! 

​Two kinds of dolmadakia recipes (with meat and without) are in our Meze cookbook, available on Amazon! Stay tuned for more upcoming how-to Greek foodie 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 © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

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

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

 Melomakarona / Finikia
(μελομακάρονα / φοινίκια)

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

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

Skaltsounia
(σκαλτσούνια) 

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

Steps: roll out, fill, bake, dust…EAT

Ahladakia Amigdalota 
(αχλαδάκια αμυγδαλοτά) Almond Pears

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

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


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

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

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

Until then~
Kali orexi! Good appetite!

Kelly

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

Web design by Kelly Salonica Staikopoulos