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Food Stories Guide

Sesame Bread Rings from Thessaloniki (Koulouri Thessalonikis)

“Koulouri arrived in the town with the emigrants from Minor Asia and became a local traditional product, which was sold by street vendors, called koulourtzides, who went out selling them early in the morning, with the tins on their heads. It is one of the most healthy sources of carbohydrates, protein, other nutrients and energy.

Trahana soup with feta cheese and toasted bread

“Many generations have grown with this traditional dish. Tasteful, nutritious and healthy. It is usually eaten warm and it has been one of the main dishes for breakfast. There are different kinds of trahana, sweet, sour or with vegetables. After many efforts from the Culinary Professional Greece, Trahanas has been characterized and included, as a

Bougatsa Thessalonikis with cream filling

“It is said that it comes from the Byzantine times and Constantinople before the Fall. It came in Thessaloniki with the emigrants from Minor Asia. Today, there are hundreds of shops in town, that one can enjoy it with cream, cheese, mince, spinach or just plain puff pastry with sugar.” Ingredients 1+1/2 lt milk 250gr

Round doughnuts with honey & cinnamon

“Doughnuts are Thessalonikis most beloved snack. Their excellent taste excites children and adults. You can eat them any time of the day, from open fairs, to street vendors and gourmet hotel restaurants. They are unique with honey and nuts, with, dark or milk chocolate.” Ingredients 1/2 kg. flour 1 sachet of dry yeast 2 tablespoons

Piroshki with potatos

“Piroshki is a traditional dish for the Greeks in Pontos, Minor Asia. The emigrants brought the recipe and it become famous from the mothers and grandmothers to the younger generations. You can fill the piroshki instead of potatoes with cheese, leek, mince, sausage.” Ingredients 1 kg flour 1 dice fresh yeast 2 tablespoons sugar 1/2

Dolmadakia Gialantzi with dill & spearmint (Stuffed Vine Leaves)

“Dolmadakia is a perfect meze, that can accompany all the dishes in a festive table. They are tasteful and absolutely healthy as a main dish on their own. They come from Minor Asia, therefore they are called “gialantzi”, which means fake, that is without meat. The emigrants from Minor Asia brought them to Greece. Today


“Mandi is a traditional dish, brought by the emigrants from Minor Asia. It is a healthy, nutritious dish ideal for the cold winter days. You can find it in many restaurants in the town. Enjoy them!” Ingredients For the dough 300gr flour 1 egg some salt 1/2 cup (about) lukewarm water For the filling 200gr

Tripe soup with garlic mix and hot red pepper flakes (home-made)

“The first tripe soup restaurants in Thessaloniki opened in 1930. The preparation is really a ritual and gives us an energy, filling and tasteful dish. Tripe soup has always been the food of the pour. The legs, the belly, the stomach, the bowel, the pancreas, all from beef are the main basic kinds put in

Cabbage rolls with egg lemon sauce

“Cabbage rolls is a traditional dish, brought by the emigrants from Constantinople. People love in Thessaloniki because it is one of the most delicious and a nutritious dishes. It is a dish usually eaten on a Sunday or at Christmas.” Ingredients 1 medium cabbage 400gr ground beef 200gr ground pork 1+1/2 cup glased rice 1

Mussel rice with dill

“Thousand tons of mussels are being fishes every year in the areas by the sea near the town of Thessaloniki. People in Thessaloniki have the chance to enjoy fresh mussels in an affordable cost. Mussels with rice is an excellent dish, that one can enjoy in all the restaurants and ouzeri of the town, pairing

“Married Sardines”

“A dish full of Ω3 fats. The most excellent meze in the ouzo places of our town. Walking around the small roads, in Kapani, in Athonos Square, Ladadika, in the taverns in Nea Krini you can enjoy grilled sardines and of course you cannot resist to such a tasty temptation, which is perfectly accompanied by

Eggs Haminados

“The recipe was brought in 1492 by the Sephardi Jews, when they emigrated to Salonica. It has been saved from generation to generation and it is still one of the most characteristic recipes of the Jews of Thessaloniki. The “Shabbat” (Holly Saturday) is the day that they used to offer to visitor the eggs, which

Trigona from Panorama (Phyllo triangle cones filled with custard cream)

“The story of Trigona From Panorama is at least 50 years old. People from Thessaloniki, used to go to Panorama (a nearby superb) on Sundays to enjoy the excellent sweet. Tourists, but also natives are looking for them, to relish their unique sweetness, their crispy phyllo and their gorgeous cream. Don’t forget to look for