1 ¼ cup “Korinis Karpos”bio emmer wheat flour

1 cup fresh milk

3 tbsp melted butter

1 tbsp sugar

1 egg

1 tsp sea salt

3 tsp baking soda or baking powder

(Optional: chocolate drops for the mixture or icing sugar for dusting the top of the cake)

Preparation method

Into a bowl whisk milk and melted butter together. Add “Korinis Karpos” bio emmer wheat flour, sugar, sea salt and baking soda or baking powder and whisk until fully blended and smooth. Beat in the egg and then the chocolate drops. Set aside.
Pour the cake batter into mini cake pans or a tin and bake until golden on top.

Chicken with fresh tomato


1 diced chicken breast

1 finely chopped onion

4 ripe peeled and shredded tomatoes

A bit of tomato paste

½ cup olive oil

1 cup chicken stock

250 gr soaked, “Korinis Karpos” bio emmer wheat grain or bulgur wheat

Sea salt, pepper, all spice and a bit of cumin

Preparation method

Heat olive oil in a pot and sauté onion together with the diced chicken until golden brown. Right after browning, add chicken stock and cook for 15 minutes. Add tomatoes and tomato paste, sea salt, pepper, a touch of allspice and cumin. Cover and cook.

Meat or shrimp grain risotto


1 cup “KorinisKarpos” bio emmer wheat grain

1 cup cut beef or chicken strips or shrimps

Julienne vegetables

1 medium sized carrot

1 zucchini

½ green bell pepper

½ red bell pepper

1 medium sized red onion

1 Knorr or Maggi seasoning cube

Some nuts (coarsely ground almondor walnut)

A bit of saffron (KrokosKozanis red saffron)

A bit of grated ginger (optional)

Ground sea salt and pepper

Preparation method

Heat and boil 1 litre of water with saffron and the seasoning cube until it turns a bright yellow colour. Cover and turn down the heat. Sauté olive oil together with meat or shrimps (whatever you have already chosen)in a deep pan or wok until nearly cooked (meat needs more time). Add and sauté all cut vegetables, onion, ginger and nuts.
Put “KorinisKarpos” bio emmer wheat grain in the wok and sauté for a few seconds until it gets shiny*. Add ½- 1 cup hot broth, stir continuously and turn down the heat.
When broth is absorbed, continue pouring 1 cup of it at a time until it gets as cooked as you like. Season with salt before removing from heat.
*If you like you can add some spirit, such as white wine, rum or tequila before stirring in the broth.



1 ½ cup lentils
1 cup “Korinis Karpos” bio emmer wheat grain

2 medium sized carrots cut into rounds

1 finely chopped onion

1 tomato cut in tubes

1 tbsp tomato paste

1-2 bay leaves

Olive oil

Sea salt and pepper

Optional: a bit of vinegar and finely chopped parsley

Preparation method

Soak lentils in a large bowl with water together with “Korinis Karpos” bio emmer wheat grain for about 2-3 hours.
Put lentils and wheat grain in boiling water and cook for 20 minutes. Add the rest of the ingredients, turn down the heat and cook.
Serve with a touch of vinegar or finely chopped parsley on top of the dish.

Ms. Rula’s salad with “KorinisKarpos” bio emmer wheat grain or bulgur wheat


1 cup “KorinisKarpos” bio emmer wheat grain or bulgur wheat

2 ½ cups water

½ cup cider vinegar

2 bay leaves

1 tomato cut in cubes

100 gr bacon

1 cup chopped white mushrooms

1 cup parmesan flakes

For the sauce:

½ garlic clove finely chopped

5 tbsp olive oil

3 tbsp lemon juice

Sea salt and pepper

Preparation method

Put “KorinisKarpos” bio emmer wheat grain or bulgur wheat with cider vinegar and bay leaves together in a pot and cook for 20 minutes.
Stir all the ingredients for the sauce in a bowl.
Sauté bacon and mushrooms in a pan with olive oil. Stir in the rest of the ingredients and at the end add the sauce.

“KorinisKarpos” bio emmer wheat bread or rusks (using a bread machine)


620 gr “KorinisKarpos” bio emmer wheat flour

380 ml water

1 tbsp olive oil

1 tsp yeast

Optional: 1 tsp sea salt and herbs or sunflower seeds or sliced olives or nuts

Preparation method

Put all the ingredients in the bread machine (you can prepare it the day before, so that you have fresh bread for breakfast and the rest of the meals).
In case you want to make rusks, cut bread into same size pieces and bake at 100°C for 1 ½ hour.

Pizza dough with “KorinisKarpos” bio emmer wheat flour


700 gr “KorinisKarpos” bio emmer wheat flour
400 ml water

8-9 g. active dry yeast

40 gr olive oil

1 tsp sugar

2 tsp sea salt

Preparation method

Mix all the ingredients into a large bowl, knead until you have a smooth dough. Let it rest and double in size for about 20-30 minutes.
Turn the dough onto a tin and stretch it out to fit into it. Add fresh tomato sauce to the whole surface and sprinkle, if you like, with herbs, such as oregano.
Put one topping of your taste at a time, such as lunch meat (e.g. salami, bacon) or vegetable (e.g. mushrooms, pepper) and sprinkle with grated cheese (e.g. gouda, mozzarella).
Bake in the oven at 180°C for 20-25 minutes or until it turns golden brown.

“KorinisKarpos” bio emmer wheat pasta


100 gr ”KorinisKarpos” bio emmer wheat flour per person

e.g. 5 persons*100 gr= 500 gr

1 egg white per person

e.g. 5 persons* egg white= 5 egg whites

Sea salt as desired or 1 tsp on the egg whites

Preparation method

On a clean work surface mix “KorinisKarpos”bio emmer wheat flour with sea salt and egg whites until you bring the dough into a shaggy ball.
Gently flatten the dough into a thin sheet. Cut it into straight and consistent to width strips and let it dry in room temperature.
Cook homemade pasta as you like.

“Korinis Karpos” bio emmer wheat flour crepes


500 gr “KorinisKarpos” bio emmer wheat flour

4 cups or 800 ml lukewarm low-fat milk

4-5 eggs

1 tsp sugar

1 tbsp cognac

3 tbsp olive oil

Preparation method

Put milk together with “Korinis Karpos” bio emmer wheat flour into a bowl and stir well. Add eggs, then sugar and whisk.
When the batter turns smooth, add cognac* and olive oil. Let it stand covered with a towel for 20 minutes.
The batter can be prepared either by hand or in a food processor. In a blender it might need 30-50 gr more of “Korinis Karpos” flour.
Use alarge non-stick pan. For each crepe, pour a touch of olive oil in the pan and heat.
Pour ½ tablespoon batter onto the pan and tilt the pan with a circular motion, so that the batter coats the surface evenly. Cook until it turns light brown, then flip.
Continue for the rest of batter.
Here come some suggestions about crepe filling:
Chocolate spread with fresh strawberries or banana
Ham and cheese
Anthotiro soft cheese with strawberry marmalade and yogurt
Mushrooms, cheese and pepper
Minced meat and cheese (needs baking in the oven)
After stuffing crepes with the desired filling, you can toast them, so that cheese melts.
*Cognac helps to get the egg smell and taste out of the batter.

“Fanuropita” olive oil spiced cake with ”Korinis Karpos” bio emmer wheat flour


420 gr “Korinis Karpos” bio emmer wheat flour
240 g. olive oil
240 gr fresh orange juice

400 gr powder sugar

1 tsp baking powder

2 tsp cinnamon

Nuts, such as almond and walnut and raisins

Preparation method

Put olive oil in a deep bowl and blend it little by little with fresh orange juice and cinnamon. Add powder sugar and then “Korinis Karpos” bio emmer wheat flour together with baking powder. Stir well and add nuts and dried fruit to the mixture.
Put the mixture in a tin and air fry on the middle oven rack at 170°C or cook in upper and lower heat at 180°C for 45 minutes.

Cinnamon cookies with “Korinis Karpos” bio emmer wheat flour(ideal for fasting)


1 kg “Korinis Karpos” bio emmer wheat flour

1 cup fresh orange juice

1 cup brown sugar

1 cup olive oil

1 tsp baking soda

½ tsp baking powder

2 tsp cinnamon

½ tbsp orange zest

Preparation method

Stir and beat olive oil with fresh orange juice, then add brown sugar and orange zest. Sift “Korinis Karpos” emmer wheat flour together with baking soda and cinnamon. Add little by little the flour mixture to the liquid one. Knead well until the dough is no longer sticky. If needed, add more flour.
Split dough into pieces, give shape to cookies and place them on baking paper. Bake in the oven at 200°C for 25 minutes.

Mini curu cheese pies with “Korinis Karpos” bio emmer wheat flour

Ingredients ζύμης

Dough ingredients
500 gr “Korinis Karpos” bio emmer wheat flour

1 tsp baking soda

Some vinegar

250 gr yogurt

250 gr soft vegetable butter (e.g. Vitam)

1 tsp sugar

¼ tsp sea salt

Filling ingredients

250 gr anthotiro soft cheese

250 gr mizithra whey cheese

1 egg

Optional: sesame, sunflower seed, linseed

Preparation method

For the dough:

Blend baking soda with vinegar and add on yogurt. Bring the mixture together with the rest ingredients and knead until the dough is not sticky. You can add to the dough linseed and/or sunflower seed.

For the filling:
Mix all the filling ingredients in a bowl. Knead a thick dough sheet of 1 cm, stuff it with the filling mixture and fold. You can make about 25-30 pieces.
Spread the mini curu cheese pies with egg and sprinkle with sesame and/or linseed (optional). Place mini pies on a baking paper and air fly on lower heat for 30 minutes.

Tunisian Tabbouleh salad with “KorinisKarpos” bio emmer wheat grain or bulgur wheat


1 cup “KorinisKarpos” bio emmer wheat grain or bulgur wheat
100 gr parsley

25 gr spearmint

½ cup fresh lemon juice

½ cup olive oil

½ finely chopped onion

4 scallions

4 finely chopped tomatoes(just the pulp)

½ cup finely chopped cucumber (optional)

Sea salt, pepper

Preparation method

Cook “KorinisKarpos” bio emmer wheat grain or bulgur wheat (grain takes 15 minutes to boil and bulgur wheat about 5 minutes) and when doubled in size, remove from heat and rinse in cold water.
Drain and let it stand and cool. Put all the ingredients together and stir. Beat olive oil with fresh lemon juice, dress the salad and stir.

Recipe for each and every salad with “Korinis Karpos” bio emmer wheat grain

Boil wheat grain for 10-15 minutes. Fill the pot with water until grain is covered, so that when grain is cooked, there will not be any water left in the pot, therefore no loss of the “Korinis Karpos”bio emmer wheat grain nutrients. (Read chemical analysis on the backside of the package.) After boil, prepare the salad of your taste and add in boiled wheat grain. Stir all the ingredients together and dress with olive oil, fresh lemon juice or whatever else you desire and here comes a full meal of high nutritional value.

Where to add “KorinisKarpos” bio emmer bulgur wheat

1) Salads
2) “Gemista” dish (stuffed vegetables with rice)
3) Lentils
4) “Dolmadakia” dish (stuffed vine leaves with rice)

1) Prepare your favourite salad as usual. Add 1 cup “KorinisKarpos” bio emmer bulgur wheat and let it soak in the salad liquor. According to its chemical analysis based on proteins, vitamins and dietary fibre, “KorinisKarpos” bio emmer bulgur wheat constitutes a healthy full meal.
2) When preparing “gemista”, you can replace rice with “KorinisKarpos” bio emmer bulgur wheat or you can just mix rice with bulgur wheat.
3) When it comes to lentils, cook lentils as usual adding “KorinisKarpos” bio emmer bulgur wheat 3-4 minutes before removing the pot from heat.
4) “Dolmadakia” with “KorinisKarpos” bio emmer bulgur wheat
Follow the typical recipe but replacing rice with “KorinisKarpos” bio emmer bulgur wheat. Put all the filling ingredients together about 8 hours before folding the vine leaves. This helps bulgur wheat soften and absorb all the liquor. Stuff the vine leaves with bulgur wheat filling, fold and cook.

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