Fried galotyri with tangerine chutney

A gluten-free pancake-like dish based on the traditional Epirotic galotyri cheese.
Ηπειρώτικο Πρωινό-Fried galotyri with tangerine chutney
Before cooking...

Galotyri is one of the many Greek Protected Designations of Origin cheeses, made exclusively in the regions of Thessaly and Epirus. In the old days, it was made of sheep milk collected in August when it was richer in fats. First, they heated it to boiling point, salted it, and stirred it regularly for two days to prevent it from forming lumps. Then, they closed the milk in pouches for 2-3 months until its liquids were strained. The process may have varied from place to place, but it always resulted in a creamy, flavorful cheese that hasn’t lost its gastronomical appeal to this day.

Fried galotyri with tangerine chutney


For homemade cheese enthusiasts, it’s good to know that galotyri is an acid-curd cheese that can be made at home by following one of the many available recipes out there.

For the galotyri:

  • 1 kg galotyri
  • 2 eggs
  • 250-300 gr gluten-free all-purpose flour

For the chutney:

  • 1 onion, finely chopped
  • 2 cups of vinegar
  • 2 cups of sugar
  • 2 kg tangerine flesh


  1. In a cooking pot, heat some olive oil and saute the finely chopped onion and the tangerine while stirring gently. Reduce the heat with vinegar, bring to a boil, and let the mixture cook until it resembles marmalade.
  2. In a large bowl, mix the flour, the galotyri, and the eggs until you have a thick batter.
  3. In a frying pan, heat some olive oil until it shimmers. Pour the batter and fry it on both sides like a pancake.
  4. Serve the fried galotyri hot after spreading the tangerine chutney on top.

Although tangerine chutney hasn’t much to do with traditional Epirotic cuisine, you’ll find that it’s an excellent companion to the exceptionally rustic galotyri pancake.

After cooking…

As the legend goes, when a woman threw herself from the waterfalls near Iliochori, her scream was so loud it was heard all the way to the village. The place where she met her doom was named “Balta di stringa,” which means “Lake of the scream” in the local Aromanian dialect. Today, the legendary waterfalls and their two picturesque rock pools are considered one of the most idyllic sites in Zagori, especially during summertime.

Ηπειρώτικο Πρωινό-After cooking…