Evriste

Evriste (or Evriston) is a traditional Pontian hand-made baked pasta with roots in the Pontus region, still made by many Pontian families, especially in Northern Greece and particularly in the Kilkis area. This pasta stands out for its unique and time-consuming preparation process, which imparts Evriste its distinctive taste and texture.

Evriste is made from flour, eggs, water, and often milk. The dough is rolled out into a sheet, which is then cut into strips or small pieces. After cutting, the pasta is baked in a traditional wood-fired oven or on a stove until it achieves a slightly crispy texture and a golden color. The baking process is what sets it apart from other similar pasta and gives it its special flavor.

It is used as a base for various traditional Pontian dishes. Typically, it is boiled and served with butter and cheese, but it can also be accompanied by yogurt or even meat sauces. The result is a rich and hearty dish that brings with it the flavors and memories of the Pontus region.