​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

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

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, shredded for a savory vegetable pie, or cubed and roasted for this week’s pumpkin-spice soup. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian first course!

GREEK ROASTED SPICED PUMPKIN SOUP (KOLOKITHOSOUPA)
Our classic Greek herb/spice combination of sage (a healing herb), cinnamon, ginger, pepper, cardamom, and nutmeg gives this hearty soup its vibrant flavor. The health benefits of the pumpkin, sweet potato, garlic, and olive oil make this a modern-day Mediterranean-diet recipe to relish!
 
KOUZINA TIP: You can also make this soup using butternut, acorn, calabasa, or kabocha squash varieties in place of the pumpkin.
 
PREP TIME  15 minutes
COOKING TIME  10 minutes
ROASTING TIME  30 minutes
SERVES  4 to 6
 
1 1/2 pounds pumpkin, peeled, seeds removed, cut into 1-inch chunks
1 medium sweet potato, peeled and diced
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, unpeeled
2  leeks (about 1/2 pound), white and light green parts only, rinsed well and chopped
1 medium red onion, coarsely chopped
1/2 cup white wine
3 1/2 to 4 cups vegetable or chicken broth
5 fresh sage leaves, chopped
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon Aleppo pepper
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
Sea salt, to taste
 
GARNISH
4 to 6 tablespoons 5% Greek yogurt
1 scallion, thinly sliced
4 to 6 tablespoons toasted pumpkin seeds
4 fresh sage leaves, thinly sliced
 
1. Heat oven to 400°F. Brush the pumpkin and sweet potato with 1 tablespoon olive oil and spread out, in a single layer, in a large baking pan. Wrap the garlic in foil and place in the pan. Roast about 30 minutes, until vegetables are softened and golden brown around edges. Remove from oven and press garlic cloves out of the skins.
 
2. In a large pot, heat the remaining 2 tablespoons olive oil over medium heat; add the leek and onion. Sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add 3 1/2 cups broth, the sage, cinnamon, ginger, pepper, cardamom, and nutmeg. Season with salt. Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 15 minutes.
 
3. Using an immersion blender, puree the soup in the pot (or, working in batches, puree in a food processor and return to the pot). Add more broth, if needed, until desired consistency; heat through. (Can be made ahead. Cool completely, cover, and refrigerate up to 3 days.)
 
4. Ladle the soup into serving bowls and garnish each with a dollop of yogurt, some scallion, pumpkin seeds, and sage. Serve warm.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our ladle of pumpkin. More recipes can be found in our Meze cookbook, available on Amazon!
 
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Until then~
Kali orexi! Good appetite!
 
Kelly

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