This week we’re Greeking up a couple of must-have game-day eats—Buffalo chicken dip and honey-glazed wings (with a feta dip)—for an epic tailgate party. Need another meze/app? Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every zone covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​

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

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

​Following a hearty Thanksgiving meal, sometimes a big piece of pie is just too much, so we decided to create a seasonal dessert in mini form. But don’t be fooled—just because it’s half the size doesn’t mean it’s half as satisfying. We packed the full flavor of apple pie into these adorable Greek triangles that can be served alone or alongside another dessert to showcase the bounty of your table.
 
A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These  Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

MINI APPLE PHYLLO PIES (Milopitakia me Fillo, μηλόπιτακια με φύλλο)
Sautéed spiced diced apples, raisins, and nuts are encased in phyllo that’s folded to form delectable little triangles—delicious things come in mini packages (make-ahead instructions included)! Perfect for a delightful Thanksgiving-dinner finale.
 
KOUZINA TIPS:
1. Choose apples that are semi-firm so they hold their shape while baking.
2. 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 7 minutes
BAKING TIME  20 minutes
MAKES about 20 mini triangles
 
APPLE FILLING
2 1/2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
5 medium (about 2 1/4 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick dice
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1 tablespoon Greek thyme honey
1 tablespoon unsalted butter
1 tablespoon Greek brandy
1/4 cup raisins (optional)
1/4 cup finely chopped walnuts or pecans (optional)
*
15 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
1/4 cup melted butter or olive oil, for brushing phyllo
 
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apples, granulated sugar, lemon juice, brown sugar, and honey. In a large skillet over medium-low heat, melt the butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 3 to 4 minutes (do not overcook). Gently 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, stir in the raisins and nuts (if using), and let stand until cooled completely, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
 
2. Make triangles: Heat oven to 350°F. With stack of phyllo sheets on workspace, narrow end facing you, cut into 4 long strips (each about 3 1/2 inches wide); stack strips and cover with a slightly damp clean kitchen towel to keep them from drying out. Place 1 phyllo sheet on workspace and brush with butter/olive oil all the way to the edges. Repeat layering with 2 more sheets and butter/olive oil for a total of 3 sheets, brushing the top sheet. Place about 1 teaspoon of apple filling on end closest to you and lift one corner of the phyllo over the filling to cover completely, forming a triangle and flattening slightly. Continue folding flag style to end of phyllo strip, trimming off any excess. Brush all over with butter/olive oil and place on a large heavy-duty rimmed baking sheet. Repeat to make remaining triangles, placing 1 inch apart on sheet. (Can be made ahead. Place, unbaked, in an airtight container and refrigerate up to 1 day or freeze in a single layer in a heavy-duty resealable plastic bag up to 1 month. Continue with step 3—if frozen, do not thaw before baking.)
 
3. Bake 15 to 20 minutes, until completely golden. Transfer to a wire rack and let cool to warm. Dust with confectioners’ sugar just before serving. Serve warm.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our final week of apple recipes that will put a finishing sweet note on your Thanksgiving! For all of our November apple recipes, here’s the link.
 
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.
 
We wish you a safe and Happy Thanksgiving! Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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

​When it comes to holidays or special occasions, many times we’re faced with choosing between two (or more) desserts we love. Oh, the agony! So, for this post, we thought why choose when you can have both?, and we created a two-in-one pastry recipe. Classic apple pie meets famed 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.
 
A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

APPLE BOUGATSA PIE (Milopita Mbougatsa, μηλόπιτα μπουγάτσα)
Sautéed spiced apples, 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 Thanksgiving-dinner finale.
 
KOUZINA TIPS:
1. Choose apples that are semi-firm so they 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
 
APPLE TOPPING
2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
3 medium (about 1 1/4 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, 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 apple topping: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apple slices, brown sugar, honey, and lemon juice. In a skillet over medium-low heat, melt the butter. Add the apples and the liquid in the bowl and simmer until apples 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. 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. Arrange the apples evenly in the crust and pour the custard over the top, spreading evenly to the edges. Bake 30 minutes. Remove from 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.)
 
5. Just before serving, dust 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 enjoyed our third week of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
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

Apples have been cultivated in Greece for thousands of years and Greek mythology is filled with nods to this noble fruit. Apples were presented to Hera when she wed Zeus, so it’s no wonder why they became prominent in engagements and wedding celebrations. They’ve also been touted for bestowing long life and health, “an apple a day keeps the doctor away”! The once rare and prized fruit is now plentiful, and there are as many ways to eat apples as there are, well, apples (over 7,500 varieties worldwide).

A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

GREEK APPLE PHYLLO PIE (Milopita me Fillo, μηλόπιτα με φúλλο)
Apples fill this rustic phyllo crust—lower in fat than traditional pastry—that’s easy, delicious, and an elegant dessert-tray centerpiece. Perfect for Thanksgiving or for making after apple picking.
 
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Folding over the phyllo edges is freestyle and doesn’t have to be perfect—the definition of rustic beauty!
 
PREP TIME  20 minutes
COOKING TIME  8 minutes
BAKING TIME  30 minutes
SERVES  6 to 8
 
APPLE FILLING
1 tablespoon flour
1/2 teaspoon cinnamon
Pinch cardamom
Pinch freshly grated nutmeg
5 medium (about 2 1/2 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick slices
1/4 cup light brown sugar
1/4 cup Greek thyme honey, warmed, divided
2 teaspoons fresh lemon juice
1 tablespoon unsalted butter, cut up, divided
2 tablespoons Greek brandy
2 tablespoons raisins (optional)
2 tablespoons chopped walnuts (or pecans), lightly toasted (optional)
 
CRUST
3 tablespoons olive oil, for brushing pie plate and phyllo
6 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
 
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apple slices, brown sugar, 3 tablespoons honey, and the lemon juice. In a large skillet over medium-low heat, melt 2 teaspoons butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 5 to 6 minutes (do not overcook). Using a slotted spoon, transfer the apple slices to a large heatproof bowl, leaving liquid in skillet. Add brandy to the skillet and simmer until the liquid is reduced by half, about 1 minute. Stir in the flour-spice mixture until combined and cook until slightly thickened, about 1 minute more. Immediately pour over apples, sprinkle with raisins (if using), and gently toss to combine. Let stand until completely cooled, about 1 hour, or cover and refrigerate overnight.
 
2. Make crust: Heat oven to 350°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 3- to 4-inch overhang; reserve scraps.
 
3. Fill crust with the apple mixture, mounding slightly in the center. Top evenly with the remaining 1 tablespoon warm honey and 1 teaspoon butter. Sprinkle with nuts (if using). Fold the phyllo edges over the apples, covering by 2 to 3 inches, pleating the phyllo as you go (to shape). Brush phyllo edges with olive oil. Crinkle the reserved phyllo scraps and place evenly over the apples, if desired.
 
4. Bake about 30 minutes, until phyllo is completely golden brown and the filling is bubbly. Transfer to a wire rack and let cool to warm, about 15 minutes. (Can be made ahead. Cool completely, then place in an airtight container and refrigerate up to 2 days.) Serve warm or at room temperature. Sprinkle with confectioners’ sugar just before serving.
​ 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our second week of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
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

​Thanksgiving begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long celebration of this fall fruit will give you lots of recipes to make the most out of your holiday finale.

​But these aren’t just ordinary apple recipes, they’re Greek (now common, you had to see that one coming)! Some people ask if we have apples in Greece, particularly on the islands…if we have apple recipes, then of course we have apples. All of these recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!

GREEK APPLE CAKE (Milopita, μηλόπιτα)
Apples are the star of this warm spice cake scented with cinnamon, cloves, and nutmeg, along with sweet raisins and the delicate crunch of toasted walnuts. Perfect for Thanksgiving or for making after apple picking.
 
KOUZINA TIP: Choose apples that are semi-firm so they hold their shape while baking. Be sure to let the cake stand before inverting to allow the apples and juices to set as they cool.
 
PREP TIME  20 minutes
BAKING TIME  45 minutes
SERVES  8
 
2 cups all-purpose flour, plus more for pan
2 medium semi-firm apples (such as Fuji, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
1 cup light brown sugar, divided
1/4 cup granulated sugar, divided
1 1/2 tablespoons butter, melted
1/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 medium apple, grated
1/2 cup chopped walnuts (or pecans), lightly toasted
1 cup vegetable oil
3 large eggs, separated
3/4 teaspoon pure vanilla extract
 
1. Heat oven to 350°F and grease a 9-inch round cake pan. Line bottom of pan with parchment paper and grease paper. Lightly flour bottom and sides of pan.
 
2. In a large bowl, gently toss together the sliced apples, 1/2 cup brown sugar, 2 tablespoons granulated sugar, and the butter. In the prepared pan, arrange the apple slices in a circle. Evenly sprinkle the raisins over the apples and evenly pour the juice in the bowl over the top.
 
3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Stir in the grated apple and walnuts until combined well.
 
4. In a large bowl, whisk together the oil, remaining 1/2 cup brown sugar and 2 tablespoons granulated sugar, the egg yolks, and extract. Whisk in the flour mixture until just combined. In a medium bowl, with clean beaters, beat the egg whites to soft peaks, then gently fold into the batter until just combined. Pour the batter over the apples in the pan, evenly spreading to the edges.
 
5. Bake about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack about 30 minutes, then invert (run a knife around the edges to release cake, if necessary) onto a serving platter and peel off parchment. Serve warm or at room temperature.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoy making our apple cake, the first in a month of apple recipes that will put a finishing sweet note on your Thanksgiving!
 
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

Rich in nutrients (vitamin A/beta carotene, vitamin C, potassium, fiber, iron and manganese)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: grated to add to a salad tossed with feta, mashed with olive oil, cubed and roasted for a pumpkin soup, or shredded for a savory vegetable pie or for this week’s pumpkin fritters. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian meze/appetizer!

GREEK PUMPKIN & FETA FRITTERS (Kolokithokeftedes, Κολοκυθοκεφτέδες)
Shredded pumpkin and potato are tossed with crumbled feta, fresh herbs, and seasonings, then fried to delicate crispiness on the outside, tender lusciousness inside (baking option follows)!
 
KOUZINA TIP: Potato oxidizes (turns dark) quickly once it’s peeled. To avoid this, prep the other ingredients first, then peel and shred the potatoes and immediately toss them in.
 
PREP TIME  20 minutes
COOKING TIME  about 20 minutes
SERVES  4 to 6
 
3 cups freshly grated pumpkin (about 1 pound, peeled and seeded)
2 medium Russet potatoes (about 3/4 pound), peeled and shredded
1 1/4 cups crumbled Greek feta cheese
1/4 cup extra-virgin olive oil, plus more for frying
2 large eggs, lightly beaten
3 scallions, chopped
1/4 cup chopped fresh mint (or 2 tablespoons dried)
1 tablespoon chopped fresh chives, plus whole for garnish
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1 1/4 to 1 1/2 cups all-purpose flour
*
Tzatziki (your own or try ours in our Meze and Spreads & Dips cookbooks), for serving (optional)
 
1. In a large bowl, toss together the pumpkin, potato, feta, olive oil, eggs, scallion, mint, chives, salt, and pepper until combined well. Add enough of the flour so that the mixture just holds together (it should not be dry). Shape into balls and flatten into 1/2-inch-thick patties, about 2 inches in diameter.
 
2. Heat oven to 275°F and line a baking sheet with paper towels. In a skillet, heat about 1/4 inch of olive oil over medium-high heat. Cook 2 to 3 patties at a time until golden brown, about 3 minutes per side. Using a slotted spatula, transfer patties to prepared baking sheet and keep warm in oven. Repeat with remaining patties. Serve warm garnished with chives and with Tzatziki on the side, if desired.
 
OVEN METHOD
Heat oven to 425°F and arrange rack in upper third. Coat a large rimmed baking sheet with olive oil and arrange the patties, 1 inch apart, on the sheet. Lightly brush the tops of the patties with olive oil and bake 8 to 10 minutes, until the bottoms are golden brown. Using a spatula, turn the patties over and bake 8 to 10 minutes more, until golden brown on other side. Transfer to a serving platter and serve warm garnished with chives and with Tzatziki on the side, if desired.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our pumpkin meze—prepare all of our pumpkin recipes for a complete October pumpkin-celebration menu. More recipes can be found in our Meze cookbook, available on Amazon!
 
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

Lemon (lemoni, λεμόνι, pronounced leh-MOH-nee): A citrus fruit with acidic juice that compels Greeks to boldly dig through the strategically-arranged stack in their supermarket’s produce section (upsetting the fruit-manager’s display) to pick the freshest unblemished of these yellow oval gems.
​
Lust (epithimia, ἐπιθυμία, pronounced eh-pee-thee-MEE-ah): An intense longing or desire for the taste and aroma of all Greek foods, especially those made with lemon.

​We literally have an ongoing lust affair with lemons and the countless ways they zest up our food. Found in appetizers like dolmadakia (stuffed grape leaves) to desserts like galaktomboureko (syrup-drenched custard in phyllo, pictured left), lemons are ever-present in our eats and no true Greek would be without lemons (yes, more than one!) in their fridge. When cooking, these tart citrus staples make whatever you’re preparing in the Greek kouzina lust-worthy, seriously! Take the aroma coming from the oven when roasting a lemon-marinated chicken with crispy-edged, melt-in-your-mouth potatoes. That barrage of lemon-scented ecstasy tests the limits of your patience when it comes to waiting for dinner to emerge—that’s lust my friends, lemon lust! And when your tummy is under the weather, you’ll be lusting after lemon’s medicinal attributes as well (which we’ll address later on in this blog). 

Lemon—a key ingredient in just about everything in Greek cooking—adds the iconic flavor this cuisine is known for. Lemon is to Greek cuisine what curry is to Indian food. Lemon is often combined with other Greek pantry essentials such as olive oil, Greek oregano, and garlic. Lemon, along with any of these other three elements (used in various combinations), can easily turn ordinary food into a Greek dish—poultry, fish, lamb, roasted potatoes, tomato salad, artichokes, chicken soup (avgolemono, egg-lemon), sauces, desserts, and so much more—and the result will make you a lusted-after Greek god/goddess in your own kouzina. 

Following are a couple of our favorite fundamental dressing ​recipes that can transform plain food into lemony Greek meals--as well as our classic roast chicken-and-potatoes--and define the term lust!
 
LADOLEMONO (olive oil and lemon dressing, λαδολέμονο, pronounced lah-tho-LEH-moh-noh)
This basic Ladolemono is the perfect dressing for broccoli and spinach/greens. When we were little, we loved our veggies while our non-Greek friends refused to eat them. Why? Ours had this lusty dressing and theirs didn’t.

Prep time: 5 minutes
Yield: about 3/4 cup
 
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 2 medium lemons)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together all of the ingredients. Toss with cooked broccoli or steamed spinach/greens (about 3 tablespoons per serving, or to taste). (Can be made ahead. Store in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature before serving, as the olive oil will solidify when chilled.)

Variations: To make a classic Greek salad, add a teaspoon of dried Greek oregano to this recipe. To use as a marinade for pork or lamb (to grill, broil, or roast), add 1 teaspoon dried oregano and a couple of crushed garlic cloves. Feel free to adjust the amounts of olive oil and lemon juice to suit your taste—flexibility is the beauty of this recipe.

LADOLEMONO-PARSLEY DRESSING (for fish)
This enhanced Ladolemono is whisked with parsley to make the ideal accompaniment for, but not limited to, grilled or broiled fish, such as porgy/sea bream (Kukla’s favorite) and red snapper.
 
Prep time: 10 minutes
Yield: about 1 cup
​
1/2 cup extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice (from 1 medium lemon)
1/4 cup (packed) fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons fresh thyme leaves (optional)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together the olive oil, rind, and lemon juice until emulsified. Stir in the parsley and thyme (if using), and season with salt and pepper. Transfer to a serving bowl and stir again to combine just before spooning over fish. Use 1 to 2 tablespoons for a small fish (such as a porgy).

LEMON-ROASTED CHICKEN AND POTATOES
(kotopoulo kai patates lemonates sto fourno)
If you don’t want to make a whole chicken, this also works with chicken thighs—just adjust the roasting time, as they cook faster than an entire bird.
 
Prep time: 20 minutes
Roasting time: 1 hour 30 minutes
Servings: 6
 
1/2 cup olive oil, plus more for pan
1 whole (4 to 5 lb) chicken
1/2 cup fresh lemon juice
1 tablespoon sea salt
1 tablespoon dried Greek oregano
½ teaspoon dried marjoram
1/2 teaspoon freshly ground pepper 
3 garlic cloves
5 to 6 medium Yukon Gold potatoes (about 3 ½ lb)
3/4 cup chicken broth, plus more for pan
Fresh oregano sprigs, for garnish
 
1. Arrange oven rack in lower third and heat to 425°F. Lightly oil a large roasting pan; set aside.
 
2. Trim excess fat from chicken, rinse, and pat dry with paper towels; transfer to a large bowl. Using hands, rub half of the lemon juice all over the chicken, then coat with half of the olive oil. Season with half of the salt, oregano, marjoram, and pepper. Add the garlic cloves to the chicken cavity. Let marinate at room temperature for 10 to 15 minutes.
 
3. Meanwhile, peel the potatoes and cut into 1-inch wedges; transfer to another bowl and toss with the remaining lemon juice, olive oil, salt, oregano, marjoram, and pepper.
 
4. Transfer the chicken, breast side down, to the prepared roasting pan, pouring juices in bowl over the chicken. Arrange the potatoes around the chicken, pouring juices in bowl over the potatoes. Add 3/4 cup chicken broth to the pan.
 
5. Roast for 10 minutes at 425°F, then reduce oven to 350°F. Continue to roast until the chicken is golden brown, about 35 minutes. Stir the potatoes for even browning and turn the chicken breast side up. Roast about 45 minutes more, basting every 15 minutes, until the chicken is browned and cooked through and the potatoes are golden, crisp, and fork-tender but not falling apart. Check the pan occasionally to make sure it’s not dry, adding ¼ to ½ cup broth as needed.
 
6. Transfer the chicken and potatoes to a serving platter, pouring the juices and browned bits from the pan over the top. (If the roasting pan is a bit dry, add ¼ cup broth to the pan and place over medium heat on the stovetop. Bring to a boil, scraping up and stirring in the browned bits from the bottom of the pan. Spoon the pan juices over the chicken and potatoes.) Garnish the platter with fresh oregano sprigs and serve.

Recipes © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com ​

​Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!

I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, available on Amazon!
 
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

This week we're sharing our sweet experiences in Karpathos, our favorite honeys (along with recipes), and info on where you can buy them. Hold onto your appetite, this is going to be a tasty ride!

After getting a taste of what real honey should taste like, Vangeli took Joanne, Jackie, and Vinnie around the seaside town of Pigadia, popping in and out of shops and introducing them around. Their journey of varying landscapes, Karpathian foodie culture, and meeting the natives (95 percent of which turned out to be cousins in one form or another), was anything but boring.
 
“We were walking in the town and Vangeli specifically wanted us to go into what was like this general [food] store and behold another cousin!” Joanne shared, thinking that they seemed to be darting out of every corner. If you wanted to avoid them, which luckily she didn’t, you’d have to get off the island (but even then there were no guarantees). “We talked for a bit while Vinnie perused the shop,” she continued, “and he came upon a large can of thyme honey that said ‘Made in Olympos’ (a mountain village in Karpathos) with the name George Halkias on the label. Since our grandfather’s side of the family was named Halkias and most of the cousins we met were a Halkias, immediately we both think, Hey, we’re related to him!...our uncle was even named George Halkias. So I asked Vangeli about this ‘relative’ and his astounding, nonchalant reply was "Oh no, no, we aren't related to them." This, after an entire day of finding cousins in every crevice, I thought, how is it possible that we are on the same Island where our grandparents are from, and he’s named Halkias, and we aren't related?? Well, we just weren't, or so he said…then we figured maybe the name Halkias was like Jones or Smith here. We concluded there must have been a bit if inbreeding going on, and at sometime, somewhere, on someone’s family tree we are related.”
 
After all this commotion that started over a can of honey, the shop owner-cousin gave them the honey as a gift to take home. Sweet! Joanne shared the honey with me when she returned and it was the best I had ever tasted…I only wish I were there to taste it fresh off the honeycomb!

​This honey is rich in enzymes that relieve inflammation and is hailed as an excellent source of energy for athletes, children (not to be given to children under the age of 12 months), and pregnant women. It's also good for digestion and is renowned for its antimicrobial properties.
 
Monastiri honey is minimally processed so it crystallizes naturally. To return a honey to its liquid form, gently heat it by placing the opened jar in a pan of hot water over low heat just until the crystals liquefy, 10 to 15 minutes, being careful not to overheat. It should be stored at room temperature (not refrigerated) away from sunlight and heat.

The nearby island of Cyprus is leading the procession of raw honey and honey spreads with Ariadne Pure (known as Mellona in Cyprus). Their boutique collection, including an organic oak-tree honey, uses only raw honey and one natural local ingredient for each spread. All display a smooth, creamy texture, genuine flavor, and aroma. It begins with their original Raw Honey, the base for the other varieties, which include Grape Syrup (with grape must), chocolate-like Carob (with pure carob syrup), Almonds, Hazelnuts, and Peanuts. These spreads are wonderful on toast or stirred into milk or cereal for breakfast. They can be added to salad dressings, fruit, tea, or served over ice cream. The spreads can also replace sugar when baking, and make the perfect glaze for poultry, fowl or pork (a chef’s secret instant weapon!).

Some of the popular Karpathian and Greek dishes that prominently feature honey are Sisamomelo (a sesame-honey paste served at weddings), Loukoumades, Honey Cake, Melomakarona, and syrups for pitas. We love it drizzled over yogurt with fresh figs and on rustic bread with butter. It’s a deliciously sweet and healthy way to start your day and end a meal!

776 DELUXE Honey & Chios Mastic: 
​igourmet.com, DeMedici, and select Whole Foods Markets

MONASTIRI thyme honey from Crete:
Titan Foods
Mediterranean Foods

ARIADNE PURE (Mellona) from Cyprus:
ariadnepure.com

​I hope you enjoyed our personal taste of honey. Read about the history of honey in our blog Honey~An Ancient Treasure. For more on the foods of Karpathos, see our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more Karpathian flavors in upcoming blogs.

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

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

Until then~
Kali orexi! Good appetite!

Kelly

ALERT: Special attention should be given to the fact that bee colonies are collapsing and certain bee species, like the patched bumblebee, are in danger of extinction. The recent rise in bee deaths has been linked to increased use of pesticides and insecticides in the United States. If the bees die, we eventually die. To learn more about this crisis and what you can do, visit NRDC. ​Together, we can save the bees!

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

​Warm breezes and good times aren’t complete without a summer cocktail that initiates the kefi in all of us.

​We created three thirst-quenching libations featuring mastiha, ouzo, and brandy spirits with non-alcoholic substitutions to satisfy everyone in your party. Stin iyia sou! To your health!

Mediterranean Spirit
We call this a mastiha citrus-ade because it captures the true spirit of Greek kefi. Skinos provides the mastiha essence while fresh lemon and orange juices elevate this libation into a refreshing summer cocktail.
 
Servings: 1 cocktail
 
2 lemon wedges
6 fresh mint leaves, plus a sprig for garnish
1 tablespoon simple syrup
Crushed ice
3 tablespoons Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup fresh orange juice, chilled
2 tablespoons fresh lemon juice, chilled
Club soda, chilled
 
In a tall glass, mash together the lemon wedges and mint leaves with the simple syrup. Add 1/4 cup crushed ice, then stir in the mastiha and juices (if using mastiha spoon sweet, dissolve in a tablespoon of water before adding). Top with club soda and crushed ice. Garnish with a mint sprig.

Lavender-Anise Spritzer
Ouzo’s black-licorice essence flavors this bubbly cocktail while lavender syrup deliciously complements it. Ouzon is alcohol free, so it’s the perfect substitute.
 
Servings: 1 cocktail
 
1/2 lemon, cut into thin slices, 1 slice reserved for garnish
6 fresh mint or basil leaves, plus a sprig for garnish
3 tablespoons ouzo (or Ouzon ouzo-flavored soda)
1 1/2 tablespoons Lavender Simple Syrup (recipe follows)
3 tablespoons fresh lemon juice
1/3 cup club soda, chilled
Turbinado sugar, for glass rim
Crushed ice
Fresh lavender sprig, for garnish
 
1. In a shaker, place the lemon slices and mint leaves; mash with a pestle. Add the ouzo, syrup, and juice. Stir well and strain twice. Stir in the soda.
 
2. To rim the glass, place the turbinado sugar in a shallow plate. Dip the top of a highball glass into the simple syrup, and dip the glass edge in the sugar. Carefully pour the cocktail into the rimmed glass, add crushed ice, and garnish with a lemon slice and sprigs of fresh mint and lavender.
 
Lavender Simple Syrup
1 cup water
1 cup granulated sugar
1 tablespoon fresh or dried lavender blossoms
 
1. Combine the water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes.
 
2. Pour the syrup into a sterilized glass jar through a mesh strainer to remove the blossoms; let cool. (Can be refrigerated in a sealed glass jar up to 1 month or frozen up to 3 months.

Brandied Watermelon
This beverage is the epitome of refreshing with summer’s favorite fruit paired with Greek brandy and mastiha essence.
 
Servings: 1 cocktail
 
Ice cubes
3 tablespoons Metaxa brandy (or fresh orange juice)
1 tablespoon Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup watermelon juice, chilled
1 teaspoon fresh lime juice, chilled
1 tablespoon agave syrup
1/4 cup coconut water, chilled
 
GARNISH
Watermelon cube
Thinly-sliced lime
 
Place 3 to 4 ice cubes in a tall glass. Add the brandy, mastiha (if using mastiha spoon sweet, dissolve in a tablespoon of water before adding), juices, agave, and coconut water; stir to combine. Garnish with a lime slice and watermelon cube.

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

I hope you enjoyed this kick-off to summer! For more info on the spirits used in these recipes, check out our Get Into the Greek Spirit~Opa 2! post.

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