This week we’re frying up two of our favorite game-day finger foods as we build a Super tailgate-party menu. Pot stickers and falafel are getting a Greek makeover, transforming them into fried phyllo meat pies and fava/chickpea sliders (with baking options) with dips. This is how we make them in Karpathos and everyone loves them!
 
The recipes below link to how-to videos on our new 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 FILLING
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 filling: 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. ((Can be made ahead. Let cool completely, then cover and refrigerate up to 24 hours.)
 
2. Meanwhile, make aioli: In a bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Make meat pies: 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. (If you prefer to bake instead of fry, place 1 inch apart on an ungreased rimmed baking sheet and bake in a preheated 350°F oven about 15 minutes, until completely golden brown.)
 
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. (Can be made ahead. Let cool completely, then transfer to an airtight container and refrigerate up to 24 hours. Reheat in a 350°F oven about 10 minutes, until heated through.) 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.

FAVA FALAFEL (episode S2 E16)
This Greek slider 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
Roasted Red Pepper Sauce (recipe below)
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.
 
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

In a food processor, add the roasted peppers, olive oil, and Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Tailgate Fryers recipes. Join us next week as we amp up the party eats with must-have Super Bowl flips that put our Greek passion into the standards!
 
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

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

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

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

I hope you enjoyed Bright Lamb Week. More recipes can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods, customs, and spiritual awakening.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday for a special Kukla’s Kouzina Birthday blog. Join us for a celebratory post dedicated to you, our loyal followers, who have helped make us a success!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
 
Resources
Greek Orthodox Archdiocese of America

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

Pascha (Greek Easter) is traditionally celebrated with lamb, and our Seared Greek Lamb with Roasted Red Pepper Sauce is an entrée that we created to impress. This quick-and-easy main dish leaves you plenty of time to prepare the sides, like our Classic Greek Lemon-Oregano Roasted Potatoes (recipe follows). Get ready to say “Opa!” (but don’t break the dishes).
 
The recipes below partner with the corresponding how-to episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

We marinated the lamb in our classic fresh lemon juice-oregano-garlic-olive oil before searing it to juicy perfection. We then topped the slices with a creamy Roasted Red Pepper Sauce, adding flavor and color to this exceptional dish.
 
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
 
ROASTED RED PEPPER SAUCE
2 jarred roasted red bell peppers, drained and patted dry with paper towels
1 tablespoon extra-virgin olive oil
Pinch Aleppo pepper
*
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, make Roasted Red Pepper Sauce: In a food processor, add the roasted peppers, 1 tablespoon 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.)
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with the kefalograviera cheese (if using). Serve immediately.

The tangy, melt-in-your-mouth Greek potatoes everyone loves are a must to serve alongside lamb for Easter! They also go well with roast chicken or just about any dish—easy to prepare, hard to stop eating!
 
KOUZINA TIP: Refrigerated leftover potatoes are never as moist as when they’re fresh from the oven. Yukon Gold potatoes are the less starchy option, resembling the Greek variety, so they don’t dry out in the refrigerator. Russet potatoes are great if you’re not saving leftovers.
 
PREP TIME 15 minutes
BAKING TIME 1 hour
MAKES 6 to 8 servings
 
3 pounds Yukon gold or russet potatoes, peeled and cut into wedges
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon dried Greek oregano
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chicken broth
​Fresh flat-leaf parsley leaves, for garnish
 
1. Heat oven to 375°F and arrange rack in center. In a large roasting pan, toss together the potatoes, olive oil, lemon juice, oregano, salt, and pepper until the potatoes are coated and all the ingredients are combined well. Add the broth to the pan, taking care not to rinse the seasoning off the potatoes.
 
2. Roast about 1 hour, stirring every 15 minutes, until the potatoes are golden, the edges are crisp, and they’re fork tender. Just before serving, sprinkle with parsley, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pascha recipes. For those of you who are celebrating, Kali Anastasi & Christos Anesti !
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.

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

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

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 enjoyed 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

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

Flippin’ Greek!, our cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week 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.
 
This week is packed with fun slider flips that will bring the whole family to the table. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your spatula and come cook with us!
​

We’ve taken four different sliders and turned them into mini biftekia by flavoring them Greek to spoil you forever. From the traditional lamb, to stuffed with Greek feta cheese, to vegetarian, to seafood, there’s one for every appetite! The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
 
KOUZINA TIP: Pita scraps can be lightly toasted and ground in a food processor to make breadcrumbs.
​

BIFTEKIA SLIDERS – THE BASICS (episode 109)
If you’d like to reduce the calories and fat, use ground chicken or turkey instead of the meats listed. Don’t overhandle the meat as it could become tough.
 
PREP TIME 10 minutes
COOKING TIME about 8 minutes (for unfilled)
MAKES 4 sliders
 
1/2 pound ground lamb (or equal amounts of lamb and beef, lamb and pork, or all three)
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small clove, minced)
 
In a bowl, stir together the meat and 1/4 cup olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the parsley, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly. Follow next recipe to fill.
 
To cook unfilled: In a skillet, heat remaining 2 tablespoons olive oil over medium heat. Add biftekia and cook until browned, turning once, 3 to 4 minutes per side, for medium. You can also make these on a grill!

FILLED BIFTEKIA SLIDERS(episode 110)
We love to fill these sliders with our zesty feta dip, Tyrokafteri (from our Spreads & Dips cookbook), but you can also make them with plain feta.
 
PREP TIME 15 minutes (includes making Biftekia Sliders)
COOKING TIME about 6 minutes
MAKES 4 filled sliders
 
2 tablespoons extra-virgin olive oil
1 recipe Biftekia Sliders (above)
1/4 cup Tyrokafteri (from our Spreads & Dips cookbook) or 1/4 cup crumbled Greek feta
2 gyro pitas, warmed
Lettuce
Tomato slices
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
Fresh dill sprigs, for garnish
 
1. In a cast-iron skillet, heat the olive oil over medium heat. Make a dent in the center of the biftekia and fill each with 1 teaspoon to 1 tablespoon of Tyrokafteri or feta. Shape meat around the filling to seal it in and flatten slightly. Cook until browned, 2 to 3 minutes per side. You can also make these on a grill!
 
2. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, tomato, a filled bifteki, and a dollop of Tzatziki. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.

VEGGIE BIFTEKIA SLIDERS(episode 111)
These delicious sliders are perfect for fasting Fridays, Lent, or anytime you want to take a break from meat. They take a little time to prepare but you can make these ahead and freeze them to enjoy anytime (double the recipe so you have plenty)!
 
GO VEGAN: To turn this recipe into a vegan version, omit the cheese and increase the rice to 1 cup (the cheese and rice bind the burgers together, so doubling the rice is needed to keep them from falling apart). Use vegetable broth to make the rice. Prepare as directed.
 
PREP TIME 40 minutes
COOKING TIME 25 minutes
MAKES 4 sliders
 
SLIDERS
4 ounces white mushrooms
1 tablespoon extra-virgin olive oil, divided
2 tablespoons diced onion
1 ounce cremini mushrooms, diced (2 mushrooms)
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced zucchini
1/8 teaspoon allspice (mbahari)
1/4 teaspoon cumin
2 tablespoons grated carrots
1/2 cup cooked arborio rice (cook with chicken broth, do not add salt or butter)
1/4 cup shredded graviera cheese
1 medium egg, lightly beaten
1 1/2 tablespoons fresh julienned basil
1/2 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
Pinch freshly ground pepper
2 tablespoons plain breadcrumbs
*
2 tablespoons extra-virgin olive oil
2 gyro pitas, warmed
Lettuce
4 cucumber slices (optional)
Hummus or Eggplant Dip (both from our Meze and Spreads & Dips cookbooks), for serving
Fresh flat-leaf parsley sprigs, for garnish
 
1. In food processor, pulse the white mushrooms until finely chopped. Set aside.
 
2. In large saucepot, heat 1/2 tablespoon olive oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the white mushrooms and cook, stirring occasionally, 5 minutes. Add the cremini mushrooms, bell pepper, zucchini, allspice, and cumin; cook 5 minutes, until most of the liquid has evaporated. Add the carrots and cook 2 minutes more. Remove from heat and cool to warm.
 
3. Meanwhile, in food processor, pulse the rice until finely chopped. Transfer to a medium bowl. Stir in the mushroom-vegetable mixture, cheese, egg, basil, parsley, salt, and pepper until combined well.
 
4. Place the breadcrumbs in a shallow dish. Shape mixture into four 1/2-inch-thick oval patties. Coat patties with breadcrumbs. (Can be made ahead. Wrap each patty in plastic wrap, place in a resealable heavy-duty plastic bag, and freeze up to 3 months. Defrost in refrigerator before cooking.) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Cook patties until golden brown and crisp, 4 to 5 minutes per side.
 
5. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a veggie bifteki, and a dollop of hummus or eggplant dip. Garnish with parsley sprigs, if desired. Top each with a pita round and serve hot.

SALMON BIFTEKIA SLIDERS(episode 112)
Salmon is flavorful and makes a juicy slider. Other tasty seafood options are finely chopped shrimp or crab. You can turn leftover cooked seafood into a slider too—see the instruction following the directions for the ingredients you’ll need. Our lemon-olive oil aioli is the perfect topper!
 
PREP TIME 15 minutes
COOKING TIME 5 minutes
MAKES 4 sliders
 
LADOLEMONO AIOLI
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
1 tablespoon Dijon mustard
*
SLIDERS
1/4 cup extra-virgin olive oil, divided
1/2 pound salmon (or leftover cooked salmon), minced
3 tablespoons breadcrumbs
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
*
2 gyro pitas, warmed or lightly toasted
Lettuce
4 cucumber slices (optional)
*
Fresh dill sprigs, for garnish
 
1. Make Ladolemono Aioli: Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Whisk in the mustard until combined and creamy.
 
2. Preheat grill (brush grates with oil) to high heat (or heat 2 tablespoons olive oil in a grill pan over medium-high heat).
 
3. Make sliders: In a bowl, combine the salmon, 2 tablespoons olive oil, the breadcrumbs, lemon juice, shallot, dill, egg, salt, pepper, and garlic*. Shape mixture into four 1/2-inch-thick oval patties. Cook 3 minutes, then turn and cook 2 minutes more for medium-well (3 minutes more for well doneness).
 
4. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a salmon bifteki, and a dollop of Ladolemono Aioli. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.
 
*If using leftover cooked salmon or other seafood: In a bowl, combine 1/2 pound cooked minced salmon, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon chopped dill. Prepare pita rounds with lettuce and cucumber (if using); divide salmon among them, topping each with aioli, dill sprig, and another pita round.
 
Recipes copyright © Kukla's Kouzina

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

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

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

Flippin’ Greek!, our brand new cooking series on YouTube, is 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.
 
This week is packed with creative lunch makeovers that will energize you for a productive afternoon. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your apron on and come cook with us!

Need a rescue from the usual midday meal? We’ve taken four standard lunches and deliciously Greek-ified them to spoil you forever. The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
​

​Monday
GRILLED [BÉCHAMEL] CHEESE (episode 105)
Here we’re revamping the French grilled-cheese classic Croque Monsieur (crunch sir) or Madame (if adding the fried egg) into a kouzina indulgence using pita bread and béchamel made with Greek cheese.
 
PREP TIME 15 minutes
BAKING TIME 12 minutes
MAKES 1 sandwich, serving 1 to 2
 
1 pita (Kontos Panini Bread or Pocket-Less Pita)
1/4 cup béchamel sauce (from our Meze cookbook)
2 slices ham
Pickled fennel or 2 slices dill pickles, patted very dry
1/2 cup grated graviera cheese, divided
1/4 teaspoon dried thyme
1 fried egg (optional)
1 sprig fresh thyme, for garnish
 
1. Heat oven to 425°F. Line a baking sheet with parchment.
 
2. Cut the pita in half and place on the prepared sheet. Spread both pita halves with the béchamel, covering completely. Top one pita half with ham, pickled fennel or pickles, and 1/4 cup cheese. Top with remaining pita, béchamel side up, then top with remaining 1/4 cup cheese and sprinkle with thyme. (Can be made ahead. Do not bake. Cover and refrigerate up to 1 day.) Bake 10 to 12 minutes, until cheese is brown and bubbling. Top with a fried egg (if using) and garnish with a thyme sprig, if desired. Serve immediately.

Tuesday
EGG ROLL MBOUREKIA (episode 106)
Mbourekia are basically phyllo packets made with a variety of stuffings from cheese to meat to vegetables. Here we wrapped the phyllo around veggies and lamb biftekia (Greek burgers) that are filled with feta. The mbourekia are then baked to golden perfection. Serve with tzatziki for the perfect dip.
 
PREP TIME 15 minutes
COOKING TIME 15 minutes
BAKING TIME 25 minutes
MAKES 4 mbourekia rolls
 
6 tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small zucchini, cut into matchsticks or julienned
1 carrot, cut into matchsticks or julienned
*
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1 garlic clove, minced
1 tablespoon chopped fresh dill
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup crumbled Greek feta
*
4 sheets #5 or #4 (14-by-18-inch) Kontos phyllo, thawed, at room temperature
2 tablespoons butter, melted, or olive oil
 
1. In a large skillet, heat 2 tablespoons olive oil over medium-low heat, add the onion and sauté, stirring occasionally, until softened and completely caramelized (browned), about 10 minutes.
 
2. In another skillet, heat 2 tablespoons olive oil over medium heat, add the zucchini and carrot and sauté, stirring occasionally, until softened and browned, about 8 minutes.
 
3. Meanwhile, make biftekia: In a bowl, combine the ground meat, garlic, dill, oregano, salt, and pepper. Divide into 4 ovals with a dent in the center of each. Fill each with 1/4 cup feta and shape meat around feta to enclose. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Cook patties until browned, searing in the juices, about 2 minutes per side.
 
4. Heat oven to 350°F. Place 1 sheet of phyllo on work surface, wide end facing you. Brush with butter or olive oil and fold over to one side, forming a 14-by-9-inch rectangle. Brush with butter or olive oil. Place some onion, zucchini, and carrot in the center. Top with a bifteki. Fold sides of phyllo over the bifteki, brush phyllo with butter or olive oil, then fold over the top and bottom. Brush all over with butter or olive oil and place seam-side down on a rimmed baking sheet. Repeat, making a total of 4 rolls. Bake until completely golden brown, about 25 minutes.

​Wednesday
SOUVLAKI QUESA-PITA (episode 107)
We’ve taken the quesadilla and reinvented it into a grilled souvlaki pita. Use a cast-iron grill pan or cook on the grill for the best results.
 
PREP TIME 15 minutes plus marinating
COOKING TIME 10 minutes
MAKES 1 serving
 
5 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 pound chicken breast, cut into 1/2-inch-thick slices
1 Kontos panini pita
1 roasted red pepper (from a jar), patted dry, seeds removed, and sliced
1 plum tomato, sliced
1/4 cup shredded kasseri cheese
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
 
1. In a shallow bowl, whisk together 2 tablespoons 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 2 tablespoons olive oil over medium heat. Add the chicken slices and sauté, turning once, until cooked through and browned, about 3 minutes per side.
 
3. Place 1 pita on work surface and cut in half. On one half, layer with chicken, red pepper, some tomato slices, and cheese. Top with remaining pita half. In the same grill pan over medium heat, heat the remaining 1 tablespoon oil and cook the souvlaki pita, pressing down (using a weight if you have it), turning once, until heated through and browned, about 2 minutes per side. Transfer to a serving plate and top with dollop of tzatziki.

Thursday
CHICKEN KASSERI (episode 108)
This is our Greek-island adaptation of a chicken-parmesan hero using kasseri cheese and a panini pita. Serve with a garden salad to round out the meal.
 
PREP TIME 10 minutes plus marinating
COOKING TIME about 20 minutes
BAKING TIME 3 minutes
MAKES 1 to 2 servings
 
CHICKEN MARINADE
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 chicken cutlet, cut into 1/2-inch-thick slices
*
1 Kontos panini pita
1/2 cup shredded kasseri cheese, divided
1/4 cup extra-virgin olive oil, divided
1 plum tomato, sliced or 1/2 cup cherry tomatoes, halved
1/2 teaspoon dried oregano, divided
1/8 teaspoon sea salt
Pinch freshly ground pepper
Pinch garlic powder
 
1. Make chicken marinade: In a shallow bowl, whisk together 2 tablespoons 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. Heat oven to 350°F. Top pita with 1/4 cup cheese, place on a baking sheet, and bake about 30 seconds, just until cheese is melted. Set aside.
 
3. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the tomato to skillet and season with 1/4 teaspoon oregano, the salt, pepper, and garlic powder. Sauté, stirring occasionally, until softened and liquid is absorbed, about 10 minutes; set aside.
 
4. Meanwhile, in a grill pan, heat remaining 2 tablespoons olive oil over medium heat. Add the chicken slices and sauté, turning once, until cooked through and browned, about 3 minutes per side.
 
5. Heat oven to 350°F. On one half of the prepared pita, layer with the chicken, remaining 1/4 cup cheese, and the tomatoes. Fold over the other side of the pita, covering the filling, and bake on the sheet about 2 minutes, until cheese is melted. Serve hot.
 
Recipes copyright © Kukla's Kouzina, LLC 

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

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

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

A souvla is a large skewer used for rotisserie roasting, like gyro. Souvlaki refers to a smaller skewer used for cooking individual portions of meats, fish, vegetables, and fruit.
 
Souvlaki—commonly recognized as marinated meat on a stick—is one of those dishes that is pretty much without limits when it comes to the kind of food you can skewer, grill (or broil), and enjoy. There’s a version for every food-lover’s palate. If you can cube it, you can souvlaki it!
 
As a Greek, I can attest to the fact that lamb (the Greek meat) really rocks when it comes to souvlaki but this meat can be expensive, so Greek food trucks and restaurants don’t always offer it on their menu. The remedy is to turn your kitchen into your own souvlaki truck by grilling up this Greek meat and making the neighbors jealous!

The one thing that makes all of these meats taste Greek is the marinade: a simple emulsion of olive oil, lemon juice, oregano, and minced garlic—one marinade, three meats! Marinate in the refrigerator for 1 hour (or overnight), skewer, and grill (or broil).
 
For a twist, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will taste a bit leaner.
 
Not a meat lover? Go fish! Seafood: swordfish, ​shrimp, scallops, cod, halibut…cast your net and sea how deliciously it grills! Swap lemon zest or thyme for the oregano, marinate in the refrigerator for 30 minutes, skewer, and grill.

​Not a meat or fish lover? Veg out! Vegetarian souvlaki can get the meat-marinade treatment: marinate in the refrigerator for 30 minutes, skewer, and grill. Adding cheese (like halloumi) adds protein and substance but if you don’t want cheese or are vegan, it can be replaced with extra-firm tofu and topped with vegan tzatziki. The idea is to put what you love on the skewer, as long as it’s firm enough to skewer and grill.

For the ultimate food-truck experience, place your souvlaki in a pita with tzatziki sauce (included in our Meze and Spreads & Dips cookbooks), lettuce, tomato, caramelized onions, and Greek fries!

I hope you enjoyed my food-truck-inspired souvlaki post. Stay tuned for upcoming segments on uniquely Greek foods and ingredients!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

​When you think Greek meat, lamb is probably the first thing that pops into your head. It’s that Pascha (Easter) centerpiece—a roasted lemon-oregano-garlic main course surrounded by melt-in-your-mouth potatoes—that takes over your senses and takes up residence in your brain. If that’s your go-to, you’re right, lamb is the cornerstone of Greek-meat cuisine but it’s not the only meat at the table.

​There are certain dishes (and occasions) in which lamb is irreplaceable (as in the roasted one mentioned above) and others where lamb can be too rich for those who aren’t used to it or who normally prefer to eat lean. For this post, we’re going to focus on classic Greek meals that can be lightened and refreshed by making a few simple changes to the usual lamb solo, pairing it with pork and/or beef to give it a new dimension. You can adapt just about any recipe calling for lamb alone by following the recipe tips below.

Keftedakia—herbed mini meatballs that are served with Tzatziki sauce (recipes in our Meze cookbook)—are typically made with ground lamb, but combining the lamb with ground beef makes them taste less fatty and adds another facet to their flavor profile while enhancing their texture. When we can’t get ground lamb, we use very good quality ground beef and the result never disappoints.

​Gyro—the rotating cone-shaped, herb-and-spice-infused meat grilled on a vertical spit (rotisserie)—is made a number of ways and usually not just with lamb. Gyro can be made with marinated whole-meat cutlets stacked on the spit (above) ​and topped with a piece of fat or they can be made with ground meat shaped into a cone around the spit. Many tavernas use pork but the ones known for their awesome gyros mix up their ground meat (below) in combos like lamb-pork, pork-beef, lamb-beef, and lamb-pork-beef. The triple-meat gyros win in the ultimate-flavor category.

​Souvlaki—marinated meat on a stick—is one of those dishes that you want to use lamb for, but rising costs for restaurants makes this one hard to find on a menu, with pork and chicken being the easiest to get when eating out. For a twist when grilling at home, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will be a bit leaner.

In dolmades—stuffed cabbage leaves—ground lamb can be replaced with beef or pork, or you can combine two or three of these meats and experiment until you find the version that tastes best for you. Served with avgolemono, this is clod-weather comfort food at its finest!

TIPS FOR MARINATING GREEK MEAT
Lamb can be replaced or combined with other meats in any number of recipes. When grilling or roasting, use the basic Greek marinate (olive oil, lemon juice, garlic, oregano, sea salt, and pepper) for your meat. Coat the meat with the marinade, place in a bowl, cover, and proceed as follows:

1. For chicken and pork, refrigerate for at least 1 hour or up to 12 hours before cooking.
2. For lamb and beef, let stand at room temperature 30 minutes to 1 hour (depending on the size of the meat, souvlaki cubes would be 30 minutes and a leg of lamb would be 1 hour). To make ahead, marinate and refrigerate up to 12 hours and bring to room temperature before cooking.
3. Brush the meat with marinade every 10 minutes as the meat cooks. Always keep the marinade refrigerated between basting. Follow the USDA’s recommendations for safe internal temperatures and rest times for meat.

I hope you enjoyed our journey to the Greek butcher counter. Stay tuned for upcoming segments on uniquely Greek ingredients!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Copyright © 2018-2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

by Jackie Marzella, Joanne Staikopoulos Marzella & Kelly Salonica Staikopoulos

Christos Anesti!  Χριστός ἀνέστη! Christ is Risen!

Are you full yet??? No? …well you will be because it's Bright Week and that means it's a fast-free week. It’s the week right after Holy Week and Pascha, and that also means that Lent is over—so we're putting out the bacon, the filet mignon, the hamburgers, and the pizza. That’s right, we're eating all of the foods we couldn’t have during Lent. 

In the Christian Orthodox Church, Bright Week is also referred to as Renewal Week, a week that is completely fast-free, having just come off of 50 days of fasting during Lent and Holy Week. So what does that mean? You guessed it…meat, meat, and more meat for a glorious seven full days. During this time we reflect on our spiritual journey through Lent, Holy Week, and the Resurrection. We also reflect on the foods we haven’t been able to eat, like meat and dairy. 

Bright Week begins on Easter Sunday when we feast on magiritsa (a creamy Greek soup made with a lamb’s head) and/or chicken-based avgolemono soup (for those who don’t care for magiritsa…or lamb’s head), followed by a main course of lamb with tzatziki—in our house we like to make two different versions: leg of lamb roasted in the oven with potatoes, and grilled lamb chops riganata (with oregano)…mmm, don’t you just want to lick your chops? The lamb is joined by spanakopita, moussaka, or pastitsio, and we close out the meal with delicious tsoureki (braided sweet bread) and a customary custard dessert (like pasta flora or galaktomboureko). Check out last week’s blog, Greek Holy Week & Pascha~Easter Foods, for a slideshow of our Pascha menu. The festivities include dancing, especially in Karpathos, where the colorful traditional dress takes center stage.

As we continue to celebrate our Lord’s Resurrection, we focus on this greatest and most important feast, the celebratory “Feast of Feasts.” Thus, we do not abstain from any foods, but remain in a state of rejoicing for the entire week, emphasizing the glory of the Resurrection or Pascha, our Lord’s “New Passover” from death to life!

It’s no coincidence that our spiritual life and foods are somehow intertwined. Our spiritual life lends itself to a proper diet, sometimes through fasting and discipline. Once we have celebrated the Resurrection, it’s time to be merry and, yes, eat.

Some of the foods we enjoy this week (following Pascha Sunday’s feast at home) include Monday’s juicy hamburgers (sometimes we make lamb-burgers stuffed with feta cheese and topped with tzatziki), Wednesday’s glorious roasted chicken (our lemon-oregano recipe is the family favorite), Friday’s papoutsakia (meaning “little shoes” that are meat-stuffed baby eggplants topped with béchamel), and of course leftover “lamb and potatoes" in between (that’s the best of all...mmm leftovers!). 

Following Bright Week, we resume our normal fast on Wednesdays (the day Jesus was betrayed) and Fridays (the day Jesus was crucified). Our next spiritual celebration will be Pentecost.

We hope you enjoyed Bright Week Kouzina. The recipes for the foods we talked about here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian food ideas that you can add to your kouzina pantry.

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

Thanks for following us and we’ll see you next Monday for a special Happy Birthday to Kukla’s Kouzina!  We’re turning 6, so join us for a celebratory blog dedicated to you, our loyal followers, who have helped make us a success!    

Until then~
Kali orexi!  Good appetite!

Kelly, Joanne & Jackie (the girls in Kukla’s Kouzina)

Sources
Greek Orthodox Archdiocese of America (Pascha)
Greek Orthodox dictionary (Paschal Week~Bright Week)

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos