Photo: Thomas Gravanis

Fancy something spicier than a Greek salad? Perhaps a juicy kebab or a syrupy künefe? Athens certainly holds its rich share of Middle Eastern secrets. Read on to discover them.

By Despina Trivolis

The information provided in this article, including prices, menu items, and other details, reflects the conditions at the time of writing or visit. Please note that these elements are subject to change, and we recommend contacting the restaurant or venue directly for the most current information.  

Syndesmos Aigyptioton Ellinon (The Association of Greeks from Egypt)

Behind the scenes at Syndesmos Aigyptioton Ellinon.

Photo: Thomas Gravanis

Resting lachmachuns at Feyrouz.

Photo: Thomas Gravanis

Feyrouz

Mikra Asia

Up until a few years ago, Mesolonghiou Square in Pangrati was a typical Athenian residential plaza. Surrounded by polykatoikies (multi-storey Athenian residential buildings) and mom-and-pop shops, the square echoed to the sound of children playing at any time of the day. It was 2017 when Mikra Asia opened its second restaurant here (first one is at Plateia Amerikis near Patission Avenue but has been shut for a while) along with the area’s first wine bars and brunch spots. This Kurdish second-generation family restaurant with its modest red chairs and tables and unpretentious service is famous for two Eastern best-sellers: kebab and kunefe. Their perfectly juicy and spicy kebab, made exclusively from lamb’s meat, is one of the best in Athens. We recommend the beiti kebab, rolled in pita bread with handmade tomato sauce and Greek yoghurt. They also serve a fantastic beef doner; shavings of succulent beef that has been roasted vertically on a spit. This is an Eastern take on the Greek gyro, which is mostly pork or chicken. The place is also deservedly famous for its kunefe, a Middle Eastern popular dessert that comes in different variations (and names; for example, it’s knafeh in the Arabic world.) Kunefe lends itself to restaurants as it is cooked in a pan, so it needs to be prepared on the spot. A light unpasteurised cheese (think of a chewy version of ricotta) is placed between two layers of kadaifi (shredded phyllo dough,) then cooked in a pan and doused in syrup. Mikra Asia’s version is crunchy and syrupy with pistachios on top for a perfect end to a spicy evening.

"This Kurdish second-generation family restaurant with its modest red chairs and tables and unpretentious service is famous for two Eastern best-sellers: kebab and kunefe."

Leylim Ley

Table is almost set at Leylim Ley.

Photo: Thomas Gravanis

Turkish pide in the baking, at Mangal.

Photo: Thomas Gravanis

Μangal