On nearly every street in Greece’s major cities, but especially in Thessaloniki, you’ll find a cart filled with sesame rings called Koulouri. It’s like a bagel and a soft pretzel had a sesame baby. Eaten as a snack or for breakfast, Koulouri are iconic street food and a social unifyer. During this mostly hands-on class, you’ll roll, shape, and coat the koulouri dough. Then we’ll make another street food classic, Bougatsa, from the Epirus region in the northwestern part of Greece. This is a semolina custard between layers of crispy phyllo dough. This dessert will be a group project. I’ll show you how to make the custard and you can help me assemble the Bougatsa. I’ll have common accompaniments to enjoy our koulouri like feta, olives, butter, honey and jam. Then we’ll enjoy the slightly cooled Bougatsa.