Thessaloniki Koulouri (κουλούρι Θεσσαλονίκης) is a sesame-covered bread ring, crispy on the outside and soft on the inside, widely popular as a snack or breakfast in Greece.
▶ It is believed that the koulouri dates back to the Byzantine Empire, where it was known as “kollikion” (κολλίκιον), sold on the streets of Constantinople and later in Thessaloniki.
▶ In Thessaloniki, koulouria are so iconic that they are used as a slang expression to indicate “something very simple or trivial.”
▶ Dipping koulouri in petimezi (a concentrated grape syrup) diluted is a traditional practice.
My version is with fresh sourdough, and I served it with Kalamata olives and Greek feta.
A bread very similar to:
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 7 Hours
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 5 oz fresh sourdough
- 1 cup warm water
- 2 tbsp olive oil
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 pinch salt
- 2 tbsp (or honey)
- 3.5 oz sesame seeds
Steps
In a large bowl, dissolve the active sourdough in warm water.
Add the olive oil, sugar (or honey) and mix well.
Gradually incorporate the flour and salt, mixing until you obtain a homogeneous dough.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
First rise:
Form a ball with the dough and place it in a lightly greased bowl.
Cover with a damp cloth or plastic wrap and let rise in a warm place for 6 hours.
After rising, gently deflate the dough and divide it into 10 equal portions.
Shape each portion into a cylinder about 12 inches long and join the ends to create a ring.
Quickly dip each ring in the petimezi solution (2 tablespoons dissolved in 1 cup of water) and water.
Then, roll it in sesame seeds, ensuring they adhere well to the entire surface.
Place the koulouri on a baking sheet lined with parchment paper.
Cover with a cloth and let rise for about 1 hour, or until they are puffy.
Preheat the oven to 392°F.
Bake the koulouri for 15-20 minutes, or until they are golden and crispy on the outside.
FAQ
What is the difference between Turkish simit and Greek koulouri?
Simit (Turkey) and Koulouri (Greece) are very similar, but there are some regional differences.
Simit (Turkey)
Dough: Flour, yeast, water, sugar, salt
Coating: Dipped in grape molasses (pekmez – in Greece, it is called petimezi (πετιμέζι)) + water, then coated with toasted sesame seeds
Shape: Thin and braided ring
Taste: Slightly sweet due to the pekmez
Texture: Crunchy outside, soft inside
Consumption: Often with cheese, cucumber, tomato, or tea
Koulouri (Greece)
Dough: Similar, but sometimes simpler (without petimezi)
Coating: Only with sesame seeds, sometimes brushed with water or milk
Shape: Wider and thinner, not always braided
Taste: More neutral, less sweet
Texture: Softer or spongier, depending on the region
Consumption: Popular as street food or breakfast, also with modern fillings
Simit has a sweet and crunchy touch (thanks to the pekmez).
Koulouri is more neutral, slightly softer, and less sweet.Why is petimezi used and what can I substitute it with?
Petimezi (πετιμέζι), a concentrated grape syrup, is used in some traditional recipes to:
Add natural sweetness
Encourage browning during baking
Provide a characteristic aroma
🥖 And if I don’t have petimezi?
If you don’t have petimezi, you can:
Use diluted honey (1 tablespoon of honey in 100 ml of water)
Dip only in water: many traditional recipes simply involve wetting the koulouri in water before rolling them in sesame seeds
Dipping koulouri in diluted petimezi is a traditional practice, but it’s not essential. If you want a more authentic flavor and more pronounced browning, petimezi is a good choice. Alternatively, diluted honey or plain water can be used with excellent results.
