It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared-lamb entrée, to a bonus strawberries-and-cream-cake finale—your tummy will fall in love, Greek-island style!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

• DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)
This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)
For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
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
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry 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.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Valentine It Greek menu. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

This week we’re Greeking up standard game-day eats by adding kefi (passion) for an epic tailgate party. Nachos, beer, Buffalo chicken dip, and must-have wings are getting a makeover. Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every app covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

PITA-CHOS (GREEK NACHOS) (episode S2 E17)
We’re kicking off with our pita-chip nachos loaded with seasoned lamb, kasseri cheese, bell pepper, pepperoncini, olives, and scallion. For an extra-cheesy snack, we’re including an optional recipe for Tyrokafteri Sauce, a thinner version of the classic spicy feta dip. Lets get Flippin’ Greek snacking!
 
KOUZINA TIP: This recipe also works well with 50/50 ground lamb and beef, or all beef, all chicken, or all turkey.
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 20 minutes
SERVINGS: 8 to 10
 
1 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
 
TYROKAFTERI SAUCE (Spicy Greek Cheese Sauce), optional
6 ounces Greek feta, crumbled (about 1 1/2 cups)
2 jarred roasted red bell peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon Aleppo pepper
1/4 teaspoon garlic powder
1 cup milk
*
1 12-ounce bag pita chips
2 cups shredded kasseri cheese
3/4 cup diced roasted red bell pepper
1/4 cup chopped pepperoncini
1/2 cup sliced kalamata olives
1/3 cup chopped scallion (green part only)
 
1. In a large saucepot, cook the ground meat until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, oregano, marjoram, garlic powder, salt, and Aleppo pepper until combined well; cook 1 minute more. Remove from heat and set aside.
 
2. Make Tyrokafteri Sauce (if using): In a food processor, puree all of the ingredients together until smooth. While the processor is running, very gradually add the milk through the feed tube until incorporated and smooth.
 
3. Heat the oven to 325°F. Spread out half of the pita chips, in a single layer, in a large heatproof casserole dish or cookie sheet. Sprinkle half of the meat mixture over the pita chips and add half of the cheese. Evenly top with half of the Tyrokafteri (if using). Repeat layering with the remaining chips, meat mixture, cheese, and Tyrokafteri (if using).
 
4. Bake till the cheese melts, about 9 minutes. Remove from the oven and sprinkle evenly with the roasted bell pepper, pepperoncini, olives, and scallion. Serve warm.

BEER COCKTAILS (episode S2 E18)
What’s a tailgate party without beer? We like making the following three recipes with Greek lager (like Mythos) but any beer will do. We added citrus, spices, and different Greek liqueurs to create a Mediterranean dimension of this growing cocktail genre. Lets get Flippin’ Greek toasting--Stin igia sou (to your health)! Cheers!
 
TOTAL PREP TIME: 5 minutes
SERVINGS: 1 of each
 
BEER MOSHATO
2 tablespoons fresh orange juice
2 tablespoons moshato liqueur
Pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
4 ounces beer
Orange rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, and vanilia. Pour in the beer and garnish with the rind, if desired.
 
BEER METAXA
2 tablespoons fresh grapefruit juice
2 tablespoons Metaxa brandy
1/2 teaspoon honey
Pinch nutmeg
Grapefruit slice
4 ounces beer
Grapefruit rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, honey, and nutmeg; stir until the honey dissolves. Add the grapefruit slice, then pour in the beer and garnish with the rind, if desired.
 
BEER MASTIHA
2 tablespoons fresh lemon juice
1/2 teaspoon Mastiha liqueur
1 teaspoon honey
Pinch cardamom
4 ounces beer
Lemon rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, honey, and cardamom; stir until the honey dissolves. Pour in the beer and garnish with the rind, if desired.

GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Super Bowl Kefi recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a dining-out luxury, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. 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.

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

This week we’re frying up some game-day apps for a Super tailgate party (including soccer, Greek football!). Pot stickers, onion rings, mozzarella sticks, and falafel are getting a makeover. Step aside same-old, same-old, we’re Greeking it up!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

MEAT-PIE FRY (GREEK POT STICKERS) (episode S2 E13)
This recipe is our response to pot stickers using a Greek-inspired filling that’s wrapped in phyllo, tied into a purse, and then fried until crisp and golden brown. You can serve these with our easy aioli or an avgolemono sauce (recipe follows). You’ll flippin’ love it!
 
PREP TIME: 45 minutes plus standing
COOKING TIME: about 1 hour
SERVINGS: 6 to 8 side-dish
 
MEAT PIES
1/4 cup extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped scallion
1/2 pound ground beef
1/2 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
1 cup chicken broth
1/2 cup long grain rice, rinsed and drained
1/3 cup canned crushed tomato
 
GREEK-YOGURT AIOLI WITH DILL
1 cup 2% or 5% plain Greek yogurt
2 garlic cloves, minced
2 tablespoons chopped fresh dill
4 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
One 1-pound box #4 or #5 (14-by-18-inch) phyllo dough, thawed according to package directions
3 tablespoons olive oil
2 scallions, green parts only, cut lengthwise into strips to form ribbons
2 cups canola oil
 
1. Make meat pies: In a large saucepot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the scallion and cook until wilted, about 2 minutes more. Add the ground meats and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, dill, salt, cinnamon, and pepper until combined well. Stir in the chicken broth, rice, and tomato until combined well. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed, about 20 minutes. Let cool slightly.
 
2. Meanwhile, make aioli: In a bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Cut the phyllo into 6-inch squares. On a clean dry work surface, place 1 phyllo square and brush with olive oil (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap). Repeat, stacking with 2 more sheets. Place 1 tablespoon of meat mixture in the center. Lift the phyllo corners and pinch and twist just above the filling to make a purse, then gently tie with a scallion ribbon (the ribbons are delicate). Brush the outside with olive oil and place on a cookie sheet. Repeat with the remaining phyllo, filling, and scallion ribbons. Line a cookie sheet with paper towels.
 
4. In a deep saucepot or deep fryer, heat the canola oil until it registers 350°F to 375°F on a deep-fry thermometer. Using a slotted spoon, lower the purses into the oil and cook until golden brown, about 2 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. Serve hot with aioli on the side.
 
AVGOLEMONO (EGG-LEMON) SAUCE
1 cup chicken broth, divided
3 large egg yolks
Fresh lemon juice from 2 lemons
 
1. In a small saucepan, heat the chicken broth over medium heat until just warm.
 
2. In a bowl, whisk the egg yolks until broken up, then gradually whisk in the lemon juice until combined well. Whisk in 1/2 cup warm chicken broth, then gradually stir the egg mixture into the warm chicken broth in the saucepan, stirring constantly.
 
3. Bring to a low boil over medium heat and cook, stirring constantly, 2 minutes. Remove from heat and cover. Serve warm.

​MYZITHRA ONION RINGS (episode S2 E14)
Onion rings are the ultimate in finger food but when you flavor the breadcrumbs with myzithra cheese, oregano, and garlic, it’s Greek dancing into your taste buds! Eat alone or layer in a hero to wow your hungry crowd.
 
PREP TIME:  15 minutes
COOKING TIME: about 30 minutes
SERVINGS: 4 to 6
 
2 large Vidalia onions
1 gallon ice water
1 1/2 cups plain breadcrumbs
1/3 cup grated myzithra cheese
2 teaspoons dried oregano
2 teaspoons garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground Aleppo pepper
2 large eggs
1/2 cup all-purpose flour
1 cup canola oil
 
1. Holding the stem end with one hand, slice the onions into 1/2-inch-thick rings and transfer to a large bowl of ice water.
 
2. In a shallow bowl combine the breadcrumbs, cheese, oregano, garlic powder, salt, and pepper.
 
3. In another shallow bowl, whisk together the eggs and flour to make a batter.
 
4. Drain the onion rings and pat dry with paper towels. Line a cookie sheet with paper towels.
 
5. In a large saucepan or deep fryer, heat the oil until it registers 350°F to 375°F on a deep-fry thermometer. Dip the onion rings in the egg batter, letting excess drip back into the bowl, then coat generously with the breadcrumb mixture. Fry until golden brown, about 3 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. Serve warm.

​KASSERI STICKS (episode S2 E15)
We re-created the cheese-stick appetizer using Greek kasseri cheese and phyllo, featuring the breadcrumb coating on the inside! The phyllo is sprinkled with a toasted breadcrumb-almond-cheese-oregano mixture before wrapping the kasseri with it. Our Roasted Red Pepper Sauce makes the perfect dip alongside this flaky-cheesy meze that’s exceptional for entertaining.
 
PREP TIME: 15 minutes plus standing
BAKING TIME: 30 minutes
SERVINGS: 4 (2 cheese sticks per person)
 
ROASTED RED PEPPER SAUCE
4 jarred roasted red bell peppers, drained and patted dry with paper towels
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper
 
BREADCRUMB MIXTURE
1/4 cup plain dry breadcrumbs, lightly toasted
1/4 cup finely ground almonds or almond meal
2 tablespoons grated myzithra or kefalotyri cheese
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried, plus sprigs for garnish
Pinch Aleppo pepper
*
1 egg white
*
4 (14-by-18-inch) sheets #4 or #5 phyllo dough (use 2 sheets with #7 or #10 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1/2 pound kasseri cheese, cut into eight 4-by-1/2-inch sticks
Olive oil or vegetable oil, for frying
 
1. Make Roasted Red Pepper Sauce: In a food processor, add the roasted peppers, 2 tablespoons olive oil, and the Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
2. In a shallow bowl, combine all the breadcrumb-mixture ingredients. In another shallow bowl, beat the egg white until frothy. Set both aside.
 
2. Cut phyllo in half lengthwise and widthwise to make 7-by-9-inch sheets; combine into one stack. Place 1 sheet of phyllo on your work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #4 or #5 dough (or 1 sheet for #7 or #10 dough), brushing the top sheet with olive oil. Sprinkle with the breadcrumb mixture, leaving a 1-inch border around the edges.
 
3. Place 1 cheese stick in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the cheese. Brush with olive oil, then fold in the sides, brushing them with olive oil. Roll to the end of the phyllo and brush with or dip in egg white (letting excess drip back into bowl). Repeat to make a total of 8 cheese sticks.
 
3. Line a cookie sheet with paper towels. In a deep skillet or deep fryer with 2 inches of oil, fry the cheese sticks until golden brown, about 2 minutes per side. Transfer to the prepared sheet and let cool 3 to 5 minutes before serving. Serve with Roasted Red Pepper Sauce on the side and garnish with oregano, if desired.

​FAVA FALAFEL (episode S2 E16)
This Greek version is made with our native seasonings and yellow split peas, the legumes we use to make a dish called fava. You can substitute chickpeas for the fava to make revithokeftedes (chickpea patties), but they need to soak for a longer period of time to soften (see recipe for instructions). It’s important to use only dried beans that are soaked overnight, as canned or cooked will be too soft and will not hold the patties together. This recipe takes one or two overnights for soaking the beans and chilling the falafel mixture, so plan ahead. Since most of the prep is already done, your serving day will be super easy with only the shaping and frying left to do. Included are make-ahead instructions and a baking method.
 
PREP TIME: 30 minutes, plus standing (overnight) and chilling
COOKING TIME: about 30 minutes
MAKES: 20 patties
 
2 cups dried yellow split peas beans (or chickpeas)
1/2 teaspoon baking soda
1 tablespoon extra-virgin olive oil
3 to 4 scallions, sliced
3 to 4 garlic cloves, peeled
3/4 cup fresh mint leaves (or 2 tablespoons dried)
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 large egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon Aleppo pepper
Sea salt
1 roasted bell pepper, chopped
1 teaspoon baking powder
2 tablespoon toasted sesame seeds
1/3 cup fine semolina
Oil, for frying
*
TO SERVE
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks)
Roasted Red Pepper Sauce (see Kasseri Sticks recipe above, episode S2 E15)
Lemon wedges
 
FOR SANDWICHES
Pocket pita bread, warmed
Lettuce leaves
Tomato slices
English cucumber slices
1 small red onion, thinly sliced
 
1. In a large bowl, combine the dried beans and baking soda and add enough water to cover the beans by 2 inches. Let soak at room temperature at least 18 hours (or up to 24 hours for chickpeas), until softened. Drain well and pat dry with paper towels.
 
2. In a small skillet, heat the olive oil over medium heat and sauté the scallion and garlic until softened and slightly golden, about 7 minutes.
 
3. In a food processor, add the beans, scallion and garlic, mint, parsley, basil, egg, lemon juice, cumin, thyme, Aleppo pepper, and season with salt. Pulse until combined well and the mixture comes together. Stir in the bell pepper. Transfer to an airtight container, cover, and refrigerate at least 1 hour or overnight (to firm the mixture). Keep refrigerated until ready to cook.
 
4. Stir the baking powder and sesame into the bean mixture. With damp hands, using 1 tablespoon for each, shape into 20 balls (1 1/2-inch thick) or patties (1/2-inch thick) and lightly coat in semolina. (Can be made ahead. Place in a single layer on a cookie sheet lined with waxed paper and freeze until hardened. Transfer to a heavy-duty resealable plastic bag and seal, pressing out air. Freeze up to 1 month. Cook, unthawed, as in step 5.) Line a baking sheet with paper towels.
 
5. Fill a medium saucepan halfway with oil and heat over medium-high heat until it registers 375°F on a deep-fry thermometer (it should sizzle when adding balls/patties). Using a slotted spoon, gently add the balls/patties, in small batches, to the oil and cook until browned and crisp, 5 to 7 minutes, adjusting the heat and time as needed. Transfer to the prepared baking sheet to drain. (Alternately, these can be baked in a 350°F oven. Place on an oiled baking sheet, spray the tops with olive oil and bake 7 to 10 minutes per side.) Serve warm with Tzatziki, Roasted Red Pepper Sauce, and/or lemon wedges, or in a pita with your choice of sauce, lettuce, tomato, cucumber, and onion.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Super Bowl Fryers recipes. Join us next week as we amp up the tailgate in Super Bowl Kefi—four must-have flips (including beer cocktails) that put passion into the standards, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

When it comes to lunchtime and easy meals, who doesn’t love a wrap?! Our four recipe flips take savory cakes, sloppy Joe, turkey-in-lettuce, and bean burritos to alluring Greek status. We used pita bread, lettuce, and phyllo to encase these dishes, all of which have that Mediterranean flavor we love. Let’s wrap together!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

CHICKEN CAKES (episode S2 E9)
It’s a crab-cake flip with chicken! This is a great recipe for giving leftover souvlaki chicken (or even rotisserie chicken) a second act—use your choice of white or dark meat. To make souvlaki chicken from scratch, we’ve included the recipe below.
 
KOUZINA TIP: The souvlaki-seasoned chicken gives this dish its signature flavor, but you can also use about 1/2 pound of leftover rotisserie chicken and Greek it up (as we did in a previous recipe/episode, Greek-Island Chicken-Bulgur Bowl): Finely chop the chicken (you should have about 2 cups) and toss it with 3 teaspoons fresh lemon juice, 3/4 teaspoon extra-virgin olive oil, and 1/2 teaspoon dried oregano, then continue with the recipe.
 
PREP TIME: 15 minutes, plus chilling
COOKING TIME: about 8 minutes
SERVINGS: 8 mini cakes, serving 4
 
2 cups finely chopped cooked souvlaki (or rotisserie) chicken*
1/2 cup plain breadcrumbs, divided
2 large eggs, lightly beaten
2 teaspoons chopped fresh mint
1 teaspoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 cup extra-virgin olive oil
*
4 pocket pita breads, warmed
 
TOPPINGS
Lettuce
Sliced tomato
Sliced red onion
 
1. In a medium bowl, stir together the chicken, 1/4 cup breadcrumbs, the eggs, mint, lemon zest, salt, and pepper until combined well. Shape into 8 patties, about ½ inch thick, and wrap each patty in plastic wrap. Place in the freezer for 10 minutes, to firm.
 
2. Place the remaining 1/4 cup breadcrumbs in a shallow bowl. Line a plate with paper towels.
 
3. In a nonstick skillet over medium-high heat, heat the olive oil. Unwrap the patties, coat each on both sides with breadcrumbs, and cook until golden brown, about 2 minutes per side. Transfer to prepared plate to drain. Serve warm in a pita with your choice of toppings.
 
*To make Souvlaki Chicken from scratch:
 
SOUVLAKI CHICKEN
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons dried Greek oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast, cut into 1/2-inch-thick slices
 
1. In a glass bowl with a lid, whisk together 1/4 cup olive oil, the lemon juice, oregano, salt, pepper, and garlic powder until combined well. Add the chicken, coating all sides. Cover and marinate in the refrigerator 30 minutes to 1 hour.
 
2. In a grill pan, heat the remaining 2 tablespoons olive oil over medium heat. Remove the chicken slices from the marinade, letting excess drip back into the bowl (discard leftover marinade), and sauté, turning once, until cooked through and browned, about 3 minutes per side.

LAMB SLOPPY JOE / SLOPPY SIFIS (episode S2 E10)
Joe (Joseph) in Greek is Ioseph, or Sifis on the islands, so we like to call this recipe Sloppy Sifis! What makes it Greek is the lamb and seasonings, but you can also make it with turkey or beef.
 
PREP TIME: 15 minutes
COOKING TIME: 1 hour 15 minutes
SERVINGS: 4 to 6
 
1/2 cup extra-virgin olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped carrot
2 cups tomato puree
1 teaspoon garlic powder
1/4 teaspoon Aleppo pepper
1 pound ground lamb
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon marjoram
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
4 pocket pita breads, warmed
 
1. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the bell pepper and carrot and cook until just tender, about 5 minutes. Add the tomato puree, garlic powder, and Aleppo pepper. Reduce heat and simmer, partially covered, 45 minutes, stirring occasionally to keep the mixture from sticking to the pan.
 
2. Meanwhile, in a large nonstick skillet heat the remaining 1/4 cup olive oil over medium heat. Add the lamb and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, oregano, marjoram, salt, and pepper until combined well. Remove from heat.
 
3. Stir the lamb mixture into the vegetable mixture and simmer 5 minutes. Spoon into pita bread and serve immediately.

TURKEY LETTUCE WRAPS (episode S2 E11)
In this healthier wrap, we went with ground turkey, basil, Aleppo pepper, and pignoli/pine nuts for the filling and no-carb lettuce to encase it.
 
PREP TIME: 10 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
 
1/4 cup extra-virgin olive oil
1 pound ground turkey
1/3 cup chopped celery
3 tablespoons chopped fresh basil leaves
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1/4 cup pignoli/pine nuts
1 head Bibb lettuce, leaves separated and rinsed well, drained
Sliced red onion, for serving (optional)
 
1. In a medium nonstick skillet, heat the olive oil over medium heat. Add the ground turkey and cook until golden brown, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the celery, basil, salt, and pepper. Cook 5 minutes.
 
2. Meanwhile, heat a small skillet over medium heat. Toast the nuts, stirring constantly, until golden brown, about 5 minutes. Add to the turkey mixture, stirring to combine well, and remove from heat. Place lettuce leaves on serving plates, spoon in the turkey mixture, and top with red onion (if using). Wrap and serve immediately.

LEGUME PHYLLO-BURRITOS (episode S2 E12)
This Greek-style burrito has the protein power of lentils and chickpeas and the flavor punch of almonds, pistachios, and cashews. We neatly wrapped the filling in phyllo and baked it to golden perfection. To finish the dish, we served it with tzatziki sauce, for dipping.
 
PREP TIME: 15 minutes, plus standing
COOKING TIME: about 45 minutes
BAKING TIME: 25 minutes
SERVINGS: 4 to 8
 
1/2 cup dried lentils, picked over and rinsed
1 3/4 cups vegetable broth
1 bay leaf
2 tablespoons almonds
2 tablespoons pistachios
2 tablespoons cashews
1/2 cup canned chickpeas, rinsed and drained well
1/2 cup chopped red bell pepper
1/4 cup chopped scallion
1 plum tomato, chopped and liquid drained
2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
12 (14-by-18-inch) sheets #4 or #5, or 8 sheets #7 phyllo dough, thawed according to package directions
1/4 cup extra-virgin olive oil, for brushing phyllo
*
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
 
1. In a medium saucepan, combine the lentils, broth, and bay leaf and add enough cold water to cover by 1 inch. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until tender, 30 to 40 minutes. All the liquid should be absorbed. If not, drain well. Discard the bay leaf.
 
2. In a food processor, pulse the nuts until chopped. Add the chickpeas and pulse until coarsely chopped. Transfer to a bowl and stir in the lentils, bell pepper, scallion, tomato, 2 tablespoons olive oil, the salt, and Aleppo pepper until combined well.
 
3. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to the edges with olive oil. Repeat layering for a total of 3 sheets of #4 or #5 dough, or 2 sheets of #7 dough, brushing the top sheet with olive oil.
 
4. Spoon one quarter of the legume mixture in the center of the phyllo. Fold over the edge of the phyllo closest to you, covering the filling. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in a single layer in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet. Repeat with remaining phyllo, oil, and filling to make 3 more burritos.
 
5. Bake about 25 minutes, until golden throughout. Serve immediately with tzatziki on the side or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our It’s A Wrap! recipes. Join us next week as we prepare for the big game with Super Bowl Fryers—four flips for an epic tailgate, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

The islands make use of the earth’s bounty when preparing meals. Ingredients like legumes, fresh produce, local dairy, fresh and dried herbs, and nuts give dishes their vibrant flavor while being sustainable and healthy. The following four salads are the perfect showcase for this bounty, focusing on Karpathian style!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

BLACK-EYED PEA SALAD (MAVROMATIKA FASOLIA SALATA) (episode S2 E5)
Popular in the Greek islands, a different version of this salad can be found as you travel from one to the other. Here’s how we do it in Karpathos, with a ladolemono (olive oil-lemon juice) dressing and toasted walnuts.
 
PREP TIME: 15 minutes 
COOKING TIME: about 40 minutes
SERVINGS: 6
 
2 cups dried black-eyed peas, picked over and rinsed
1 bay leaf
Sea salt
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil 
1/4 cup fresh lemon juice
2 tablespoons finely minced shallot
1 teaspoon chopped fresh thyme
1 minced garlic clove
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
1 celery rib, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
3/4 cup mixed baby green lettuces
1/2 cup torn arugula
1/4 cup chopped toasted walnuts
 
1. In a large saucepan, place the black-eyed peas and bay leaf. Season with salt and add enough cold water to cover the peas by 2 inches. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook until the peas are just tender but not mushy, about 40 minutes. Rinse under cold water and drain well through a colander. Discard the bay leaf.
 
2. Meanwhile, make ladolemono: In a small bowl, whisk together the olive oil and lemon juice until emulsified, then whisk in the shallot, thyme, garlic, salt, and pepper. Set aside.
 
3. In a serving bowl, toss together the black-eyed peas, celery, and parsley. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
 
4. When ready to serve, toss the black-eyed-pea mixture with the ladolemono, lettuces, arugula, and walnuts.

CHICK-PITA SALAD  (episode S2 E6)
Chickpeas and toasted pita pair perfectly in this colorful salad. Fresh ingredients and a lemon-olive oil dressing are what Greek-Island eating is all about. Simple and delicious, this protein-packed dish can be served as a main course or as a side. The pita soaks up all the flavorful juices.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
DRESSING
1 cup extra-virgin olive oil 
1/3 cup fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
*
2 cans chickpeas, rinsed and drained
2 cups grape tomatoes, halved
1 cup chopped seedless cucumber
1 cup arugula
1/2 cup chopped red bell pepper (seeds and stem removed)
1/4 cup chopped scallion (green part only)
1/4 cup chopped fresh flat-leaf parsley, plus sprig for garnish
2 tablespoons chopped fresh mint
1/2 cup crumbled Greek feta
Toasted Pita Tidbits, for serving
 
1. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before adding to salad.)
 
2. In a large serving bowl, toss together the chickpeas, tomato, cucumber, arugula, bell pepper, scallion, parsley, and mint.
 
3. Toss the dressing into the salad with the feta and pita tidbits until combined well. Garnish with a parsley sprig, if desired, and serve.

BEET & GREENS SALAD (episode S2 E7)
There’s no substitute for the taste of fresh beets and this recipe brings out the sweetness of this vegetable. The root is packed with nutrients like fiber, folate (B9), manganese, potassium, iron, and vitamin C. The dark leafy greens (or horta as we call them) are high in calcium, vitamin K, and iron. Reported benefits include lowering blood pressure, improving digestion, and reducing the risk of diabetes. This salad uses all of this goodness to create a delicious first course or side dish. For a festive table, combine red, orange, and yellow varieties.
 
KOUZINA TIP: Beets can stain the hands once cooked, so wear rubber gloves.
 
PREP TIME: 40 minutes
BAKING TIME: about 1 hour
COOKING TIME: about 8 minutes
SERVINGS: 4
 
1 bunch orange and/or red beets (about 8) with greens
Extra-virgin olive oil
Sea salt
Freshly ground pepper
Balsamic vinegar, to taste
2 cloves minced garlic
2 tablespoons crumbled Greek feta (optional)
2 tablespoons lightly toasted chopped walnuts (optional)
 
1. Heat oven to 350°F. Cut beets off of stems (reserve greens, discard stems) and scrub to remove dirt/sand. Place on a sheet of heavy-duty foil large enough to enclose the beets and drizzle with olive oil, then season with salt and pepper. Tightly seal the beets in the foil, place in a baking pan, and bake about 1 hour, until the beets are fork tender. Remove from oven and let stand until cool enough to handle. Peel the beets and slice, then place in a shallow bowl with the oven juices. Drizzle with 1 to 2 tablespoons vinegar (to taste), 1 teaspoon olive oil, and season with salt and pepper. Serve warm or at room temperature.
 
2. Meanwhile, rinse the greens well under cold water to remove dirt/sand and tear into 3-inch pieces. In a large skillet or pot, heat 2 tablespoons olive oil over medium heat and sauté the garlic until aromatic, about 1 minute. Reduce heat to medium-low, add the greens, season with salt and pepper, and cook, stirring from bottom to top every couple of minutes, until wilted, about 8 minutes. Transfer to a serving bowl and drizzle with vinegar and olive oil. Taste and, if needed, season with additional salt and pepper. Serve warm alongside the beets sprinkled with feta and walnuts, if desired.

ORZO-BEAN SALAD (episode S2 E8)
Eating is about balance and this main-dish salad doesn’t disappoint with pasta, zucchini, beans, and cheese tossed with our iconic ladolemono (olive oil-lemon) dressing.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo
2 medium zucchini (about 1 lb)
3 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 can (15 oz) Northern beans, rinsed and drained
1/2 cup diced kasseri cheese
1/4 cup chopped fresh basil leaves
 
LADOLEMONO DRESSING
1/2 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
1. Cook the orzo according to package directions, then drain and transfer to a bowl of cold water to prevent clumping and sticking.
 
2. Heat grill. Slice the zucchini lengthwise and drizzle with 3 tablespoons olive oil. Season with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Let cool, then chop into cubes; set aside.
 
3. Meanwhile, make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
 
4. Drain the orzo and transfer to a large serving bowl. Toss in the zucchini, beans, kasseri, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Greek-Island Salad recipes. Join us next week as we make lunchtime fun with It’s A Wrap!—four flips to satisfy every wrap desire, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

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

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

KARPATHIAN FASOLADA (episode S2 E1)
This relished recipe is one of our top go-tos for a hearty, delicious, protein-packed meal that warms up a winter day while filling a waiting appetite. Legumes are fiber-rich, helping you to feel full longer, which is key to weight control. Olive oil brings flavor and healthy antioxidant benefits to this meal, so always choose good-quality extra-virgin (Greek is best).
 
NOTE: By using canned beans, normal cooking time is cut in half. If you’re not pressed for time, use the traditional dried beans for a more nutrient-packed stew (preparation below).
 
PREP TIME: 30 minutes (plus standing, if using dried beans)
COOKING TIME: about 1 hour (about 1 hour 10 minutes, if using dried beans)
SERVINGS: 6 to 8
 
1/2 cup extra-virgin olive oil, divided
1 large onion, chopped (about 2 cups)
2 large carrots, peeled and thinly sliced (about 2/3 cup)
2 celery ribs, thinly sliced
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper or 1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cans (15 oz each) Northern beans, cannellini beans, or black-eyed peas, rinsed and drained*
1 1/2 cups chopped fresh or canned plum tomatoes with juices, seeds removed
1 large bay leaf
1 teaspoon fresh thyme (or 1/2 teaspoon dried), plus fresh sprigs for garnish
3 to 4 cups vegetable or chicken stock
2 cups spinach leaves, washed and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
 
OPTIONS
1/2 cup small pasta (like pastina or Greek kouskousaki)
1/2 cup sliced cooked/browned sausage
4 ounces crumbled Greek feta
Sliced crusty bread
 
1. In a large pot, heat 1/4 cup olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook, stirring frequently, until vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans and gently stir to coat with oil. Add the tomato, bay leaf, thyme, and just enough stock to cover. Bring to a boil.
 
2. Partially cover, reduce heat to low, and simmer until the stew is thick and creamy, about 40 minutes (add pasta, if using, after 30 minutes of cooking and continue to cook for another 10 minutes).
 
3. Remove and discard the bay leaf. Stir in the spinach and parsley (stir in the sausage, if using). Cover and cook until the spinach is tender, 2 to 3 minutes more. Remove from heat. Stir in the remaining 1/4 cup olive oil. Top each serving with feta (if using) and garnish with thyme sprigs, if desired. Serve hot. (Add crusty bread on the side, if using.)
 
*DRIED BEANS: Use 2 cups dried beans, picked over and rinsed well.
Place beans in a large bowl and fill with enough cold water to cover by 2 inches; soak overnight at room temperature. Drain and rinse well. Add to stew as directed and cook until beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
OR
Place beans in a large pot filled with enough cold water to cover by 2 inches. Bring to a boil and cook for 2 minutes, then remove from heat and let stand 1 hour. Drain and rinse well. Add to stew as directed and cook until beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.

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

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

BULGUR (POURGOURI) SALAD (episode S2 E4)
This Greek Tabbouleh cousin is not a one-size-fits-all kind of dish. Depending on the region in Greece, this salad can be made a variety of ways and is known by a couple of different names, pligouri salata and pourgouri salata. In Karpathos, it goes by the latter. Whether you serve this salad as a main dish, as a side with grilled fish or chicken, or in a whole-wheat pita, it’s something you’ll make often and enjoy.
 
TOTAL PREP TIME: 25 minutes plus standing
SERVINGS: 4 to 6
 
1 cup dried medium-grain bulgur
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil 
1 seedless cucumber, peeled and diced
1 1/4 cups grape or cherry tomatoes, halved 
1 cup finely chopped fresh flat-leaf parsley
3/4 cup crumbled Greek feta, divided (2 tablespoons reserved for topping)
1/2 cup sliced kalamata olives 
1/3 cup chopped shallot
1/4 cup toasted pine/pignoli nuts
1 scallion, chopped
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
Sea salt
Freshly ground pepper
 
1. In a large bowl, cover the bulgur with hot water by 2 inches and let soak 1 hour, until tender and fluffy. Drain in a fine sieve, pressing firmly to expel excess water.
 
2. In a large bowl, whisk together the lemon juice and olive oil. Toss in the bulgur, cucumber, tomatoes, parsley, feta, olives, shallot, mint, scallion, and nuts. Season with salt and pepper, to taste. Let stand at least 30 minutes before serving for flavors to develop. (Can be made ahead. Cover and refrigerate up to 1 day. Bring to room temperature before serving.) Top with reserved 2 tablespoons feta and serve.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Mediterranean Blue Diet recipes. Join us next week as we keep it yummy and nutritious with Greek-Island Salads—four flips to deliciously eat your way to healthy, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

You just made a pita (pie) or mezedes (appetizers) and you’re left with only a couple of sheets of phyllo. Throwing it out feels wasteful, you know it won’t last in the refrigerator more than a couple of days, and it’s not enough to make something else…or is it? Over the years, Kukla (our mom) found delicious ways to use leftover phyllo (which happens more often than you think), inspiring us to come up with a few recipes of our own. So instead of feeling anxious about wasting the one or two extra phyllo sheets after making a pita, we get excited about what we’re going to make with them. We’ve got four (technically five) recipes that we not only flipped but we put that leftover phyllo to excellent use in one snack (two flavor options), one meze, and two entrees. They’re so good that you’ll want to keep these recipes on standby for your next leftover-phyllo moment, or multiply them for more servings (as a main phyllo event).
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

PHYLLO CHIPS (episode 165)
Forget bagged chips! These flaky, crunchy chips can be baked up two ways: Savory with an herb-cheese blend between the sheets or sweet with sugar, cinnamon, and a drizzle of honey  (see our tip below for a chocolate option!). Though great for snacking as is, these chips also go well with dips and spreads. You might even find yourself making these without waiting for leftover phyllo.
 
KOUZINA SWEET TIP: After baking, instead of honey, melt 2 tablespoons of semi-sweet chocolate chips and drizzle over the Sweet chips.
 
PREP TIME: 15 minutes, plus standing
BAKING TIME: 8 minutes
MAKES: about 30 chips
 
1 large egg white
2 tablespoons extra-virgin olive oil, plus more for baking sheet
1 1/2 tablespoons water
*
FLAVORINGS
Savory:
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon grated myzithra cheese
1/4 teaspoon garlic powder

​OR
 
Sweet:
2 1/2 teaspoons light brown sugar
1/2 teaspoon cinnamon
1 tablespoon Greek thyme honey, warmed
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (or 4 sheets of #4 or #5 dough), thawed according to package directions
 
1. In a small bowl, whisk together the egg white, 2 tablespoons olive oil, and the water until combined well. In another small bowl, for Savory chips, combine all of the ingredients; for Sweet chips, combine the sugar and cinnamon.

2. Heat oven to 375°F. Lightly oil a large heavy-duty rimmed baking sheet. Place 1 sheet of phyllo on work surface with the wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush half of the sheet with egg-white mixture and lightly sprinkle with your choice of flavoring. Fold over the other side, covering the flavoring. Lightly brush with egg-white mixture and lightly sprinkle with the flavoring. This is for #7 or #10 phyllo dough. If using #4 or #5 dough, layer one more time. Cut the phyllo stacks into squares, rectangles, or diamonds, then transfer to prepared baking sheet, placing slightly apart (this will allow the edges to crisp). Repeat to make one more phyllo stack.
 
3. Bake 7 to 8 minutes, until phyllo is golden throughout (do not brown/overbake).
 
4. For Sweet chips: When removed from the oven, drizzle honey or chocolate over the tops. Let sweet and savory chips cool.

GREEK BREAKFAST-BURRITO BUNDLE (episode 166)
This burrito-inspired bundle is filled with a complete breakfast (bacon, potatoes, eggs, spinach, and feta) and wrapped in phyllo for a Greek-style meal you can serve immediately, reheat the next day, or freeze and bake another day. Perfect for a to-go or stay-home meal.
 
PREP TIME: 10 minutes
COOKING TIME: 15 minutes
BAKING TIME: about 12 minutes
SERVINGS: 1 to 2
 
2 slices bacon or 1 breakfast sausage
3/4 cup hash browns or 1 1/2 patties
1 tablespoon butter
2 large eggs, lightly beaten
1 handful fresh spinach leaves
1/4 cup crumbled Greek feta (optional)
*
1/4 cup extra-virgin olive oil
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
 
1. In a skillet, cook the bacon or sausage over medium heat until crisp. Chop and set aside. Reserve skillet with fat.
 
2. In same skillet with bacon fat, cook the hash browns until golden brown and crisp. (If using hash-brown patties, cook, then chop.) Set aside.
 
3. In a large skillet, melt the butter over medium heat. Add the eggs, bacon or sausage, hash browns, and spinach. Scramble until mostly cooked but still very moist (it will finish cooking in the oven). Remove from heat and stir in the feta (if using). Let cool slightly.
 
4. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
 
5. Scoop the scrambled egg mixture into the center of the phyllo. Fold over the side of the phyllo closest to you, covering the eggs. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.)  Place, seam-side down, on a small heavy-duty rimmed baking sheet.
 
6. Bake about 12 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).

PHYLLO-WRAPPED FETA WITH HONEY (episode 167)
We created a Greek cheese-in-pastry flip that doubles as a baked alternative to saganaki (minus the flame). Not only is this a classy snack/side dish, but it also makes a wonderful topper for salads and is an exceptional meze for entertaining.
 
PREP TIME: 10 minutes
BAKING TIME: 30 minutes
SERVINGS: 4
 
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1 (4- to 6-ounce) block Greek feta
1 teaspoon fresh thyme or oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil
Pinch Aleppo pepper
1 tablespoon Cretan thyme honey, warmed
1/2 teaspoon white sesame seeds (optional)
1/4 teaspoon black sesame seeds (optional)
 
1. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
 
2. Place the feta in the center of the phyllo and sprinkle with the herbs and pepper. Fold over the side of the phyllo closest to you, covering the feta. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the block over to the end of the phyllo, trimming any overhang, and brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet.
 
3. Bake 25 to 30 minutes, until golden brown throughout. Transfer to a serving plate, drizzle with honey, then sprinkle with sesame seeds (if using). Garnish with herb sprigs, if desired. Serve immediately, cutting into 4 portions.

SALMON-IN-PHYLLO (episode 168)
Fish-en-Croute was the inspiration behind our completely edible Salmon-in-Phyllo. The moist salmon is packed with flavor, courtesy of our Greek marinade. We wrapped it up in phyllo with the perfect veggie options to create this elegant dish for one! In our video we used a simple spinach filling but if you’d like to kick it up to eating-out sumptuousness, go for the roasted onion and bell pepper (prepare while the fish is marinating to save time).
 
PREP TIME: 20 minutes, plus marinating
ROASTING TIME: 10 minutes (plus an additional 35 minutes, if making the roasted veggies)
SERVINGS: 1
 
MARINADE
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh dill, plus sprigs for garnish
1/2 teaspoon sea salt
1/4 teaspoon dried marjoram
Pinch dried basil
Pinch freshly ground pepper
*
1 (4 to 5 ounces) salmon fillet, skin removed
*
FILLING OPTIONS
Extra-virgin olive oil, for pan
1 small red onion, cut into 1/2-inch-thick slices
1/2 red bell pepper, cored, seeded, and cut into 1/2-inch-thick slices
OR
10 spinach leaves
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
 
1. Make marinade: In a bowl, combine the garlic, olive oil, lemon juice, dill, salt, marjoram, basil, and pepper. In a shallow dish, place the salmon and coat on all sides with half of the marinade. Cover and refrigerate at least 30 minutes or up to 1 hour.
 
2. For onion-bell pepper filling (optional): While salmon is marinating, heat oven to 450°F. Line a 9-by-13-inch baking pan with heavy-duty foil and lightly coat with olive oil. In the pan, toss together the onion and bell pepper with the remaining marinade and spread out evenly. Roast 25 minutes, stir, then roast 8 to 10 minutes more, until the vegetables are softened and browned around the edges. Remove from oven and let cool slightly. Reduce oven temperature to 425°F.
 
3. Heat oven to 425°F. Place 1 sheet of phyllo on work surface with wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush the sheet with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil. Place the vegetables in the center of the phyllo. Take the salmon out of the marinade, letting the juices drip back into the dish, and place the salmon over the vegetables; spoon the solids (herbs and garlic) from the marinade over the fish (discard remaining marinade). Fold over the side of the phyllo closest to you, covering the salmon. Brush phyllo with olive oil, then fold in the sides, brushing them with olive oil. Fold over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet. Using a sharp knife, cut 3 diagonal 1-inch slits on the top of the packet.
 
5. Roast about 10 minutes, until the phyllo is golden brown throughout. Let cool 5 minutes, then cut on the diagonal and serve garnished with dill sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Leftover-Phyllo flips. Join us next week as we ring in the New Year with Mediterranean Blue Diet recipes—four flips to deliciously eat your way to healthy, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

Each of this week’s recipes can be eaten anytime, for breakfast or lunch, lunch or dinner, as a party meze or a snack-time treat. No rules…your choice!
 
The recipes below link to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​PANCAKES TO TIGANITES (episode 161)
Tiganites look like mini pancakes but they’re thin and crisp on the outside, and tender on the inside. Instead of syrup, we drizzle with thyme honey and sprinkle with nuts, sesame, and cinnamon. You can also top these with Greek yogurt and fruit. A traditional Karpathian comfort food!
 
PREP TIME: 10 minutes, plus standing
COOKING TIME: about 25 minutes
MAKES: about 12 tiganites, 4 inches in diameter, serving 4 to 5
 
1 cup all-purpose flour
1 teaspoon sugar
Pinch salt
1 large egg
1 cup milk
1 teaspoon orange zest
*
1/2 cup walnuts and/or almonds, chopped
2 teaspoons sesame seeds
3/4 cup olive oil
Greek thyme honey
Cinnamon
 
1. In a small bowl, combine the flour, sugar, and salt.
 
2. In a medium bowl, whisk the egg, then whisk in the milk until combined well.
 
3. Gradually whisk the flour mixture into the egg-milk mixture, whisking until smooth. Whisk in the orange zest until combined. Cover and let stand 20 minutes. Line a cookie sheet with paper towels; set aside.
 
4. Meanwhile, in a small dry skillet over medium-low heat, toast the nuts, stirring frequently, until golden, 4 to 5 minutes. Transfer nuts to a heatproof bowl. To same skillet, add the sesame and toast, stirring frequently, until golden, about 3 minutes.
 
5. In a large skillet, heat the olive oil over medium-high heat. Spoon the batter into the skillet forming 4-inch rounds (don’t overcrowd the skillet so the edges cook). Cook, turning once, until golden brown on both sides, about 3 minutes per side. Transfer tiganites to prepared sheet and let stand 1 minute to drain (to keep warm, place tiganites on the lined sheet in a 200°F oven while making remaining tiganites). Repeat with remaining batter.
 
6. Transfer tiganites to a serving platter, drizzle with honey, sprinkle with nuts and sesame seeds, and lightly dust with cinnamon. Serve immediately.

​BRUSCHETTA TO DAKOS (episode 162)
Dakos (ντάκος, pronounced nDAH-kohss, ndakos—also called koukouvayia/kouloukopsomo, depending on the island) is the Greek version of bruschetta that’s typically a tomato-topped rusk served on the islands as a light meal, or meze, often alongside wine or beer. In Karpathos, you’ll find this at the breakfast table, as well as served in the afternoon or as an appetizer.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
 4 small barley rusks (3 to 4 inches in diameter) or 1/2 of a round crusty country bread, grilled or toasted
2 ripe plum tomatoes, coarsely chopped
1/3 cup crumbled Greek feta (or manouri cheese)​
5 pitted kalamata olives, sliced
1/4 teaspoon fresh Greek oregano or thyme, plus sprigs for garnish
Sea salt, to taste
Freshly ground pepper, to taste
Extra-virgin olive oil
 
1. If using rusks: In a shallow bowl, place 1/3 cup water and dip the tops of the rusks in long enough to just moisten (don’t soak). Transfer to a serving plate, wet side up.
If using bread: Cut into 4 1-inch-thick pieces, 3 to 4 inches in diameter, and transfer to a serving plate.
 
2. Divide the tomato among the rusks or bread. Top with feta, olives, oregano, salt, pepper, and a drizzle of olive oil. Garnish with herb sprigs, if desired.

TACO TO PITACO/TACO-PITA (episode 163)
We’ve taken the concept of the Mexican taco and given it a reimagined Greek-island life with our herbed lamb bifteki (burger), feta, and red-pepper sauce all wrapped up in a pita. Make your own, then comment with the name you like best for this recipe, Pitaco or Taco-pita.
 
PREP TIME: 25 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
 
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small garlic clove, minced)
*
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, halved
1/2 teaspoon sea salt
Pinch Aleppo pepper
4 jarred roasted red bell peppers, drained
4 pocketless pita breads, warmed
3/4 cup crumbled Greek feta
1 cup shredded romaine lettuce
 
1. Make Biftekia: In a bowl, stir together the meat and olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the mint, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly.
 
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the biftekia and cook 3 to 4 minutes per side, turning once, for medium. Transfer to a bowl and let stand until cool enough to handle, then crumble.
 
3. Meanwhile, in the same skillet, heat 2 tablespoons olive oil over medium heat. Add the tomatoes, 1/2 teaspoon salt, and the Aleppo pepper and sauté, stirring occasionally, until tomatoes have blistered and softened, 5 minutes. Stir in the biftekia crumble to reheat, about 3 minutes.
 
4. Meanwhile, in a food processor, add the roasted peppers and the remaining 2 tablespoons olive oil. Puree until smooth, for sauce.
 
5. Assemble: Divide the biftekia-tomato mixture among the 4 pitas, pour over some of the roasted-pepper sauce, and top with feta and lettuce. Fold and enjoy!

​JALAPEÑO POPPERS TO GREEK PEPPER POPPERS (episode 164)
We used mini bell peppers to re-create jalapeño poppers into a zesty Greek version, featuring the heat on the inside, rather than the outside. The peppers are stuffed with a creamy filling of feta cheese, Greek seasoning, and finely chopped hot peppers, then they’re roasted or grilled. The result? Irresistible! This is a quick-and-easy recipe to make as a delicious appetizer/meze for holiday entertaining or anytime you feel Opa-festive!
 
PREP TIME: 20 minutes, plus standing
BAKING TIME: 18 to 22 minutes
SERVINGS: 4 to 6
 
FILLING
1/2 cup crumbled Greek feta
1/2 cup cream cheese
4 jarred pickled hot pepperoncini peppers, cut in half lengthwise, seeds removed (or some left in if you like it super hot), finely chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon garlic powder
*
3/4 cup fresh breadcrumbs
3 tablespoons extra-virgin olive oil
8 to 10 mini bell peppers, cut in half lengthwise, seeded
 
1. Heat oven to 400°F. Line a baking sheet with foil.
 
2. In a bowl, combine the feta, cream cheese, hot peppers, oregano, and garlic powder. In another bowl, combine the breadcrumbs and olive oil until the breadcrumbs are completely moistened. Fill each bell-pepper half with the cheese mixture and top with breadcrumbs. Transfer the filled peppers to the prepared baking sheet.
 
3. Bake 18 to 22 minutes, until tops are golden. Let stand about 10 minutes before serving. Serve warm.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Anytime Flips. Join us next week for Leftover-Phyllo Solutions—four delicious flips that let you use up those extra sheets!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

Salad flips are so much fun, as the mix-and-match varieties offer up a wealth of possibilities by satisfying so many menu options—served as a first course, a side, under an entrée, or as the entrée itself. They can be simple or hold the festive elements for entertaining. We flipped four classic recipes using a few key ingredients. You’ll love these re-creations in casual as well as holiday settings!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​ARUGULA SALAD (episode 157)
Arugula salad gets an upgrade with the addition of a typical Karpathian green, kritamo. Kritamo (also known as samphire or wild sea fennel because of its resemblance to fennel/anise in flavor) grows on rocky seashores and has a slightly bitter element, pairing nicely with the arugula. It’s available in Mediterranean markets in a jar and is sold fresh in some Whole Foods markets, as well as online. Fennel is a good substitute if you can’t find kritamo, as we demonstrated in our video. We grilled the fennel to bring out its delicate flavor.
 
PREP TIME: 15 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
 
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 cup kritamo (samphire/wild sea fennel), cut into 2-inch pieces (or very thinly sliced fennel, grilled)
4 cups arugula
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice
Sea salt
Freshly ground pepper
2 tablespoons pine nuts, toasted
Shaved kasseri or graviera cheese (or Parmigiano-Reggiano)
 
1. In a grill pan over medium heat, heat 2 tablespoons olive oil. Add the kritamo or fennel and sauté, stirring occasionally, until softened and golden brown around edges, about 5 minutes. Let cool.
 
2. In a large serving bowl, toss together the arugula, kritamo or fennel, and tomatoes.
 
3. In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, and a pinch each of salt and pepper. Toss just enough dressing into the salad to lightly coat but not so much that it pools at the bottom of the bowl. Top the salad with pine nuts and cheese. Serve immediately.

CHICKPEA SALAD (episode 158)
Here, the chickpeas aren’t just in the salad, they are the salad. Fresh ingredients and a lemon-olive oil dressing are what Greek-island eating is all about. Simple and delicious, this protein-packed dish can be served as a main course or as a side. The pita will soak up all the flavorful juices.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 (29-ounce) can chickpeas, rinsed and drained well
1 cup grape tomatoes, halved
Half of 1 seedless cucumber, peeled and diced
1/4 cup chopped fresh flat-leaf parsley, plus a sprig for garnish
1 large shallot, finely chopped
*
LADOLEMONO DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
Lightly toasted pita bread, for serving
 
1. In a large serving bowl, toss together the chickpeas, tomatoes, cucumber, parsley, and shallot.
 
2. Make Ladolemono Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Toss into the salad until combined well. (Can be made ahead. Cover and refrigerate up to 1 day.) Garnish with a parsley sprig, if desired, and serve with pita.

​ORANGE SALAD (episode 159)
A plain citrus salad is no match for this Greek-tailored flipped version with feta and olives adding the perfect balance to the sweetness of the oranges. A drizzle of olive oil and sprinkle of Aleppo pepper give the salad a lovely finish. Fast, easy, and always in season, this salad makes a refreshing first course.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
3 naval oranges, peeled and sliced
1 small red onion, halved lengthwise and thinly sliced
1/4 cup sliced pitted kalamata olives
1/4 cup crumbled Greek feta
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper
 
On a large serving platter, arrange the orange slices, overlapping slightly. Top with the onion, olives, and feta. Drizzle olive oil over the top and lightly sprinkle with the pepper.

GRILLED HALLOUMI AND WATERMELON SALAD (episode 160)
Fruit salad just flipped sweet and savory. Halloumi, a firm cheese from Cyprus, grills without melting through the grates, so it’s our go-to for dishes like this. The watermelon’s sweetness is deliciously complemented by the salty halloumi. If you prefer not to grill the watermelon, omit brushing it with olive oil and simply toss the cold cubes into the salad. If using figs, to grill, first lightly brush with olive oil.
 
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVINGS: 4
 
Extra-virgin olive oil
4 cups cubed firm seedless watermelon
1 (7-ounce) package halloumi cheese, cubed
1 cup seedless white grapes (or fresh figs*, lightly grilled, if desired)
2 tablespoons chopped fresh mint, plus a sprig for garnish
2 tablespoons to 1/4 cup toasted chopped walnuts or almond slices
 
1. Lightly oil 2 skewers for the cheese. Lightly brush the watermelon and cheese with olive oil. Skewer each separately and grill over medium heat, turning frequently, until grill marks appear on all sides, about 3 minutes total for watermelon, 5 minutes for cheese. Let cool slightly.
 
2. Slide the watermelon and cheese off of the skewers into a large serving bowl. Gently toss with grapes (or figs) and mint. Sprinkle with nuts, garnish with mint, and serve.
 
*Figs: If using dried figs, rehydrate first by placing in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on High for 30 seconds, turn over, cover, and microwave 20 seconds more, until softened. Transfer to paper towels to drain about 10 minutes before grilling.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Salad Flips. Join us next week for Anytime Flips—four flips to enjoy any time of the day, breakfast, lunch, or dinner!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

Greek makaronia (pasta) come in a wide variety of shapes and sizes that create iconic dishes like pastitsio and makarounes. We flipped four classic pasta recipes using a few of our favorite makaronia and select ingredients with fabulous results!
 
The recipes below link to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

PASTA BÉCHAMEL (episode 153)
We flipped fettuccine Alfredo using a very Greek béchamel (μπεσαμέλ, pronounced beh-sah-MEHL), the essential foundation of a number of iconic dishes, including moussaka, pastitsio, and papoutsakia. In just 30 minutes you can have a luxurious meal in your own kouzina! This is a rich dish, so serve alongside a big salad or lots of veggies.
 
PREP TIME: 5 minutes
COOKING TIME: 10 minutes
BAKING TIME: about 15 minutes
SERVINGS: 6 to 8
 
BÉCHAMEL
4 cups whole milk
1/4 cup butter
1/4 cup all-purpose flour
2 large egg yolks, beaten
3/4 cup grated kefalotyri cheese (or Parmigiano-Reggiano)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
*
3/4 pound penaki (or little penne/ziti), cooked according to package directions (do not overcook), drained
 
1. In a saucepan, heat the milk over medium-low heat until hot but not boiling. Set aside.
 
2. In a large saucepan, melt the butter over low heat. Immediately and gradually add the flour, whisking constantly, until blended well and there are no lumps. Increase heat to medium-low and gradually whisk in the hot milk, continuing to whisk constantly until the sauce begins to thicken and is creamy. Vigorously whisk in the egg yolks until blended well. Stir in the cheese until combined well. Remove from heat and stir in the salt and pepper. (Can be made ahead. Cool, then transfer to a container, cover, and refrigerate up to 3 days. Reheat, stirring, in the top of a double boiler when ready to use.)
 
3. Heat oven to 375°F. In a 9-by-13-inch ovenproof casserole dish, toss together the pasta and béchamel until combined well. Spread out evenly. Bake about 15 minutes, until golden around the edges. Serve hot.

TYRO-BOUKIA (episode 154)
“Tyro” is cheese and “boukia” is a bite, so think Mac ’n’ Cheese Bites but with Greek kefi! Try adding bacon or ham, or you can sophisticate this dish by swapping out the meat with 1/2 cup chopped cooked lump crabmeat, shrimp, or lobster. Aleppo pepper adds a nice kick, so use the lesser amount for mild or the greater amount for more heat.
 
KOUZINA TIP: The chilled pasta and cheese needs to be kept cold in the refrigerator until ready to cut, dip, and fry. It warms up quickly and will fall apart if left out too long.
 
PREP TIME: 30 minutes, plus chilling
COOKING TIME: about 30 minutes
MAKES: about 4 dozen
 
Extra-virgin olive oil, for coating pan
1 1/2 cups shredded kasseri cheese
1/2 cup grated kefalograviera cheese
1/3 cup crumbled Greek feta
2 cups cold milk, divided
2 1/2 tablespoons unsalted butter
2 tablespoons cornstarch
1/2 pound (about 2 cups) kofto pasta (looks like 1-inch long pastitsio noodles) or ziti cut into 1-inch pieces, cooked according to package directions (do not overcook), drained
1/4 cup crumbled cooked bacon or chopped ham (optional)
4 large eggs
2 cups coarse breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon sea salt
1/4 to 1/2 teaspoon Aleppo pepper (to taste)
Vegetable oil, for frying
 
1. Line a 9-by13-inch pan or casserole dish with parchment or foil and lightly brush with olive oil; set aside. In a large heatproof bowl, combine the cheeses; set aside. In a large saucepan, bring 1 1/2 cups milk and the butter to a low boil over medium heat. Meanwhile, in a cup, stir together the remaining 1/2 cup milk and the cornstarch until dissolved (the cornstarch will settle to the bottom, so stir again just before adding to saucepan). Stir the milk-cornstarch mixture into the hot milk in the saucepan and cook, stirring constantly all the way to the bottom and sides of the saucepan, until thickened, about 2 minutes. Remove from heat and pour over the cheeses. Stir until smooth. Gently stir in the pasta and bacon/ham (if using) until combined and coated well.
 
2. Spoon the pasta mixture into the prepared pan, spreading evenly. Cover tightly and refrigerate until firm, at least 2 hours or overnight (keep refrigerated until ready to cut and dip). (Can be made up to 3 days ahead.)
 
3. In a bowl, whisk the eggs. In another bowl, combine the breadcrumbs, parsley, oregano, salt, and pepper. Line a baking sheet with parchment; set aside.
 
4. Invert the cold pasta-and-cheese onto a cutting board and peel off the parchment. Using a sharp knife, cut into 1 1/2-inch squares.
 
5. Dip the squares in egg, allowing the excess to drip back into the bowl, then coat completely in breadcrumb mixture. Transfer to the prepared baking sheet until all the squares are coated.
 
6. Line a wire rack with paper towels. In a large skillet over medium-high heat, heat about 1/4 inch of oil until hot but not smoking. Cook the bites, a few at a time (don’t overcrowd), turning occasionally, until crisp and golden brown on all sides, about 4 minutes total (if cooking in a deep fryer, cook until golden brown, about 3 minutes). Transfer to prepared rack and let drain until cooled slightly. Serve very warm. (Can be made up to 1 hour ahead. Let stand at room temperature and reheat in a 350°F oven on a rack set over a baking sheet, about 5 minutes.)

​PASTA WITH ROASTED PLUM TOMATOES (episode 155)
Jarred pasta sauce and canned tomatoes have met their flip! This dish is all about fresh ingredients, like roasted tomatoes, garlic, and Greek cheese! Simple, delicious, and quick. For a sauce this good, you need a pasta that can do it justice. We went with frozen cavatelli pasta—similar to homemade Karpathian makarounes, and in some areas, easier to find. Or you can make your own!
 
KOUZINA TIP: Cook the pasta the last few minutes of the baking time so that it’s hot when tossing with the tomatoes.
 
PREP TIME: 15 minutes
BAKING TIME: 30 to 40 minutes
SERVINGS: 3 to 4 main / 6 first course
 
10 plum tomatoes, sliced and drained
Extra-virgin olive oil
1/2 cup chopped fresh basil leaves, plus sprig for garnish
4 to 5 cloves garlic, crushed
Sea salt and freshly ground pepper
Pinch Aleppo pepper
1/2 cup grated kefalograviera cheese (or Parmigiano-Reggiano), plus more for serving
12 ounces (3/4 lb) frozen makarounes (or cavatelli) pasta, cooked according to package directions, drained
 
1. Heat oven to 375°F. In a large baking pan, spread the tomato slices out, drizzle with olive oil, and top evenly with basil, garlic, and season with salt and peppers. Top evenly with cheese. Bake 30 to 40 minutes, until tomatoes are softened.
 
2. Using a fork, mash the tomatoes, then, in a large serving bowl, toss with the hot pasta. Garnish with a basil sprig, if desired, and serve immediately with additional cheese on the side.

ORZO SALAD (episode 156)
Orzo (kritharaki), grilled eggplant or zucchini, tomatoes, feta, olives, and fresh mint flip a typical pasta salad on its ear, giving it a new Greek life. Get ready to wow your taste buds!
 
KOUZINA TIP: Look for thin eggplant or zucchini, as they will have fewer seeds. Grill the veggie ahead and let it cool to room temperature before preparing the salad. Sprinkling the eggplant with salt beforehand and letting it stand a few minutes removes any bitterness from the vegetable.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: 5 minutes
SERVINGS: 4 to 6
 
1 small eggplant, peeled, or 2 thin zucchini
Sea salt (for eggplant)
Extra-virgin olive oil
1/2 pound orzo, cooked according to package directions, drained
1 pint grape tomatoes, halved
1/2 cup crumbled Greek feta, divided
1/4 cup sliced pitted kalamata and/or Greek green olives, divided
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus sprig for garnish
 
1. Cut the eggplant or zucchini into 1-inch cubes. If using eggplant, transfer to a paper towel-lined tray, sprinkle with salt, and let stand 10 minutes. Lightly brush the vegetable with olive oil and grill over medium heat (or roast at 400°F), turning occasionally, until golden and softened, about 5 minutes.
 
2. In a large serving bowl, toss together the eggplant or zucchini, orzo, tomatoes, 1/4 cup feta, 3 tablespoons olives, the parsley, mint, and 2 tablespoons olive oil. (Can be made ahead. Cover and refrigerate up to 1 day.) Sprinkle the top of the salad with the remaining 1/4 cup feta, 1 tablespoon olives, and garnish with a mint sprig, if desired. Serve warm or at room temperature.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Pasta flips. Join us next week for Salads—four recipes you can serve as a first course during the holidays (or anytime), Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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