Kavroumades with yogurt dip

Preparation Time
Waiting Time
Difficulty Level


We pour the flour and tahini into the blender bin. We add the sugar and yeast dissolved in 500 ml of water. We knead for 5-6 minutes at slow speed with the hook. We add the oil, anise and salt gradually, while we continue the kneading for 6-7 minutes at medium speed until a soft dough is formed. We let the dough rest for 10 minutes. We divide into isobar pieces of 30 grams and we create cords of about 1 cm in diameter. We piece together the two edges of each string and we form round buns. We dive the buns in water and then we immerse them in the sesame seeds. We put a baking sheet on a baking pan and then we put our kavroumadkia. We let them rest for 30 minutes at 40 ° C and at 75% humidity (the process is called stacking (stofarisma) and we can do it by putting a baking pan with water at the bottom of the oven that will give you the necessary water vapor that we will need at the beginning of baking). We bake at 220 ° C for 20 minutes, having few vapors in the first five minutes, then we remove the baking pan with water. For the yoghurt dip, we mix in a bowl the xinomyzithra with yoghurt and with a fork we link them. We chop the dill and the mint and we add them. Then we put the bukovo and caper, we mix and we serve with a tablespoon of olive oil next to the pickles.

Chef: Eva Parakentaki




  • Baking pan
  • Mixer
  • Bowl