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Πώς να φτιάξετε Κουλούρι Θεσσαλονίκης
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Koulouri Thessalonikis is cooked the way Thessaloniki cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Koulouri Thessalonikis hails from the bustling port city of Thessaloniki, where it's a beloved morning staple for locals. Traditionally enjoyed as breakfast on-the-go, these circular, sesame-crusted breads find their way into the hands of busy commuters and leisurely strollers alike. The recipe reflects the Greek spirit of generous cooking, with olive oil liberally used and salt measured by intuition. Biting into a fresh Koulouri reveals a delightful contrast: a crisp, golden exterior giving way to a soft, chewy interior. The sesame seeds add a nutty aroma that complements the subtle sweetness from the malt syrup or honey. It's a simple pleasure that captures the essence of Greek street food in every bite.
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