Tomatoes are a favorite in Greece, and not just in Greek salad. This is the perfect time to also enjoy the bountiful harvest in our homemade pasta sauce over Karpathian makarounes. For summer ease, we roasted farm-fresh tomatoes, garlic, herbs, and cheese in one pan, and the extraordinary aroma coming from the oven will fill your kitchen with the promise of an amazing meal about to be served! Our made-from-scratch makarounes pasta recipe follows with do-ahead instructions.
 
The recipe below links to a how-to video on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

​PASTA WITH ROASTED TOMATOES
Jarred pasta sauce and canned tomatoes have met their match! This dish is all about fresh ingredients, like roasted tomatoes, garlic, and Greek cheese! Simple, quick, and delicious. For a sauce this good, you need a pasta that can do it justice, like our homemade Karpathian makarounes (see below), or you can use frozen cavatelli pasta, which is similar to makarounes.
 
KOUZINA TIPS:
1. We use plum or yellow tomatoes because they’re less watery than red tomatoes. If you find your tomatoes are watery, gently squeeze the water out of the slices before placing them in the pan.
2. Cook the pasta the last few minutes of the baking time so that it’s hot when tossing with the tomatoes.
 
PREP TIME: 15 minutes
BAKING TIME: 30 to 40 minutes
SERVINGS: 3 to 4 main / 6 first course
 
Extra-virgin olive oil
10 plum and/or yellow tomatoes, sliced and drained
1/2 cup chopped fresh basil leaves, plus sprig for garnish
4 to 5 cloves garlic, crushed
Sea salt and freshly ground pepper
Pinch Aleppo pepper
1/4 cup grated kefalograviera cheese (or Parmigiano-Reggiano), plus more for serving
1/4 cup grated myzithra cheese (or Pecorino Romano), plus more for serving
1 recipe Makarounes pasta, recipe follows, or 12 ounces (3/4 lb) frozen cavatelli cooked according to package directions, drained
 
1. Heat oven to 375°F. Lightly oil a large rimmed baking pan, then spread the tomato slices out, drizzle with olive oil, and top evenly with basil, garlic, and season with salt and peppers. Top evenly with cheese. Bake 30 to 40 minutes, until tomatoes are softened.
 
2. Using a fork, mash the tomatoes, then, in a large serving bowl, toss with the hot pasta. Garnish with a basil sprig, if desired, and serve immediately with additional cheese on the side.

​MAKAROUNES
Once you make homemade pasta, it’s hard to go back to store-bought. The fresh flavor and light texture doesn’t leave a heaviness in your stomach and it perfectly complements any delicious topping.
 
PREP TIME: 30 minutes, plus standing
COOKING TIME: 5 to 10 minutes
SERVINGS: 4 main or 6 first course
 
2 2/3 cups fine semolina, plus more for sheet
1 1/2 teaspoons sea salt, divided
1 cup warm water, divided
 
1. In a large bowl, combine the semolina and 1/2 teaspoon salt. Make a well in the center and add 2/3 cup water to the well. Using a fork or your fingers, gradually start mixing the semolina from the sides into the water until a dough is formed, gradually adding the remaining water, 1 tablespoon at a time, if needed. The dough should be soft but not sticking to your hands. Knead until smooth and elastic, about 10 minutes. Cover completely with plastic wrap and let rest for 30 minutes. Line 2 large baking sheets with waxed or parchment paper and lightly dust with semolina; set aside.
 
2. Divide the dough into 8 pieces, rewrapping 7. Roll out the remaining piece into a long 1/2-inch-thick rope (if the dough sticks to your work surface, very lightly dust it with flour). If the dough shrinks back when rolling out, let rest for 3 to 5 minutes, then resume rolling. Cut the rope into 1-inch pieces.
 
3. Using two fingers, press down firmly into each piece and pull to the other end to create a curl while thinning the pasta (the pasta needs to be thin, about 1/8 inch, to cook properly). You can also do this on a ribbed textured surface to create indentations on the outside that not only look attractive but they also allow sauce to better cling to the pasta. Transfer to prepared sheet, in a single layer with each piece not touching the others. Repeat with the remaining dough. (Can be made ahead. Place the trays of pasta in the freezer for about 1 hour, until completely frozen. Transfer pasta to a heavy-duty resealable plastic storage bag and seal, pressing out air, and freeze up to 4 months. Do not thaw before using. Add an additional 2 to 4 minutes cooking time.)
 
4. Bring a large pot of water to a boil, then stir in the remaining 1 teaspoon salt. Add the makarounes and cook to desired tenderness, 5 to 10 minutes, depending on the size of the pasta. Drain and continue with recipe above.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our summer-tomato pasta as much as we do!
 
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

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.

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 fabulous Greek/Mediterranean foods trending today, including those featured at the Fancy Food Show, made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, continuing with our second installment, Pantry Staples—extra-virgin olive oil, honey, and spices. Most of the items listed below are either produced in Greece or embody the homeland’s iconic flavors. Shopping and recipe links included!
​

MENTIS ESTATE
Products: Mentis Estate’s premium Extra-Virgin Athenolia Olive Oil and Fleur de Sel sea salt from Laconia, Greece—both of which elevate any dining experience to five-star perfection.
 
Extra-Virgin Olive Oil: A pure, unblended olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke. Use as luscious dipping oil, drizzle over a salad, or as a finishing touch to heighten the flavor of any dish.
 
Fleur de Sel (“flower of salt”): Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It’s also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
 
For more about Mentis Estate, see our Olive Oil: Branch to Bottle blog.
 
SHOP
Mentis Estate products are available in gourmet shops and online.

​FANCY PEASANT
Products: Extra-Virgin Olive Oil from Lechaina, West Peloponnese, Greek Mountain Oregano Salt
 
Extra-Virgin Olive Oil: This olive oil is made from 100% Koroneiki olives from Fancy Peasant’s olive groves near the Ionian Sea in Lechaina, West Peloponnese. The olives are grown at a specific height above sea level, providing a unique microclimate for premium quality extra-virgin olive oil that has a vivid green color and strong aroma. This Koroneiki Greek varietal, known as the “queen of olives,” is named after the nearby region Koroni. Fancy Peasant uses organic farming methods, harvesting early in the season when the olives are young and green. All olives are handpicked to ensure each olive used is in its ideal life cycle, with the oil extracted same day. The result is 100% extra-virgin olive oil filled with antioxidants that add healthy flavor to food.
 
Greek Mountain Oregano Salt: This flavorful blend of Greek mountain oregano, orange peel, lemon peel, crushed chili pepper, parsley, Mediterranean sea salt, and black pepper makes it the perfect companion to Fancy Peasant’s olive oil—serve as a dipping oil or to flavor meat, fish, or vegetables.
 
SHOP
Olive oil, oregano-salt, and more

RECIPES

776 DELUXE FOODS
Products: This Greek brand’s fabulous products are now available in the U.S., led by their Award-winning extra-virgin olive oil and Greek honeys (Chios mastic, thyme).
 
Extra-Virgin Olive Oil PGI Olympia: 776 Greek Extra-Virgin Olive Oil is produced from select family-owned mature olive groves in the Protected Geographical Indication (PGI) appellation of greater Olympia. The product of two olive varietals specific to Olympia, Koroneiki 90% and Kolireiki 10%, it’s blended to create a beautifully balanced taste.
Carefully harvested by hand from November through January, the olives are then cold-pressed the same day to extract the best quality olive oil leaving the aromas and flavor unaltered.

Honey & Chios Mastic (2022 Sofi Gold Award winner from the Specialty Food Association): Greek honey infused with mastiha, the resin from the Mastic tree, adds a pleasant herbal, pine aroma to the honey. Enjoy by the spoonful or use it in a vinaigrette or mixed with lemonade.

Thyme Honey: Amber colored with a distinctive taste and aroma, this honey comes from the island of Crete. The large percentage of thyme it contains makes it particularly fragrant with unique characteristics.

SHOP
776 products
Shopping-location info
 
RECIPES

KROKOS KOZANIS
Products: Greek Red Saffron in a variety of sizes and gift sets
 
The only saffron-cultivated area in Greece is the region of Kozani, in some villages of which there has been systematic cultivation for many years. Following the threat of saffron’s complete disappearance during the early postwar years (1941-1950), it now covers about 500 acres—250 of which is land used for organic cultivation—distributed throughout the land areas of Kozani. In recent years, the annual production was around 3,000 to 4,000kg of red saffron. Add this treasured Greek saffron to your own dishes and make them shine!
 
SHOP
Krokos Kozanis Greek Red Saffron on Amazon

RECIPES

THE SPICE LAB
Products: Spices, herbs, sugars, seasonings, rubs, gift sets, and so much more, including our faves, Mediterranean/Italian Collection and Pizza Dust
 
The company’s huge variety of inspiring products is unsurpassed, especially their international seasoning collections, including our favorite Mediterranean/Italian Collection of Southern European flavors: Mediterranean Citrus Greek Seasoning, Spicy Italian Sun-Dried Tomato, Spicy Sicilian Seasoning, and Salt-Free Italian Seasoning. Each bottle adds the ideal Mediterranean stamp on meatballs, pasta, pizza, bread-dipping oil, and more with just a shake (instead of measuring out numerous ingredients).
 
Also fabulous is their Taste of America Collection (Key West Seafood, Everything and More, Nashville Hot Chicken, Chicago Chop Seasoning) and Grilling Collection (Bad to the Bone, Smoky Pecan Seasoning, Sweet Rib Rub, Ancho Chili & Coffee Rub).
 
Also try their standout Pizza Dust (from their new Ceramic Grinder collection) to pizza-inspire just about every dish: grind over scrambled eggs, French fries, rice, and garlic bread, or season proteins before roasting or grilling.
 
SHOP
Mediterranean/Italian Collection
Taste of America Collection
Grilling Collection
Pizza Dust

RECIPES
​

Greek/Mediterranean markets carry some of these products but if yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites).

Enjoy tasting and cooking with these new and trending foods! If you missed last week’s installment, here’s the link: Trending Edibles: Meze.
 
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 when we’ll explore what’s trending in beverages and desserts!
 
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

The fabulous Greek/Mediterranean foods featured at the Fancy Food Show made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, starting with meze/appetizers—think savory dolmadakia (stuffed grape leaves), zesty za’atar snacks, crunchy almonds, and home-style croutons. Most of the items listed below are either produced in Greece or embody the homeland’s iconic flavors. Shopping and recipe links included!
​

​PALIRRIA DOLMA
Products: Stuffed Vine Leaves with Rice & Herbs, Sweet & Spicy Dolmas

This brand of canned vine-leaf dolmadakia are the most flavorful we’ve ever had. The traditional with rice-and-herbs variety is savory and fresh, and the sweet-and-spicy is an addictive meze with a pleasant kick. To serve as a meze, plate them and drizzle with fresh lemon juice or avgolemono sauce, then toss the cans and let your guests think you made them yourself. Seriously!
 
SHOP
The Stuffed Vine Leaves with Rice & Herbs variety is sold at Trader Joe’s under the Trader Joe’s brand name, as well as online.
Sweet & Spicy Dolmas is sold at Greek grocery stores and online.

​ZESTY-Z
Products: Zesty Z Mediterranean-inspired popcorn, Mediterranean seasonings

The first ever Mediterranean popcorn line comes from Zesty Z in Feta Cheese, Organic Olive Oil, Honey Sea Salt, and Spicy Chilies flavors. Snacking just got a whole lot more Zesty!
 
Zesty Z’s incredibly versatile za’atar seasoning—a blend of wild Mediterranean thyme, oregano, sesame seeds, sumac, and salt—dresses up just about any meal. If you’re in a tangy and savory mood, flavor with their Mediterranean Everything Bagel seasoning.
 
SHOP
Zesty Z is widely available (select Whole Foods and Costco stores carry their products). Check their Store Locator for shopping near you or shop online.
RECIPES

DAILY CRUNCH SPROUTED ALMONDS
Products: Original Sprouted Almonds, cinnamon-flavored Coffee + Coconut nut medley (with almonds and cashews), Cacao + Sea Salt Sprouted Almonds, or Nashville Hot (Sprouted Almonds with a serious kick), as well as medleys (think crunchy trail mix)
 
Sprouted almonds are almonds soaked in water for a long period of time, which causes them to “sprout.” The result: easier to digest, more nutrient dense, and crunchier almonds. No added oil or sugar, these snacks are vegan, keto, paleo, and gluten-free. Oh, and the flavors are off-the-charts amazing!
 
SHOP
RECIPES

OLIVIA’S CROUTONS
Products: Butter & Garlic, Gluten-Free Garlic, Organic Garlic & Herb, Parmesan Pepper, Multigrain with Garlic, and three stuffing varieties (Traditional, Cornbread, and Gluten-Free)
 
From home kitchen in 1991 to today’s 36,000 square foot facility in Brandon, Vermont, this women-owned crouton business started with the Butter-and-Garlic flavor that was sold in hand-stamped brown bags. The croutons have now expanded to include organic, gluten-free, and multigrain croutons and stuffing.
 
These croutons taste fresh as homemade with flavors that complement any first-course meze. The Gluten-Free Garlic is the perfect addition to a Greek salad!
 
SHOP & STORE LOCATOR
RECIPES


​Greek/Mediterranean markets carry some of these products but if yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites).

Enjoy tasting and cooking with these new and trending foods!
 
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 when we'll explore what's trending in kitchen staples (olive oil, honey, and spices)!
 
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

It’s our 10-year anniversary and we’re basking in the glow of all we’ve accomplished, as well as the many treats we still have up our sleeves. The number 10 symbolizes one coming out of abundance. An abundance of food, recipes, creativity, hard work, and lots of love gave birth to Kukla’s Kouzina—a home to hundreds and hundreds of blogs and recipes, two cookbooks, and a fun cooking series, Flippin’ Greek! ™—and a decade of deliciousness to celebrate!
 
We’re marking this milestone occasion with one of our favorite dessert recipes, Greek Ekmek Kataifi (custard and whipped-cream over a syruped kataifi-phyllo crust)—it’s our way of saying thank you for your support, follows, likes, comments, and views. This pastry is perfect for any special occasion, so step into our kouzina and lets bake up a commemorative sweet!

EKMEK KATAIFI (Εκμέκ καταΐφι)
Kataifi is shredded phyllo dough that’s featured in a number of Greek pastries and savory dishes. It’s similar to the texture of shredded coconut and comes in long strands. This phyllo is incredibly easy to work with and makes the perfect crust for this lusciously creamy custard dessert. There are three layers to this pastry and all can be made ahead and stored separately until you’re ready to assemble.

KOUZINA TIPS:
*Leave the kataifi dough out at room temperature for 1 hour before opening the package and unrolling (if frozen, first thaw overnight in the refrigerator). This will soften the dough, making it pliable and easy to work with.
*For the whipped cream, it’s important that the mixing bowl, beaters, and cream are well chilled before whipping to ensure a proper result.
 
PREP TIME  40 minutes plus standing and chilling
COOKING/BAKING TIME  50 minutes
SERVES  8 to 10
 
KATAIFI CRUST
1/4 cup unsalted butter, melted, plus 1 tablespoon more for pan
9 ounces kataifi dough, at room temperature (if frozen, thaw in the refrigerator overnight, then bring to room temperature)
4 ounces unsalted pistachios (about 2/3 cup), chopped, lightly toasted
 
SYRUP
1 cup water
1 cup granulated sugar
Peel from half a lemon
1 small cinnamon stick
1 tablespoon Greek brandy (optional)
 
CUSTARD
5 large egg yolks
1 cup granulated sugar, divided
4 cups whole milk, divided
10 tablespoons cornstarch
Peel from half an orange
7 tablespoons unsalted butter
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
 
WHIPPED CREAM
2 cups heavy cream, cold
1/4 cup confectioners’ sugar
3/4 teaspoon pure vanilla extract
*
GARNISH (your choice)
1 cup shredded coconut, lightly toasted
1/2 to 3/4 cup chopped unsalted pistachios, lightly toasted
Assorted berries
Confectioners’ sugar
 
1. Make crust: Heat oven to 325°F and arrange rack in center. Lightly butter the bottom and 1/2 inch up sides of a 9-by-13-inch baking pan. Remove the kataifi dough from the packaging, unroll, and separate the strands, breaking up any clumps while fluffing it up. Spread half of the dough in the bottom of the prepared pan, sprinkle with half of the nuts, and evenly drizzle with half of the butter. Repeat with the remaining dough, nuts, and butter. Bake about 30 minutes, until golden throughout.
 
2. Meanwhile, make syrup: In a medium saucepan, combine the water, sugar, lemon peel, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook, without stirring, for 8 minutes. Stir in the brandy (if using) and simmer 1 minute more. Remove from heat.
 
3. As soon as the crust is removed from the oven, evenly pour the lukewarm syrup over the hot crust and let cool completely. (Can be made ahead. Cool completely, then cover pan with plastic wrap and store at room temperature overnight.)
 
4. Make custard: In a large heatproof bowl, lightly whisk together the egg yolks and 1/2 cup sugar until combined and lightened. In a cup, stir together 1/2 cup milk and the cornstarch until the cornstarch has dissolved. Whisk the cornstarch mixture into the yolk mixture until the sugar has dissolved. In a large saucepan over medium-low heat, combine the remaining 3 1/2 cups milk, 1/2 cup sugar, and the orange peel. Heat just to a boil and remove from heat. Gradually whisk a couple of ladles of hot milk mixture into the cornstarch mixture, whisking constantly, until combined (to temper the eggs). Whisk this back into the remaining hot mixture in the pan until combined well. Cook over medium-low heat, stirring constantly, until smooth and thickened to the consistency of a custard, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat, discard the peel, and stir in the butter and vanilia/vanilla until combined well.
 
5. Pour the hot custard over the crust and, using an offset spatula, evenly spread to the edges of the pan. Cover the custard directly with plastic wrap so that it’s touching the entire surface of the custard. This will keep the custard from forming a skin. Let cool completely, then refrigerate at least 4 hours or overnight to set.
 
6. Make whipped cream: In a chilled mixing bowl with chilled beaters, beat together the cold heavy cream, the confectioners’ sugar, and vanilla on high speed to stiff peaks (do not overbeat), 2 to 3 minutes. (Can be made ahead. Cover and refrigerate overnight.)
 
7. To assemble: Remove the plastic wrap from the surface of the custard. Using an offset spatula, evenly spread the whipped cream over the custard to the edges (for a an elegant presentation, place whipped cream in a piping bag fitted with a large [closed or open] star tip and pipe star shapes over the surface of the custard, covering completely). Top with your favorite garnish (we used toasted coconut and a dusting of confectioners’ sugar); if you’re using fresh fruit, garnish up to an hour before serving, as the juices can water down the whipped cream. (Can be made ahead. Place in an airtight container and refrigerate overnight.) Serve chilled for easier cutting.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy our Ekmek Kataifi recipe and that you make it to celebrate the special occasions in your life! For more about our journey to 10 years of deliciousness, check out our blogs: Growing Up In Kukla’s Kouzina and Kukla’s Kouzina~Coming Full Circle.
 
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

​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, so they know what they're doing. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

​In our quest to find and recommend a couple of good wines to friends and followers, we discovered a number of amazing Greek wines that pair beautifully with every course. This week we’re presenting entrées, recipe links, and bottles of white and red to complement each.
 
This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!
 
Each section below starts with a menu (chicken and pork; lamb, beef, and rabbit; vegetarian), followed by a full description of the menu’s perfect wine pairing. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!

I hope you enjoyed our Greek entrée-and-wine pairing. If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match. More Greek food and wine pairings can be found here.

We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with our entrée options—a challenging task given the countless exceptional Greek wines available.

​SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056. Tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. 

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion!

​Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!
 
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

​From its northern regions to its southern islands, Greece has been producing wine for thousands of years, and the result is literally the delicious fruits of their labor. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

In our quest to find and recommend a couple of good wines to friends and followers, we discovered a number of amazing Greek wines that pair beautifully with every course. This week we’re seaside with entrées, recipe links, and bottles of white and red to complement each.
 
This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!

​Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the water surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following seafood entrées paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Below is a list of entrées, each followed by a full description their perfect pair. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!

​I hope you enjoyed our Greek seafood-and-wine pairing. Join us next Monday for another food-and-wine segment.
 
If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.
 
We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with our seafood options—a challenging task given the countless exceptional Greek wines available.

SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056. Tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 

​Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!
 
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

​Greek wine is exploding for good reason. From its northern regions to its southern islands, Greece has been producing wine for thousands of years, so they know what they're doing. Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender, and winner, of numerous awards and nods in the wine industry today.

In our quest to find and recommend a couple of good wines to friends and followers, our research revealed many amazing Greek wines that are not just for entrées but for serving with various meze (appetizer) platters.

​For this week’s post we consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, who helped us pair today’s cutting-edge wines with three of our Greek meze menu options (many of which can be found in our Meze and Spreads & Dips cookbooks)—a difficult task given the countless exceptional Greek wines available. Though not included in this post, keep in mind that spirits like ouzo are always great with meze.

​This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has become the hottest buzz!

Picture yourself sipping wine on a mountaintop in Olympus or at a seaside tavern overlooking the Aegean in Santorini—the ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the sea surrounding you and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following menus paired with the perfect glass (or bottle) of Greek wine take you even further in your quest for paradise. 
 
Each section below starts with a meze menu (from a cold platter, to hot, to a little bit of both), followed by a full description of the menu’s perfect wine pairing. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!

​I hope you enjoyed our Greek wine and meze pairing. Join us next Monday when we’ll do entrée pairings!
 
If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.
​

SPECIAL OFFER!
Can’t find these wines in your area? No worries!
​Omega Wines & Spirits will ship within the United States and you can order by phone, 718-726-0056…just tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. 

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 

​Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

The number 9 symbolizes compassion, kindness, and doing the greater good, so we’re taking all that warm and fuzzy and multiplying it in 9 layers of goodness. As we celebrate nine years filled with hundreds and hundreds of blogs, two cookbooks, and a fun cooking series, Flippin’ Greek! ™, we’re sharing one of our custom dessert recipes, Strawberry Mille-Fillo-Feuille (Greek Napoleon)—it’s our way of saying thank you for your follows, likes, comments, and views. It’s perfect for any special occasion, so step into our kouzina and lets bake up a 9-layer anniversary cake!
​

​STRAWBERRY MILLE-FILLO-FEUILLE (Greek Napoleon)
This Greek version of the classic French Napoleon uses phyllo sheets (instead of puff pastry) that are coated with a butter-honey mixture and baked to crisp, flaky perfection. We then layered them with pastry cream, berries, and almond slices, while offering additional garnish options (see this week's photo on our Home page).
 
KOUZINA TIPS:
1. Defrost the phyllo in the refrigerator overnight and let stand at room temperature 1 hour before using (see our blog Fillo (phyllo)—Learn to work with it and bake beautifully for more tips).
3. The phyllo layers, pastry cream, and whipped cream can be prepped ahead of time, making assembly quick and easy when you’re ready to serve.
2. To stretch the servings, make these with two or three layers of phyllo stacks instead of four.
 
PREP TIME: 25 minutes, plus standing and chilling
BAKING TIME: 12 minutes
COOKING TIME: 10 minutes
MAKES: 4 pastries (or up to 6 if you make fewer phyllo layers)
 
PHYLLO LAYERS
1/4 cup butter or olive oil, plus more for brushing baking sheets
2 tablespoons thyme honey
8 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
 
PASTRY CREAM
4 cups whole milk, divided
1 cup granulated sugar, divided
5 large egg yolks
6 tablespoons cornstarch
1/3 cup butter
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
 
WHIPPED CREAM
3/4 cup heavy cream, chilled
3/4 teaspoon pure vanilla extract
1 teaspoon confectioners’ sugar
*
2 pints fresh berries (if using strawberries, hulled and sliced)
Confectioners’ sugar, for garnish (optional)
About 1/4 cup toasted almond slices, for garnish
Chocolate, melted, for drizzling (optional)
 
1. Make phyllo layers: Heat oven to 350°F and arrange 2 racks in center. Brush 2 large rimmed heavy-duty baking sheets with butter or olive oil or line with parchment paper. Heat butter/olive oil and honey together, stirring, just until honey has dissolved; set aside. Stack the phyllo sheets and, using a sharp knife, cut in half crosswise, then stack sheets. On work surface, brush 1 phyllo half-sheet with butter mixture. Layer another half-sheet on top and repeat brushing and layering to form a stack of 4 half-sheets, brushing the top layer with butter mixture. Repeat with the remaining half-sheets to form 3 more stacks. Cut each of the stacks into 4 equal-sized rectangles or triangles to make a total of 16 stacks. Transfer the stacks to the prepared baking sheets and bake 8 to 12 minutes, until golden brown. Let cool to room temperature, about 15 minutes. (Can be made ahead. Store in an airtight container at room temperature up to 2 days.)
 
2. Meanwhile, make pastry cream: In a large saucepan, combine 3 1/2 cups milk and 1/2 cup sugar. In a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar. In a cup, stir together the remaining 1/2 cup milk and the cornstarch until completely dissolved, then whisk into the egg-yolk mixture until completely combined; set aside but whisk again to combine just before adding to milk mixture in step 3.
 
3. Bring the milk mixture in the saucepan to a boil over medium heat, about 5 minutes. Remove from heat. Immediately but gradually whisk in the egg-yolk mixture, whisking constantly. Return to medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat and whisk in the butter until melted. Stir in the extracts. Transfer to a heatproof bowl and cover the surface of the custard with plastic wrap (this will keep a skin from forming on top). Let cool to room temperature, then refrigerate at least 2 hours or overnight.
 
4. Make whipped cream (for pastry cream): In a large bowl, beat the heavy cream to soft peaks. Beat in the vanilla extract and confectioners’ sugar just to stiff peaks. (Do not over-beat as the cream will then appear curdled and will resemble butter.) Cover and refrigerate until ready to use (up to 2 days).
 
5. Assemble: Remove the cream from the refrigerator and stir with a spatula until fluffy. Fold in the whipped cream until combined well.
 
6. Arrange 4 phyllo stacks on serving plates or a platter and, using a spatula, spread some of the pastry cream over each, then top with some of the berries. Repeat until you have 3 or 4 layers of phyllo, cream, and berries (if you do 3 layers, you'll have extra to make another pastry). Lightly dust with confectioners’ sugar, if desired. (If you have extra cream, spread the remaining cream over the top of each.) Top with almond slices and drizzle with melted chocolate, if desired. (Can be made up to 2 hours ahead. Refrigerate in an airtight container until ready to serve.)
 
Recipe copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
Thanks for celebrating our website’s 9-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Copyright © 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 Pascha (Greek Easter), a custard pastry is always on the dessert menu. The cream-filled phyllo and sweet citrus aroma are cause for celebration. To double the pleasure, we added fruit to a classic Bougatsa (Greek custard pastry) in a phyllo crust that is nothing short of irresistible. Instead of topping the pie with more phyllo layers, we went with almond slices for a unique and tasty spin on the typical bougatsa. A final dusting of confectioners’ sugar and cinnamon makes this dessert picture perfect.
​

BOUGATSA WITH FRUIT AND ALMONDS (Mbougatsa me Fruita ke Amigdala, μπουγάτσα με φρούτα και αμύγδαλα)

Sautéed spiced fruit, classic Greek semolina-custard, a sliced-almond topping—nested in a flaky phyllo crust—bring all of our favorite things together in one sweet dish. Talk about taking dessert to whole new level of scrumptious (make-ahead instructions included)! Perfect for an elegant Pascha-dinner finale.
 
Fruit options (semi-firm): quince, plums, apricots, peaches, bosc pears, peeled and cored apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn)
 
KOUZINA TIPS:
1. Choose fruit that’s semi-firm the slices hold their shape while baking.
2. The key to a creamy custard is stirring constantly. If you don’t, the custard will stick to the bottom of the pan and will get lumpy, so stir, stir, STIR!
3. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.
 
PREP TIME  30 minutes plus standing
COOKING TIME  about 30 minutes
BAKING TIME  40 minutes
SERVES 8
 
FRUIT TOPPING
2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
1 1/4 pounds semi-firm fruit (see options above), pitted and cut into 1/4-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons Greek thyme honey
1 teaspoon fresh lemon juice
1/2 tablespoon unsalted butter
1 tablespoon Greek brandy
 
CUSTARD FILLING
3 large eggs
2/3 cup granulated sugar
Small pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
3 cups whole milk
Peel of half lemon
1/2 cup fine semolina
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo, and for almonds
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
*
3/4 cup sliced almonds
Confectioners’ sugar and cinnamon, for dusting
 
1. Make fruit topping: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the fruit slices, brown sugar, honey, and lemon juice. In a skillet over medium-low heat, melt the butter. Add the fruit and the liquid in the bowl and simmer until slices are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl and let stand until cooled, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
 
2. Make custard filling: In a bowl, whisk together the eggs, granulated sugar, and vanilia (if using vanilla extract, add at the end of this step) until lightened; set aside. In a saucepan over medium heat, bring the milk and lemon peel to a boil. Reduce to a simmer and cook 10 minutes. Gradually stir about 1/2 cup of the hot milk into the egg mixture until combined (to temper the eggs), then gradually stir the egg mixture into the milk in the pan until combined; simmer over medium-low heat, stirring constantly, until thickened and creamy, 3 to 4 minutes. Using a wooden spoon, gradually stir in the semolina until combined; cook over very low heat, stirring constantly, until thickened and smooth, about 5 minutes (breaking up any lumps with the back of the spoon). Remove from heat and discard the lemon peel. Cover the saucepan with a damp clean kitchen towel (it should not touch the custard) and the saucepan lid (this will help prevent a skin from forming on the surface of the custard), and let cool completely. If using vanilla extract, when custard has cooled, stir in until combined.
 
3. Make crust: Heat oven to 325°F and lightly oil a 9-inch pie plate. Center 1 sheet of phyllo in pie plate, gently fitting into the corners (keep remaining sheets covered with a clean kitchen towel to prevent drying). Brush phyllo sheet with olive oil all the way to the overhanging edges. Repeat with remaining sheets and olive oil, brushing the top sheet. Trim the corners of the phyllo crust to form a round with a 2-inch overhang. Fold the overhang into the pie plate, forming an edge that extends about 1/2 inch above the plate.
 
4. Arrange the fruit evenly in the crust and pour the custard over the top, spreading evenly to the edges. Bake 30 minutes.

5. Meanwhile, toss the almond slices with 1/2 teaspoon olive oil until coated well (or you can lightly coat with olive-oil spray in a can); set aside. 

​6. Remove the pastry from the oven and top evenly with the almond slices. Bake about 10 minutes more, until the center of the custard is set (just slightly jiggly) and the almonds are golden. Transfer to a wire rack and let cool completely before cutting. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days. Bring to room temperature before serving.)
 
7. Just before serving, dust the pie with confectioners’ sugar and cinnamon. Serve at room temperature.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy our fruit-and-almond bougatsa recipe and that it puts a finishing sweet note on your Pascha/Easter!
 
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

Lagana, a thick Greek flatbread with sesame, is baked throughout Lent and is served with soups and stews typical of the season. Delicious in its simplicity as it is, we thought it the perfect base for versatile varieties. This week we added olives and thyme that can be served as a lagana or with toppings to create a pizza perfect for fasting or anytime—optional ingredients will take you from vegetarian to vegan for a strict fast.
 
Serve as a main course or cut into slices or squares for a meze or side to a meal.
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you the techniques we use in our kouzina. Join us!
​

​OLIVE-THYME LAGANA
Make-ahead tips throughout this crust recipe mean you don’t have to spend hours in the kitchen all in one day. You can make the dough today and bake fresh lagana or pizza up to 2 days later. If you’re short on time, you can use purchased pizza dough (which rises just once) and follow the directions at the end of this recipe to turn it into a Greek olive-thyme crust.
 
KOUZINA TIP: This dough can also be made into a loaf (shape into an oval or round and bake on a greased baking sheet at 350°F for 25 to 30 minutes, until the top and bottom are browned and the bread sounds hollow when tapped on the bottom; let cool before cutting).
 
Dairy-free vegan version: To turn this into a classic Greek olive-thyme crust for a strict fast, omit the cheese and, if desired, add 1/4 cup chopped pitted Greek green olives.
 
PREP TIME 20 minutes
RISING TIME 3 to 4½ hours
MAKES 1 large or 2 medium laganas, serving 4 to 6
 
1 envelope (1/4 oz.) active dry yeast
Pinch sugar
7/8 to 1 1/8 cups lukewarm water (about 100°F), divided
(use the lesser amount of water in hot/humid climate, the larger amount in cool/dry climate, and in between in moderate climate)
3 cups unbleached all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for coating
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 cup grated kasseri cheese (optional)
1/3 cup chopped kalamata olives
1/2 teaspoon white and/or back sesame seeds (optional)
 
1. In a small bowl, combine the yeast, sugar, and 2 tablespoons lukewarm water; stir until dissolved. Set aside for 15 minutes, until the mixture has bubbled and risen.
 
2. Place the flour in a large bowl, add the olive oil, and rub between hands until combined. Mix in the salt, thyme, and yeast mixture. Knead in just enough lukewarm water until dough holds together. Add the cheese (if using) and olives and continue kneading, adding just enough of the remaining lukewarm water to form a soft, smooth dough (the dough should start to pull away from the sides of the bowl, sticking a little at the bottom).
 
3. Place the dough in a lightly oiled bowl, turning once to coat the top. Cover the bowl with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Can be made ahead. Cover bowl with plastic wrap and let dough rise at room temperature for 45 minutes, then refrigerate 4 hours or up to 24 hours. The dough will rise slowly as it chills. Remove dough from refrigerator and let stand 2 to 3 hours at room temperature before continuing.)
 
4. Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads) with olive oil; set aside. Divide the dough in half for 2 breads; or leave whole for 1 bread. Choose one of the following sizes/shapes:
One 13-by-18-inch oval or rectangle (3/4- to 1-inch-thick)
One 15-inch round (1-inch-thick)
Two 14-inch rounds (1/2-inch-thick)

5. On a lightly floured surface, gently stretch the dough and press with your fingertips into desired shape. The dough will resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until the dough is the desired size and shape. Transfer the dough to the prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. This is a rustic bread, so it doesn’t have to look perfect (imperfection is beautiful and delicious!).
 
6. Cover the dough with a clean dry kitchen towel and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours (if it hasn't been refrigerated) or up to 2 1/2 hours (if it has been refrigerated). Towards the end of the rising time, arrange a rack with a pizza stone in the lower level of the oven and heat to 425°F (if not using a stone, continue without it).
 
7. If using sesame, lightly brush the dough edges (or, if not making pizza, the entire surface) with water and sprinkle with sesame. Bake 8 to 12 minutes, until the crust is just set and begins to brown around the edges but is light on top and in the center. If making 2 breads, switch them up and down halfway through the baking time. (Can be made up to 2 days ahead to use in pizza recipe. Remove lagana from oven, cool completely on a wire rack, wrap tightly in plastic wrap, and store at room temperature. When ready to serve, top and bake as directed in OLIVE-THYME LAGANA VEGGIE PIZZA recipe, adding a couple of minutes to the baking time.) If not making pizza, go to step 9 and continue baking.
 
8. If making pizza: Remove the lagana from the oven and top according to the following Olive-Thyme Lagana Veggie Pizza recipe.
 
9. If not making pizza: Bake about 15 minutes more, until the edges and underside (when lagana is lifted up) are golden brown. Check the lagana halfway through, moving it down one rack if the top is browning too quickly. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
IF USING PREPARED PIZZA DOUGH:
(16 ounces for a large bread/pizza, 6 to 8 ounces for medium)
 
1. Start with dough at room temperature (refrigerated dough should stand at room temperature 2 to 3 hours before using). Lightly coat a heavy-duty rimmed baking sheet (2 sheets if you’re making 2 breads/pizzas) with olive oil.
 
2. On a lightly floured surface, kneed the cheese (if using), olives, olive oil, and thyme into the dough until well incorporated. Gently stretch the dough and press with your fingertips into desired shape. The dough may resist stretching, shrinking back, so let it rest, covered with a clean dry kitchen towel (to keep it from drying out), for 5 minutes. Repeat stretching and resting until dough is desired size and shape. Transfer dough to prepared sheet, reshaping as needed and making sure it’s not too thin in spots. Press with fingertips to leave dimples in the dough. Again, it doesn’t have to look perfect.
 
3. If making pizza: Arrange the topping ingredients over the lagana (see step 1 in the Olive-Thyme Lagana Veggie Pizza recipe, below).
 
4. Cover with plastic wrap and let rise in a warm draft-free place until slightly risen, 15 to 20 minutes.
 
5. Meanwhile, arrange a rack with a pizza stone in the lower level of the oven and heat to 400°F (if not using a stone, continue without it). Bake 15 to 20 minutes, until the edges and underside (when lagana is lifted up) are golden brown. If making 2 breads, switch them up and down halfway through the baking time. Transfer to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
​

OLIVE-THYME LAGANA VEGGIE PIZZA
Combining different Greek cheeses gives this pizza rich flavor but when strictly fasting, substitute cooked marinated shrimp instead (add to the baked pizza just before serving). A variety of handpicked toppings allows you to customize this hot lagana pizza…your way!
 
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 large or 2 medium pizzas, serving 4 to 6
 
1 recipe Olive-Thyme Lagana (above)
3/4 to 1 cup jarred artichoke hearts, patted very dry, thinly sliced
1/2 zucchini, sliced and grilled
 
Additional veggie-topping options:
Warm Artichoke Salad Spread (from our Spreads & Dips cookbook)
Grilled eggplant slices
Sliced plum tomatoes
Grilled asparagus
*
1/4 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese (optional)
1/4 cup grated graviera cheese (optional)
Extra-virgin olive oil, for drizzling
Cooked marinated shrimp, at room temperature (optional)
 
1. Arrange a rack with a pizza stone (if not using a stone, continue without it) in the center of the oven and heat to 375°F. With partially-baked Olive-Thyme Lagana on baking sheet, top evenly with artichoke, zucchini, veggie choice, olives, and cheeses (if using), then lightly drizzle olive oil over the top.
 
2. Bake about 15 minutes, until the edges and underside (when pizza is lifted up) are golden brown. Check the pizza halfway through, moving it down one rack if the top is browning too quickly. If making 2 pizzas, switch them up and down halfway through the baking time. Transfer pizza to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
 
Recipes copyright © Kukla's Kouzina

I hope you enjoy making our olive lagana/pizza recipes. For more info about lagana and a traditional recipe, see our blog Lagana: Bread for the Spirit.
 
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

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