Kourou : best Greeek street-food


Here is one of the stars of street food and Greek snacks. Their famous kourous, Greek breads stuffed with zucchini and cheese that one can prepare in: 30 MIN.

1 Prepare the dough : in a small bowl, mix the yeast with half the warm milk and stir will until it is diluted.

Pour the mix in a larger bowl, add the other half of the milk, the water, the butter cut up in chunks, the salt and sugar, mix well in order for all the ingredients to become homogenized. In another big bowl, sift the flour, dig a well in the middle and pour the liquid mix using circular movements with your hands, bringing the flour towards the center and to homogenize the dough. Knead the mix during 2 or 3 min, until the dough is soft and elastic.

2 Place the dough on a kitchen counter and knead with your fists during 10 min, while sprinkling with a few warm drops of water. The dough must become very soft and elastic. Place it in a bow, cover with a towel and allow to sit for 45 min, until is bloats well and almost doubles in volume.

3 Slightly knead the dough and separate it in 4 pieces of identical size. Place on the work counter, cover up and allow to sit for 30-40 min more, until they are nice and plump.

4 Meanwhile, prepare the stuffing: cut 2 zucchini into cubes and the last one into slices ; set aside the zucchini slices for the finishing. Pour the olive oil in a pan and heat.

Pan fry the zucchini during 5 to 6 min. Remove the golden cubes and place them on absorbing paper. Golden fry the zucchini slices in the pan.

Also place them on absorbing paper. In a big bowl, flake the cheese and mix with the zucchini cubes and previously beaten eggs. Salt and pepper.

5 Prepare the slippers : take a first piece of dough and spread it slightly with the help of a roller, by stretching it with your hands so that it measures 20 to 25 cm wide. With a spoon, line up ¼ of stuffing at the center of the dough. Carefully lift the sides of the dough folding them back towards the center, so the dough is half covered. Press the sides so that they stick well. Place this first feuilleté on the oven plaque covered with cooking paper and repeat the procedure with the rest of theingredients.

6 Preheat the oven to 180 °C (th. 6). Place the zucchini slices on the slippers, pushing them into the stuffing. With the help of a brush, baste the beaten egg dough and sprinkle with sunflower seeds. Bake for35-40 min until the slippers are nice and golden. Serve warm.

livre recettes grecques dina nikolalou evi evane

«  Recipe taken from Grèce, la recette authentique by Dina Nikolaou, published by Hachette Cuisine. Photographis : Emanuela Cino. Styling: Mélanie Martin. »

Also discover the pita sandwich with chopped veal of Juan Arbelaez and the meatball sandwich of the café des Abattoirs.



• 30 g of baker’s yeast or 15 g of powdered years

• 15 cl of warm milk

• 10 cl of warm water + a little more to knead the dough

• 50 g of butter (or margarine)

• ½ teaspoon of salt

• 1/2 teaspoon of sugar• 500 g of flour

• 1 egg (for the golden effect)

• Sunflower seeds (to sprinkle)


• 3 average size zucchini

• 150 g of feta

• 150 g of anthotyro

• 100 g of graviera

• 2 eggs

• 3 cl of olive oil

• Sat, ground pepper.

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