Keeping the roots of sujuk alive
He may be called Fanis Theodoropoulos, but everybody knows him as Arapian. He is the third generation of the family that runs the well-known sausage shop at 41 Evripidou Street that has specialized in Cappadocian-style pastrami and sujuk (or soutzouki in Greek) since 1935. A year ago, the 38-year-old deli owner opened the Karamanlidika tou Fani eatery (1 Sokratous and 52 Evripidou streets), offering deli treats, award-winning roasted and smoked meats as well as traditional products from all over the country, like hard-to-find Drama pastrami.
“How do we spot fresh sujuk? It’s more tender, making it the best for frying. Aged sujuk is best consumed cold,” says Theodoropoulos. His store specializes in three types of sujuk: “The karamanlidiko is extra hot, we call it the Rocket; Cappadocia sujuk, which looks like it’s been woven; and politiko (Istanbul) sujuk. I can guarantee the quality, and from then on it’s a matter of taste.”
“Athens to me is a walk in the streets of Metaxourgio, Keramikos and Monastiraki. I’m a child of the city center.” Metaxourgio is his favorite spot for a Sunday lunch, after watching a theater matinee with his son. In Monastiraki, Fanis likes “to hunt for treasure in the antique shops of Avyssinias Square,” and in Keramikos, when the weather is good, he enjoys walks in the archaeological site with his family.