The cuisine of Evros uses the local products such as cereals, vegetables, pulses, meat as well as fish (sandy ray, britt) as well as sea fruit fished in the Thracian sea. “Babou” (Christmas recipe made of a pork intestine stuffed with comminuted meat, rice, leek, entrails and flavorings), kavourmas (pork lean meat browned and placed in marmites covered with fat) are two of the most widely spread local recipes.
Nowadays, the kavourmas is prepared at butcheries as a handicraft and thick pork intestines are used. It is considered the ideal appetizer in assortments for ouzo and beer drinking.
Another typical product is petoura or gioufkades (pasta made of thick fyllo pastry leaves for pies with milk and eggs, which are shaped by a rolling pin, cut in rectangular pieces, dried in the sun and kept in fabric bags).
The same ingredients are used for couscous (grated in small pieces), the pligouri or bulgur (selected wheat species dried in the sun and smashed by a hand-mill. It is cooked separately, like the pilaf, or with various kinds of meat.
Other renowned local products are:
The most renowned dish in Samothrace is the kiddling. All the animals come from Samothrace and graze freely all over the island.
Other specialties of the island include the manti (browned minced pork meat and fyllo pastry stuffed with rice),
Chicken with pickles
Finely chop the cabbage, drain it and sauté it in some olive oil. Add the diced pepper and carrot and let them boil. If necessary add some water. At the same time, place the chicken in another pan with some salt (be careful with the quantity of salt you use, as there is a lot in the fermented cabbage). When boiled, the contents of both pans are placed in a baking dish and baked until the chicken becomes brownish. It is good to add the cabbage during frying so it does not become too dark on the upper side.
The Milinakia is a delicacy mainly for children, prepared by Thracian women usually by fyllo pastry which was left after making a pie. The preparation was quicker, so the little children, who waited for the pie to be cooked, were kept busy.
You can use various ingredients to prepare the mixture: Myzithra (soft cheese), or cheese and eggs or spinach with cheese and eggs or browned minced meat with onion or leek.
Place all the ingredients of the pastry in a bowl and blend them together. Be careful: the pastry must not be too hard because the stretching will be difficult.
Let the pastry rest (the more it rests the easier the stretching will be).
Split the fyllo pastry leaves in 12 pieces, one per milinaki.
Stretch the pastry with the rolling pin (oklavou as it is known in Thrace), make them the thinnest possible and stuff them with the ingredients you have chosen.
Fold them so as to give them the shape of a big square and fry them.