Macedonia (Θεσσαλονίκη) Street Food

5 dishes in Greece

5 street foods from Macedonia (Θεσσαλονίκη), Greece: Tsipouro, Bougatsa Thessalonikis, Trigona Panoramatos, Tsoureki and Midia Saganaki. Each one has its own page with the story behind it and what to look for.

Street foods of Macedonia (Θεσσαλονίκη)

Monastic Origins · Grape Pomace Spirit Tsipouro Tradition credits Orthodox monks on Mount Athos with first distilling it in the 14th century, and in Thessaloniki's tsipouradika each new small… Tsipouro is a strong, clear spirit distilled from grape pomace, sometimes flavored with anise, and traditionally served in small carafes alongside a spread of mezedes. Macedonia is one of… Bakery Counter · Custard Pie Bougatsa Thessalonikis The name goes back through Turkish poğaça to the Latin focacia, the same root as Italian focaccia, though the Greek pie has become something… Hand-stretched, paper-thin filo is layered around a semolina custard (or, in savory versions, cheese or minced meat), baked until golden, then dusted with powdered sugar and cinnamon… Panorama Pastry Shop · Cream Triangle Trigona Panoramatos It was invented in 1960 in a single suburb of Thessaloniki called Panorama, and the pastry shop that created it is still the one everyone lines up at. Crisp, syrup-soaked triangular cones of filo pastry are piped full of thick, cold pastry cream just before serving so the shell stays crunchy against the creamy filling. Sold by the box at… Bakery Window · Braided Sweet Bread Tsoureki Its distinctive aroma comes from mahlab and mastic — one ground from the kernels of a wild cherry's pits, the other a resin from the mastic tree… A soft, braided, egg-enriched bread flavored with mahlab and mastic, glazed and topped with sesame or almonds. Thessaloniki's bakeries, some famous well beyond the city, sell it fresh… 🦪 Ouzeri Counter · Mussels in Tomato-Feta Sauce Midia Saganaki Three rivers empty into the Thermaic Gulf right off Thessaloniki, and the resulting mix of fresh and salt water makes the area some of the most… Fresh mussels are steamed open, then finished in a two-handled pan with tomato sauce, a splash of ouzo and crumbled feta melted over the top. Served bubbling hot with bread for dipping at…

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