Epirus (Ήπειρος) Street Food
5 dishes in Greece
5 street foods from Epirus (Ήπειρος), Greece: Tsai tou Vounou, Kolokithopita, Bakaliaros me Skordalia, Kontosouvli and Metsovone. Each one has its own page with the story behind it and what to look for.
Street foods of Epirus (Ήπειρος)
🌿
Herbal Infusion · Mountain Tea
Tsai tou Vounou (Mountain Tea)
The plant's botanical name, Sideritis, comes from the Greek 'sideros' (iron), a name usually explained by its ancient use for treating wounds made…
Mountain tea is a golden herbal infusion brewed from dried Sideritis flowers and stems, gathered wild from high rocky slopes. It has a mild, slightly floral and honeyed flavor and is…
Village Bakery · Pumpkin Pie
Kolokithopita
Epirus is considered the heartland of Greece's savory filo-pie tradition, with dozens of documented regional pita styles — pumpkin is just one of a…
Layers of thin, hand-stretched filo are filled with grated pumpkin, feta or mizithra cheese, and sometimes rice, then baked until golden. Sold by the slice at Ioannina's bakeries and…
🐟
Tavern Fryer · Salt Cod Fritters
Bakaliaros me Skordalia
The fish itself isn't local at all — dried, salted cod was imported from the North Atlantic for centuries, since it kept for months without…
Salt cod is soaked to remove excess salt, battered and deep-fried until crisp, then served with skordalia, a pungent garlic-and-potato (or bread) dip. A regular find at Epirus taverna…
Spit Grill · Whole-Cut Pork Skewer
Kontosouvli
Unlike small-cube souvlaki, kontosouvli threads large marinated chunks of meat onto a full-length spit and slow-turns it over coals for hours…
Large chunks of pork are marinated in oregano, garlic and lemon, then threaded onto a long spit and slow-roasted over charcoal for hours until deeply caramelized outside and juicy within…
Mountain Dairy · Smoked Cheese
Metsovone
The cheese dates from the 1950s, when the Baron Michael Tositsas Foundation sent young Metsovo cheesemakers to train in Italy; they came home and…
Cow's milk, blended with a little goat's and sheep's milk, is stretched using the pasta filata method, tied into an elongated shape with string, and naturally smoked over beech wood until…
Village Bakery · Pumpkin Pie
Kolokithopita
Epirus is considered the heartland of Greece's savory filo-pie tradition, with dozens of documented regional pita styles — pumpkin is just one of a…
Layers of thin, hand-stretched filo are filled with grated pumpkin, feta or mizithra cheese, and sometimes rice, then baked until golden. Sold by the slice at Ioannina's bakeries and…
🐟
Tavern Fryer · Salt Cod Fritters
Bakaliaros me Skordalia
The fish itself isn't local at all — dried, salted cod was imported from the North Atlantic for centuries, since it kept for months without…
Salt cod is soaked to remove excess salt, battered and deep-fried until crisp, then served with skordalia, a pungent garlic-and-potato (or bread) dip. A regular find at Epirus taverna…
Spit Grill · Whole-Cut Pork Skewer
Kontosouvli
Unlike small-cube souvlaki, kontosouvli threads large marinated chunks of meat onto a full-length spit and slow-turns it over coals for hours…
Large chunks of pork are marinated in oregano, garlic and lemon, then threaded onto a long spit and slow-roasted over charcoal for hours until deeply caramelized outside and juicy within…
Mountain Dairy · Smoked Cheese
Metsovone
The cheese dates from the 1950s, when the Baron Michael Tositsas Foundation sent young Metsovo cheesemakers to train in Italy; they came home and…
Cow's milk, blended with a little goat's and sheep's milk, is stretched using the pasta filata method, tied into an elongated shape with string, and naturally smoked over beech wood until…
More of Greece
- Attica (Αττική)5
- Macedonia (Θεσσαλονίκη)5
- Crete (Κρήτη)5
- Peloponnese (Πελοπόννησος)4
- Ionian Islands (Ιόνια Νησιά)5
- Cyclades (Κυκλάδες)4
- Dodecanese (Δωδεκάνησα)4
- Thessaly (Θεσσαλία)4
Part of World of Street Food — 3443 dishes from 118 countries.
Photo credits.