About Freddy's Greek Sumach Street

A basic ouzo meze dish, kolokithokeftedes is a great way to soak up the surplus Liquor down for the taverna and make sure you’re (roughly) battling healthy for the next day of adventuring.

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Tiropsomo is Greek feta bread, compared with Spanakopita and Tiropita which use filo pastry, Tiropsomo bakes feta cheese into a light-weight bread. The dough is constructed from flour and milk and is not kneaded. This makes it fast and straightforward to produce from ingredients found in each individual Greek kitchen.

As the name indicates, this just one packs scrumptious fried seafood into a paper cone using a side of lemon.

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The ‘dolmades’ is derived from dolma which is of Turkish origin. Even so, it is said that the dish is of Greek origin and was afterwards adopted via the Ottoman Empire when the word “dolma” was established.

Kokoretsi will not be for your faint of heart, consisting of lamb or goat intestines (seasoned with spices like oregano and garlic) wrapped close to a skewer of seasoned offal.

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It can be then marinated and grilled around charcoal and is also best served accompanied by a handmade latholemono sauce and Horta or steamed greens.

Crisp, warm pastry by using a soft, creamy filling – Bougatsa can be a textural sensation. One among Northern Greece’s favorite street foods, this snack is served both savory with meat or cheese, or sweet with a custard filling.

On Greek New Calendar year, a savory meat pie is traditionally served instead of the nationally prevalent dessert pie from the region of Epirus. But aside from these morsels, the origins on the kreatopita are ambiguous plus the substances differ from area to region. 

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Koupes are bulgur and flour coverings which have been filled with several different fillings (with meat staying the more common one) then fried. Part of the Greek and perhaps the Cyprus Meze, Koupes are also called kibbe and kubbat in certain countries.

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