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Thessaloniki

Recipes

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

“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

Anchovies with tomatoes in the oven by Sotiris Evangelou

“A dish, original “meze” which encloses the whole Greek summer in it. Unique taste, that enables throwing fresh bread in its delicious sauce and eating it. Easy, quick and of great taste.” Servings: 4 Preparation time: 15′ Cooking time:10′ Ingredients 1 kilo anchovies 1 medium dry onion in slices 2 peeled tomatoes, chopped and deseeded

Stuffed Kalamari by Sotiris Evangelou

“A unique local inspiration for a rich and hearty dish. An original summer “meze” that will accompany ouzo, tsipouro or a white wine. It is one of the most beloved summer dishes and a great version of the unique Greek gemista (stuffed).” Servings:4-6 Preparation Time: 30′ Cooking Time: 30′ INGREDIENTS 1,5 kilos fresh kalamari 1

Magiritsa (Easter stew) from Thessaloniki by Sotiris Evangelou

“The absolute, traditional dish of Resurrection Night, but also a beloved dish for late sleepers in the soup restaurants of the town! The thick stew with the finely chopped livers, the rich greens and the velvety egg lemon sauce, is a Greek dish, of unique inspiration and taste.” Servings: 6-8 Preparation Time: 1:30′ Waiting Time:

Aubergines in the oven with tomato and onion by Sotiris Evangelou

“Summer is not acceptable in Greece without aubergines. The spicy taste of this unique vegetable, that can be a main course, accompanied by feta cheese or a starter “meze” for the summer table with fish food or meat.” Servings: 4 Preparation Time: 1:15′ Cooking Time: 25′ Ingredients 4 aubergines 150ml extra virgin olive oil 2

Soutzoukakia from Smyrna (Traditional Meatballs) by Sotiris Evangelou

“Spicy and tasteful is the absolute dish, that comes from Smyrna, Minor Asia, and has Greek and eastern roots. We accompany it with a velvety mashed potatoes puree and its delicious red sauce. The unique aromas from the garlic, the cumin and the cinnamon make it even more tasteful and seductive enough to taste it’s

Traditional Tsoureki (Easter bread) by Sotiris Evangelou

“The fine butter and the good kneading give a unique taste to the absolute Easter bread. The aromas from the mastic, the machete and the hey, that come out in every bite and support its rich tasteful character.” Pieces: 4 Preparation Time: 45′ Waiting Time: 3:30-4:00 Cooking Time: 45′ Ingredients 1 kilo flour American type

Semolina Halva by Sotiris Evangelou

“This sweet that comes from the East, needs patience and it is made with oil, semolina and sugar or syrup for a richer taste. Adding raisins, almonds and lemon zest it takes a unique taste. Ideal for a Greek meal finishing.” Servings: 6-8 Preparation Time: 10′ Cooking Time: 15′ Ingredients For the syrup 4 cups

Greens pie with chard, spinach, nettle, chervil and hartwort

“The most characteristic Greek specialty, made in every part of Greece with filo pastry and stuffed with any filling there is available. The rich greens, picked from the ground, mixed with onions and leek, will give a special sweetness, in a dish that can be eaten any time of the day, as a side dish

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