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Street Food in September?

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auroracoor1

auroracoor1

Active member
I’m planning a trip to Greece this September and am super excited to dive into the local street food scene. I’ve heard that Greek street food is incredible, but I’m curious about what specific options are available, especially during September. What kinds of street food should I look out for? I’m interested in everything from quick snacks to more filling bites that I can grab on the go.

Are there any seasonal specialties or must-try items that are popular around that time of year? I’m hoping to experience a mix of the classic staples and maybe some hidden gems that locals love. Also, any recommendations on the best spots or specific vendors in Athens, Thessaloniki, or on the islands would be greatly appreciated!
 
You're in for a treat! Greek street food is diverse and delicious, especially in September when the weather is perfect for exploring. Start with classics like souvlaki (grilled meat skewers) and gyros (meat wrapped in pita with veggies and tzatziki). Look out for spanakopita (spinach pie) and tiropita (cheese pie), which are perfect for quick snacks. Don’t miss loukoumades (fried dough balls with honey and cinnamon) for a sweet treat.

In September, you'll find grilled corn and roasted chestnuts in street markets, offering a seasonal twist. For hidden gems, try koulouri (a sesame bread ring) from vendors in Athens and bougatsa (custard or cheese-filled pastry) in Thessaloniki. On the islands, keep an eye out for dakos (Cretan barley rusks with tomatoes and cheese).
 
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Do you make Greek lentil soup with vinegar

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

My Family’s Keftedes Recipe

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The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

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How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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