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Ifkakia
0.23 km from the center
About
Ifkakia (also spelled ifkadia) is a traditional pasta made almost exclusively in the Evros region, often by local agricultural cooperatives, resembling a wide, flat noodle. It is made from a sheet of dough cut into strips, kneaded with egg and milk to keep it light, and is traditionally served with cheese.
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Weather in Alexandroupoli
LiveFrom April to June and from September to October you get warm days, calm sea, and fewer crowds. July and August are hot and busy along the seafront, while winters stay mild but rainy.
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Evros trahanas stands apart from the rest of Greece: it's soured with durum wheat sourdough rather than milk, and always includes boiled, mashed vegetables, mainly Florina peppers, carrot, potato and yellow squash. Its vegan, fasting-friendly cousin, pumpkin trahanas, is made purely with squash, tomato and peppers with no dairy at all, giving it a deep orange colour and an especially sweet, rich flavour. Tahini or sesame add a complex, layered taste to the other versions. It's served as a soup or in a thicker, 'honeyed' style cooked with Evros sausages, chicken or meat, and is even stirred in small amounts into vegetable dishes to bulk them out. The recipe has passed down through generations for centuries despite being time-consuming to make. Home producers such as Dikaia Gi, Therapeion, Gaia (the Trigono Women's Agrotourism Cooperative), Kipos Ygeias and San Allote still make it the traditional way.
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