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 dips (baking options included). 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 infuse 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

When it comes to an easy Lenten meal, a protein-and-fiber-packed bean-burrito wrap is a welcome change of pace. Flip it Greek and enjoy that Mediterranean flavor we all love!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

This Greek-style burrito recipe has the protein power of lentils and chickpeas with the flavor punch of crunchy almonds, pistachios, and cashews. We neatly wrapped this hearty filling in crisp flaky phyllo and baked the burritos to golden perfection. When not fasting, serve these packets with tzatziki (cucumber-yogurt dip, from our Meze and Spreads & Dips cookbooks) on the side, 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
 
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 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 enjoy making our Legume Phyllo-Burritos. Join us next week for a Palm Sunday Greek fish recipe—no meat, lots of flavor!
 
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

Salads loaded with hearty pasta, protein-rich legumes, and fresh produce and herbs, help sustain you while fasting. Our focus is always to create Greek meals, especially those for fasting, that are flavorful, as well as quick and easy to make. The following recipe is so good you’ll want to serve it anytime!
 
The recipe below partners with the corresponding how-to episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!

During Lent and other fasting periods, eating is about balance and this main-dish salad doesn’t disappoint with orzo pasta, grilled zucchini, Northern beans, and fresh basil tossed with our iconic ladolemono (olive oil-lemon) dressing. When not fasting, toss in 1/2 cup diced kasseri cheese for some added Greek flavor.
 
PREP TIME: 20 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
1 cup orzo pasta
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) Great Northern beans, rinsed and drained
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 or grill pan. 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 well and transfer to a large serving bowl. Toss in the zucchini, beans, and basil. Add the dressing and toss until combined well. (Can be made ahead. Cover and refrigerate up to 3 days.)
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy making our Greek Orzo-Bean Salad. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

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

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

The Mediterranean diet is a rich source for Lenten recipes and is a delicious way of eating that makes you feel satisfied and healthy. One of our favorite go-to recipes for Lent is our Greek-Island Fasolada—a hearty, flavorful, protein-packed bean stew that warms and nourishes. Fasting can be hard to maintain if you’re not eating right, so in addition to the beans, this stew is packed with ingredients that feed the body while you nurture your soul. Fiber-rich legumes and veggies help you feel full longer, which is key to keeping hunger at bay. Garlic boosts your immunity with antimicrobial and antibacterial properties. Olive oil brings flavor and healthy antioxidant benefits to this meal (always choose good-quality extra-virgin—Greek is best). Will you be asking for seconds of this velvety deliciousness? Yes, please!!!
 
For more Lenten recipes, see our Greek Foods of Lent.

For recipes and more on the benefits of the Mediterranean diet, see our blogs here.

The recipe below partners with the corresponding episode on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

Lagana (a dimpled Greek flat bread topped with sesame seeds) is eaten throughout Lent and is the perfect accompaniment for this luscious stew. Lagana can be easily found in Greek markets during this season or you can make it yourself (see our recipe link below).
 
KOUZINA TIPS:
By using canned beans, normal cooking time is cut in half. If you’re not pressed for time, use traditional dried beans for a more nutrient-packed stew (see preparation following step 3).
 
To turn this recipe into a soup, just add another 2 cups of broth.
 
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
 
1/4 cup extra-virgin olive oil, plus more for serving
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 broth
2 cups spinach leaves, washed and coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
 
OPTIONS
1/2 cup small pasta (like ditalini, pastina, or Greek kouskousaki)
4 ounces crumbled Greek feta (if not fasting from dairy)
Sliced lagana or crusty bread, for serving
 
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans and stir gently to coat with oil. Add the tomato, bay leaf, thyme, and just enough broth 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. Cover and cook just until the spinach is wilted, 2 to 3 minutes more (do not overcook). Remove from heat. Lightly drizzle each serving with olive oil, top with feta (if using), and garnish with thyme sprigs, if desired. Serve hot with crusty bread on the side, if using.
 
*DRIED BEANS PREP: 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 the 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 the beans are tender but not falling apart, about 50 minutes. Add pasta, if using, the last 10 minutes of cooking.
 
Recipe copyright © Kukla's Kouzina 
 
I hope you enjoy our Greek-island bean stew. Join us next week for another Lenten recipe—no meat, lots of flavor!
 
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

This week’s Pita-bilities theme explores four ways to use pita bread outside of the usual souvlaki or gyro wrap. Quick and easy, these dishes can be served as a snack, meze, or as a meal with a side salad. The pita possibilities are endless on Flippin’ Greek!
 
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!
​

PIZZA PITA (episode S2 E25)
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
 
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
 
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper.  Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.

GREEK-ISLAND ZA’ATAR PITA (episode S2 E26)
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
 
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
 
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
 
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
 
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.

BRUSCHETTA (DAKOS) PITA (episode S2 E27)
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
 
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
 
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.

GREEK BEAN-SALAD PITA (episode S2 E28)
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
 
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
 
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
 
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pita-bilities recipes. Thanks to Kontos Foods for ​their fresh and delicious pita products. Join us next week for Sideline—four side dishes that will enhance any meal, 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 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

As our Lenten journey continues, we turn away from chicken and instead look to the versatile chickpea to provide plant-based nourishment with a variety of recipe options. Chickpeas are nutrient treasure troves abundant in fiber, polyunsaturated fatty acids, vitamins A, E, and C, folate, magnesium, potassium, iron, carotenoids, and protein. All that and deliciousness wrapped up in these hearty legumes! You can simply add them to green salads, wraps, or soups, or take a little time to make hummus or our quick-and-easy salad (below).

This salad goes all out with fresh ingredients that elevate the flavor profile of chickpeas to a whole new level. Included are optional additions to help you to customize this into your own creation, and tossing in shellfish (or chicken, if not fasting) will turn this salad into a substantial main-course meal, serving six. If adding shellfish (or chicken), make 1 1/2 recipes of the dressing (or more, to taste). Our recipe will also work with other legumes (if using dried, make sure to soak and cook before adding to the salad).
 
TOTAL TIME: 15 minutes plus chilling
MAKES: 4 servings
 
DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh oregano leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
 
SALAD
1 (15 oz) can chickpeas, drained and rinsed
1 small seedless cucumber, peeled and cut into a 1/2-inch dice
1 small red bell pepper, cut into a 1/2-inch dice
1 plum tomato, cut into a 1/2-inch dice
1 celery rib, cut into a 1/2-inch dice
1/4 cup diced red onion
1 scallion, sliced
1 tablespoon chopped fresh mint
*
Crusty bread or pita, for serving
*
Optional additions:
1 clove garlic, minced
1/4 cup pitted kalamata olives, halved or sliced
1/3 cup crumbled feta cheese
1 cup sautéed shrimp (or other shellfish)
1 cup diced cooked chicken (if not fasting)
 
1. Make dressing: In a bowl, whisk together the dressing ingredients. Set aside.
 
2. Make salad: In a large serving bowl, gently toss together all of the salad ingredients. Pour the dressing over the top and gently toss to combine well. Cover and refrigerate 1 to 2 hours before serving. Serve with bread to soak up all the savory juices.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.

I hope you enjoyed this week’s chick…pea inspiration. Recipes for hummus (four varieties) and other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting 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!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
 
Resources
Greek Orthodox Archdiocese of America
Great Lent

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