Koulouri Thessalonikis, is a street food, round shaped bread product with a hole in the middle, covered with sesame seeds, crunchy outside and soft inside.u00c2u00a0 The street vendors also sell some of those triangle cheese with the smiling cow to accompany it. It is one of our healthiest snacks as it is low in fat but very nutritional and most dietitians / nutritionists will tell you to eat one for breakfast or as a snack. In addition, it is very cheap, as it costs around 0,50 – 0,60 cents.

ItdatesbacktotheearlyyearsofChristianity.This played an important role in their nutrition but it was widely made known during the Byzantine years when it first appeared in Constantinople and strange enough it became popular in Thessaloniki when the refugees brought it back in 1922.The word koulouri comes from the ancient Greek u00ceu00bau00ceu00bfu00ceu00bbu00ceu00bbu00ceu00afu00ceu00bau00ceu00b9u00ceu00bfu00ceu00bd”, kollikion, which means a round bread made with coarsely ground wheat and this is mentioned in many Byzantine scripts.

The profession of bread making or koulouri making was exercised mainly by Greeks from Heperus who immigrated to Constantinople and it is said that their heads were funny shaped because of the weight they had to carry every day, as they had to carry baskets or wooden planks with koulouria on their heads. This was a highly respectable (and may be prosperous) profession at the time because the mothers would bless their sons and wish them all the luck to become vendors of koulouria in Constantinople.

These craftsmen would begin heating their ovens burning wood just after midnight and then they would prepare the yeast, make the dough and before the crack of dawn everything was ready.The wonderful smell of baked bread and sesame seeds was a temptation no one could resist.The street vendors with the load of baskets or planks with koulouria on their heads, would scatter towards all directions and by 10-11 a.m. they were sold out.

In Constantinople the vendors would advertise their product by shouting out loud to attract people “Koulouria Thessalonikis”. Many years later, the refugee-vendors coming from Asia Minor to Athens, would sell the same product calling it with the same name and selling it in the same way they used to do this profession for hundreds of years. This is how this popular snack has taken its name.

(Source: Adapted and translated by me from The Union of Bread makers of Thessaloniki)

Koulouri was and still is wonderful as a snack for any time of the day, especially for breakfast.

You can eat it as it is or cut in the middle with butter and honey or jam, or with any filling you might choose.u00c2u00a0 My favourite (first picture above) is butter, halloumi, smoked turkey and citrus marmalade.

Nowadays koulouria are sold either in bakeries or by street vendors in the crowded streets with shops, nearly one at every corner selling thousands of them.

On Sundays you can find them outside churches, as people go to church without eating, so when the liturgy finishes it is a lovely treat until you get home for breakfast.

Koulouria Thessalonikis

Preparation time: 1 hour
Baking time: 20 – 25 minutes
Makes: 10 – 12


  • 500 grams of bread flour(reserve ½ cup)
  • 1 sachet dried yeast (9grams)
  • 1 cup of lukewarm* water
  • ½ teaspoon of sugar
  • ½ teaspoon of salt
  • ¼ cup of olive oil
  • 250 grams of sesame seeds

Tip:u00c2u00a0 We can test the water by putting our little finger in the water.u00c2u00a0 If we can stand the heat then the water is fine.


In a large bowl add the flour, dry yeast, salt, sugar and olive oil and mix together until the oil is absorbed by the flour. (You can do this in the mixer but the procedure is so easy that it is easier to make it without a mixer). Start adding water, gradually and mix until the dough is not sticking on the bowl and on your hands. If it is add some more of the flour you have reserved until the dough is ready.

Cover with a clean towel and leave it to rise until it doubles in volume (about half an hour depending on the temperature).

When the dough has risen, knead it again for five minutes. Divide the dough into ten u00ceu00bfu00cfu0081 12 pieces about the size of an egg and dust your working surface with flour and shape into a cord about30 centimeters long.

Dip it quickly into lukewarm water and then transfer it into the sesame. Press both ends and stick them together shaping them into circles.

Preheat oven to 200 degrees C and bake until they have a golden colour outside.

Serve them, preferably hot.

If they are too many for you to eat you can put them in zip lock bags before or after baking them and freeze them. I had made double the recipe and the remaining I made something else which I shall tell you about tomorrow.

I am submitting this recipe to Susan, of Wild Yeast, who is hosting the event Yeastspotting.

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42 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Koulouri Thessalonikis – Street Food

  1. u00ceu009f/u00ceu0097 Peter G u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I’m so glad you blogged about these Ivy…and we get a bonus history lesson too! These are a favourite and as you say, no one can resist them!

  2. u00ceu009f/u00ceu0097 JennDZ_The LeftoverQueen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Wow! Those look delicious! They kind of remind me of bagels (shape wise and because of the sesame seeds). I am going to have to try these! :)

  3. u00ceu009f/u00ceu0097 Ivy

    Jenn,thanks. I never had bagels before so I can’t say if they are similar but they are quite simple to make.

  4. u00ceu009f/u00ceu0097 Lore u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ditto to Jenn. Your yummy pics make me feel that great bagle taste in my mouth right now! I will try your version Ivy because they do look scrumptious :)

  5. u00ceu009f/u00ceu0097 Ivy

    Hi Lore, after Jenn’s comment I google searched bagel and they do look alike. I think their only difference is that the bagels are boiled before baking. I am tempted to make some bagels now (lol)

  6. u00ceu009f/u00ceu0097 Nikolas u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Congrats on another great post, Ivy! I remember visiting Athens a few years back and buying some from a street vendor. It was very early in the morning when they were still warm… the we’re so good, I still remember the sesame smell!
    I would say that these are similar to a sesame bagel although bagels are somewhat more dense, with a texture that is slighty more chewy or elastic.

  7. u00ceu009f/u00ceu0097 elly u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Oh Ivy, it’s been too long since I’ve had one of these beauties! I’ve never tried making them myself, but I definitely think I need to give them a go!

  8. u00ceu009f/u00ceu0097 Ivy

    Nikolas, thanks. They are really, I mean really good when they are warm.

    Elly, thanks, it’s so easy to make them.

  9. u00ceu009f/u00ceu0097 srilekha u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    wow! they are looking yummy! added u to my blog roll ivy! since u r new to my blog, u send in ur entries for the event (i accept it) bcoz am going to post the round up day after tomorrow only!

  10. u00ceu009f/u00ceu0097 Vani u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This looks awesome, I have never tried :) after seeing your recipe its tempting me ;)

    For the coconut chutney I have psoted, you can use dry coconut also. But fresh coconut will be more tasty.

  11. u00ceu009f/u00ceu0097 Ivy

    Thanks srilekha. Shall try and do my best to send you one tomorrow as today I have another recipe to post which I mentioned in my yesterday’s post.

  12. u00ceu009f/u00ceu0097 Ivy

    Thank you Vani as well as telling about the coconut. The reason I asked is that fresh coconut is something we cannot get easily, perhaps only in big supermarkets :)

  13. u00ceu009f/u00ceu0097 pixen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi Ivy,

    First time I saw this bread along the streets of Athens, I admired the shape and smell but I didn’t eat any because … it’s toooo big portion… LOL.

    I’m worried I can’t finish and I need to allocate some space in my stomach for other food later. I never seen such bread, well, ok accept Aunt Annie’s Pretzels :-P My Greek friend even teased me that I can even play hoop games with it if I buy a stack of them.

    Next trip I’m in Greece, I’m going to buy some and use the bread to play hoops on him instead!

    Thanks for the recipe! I will keep it in file for my next adventure! :-*


  14. u00ceu009f/u00ceu0097 Usha u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi Ivy got here while blog hopping,this is my first visit to your blog,you have a wonderful blog with wonderful recipes.
    This bread looks delicious,I have never tried these or tasted them for that matter, but your post and picture are tempting me to try :)

  15. u00ceu009f/u00ceu0097 Ivy

    Hi Usha, it’s nice to see you here. Hope you’ll find something you can cook and I shall be visiting yours soon.

  16. u00ceu009f/u00ceu0097 Emiline u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    That is so cool! I love it. I love this post, actually. I should try making these. But I’d rather visit Greece and taste one! Isn’t street food so cool?

  17. u00ceu009f/u00ceu0097 Bellini Valli u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I tried these near the Hotel Bretange when I was there sis. Our Hotel at the time was not far from there.I stayed at a number of hotels in Athens at different times.

  18. u00ceu009f/u00ceu0097 Aparna u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I like these, Ivy.
    My cookie book has a recipe of 1 inch long twists with sesame sedds called Koularakia. Are these the same?

  19. u00ceu009f/u00ceu0097 Ivy

    No, Aparna, koulouraki is a general word and can be a cookie or a biscuit depending on the ingredients used.

  20. u00ceu009f/u00ceu0097 Nancy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    My college traveling friend and I discovered these in Athens during the last few days of our trip….they were just WONDERFUL for breakfast. I am SO happy to find this site and this recipe. I can’t wait to try them! They make a wonderful breakfast with nice, strong Greek coffee!

  21. u00ceu009f/u00ceu0097 Lagana u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] I said yesterday, when I made koulouria, I had made double the recipe as with the remaining dough I wanted to make one of our favourite [...]

  22. u00ceu009f/u00ceu0097 Elle u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This is a wonderful post…very interesting about how the making and selling of these as street food has continued for so long. They sound and look delicious!

    Elle’s last blog post..Perfect for Easter Breakfast or Brunch

  23. u00ceu009f/u00ceu0097 Mary u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Thank you so much, Ivy! I have been visiting Greece for 20 years and I always look forward to eating koulouria… I never made them at home, first because I thought they were not going to taste the same (I think it’s the greek air… :)), and second because I never found a recipe that convinced me. I think I found it here!! They will probably not taste as good as the ones we use to have for breakfast with a Milko or a Nescafè, but at least they will help us face all the months that divide us from our next visit…..

  24. u00ceu009f/u00ceu0097 Marie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:


    I've been looking for a recipe for these sesame rings forever! I was in Greece 25 odd years ago and I used to see the old ladies walking their donkies loaded with koulori and i never forgot how delicious they tasted early in the morning. Back then they cost only 5 or 10 cents. i also didn't have a camera but somethings you just never forget. thanks for a great memory.

  25. u00ceu009f/u00ceu0097 maria u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Just love them they are the best warm with milk in the morning.
    I have never made any kind of bread and you made is so easy.
    Thank you so much. We will be making them fresh every week end.

  26. u00ceu009f/u00ceu0097 Greek Girl u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    After so long searching for the name of what my grandmother from Ioannina used to make for us when we were kids, at long last I think I've found it. Do you pronounce this as 'klooth ya' or 'klooth ee yah'? That's how she said it, phonetically. They look exactly like the cookies she used to make. I tried a recipe from a wonderful Sephardic food blog called 'The Boreka Diary' where these same tea biscuits are called 'biscotios de huevo.' The recipe you have here and the one I tried from that blog were almost identical. I tried out the recipe from that blog, and they came out really well. I think my nunna would have approved. So, then, my question is (sorry for being so long-winded!) are these the same cookies that I remember from my childhood? And do you pronounce them as 'klooth yah'? One day, I will visit her birthplace in Ioannina and sample the real thing.

  27. u00ceu009f/u00ceu0097 Homemade Basic Pizza dough u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] Pitta Bread Koulouri Thessalonikis Lagana Tiganopsomo (Fried bread) Whole Wheat Focaccia with Kalamata Olives Dough for Greek Pies [...]

  28. u00ceu009f/u00ceu0097 mara u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ηβη μου ετσι τα φτιu00ceu00acχνω και εγu00cfu008e.Με μια μu00cfu008cνη διαφορu00ceu00ac.Βu00ceu00acζεις παραπu00ceu00acνω λu00ceu00acδι.Θα δοκιμu00ceu00acσω την δικu00ceu00ae σου εκδοχu00ceu00ae!Φιλιu00ceu00ac!

  29. u00ceu009f/u00ceu0097 Rasmenia » Blog Archive » Philosophy, Foul Fruit & Facial Hair in Athens u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] food on the way back for our late night noshing. We walked to the métro station & stopped at a Koulouria vendor who was set up at the entrance of the station. Just imagine a big piece of warm, delicious [...]

  30. u00ceu009f/u00ceu0097 Zoe Xristoulaki u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi I live in Crete and have been looking all over for a recipie like this so my little boys can have something 'homemade and healthy ' in their breakfast packed lunch box.Thankyou (fingers crossed I can make them as delicious as the bought ones !)


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